We’re having fondue on New Year’s Eve and—hooray!—someone else is making it. I’m interested to see what cheeses they use. A couple of years ago, I interviewed Joe Salonia, a past winner of FonDuel, a zany annual competition among cheese professionals. (Get tickets for the 2024 contest here.) Salonia shared his recipe and winning techniques, and I thought you might appreciate a refresher. Any year that ends with melted cheese is ending on a high note.