Cheese fondue is perfect for entertaining or cozy nights in. It’s easy to make, full of deep savory flavor, and turns mealtime into a social event. You can pair it with a wide variety of dippers and adjust the cheese blend to suit your taste. It’s elegant enough for a party, yet simple enough for a weeknight treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Grate the cheeses and toss them with cornstarch in a bowl. Set aside.
Rub the inside of the fondue pot or saucepan with a cut garlic clove, then discard the clove.
Add the wine and lemon juice to the pot and heat over medium until hot but not boiling.
Gradually add the cheese mixture, stirring constantly in a figure-eight motion until melted and smooth.
Stir in kirsch if using, and season with black pepper and a pinch of nutmeg.
Transfer to a fondue pot over a heat source to keep warm.
Serve immediately with your favorite dippers.
Servings and timing
This recipe serves 4 people as a main or 6–8 as an appetizer. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Vegan Fondue: Use plant-based cheeses and non-dairy milk with a bit of nutritional yeast.
Smoky Fondue: Add smoked gouda or a touch of smoked paprika.
Italian Style: Use fontina and provolone, and add a splash of white vermouth.
Spicy Twist: Stir in diced jalapeños or crushed red pepper flakes.
Storage/Reheating
Storage: Let leftovers cool, then refrigerate in an airtight container for up to 3 days.
Reheating: Reheat slowly on the stovetop or in the microwave, stirring often to restore smoothness. Add a splash of wine or milk if needed.
Freezing: Not recommended, as cheese fondue doesn’t freeze well due to texture changes.
FAQs
What is the best cheese for fondue?
Gruyère and Emmental are traditional choices, but other semi-hard cheeses like fontina, gouda, or cheddar can also be used.
Do I need a fondue pot?
It’s helpful for keeping the cheese warm while serving, but you can use a small slow cooker or a heatproof bowl over a candle warmer.
Can I make cheese fondue without alcohol?
Yes, use low-sodium broth and a bit of lemon juice to mimic the acidity of wine.
Why is my fondue grainy?
It could be overheated or the cheese wasn’t coated in cornstarch. Keep heat low and stir constantly for a smooth texture.
What kind of wine is best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best due to its acidity.
Can I make it ahead of time?
Fondue is best fresh, but you can grate and prepare ingredients ahead to save time.
What should I dip in cheese fondue?
Cubed crusty bread, steamed vegetables, apples, pears, pretzels, and cooked meats are all great options.
How do I keep the fondue warm?
Use a fondue burner, tea light, or slow cooker to keep it warm while serving.
Can I make this gluten-free?
Yes, just ensure your wine, cornstarch, and dippers are gluten-free.
Is kirsch necessary?
It adds depth, but it’s optional. You can skip it or replace it with extra wine or broth.
Conclusion
Cheese fondue is the ultimate comfort food for sharing. With its rich, melty texture and customizable flavor, it’s perfect for parties, date nights, or special family dinners. Once you try it, you’ll want to bring it to the table again and again for its delicious flavor and interactive charm.
Cheese fondue is a warm, melty, and savory dish made with a blend of cheeses, wine, and seasoning. It’s perfect for entertaining or cozy meals, and ideal for dipping bread, veggies, fruits, or cured meats.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:Serves 4 as a main or 6–8 as an appetizer
Category:Appetizer
Method:Stovetop
Cuisine:Swiss
Diet:Vegetarian
Ingredients
1/2 lb Gruyère cheese, grated
1/2 lb Emmental or Swiss cheese, grated
1 tablespoon cornstarch
1 clove garlic, halved
1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1 teaspoon lemon juice
1 tablespoon kirsch (optional)
Freshly ground black pepper, to taste
Pinch of ground nutmeg
Bread cubes, for dipping
Optional dippers: blanched vegetables, apple slices, cooked potatoes, cured meats
Instructions
Grate the cheeses and toss with cornstarch in a bowl. Set aside.
Rub the inside of a fondue pot or saucepan with the halved garlic clove, then discard the garlic.
Add wine and lemon juice to the pot and heat over medium until hot but not boiling.
Gradually stir in the cheese mixture, stirring in a figure-eight motion until melted and smooth.
Stir in kirsch if using, and season with black pepper and nutmeg.
Transfer the fondue to a fondue pot over low heat to keep warm.
Serve immediately with bread cubes and desired dippers.
Notes
Use quality cheese for best flavor and smooth texture.Keep heat low while melting to avoid curdling.Prepare all dippers before melting cheese for smooth serving.Fondue is best enjoyed fresh, but leftovers can be refrigerated and reheated gently.Omit wine and use broth with lemon juice for a non-alcoholic version.
