Cheese Fondue isn’t just incredibly delicious, it’s also wonderfully cozy. Gather everyone around a pot of melted cheese and start dipping! In this article, I’m sharing my easy cheese fondue recipe, tips for choosing the best fondue pot, and plenty of inspiration for what to serve alongside it.
With cheese fondue, you dip small pieces of bread and vegetables into a fondue pot filled with a mixture of melted cheese, wine, and garlic. The origin of cheese fondue is a bit unclear. Some say it is from Switzerland, others claim it is from France.
The bread and other dippers are speared onto long, thin fondue forks, dipped into the melted cheese and then transferred to your plate, perfectly coated in gooey cheese. The fondue pot usually sits on a burner, keeping the cheese warm and smooth.
Want to make a classic Swiss cheese fondue? Then combine the Swiss cheeses Gruyère and Emmental. Super tasty! But the fun of making it yourself is that you can go in many directions.
Generally, you’ll want to combine two to three different types of cheese that complement each other in flavor. Three very strong cheeses together usually aren’t a great match.
You could opt for a Dutch-style cheese mix with Gouda or farmer’s cheese, but you can also jazz up a mild cheese base with a more intense cheese such as Parmesan, blue cheese, or goat cheese.
A cheese specialist can give great advice, and even better, they can grate the cheese for you so you don’t have to deal with that at home.
A cheese fondue recipe is actually very simple. You melt your chosen mix of cheeses in a pot on medium heat with warm wine and garlic. Add the shredded cheese in portions, stirring until the previous addition has fully melted before adding more.
Once all the cheese has melted into the wine, stir in cornstarch (dissolved in a little water) to help thicken and bind the fondue. You can season it with dried spices such as pepper and nutmeg, and if you like, add a splash of kirsch.
A cheese fondue evening calls for lots of different dippers. And by that, I mean not sauces, but veggies, fruit, and bread pieces to dunk into the melted cheese.
Think of ingredients that pair well with cheese. Below are plenty of ideas to choose from:
Personally, I like to serve four types of veggies, 1-2 types of fruit, and 1-2 types of crusty bread.
You can prep the fruit and vegetables the night before (washing and cutting), so on the night of your dinner, you only have to make the fondue and set everything out.
I also once had a charcuterie plate with a cheese fondue and that tasted amazing.
Experts recommend using a crisp and/or dry white wine, both in the fondue and to drink with it. Think Sauvignon Blanc, Chablis, or Riesling.
Avoid rich, buttery wines, as they feel too heavy with the cheese. If you want the perfect wine pairing for the cheeses you’re using, get advice from a wine or cheese specialty store.
Yes, you can absolutely make cheese fondue without wine. There are several suggested alternatives online, each with pros and cons.
Want something close to the taste of wine? Try a crisp alcohol-free white wine. Broth is another flavorful option, just make sure your cheese isn’t too salty, since broth adds salt too.
Apple juice is a great option when making fondue for kids. It sweetens the cheese a little, which can help if you’ve chosen stronger, sharper cheeses (kids usually don’t love those!). Milk also works well here and has a neutral flavor.
A cheesemonger once told me to count on about 200 g (7 oz) of cheese per person for a fondue night.
Consider whether your guests are big or light eaters, you ideally want that pan to be empty by the end of the evening! Have leftovers? No problem, see below for how to store and reuse them.
Store leftover cheese fondue in an airtight container in the refrigerator for up to two days.
You can thin it out to use as a cheese sauce for cauliflower dishes, casseroles, or as a base for pasta. Delicious!
Freezing is great if you want to save leftover cheese fondue for your next fondue night. Store it airtight for up to three months, which means the next fondue evening won’t be too far away. 😉
Melting cheese for fondue takes a little patience, but it pays off. Keep the heat low, use a wooden spoon, and stir in a figure-eight motion. Take your time, slow melting gives the best texture. Add a splash more wine if the fondue seems too thick at the end.
Once your cheese mixture is ready, pour it into a fondue pot and place it over a burner to keep it warm and prevent burning. You can also use a regular pot on a small burner as long as the heat stays very low.
A good fondue set isn’t cheap, but a high-quality one will last a lifetime since you don’t use it often. If you don’t want to buy one, consider borrowing from neighbors, friends, or family.
Traditional Swiss fondue often includes kirsch, a strong distilled cherry brandy, not sweet despite its name. If you’d like to use it in the recipe below, mix 3 tablespoons kirsch with the cornstarch instead of water. Then follow the rest of the recipe as written.
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