哈哈，封面图片很特别呢。博物馆来的，70年代的旧物。我也想淘一套这样风格的fondue set。
我选了一个6人给5星的菜谱( by Betty Crocker Kitchen)，把做法完全照搬过来，具体如下：( servings 5)
There is no fancy technique required for making cheese fondue -- just a bit of patience. Take your time between each addition of cheese to allow it to completely melt into the wine before adding more. This slow-and-steady method results in the creamiest, silkiest fondue.
无需什么特殊的技巧来做芝士火锅——一点点耐心就好了。在加入新的芝士前，要等着前面加入的芝士充分融化在白酒里。耐心，耐心，这就是吃到丝滑适口芝士火锅的秘诀。
Find the linked how to make fondue on Youtube if possible.
https://youtu.be/HNSlPxAEkPc
如果可能的话，查看上面的视频，最直接明了的学习熬芝士。
| For the Fondue （锅底料） | |
| Gruyere（一种芝士） | 1/3 pound(151g) |
| Gouda（一种芝士） | As the above |
| Fontina (一种羊奶干酪） | As the above |
| Cornstarch （玉米淀粉） | 2 tbsp |
| Dry white wine(Sauvignon Blanc)（酒，干白） | 1 cup |
| Brandy（白兰地） | 1 tbsp |
| Garlic （蒜） | 1 clove |
| Lemon juice (fresh)（新鲜柠檬汁） | 1 tbsp |
| Ground Nutmeg( 肉豆蔻粉） | 1/8 tsp |
| Assorted Fondue dippers （火锅菜，随选） | |
| Boiled baby new potatoes in their skins （煮过的带皮小土豆） | |
| Lightly steamed broccoli florets （微蒸断生的青菜花） | |
| Lightly steamed cauliflower florets（微蒸断生的白菜花） | |
| Lightly steamed asparagus （微蒸断生的芦笋） | |
| Button mushrooms （纽扣蘑菇） | |
| Cherry tomatoes （圣女果） | |
| Sliced firm apples （脆苹果片） | Granny Smith |
| Cooked sliced hot sausage （熟热狗肠） | |
| Cubed French, sourdough and/or pumpernickel bread(法棍或者粗麦面包切成块） |
以下是我就地取材用到的食材，与上面配料表中所示有差异。 Ingredients 1 loaf (1 lb) French bread, cut into 1-inch pieces*一条法棍，切成一寸见方的丁。 2 cups shredded Swiss cheese (8 oz)*两杯Swiss cheese 碎。 2 cups shredded Gruyère or Swiss cheese (8 oz)*两杯Gruyère 芝士碎 2 tablespoons all-purpose flour*两勺普通面粉。 1 clove garlic, cut in half*一瓣蒜，切成两半。 1 cup dry white wine or nonalcoholic white wine*一杯干白。 1 tablespoon lemon juice*一勺柠檬汁。 3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine*三勺樱桃白兰地。 Apple and pear slices, if desired*苹果和梨，切片。
Step 1 In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour. 芝士，面粉放在有盖的食品盒里上下左右摇动混合均匀。
Step 2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice. 用蒜抹锅底和锅壁，扔掉蒜渣。加入酒，小火熬煮到冒泡但没有滚开的程度，加入柠檬汁，搅拌一下。
Step 3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch. 加入一点第一步的芝士，用铲子不停翻拌直到融化，然后再加芝士，重复动作到融化，适当加入白酒。
Step 4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture. 第三部做好后就可以倒入芝士火锅里了，注意保温。
Step 5 Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. 吃吧。
阳光和煦的凉爽假日清晨，来一次芝士火锅，岂不美哉快意？！