This post may contain affiliate links. Please read our disclosure policy.
We’re keeping it retro and cheesy today. Pull out your skewers, because it’s time for Cheese Fondue! This post covers how to make cheese fondue at home, from the kinds of cheese to use to what to dip in fondue.
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. We respect your privacy and you can opt out anytime. Already registered? Log in here.
Spoiler: homemade cheese fondue is EASY.
You’ll feel inspired to throw a fondue party by the end!
One of my best early memories in Milwaukee is making this cheese fondue recipe for my (now) girlfriends.
We had recently moved to town, and I was looking to form deeper relationships. I wooed everyone via an invite to a fondue party. (This required upping the ante from my Pineapple Cheese Ball.)
I still remember the giddy looks when I set the big, bubbly pot of fondue in the center of the table.
These ladies are now my closest friends in town. Could it have been the fondue?
5 Star Review
“I have made this 1 million times because everybody loves it, period. Thank you, thank you, thank you so much for this recipe.”
— Lizzy —
Why I Love This Fondue Recipe
Cheese fondue carries with it such a fun, communal aspect.
- Hosting friends for fondue is a fabulous way to celebrate the holidays as a group.
- You can also make this recipe for a special occasion, Christmas dinner, or New Year’s Eve.
- Though it sounds fancy, this fondue is shockingly simple to prepare. (Can you stand at a stove and stir? Excellent! You can make cheese fondue.)
- It feels like a special treat.
- It is welcoming and cozy.
Fondue is exactly what I’d serve my guests at my charming Swiss chalet to warm them from the chilly alpine air if, you know, I owned a Swiss chalet.
Besides being creamy, wonderful, and indulgent in the best possible “this is so worth it” kind of way, fondue also makes for stimulating dinner table debate.
One of the guests drops a dipper into the pot—is it the person to the right or to the left she’s supposed to kiss when the breads slips from the fork? Discuss.
Fondue Rules
According to Martha Stewart—the supreme source of party etiquette—a woman who drops something in the fondue pot must kiss every man at the table; a man must buy the table a round of drinks.
The extent to which you allow these rules to influence the guest list at your next fondue party is at your discretion.
To ensure your fondue is rich, smooth, and categorically wonderful, here are a few simple tips and FAQs.
Stick to these, and your dinner party will transport you to the Alps upon first bite.
Which Cheese Is Good for Fondue?
Fondue Rule #1: Use Good-Quality Cheese.
- Even if you ignore all of the other tips, keep this one. It will be more expensive but worth it.
- Fondue truly is all about the cheese. The quality and types of cheeses you use will have an enormous impact on the final product.
Good Fondue Cheeses
The best cheese for fondue is a buttery, creamy cheese that melts smoothly.
- The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren’t sure what to pick, use even amounts of these three. Together are lush and complex.
- For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. Gruyere cheese, Swiss cheese, and gouda all qualify.
- Cheddar fondue would work well, though its flavor would be less traditional. In this case, I’d use cheddar as one of the cheeses, then mix it with a more traditional cheese like Gruyère.
- Other Fondue Cheeses: Comté, Emmentaler (a variety of Swiss cheese), raclette, vacherin.
How to Prepare the Cheese to Make Fondue
Fondue Rule #2: Grate the Cheese.
- For quicker melting and a smooth fondue, grate—do not chop—the cheese.
- Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.
Tip!
Whenever I’m grating a large amount of cheese (ahem, when I’m making this fondue recipe), I like to use the grater blade of my food processor. It’s super fast and worth the extra few minutes to wash the blade afterwards.
If you don’t have a grater blade on your food processor, the coarse side of a box grater like this one or a coarse microplane grater like this one work nicely too.
Fondue Rule #3: Toss the Cheese with Cornstarch Thoroughly
- Cornstarch helps thicken the fondue and prevents the cheese from clumping. Lumpy bumpy cheese? Not in our pot!
- Flour can be used in a pinch, but I find cornstarch is the best option and leaves less of an aftertaste. Plus, it makes the fondue gluten free for those with dietary concerns.
Using Wine in Cheese Fondue
- Classic cheese fondue does call for white wine. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture.
The Best Wine for Fondue
For fondue, choose a white wine that is dry and high acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
Also, don’t forget to follow…
Fondue Rule #4: Use Good Wine
- The taste of the wine directly impacts the taste of the fondue. You don’t need to crack the piggy bank, but make sure it’s a wine you’d enjoy drinking with dinner.
- For beer cheese fondue, swap the wine for 8 ounces of your favorite beer. This would be especially delicious with a cheddar cheese fondue.
Substitution Tip
If you’d like to make this cheese fondue recipe without wine, you can substitute 8 oz. of unsalted chicken or vegetable stock.
How to Keep Cheese Fondue Smooth
Fondue Rule #5: Add the Cheese Slowly and Stir Constantly
This is SO important to make sure the cheese fondue you make at home is buttery smooth and tastes even better than a cheese fondue restaurant.
- Resist the urge to dump all of the shredded cheese into the pot in large handfuls.
- Grab a small handful and sprinkle it into the pot.
- Stir constantly and wait for each addition to melt before adding the next.
- Don’t rush it—you won’t win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue.
Next-Level Fondue
For an extra note of flavor, stir in 1 tablespoon of a fortified wine or liqueur.
- Brandy. My go-to. Cognac is the best-of-the-best, but a lower-level brandy such as Korbel works great too.
- Kirsch or a cherry brandy would both be scrumptious and add subtle fruity note.
What to Dip in Cheese Fondue
- Bread. The most classic and always delicious. Grab a French bread or baguette and cut it into 1-inch bread cubes so that it can be easily skewered.
- Apples. Tart apples like Granny Smith are dreamy dipped with cheese fondue. Instead of slices, which are harder to spear, cut the apples into cubes.
- Crudite. Cherry tomatoes, sliced red bell pepper, and carrots provide tasty, crunchy counterpoints.
- Bacon. Even better than you think it’s going to taste. Make sure you use baked bacon, so that it’s nice and crisp and won’t break off in the pot. Since bacon can be harder to skewer, direct guests to dip their slices right into the pot.
Tip!
For an easy way to cook your bacon, see this Oven Baked Bacon.
- Roasted Baby Potatoes. Try these Oven Roasted Potatoes or Roasted Fingerling Potatoes. Or if you are in a hurry, potato chips.
- Steamed Broccoli. Like a shortcut broccoli cheese soup.
- Pickles. Surprisingly, addictively good. I recommend cornichons, which are the ideal dipping size and complementary flavor.
Which Fondue Pot to Buy
- While you don’t have to own a fondue pot to make cheese fondue (I find it works best and is often required by the fondue pot manufacturer to cook the fondue on the stove, then transfer it to the pot anyway), using a real fondue pot does add extra flair to the experience.
- A fondue pot is also helpful because it keeps the fondue warm and melty. If you don’t use a fondue pot, you’ll likely have to keep returning a regular pot to the stove to rewarm it.
My Favorite Fondue Pots
- Fondue Pot Option #1: Electric Fondue Pot like this versatile model.
- Pros. You don’t need to purchase separate fuel to power a flame below it. You can use it for cheese, chocolate, and oil-based fondues. It’s easy to control the temperature.
- Cons. You have to extend a plug to the table. It also can be tricky to wash and avoid the plug.
- Fondue Pot Option #2: Ceramic or Cast Iron Fondue Pot like this beauty (this is the kind I own).
- Pros. No plug required, so it’s easy to place anywhere. Classy looks. Easy to clean.
- Cons. You will need to purchasesterno like this for the flame. Less precise temperature control.
Be sure you also have enough fondue forks or skewers for each guest.
- Most fondue sets only come with four, but you can easily order a few supplemental ones. I like this set, which color codes the handles so that if someone sets their skewer down or drops it, they don’t get mixed up.
Gift Idea
A fondue kit also makes a fantastic holiday gift.
- Fill a beautiful basket with a fondue pot, fondue ingredients, and dippers.
- For bonus points, include sterno (if needed) and extra fondue forks.
Storage Tips
- To Store. Refrigerate leftover fondue for up to 3 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over ultra low heat. Stir often and thin with a bit of chicken stock as needed.
- To Freeze. While I’d encourage you to eat all of your fondue when its made, yes you can freeze fondue. Let cool completely, then freeze in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, grate the cheese and refrigerate. Chop any vegetables you’d like as dippers. Cook and refrigerate the bacon.
What to Serve with Cheese Fondue
Who’s ready to party?!
Frequently Asked Questions
What Wine is Best for Cheese Fondue?
The best wine for cheese fondue is a white wine that is dry and high acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid helps cut the richness of the cheese and keeps the fondue smooth.
Why is My Fondue Lumpy?
Slow and steady wins the race. Adding all the cheese at once makes for lumpy cheese fondue. Add the cheese slowly, small handfuls at a time, whisking and thoroughly melting before adding more cheese. Additionally, thoroughly coating the shredded cheese with cornstarch will help prevent cheese fondue from clumping.
Where Did Fondue Originate?
Fondue is a quintessential Swiss dish.
What Kind of Cheese Do the Swiss Put in Fondue?
Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.
Cheese Fondue
4.87 from 104 votes
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 6 servings
email me the recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. We respect your privacy and you can opt out anytime. Already registered? Log in here.
Ingredients
For the fondue:
- 1/3 pound firm alpine-style cheese such as gruyere
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine such as Sauvignon Blanc
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
Assorted fondue dippers:
- Boiled baby new potatoes in their skins quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instructions
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Video
Notes
- Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.
Nutrition
Serving: 1of 6, not including dippersCalories: 343kcalCarbohydrates: 5gProtein: 20gFat: 23gSaturated Fat: 14gCholesterol: 86mgSugar: 2g
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Did you try this recipe?
I want to see!
Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
You May Also Like
Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
