Photo: Charles Walton IV; Styling: Rebecca Kracke Gordon
1 cup heavy cream
1 cup chicken broth
1 tablespoon honey
2 cups (8 oz.) freshly shredded Jarlsberg cheese
1/2 cup (2 oz.) freshly shredded Swiss cheese
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly cracked pepper
Cubed ciabatta bread, sliced pears, sliced apples
How to Make It
Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simmer.
Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering broth until melted and smooth. Transfer to fondue pot; keep warm. Serve with desired accompaniments.