Jell-o molds, Hamburger Helper, Tang—the 1970s certainly had its share of questionable food trends. These so-called edibles are best stored away safely in the past, but fondue, the gastronomic star of disco-era entertaining, has never gone out of style at Surdyk’s Cheese Shop. And thank goodness because Surdyk’s is a virtual mecca for fondue parties—from the wine, to the cheese, to the bread—it’s all available under one roof. One-stop shopping is a good thing.
Fondue is great for entertaining because it is delicious, different, and easy. This delectable dish is hipper than ever thanks to the growing selection of incredible cheeses available on the market. The classic Fondue formula includes dry white wine, kirsch, Emmenthal, and Gruyere, but these days anything’s fair game.
Follow the basic recipe and improvise with whatever cheeses jump out at you. Keep things traditional with mountain cheeses such as Fontina and Vacherin Fribourgeois, or go a little crazy with Stilton, Ossau-Iraty, or local goat’s milk Evalon. Add a spoonful of D’Artagnan truffle butter if you’d like, and don’t forget that the accompaniments can be just as creative as the ingredients.
Bread is a must. Try the tangy Levain or the dark, dense Miche from Rustica. The Surdyk’s Cheese Shop deli case is an unexpectedly fabulous spot to seek out sides for your fondue: haricots verts, asparagus, even thyme-roasted yams make a great vehicle for melty cheese. The more the merrier - cornichons, crispy apples, even coins of Palacios Chorizo are delicious complements to a bubbling pot of fondue. Surdyk’s Cheese Shop has got you covered.
Of course, plenty of wine awaits you next door, and you pretty much can’t go wrong in the German/Austrian aisle. Really, this is one-stop shopping at its finest. Friends, the time has come to bust out (and dust off) the old fondue pot. Sometimes the past really is worth revisiting, especially when it involves melted cheese, artisan bread, and crisp white wine.
–Emily Dunne, @surdykscheese