CHEEEEESE! Classic Cheese Fondue IngredientsIngredient Checklist 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups) 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup) 2 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc 1 tablespoon kirsch (cherry brandy) 2 teaspoons freshly squeezed lemon juice Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving DirectionsInstructions Checklist Step 1 Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium heat until it starts to bubble, about 6 minutes. Step 2 Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, 6 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner for up to 1 hour. Serve immediately with bread.