Fondue is so fun to eat! Who can resist crusty bread dipped into a pot of ooey-gooey, unctuous cheese? No one, that’s who. (Unless you hate cheese, in which case, I’m sorry- we can’t be friends. Just kidding . . . maybe.) Twirling bits of food into a pool of melty goodness is somehow therapeutic and it also bonds you with those dipping with you. Added bonus: My 4-year-old got a big kick out of dunking his broccoli and carrots into the cheese sauce, and he probably ate a week’s worth of veggies in this one meal alone.

Notes: This is a fairly classic fondue recipe, but make it your own by using any combination of good melting cheeses, liquid, and flavoring. For example, you could substitute smoked cheddar, hard apple cider, and apple butter for a completely different fondue. Or how about extra-sharp cheddar, beer, and bacon bits? You get the idea!

Read More: The Shared Birthday Dinner

Time: 25 minutes
Servings: 4

1 medium clove garlic, cut in half
1 cup dry white wine, such as Sauvignon Blanc, plus more as needed
⅓ pound Gruyère or Comté cheese, grated
⅓ pound Emmentaler cheese, grated
⅓ pound Fontina cheese, grated
1 tablespoon cornstarch
1 tablespoon fresh juice from 1 lemon
1 tablespoon kirsch (optional)
Freshly ground pepper

Ideas for dipping:
Baguette or other rustic bread, large cubes
Small new potatoes, boiled and cooled (can be left whole or halved)
Broccoli or cauliflower florets, blanched
Carrots, bite-size pieces, blanched
Asparagus, blanched
Sausage, cooked and sliced into bite-sized pieces
Salami, diced into bite-sized pieces
Apple slices, Granny Smith or other tart apple

In a medium bowl, evenly coat the cheeses with cornstarch.

Rub the cut sides of garlic around the inside of a double boiler or stainless steel mixing bowl set over a pot of simmering water on low heat. The bowl should not touch the water. Pour in the wine and heat until hot. (You should see wisps of steam.)

Gradually stir in the cheese, one handful at a time. Stir each handful of cheese until it is completely melted, before adding another handful. Do not allow the cheese to come to a simmer. Once you have a smooth, glossy cheese sauce, stir in the lemon juice and kirsch, if using. Season with freshly ground pepper. Pour fondue into a fondue pot to keep it warm.

Choose your dippers, dunk and swirl into the cheesy goodness, and enjoy!