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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- 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
Air Fryer Bacon
Roasted Sweet Potatoes
Who’s ready to party?!
Frequently Asked Questions
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.
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.
Fondue is a quintessential Swiss dish.
Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.
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
- 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!
- 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.
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This was such an easy recipe to follow. I’ve never made fondue before but it came out perfect everybody loved it really good flavors. It’s a must try!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe worked exactly as described. Thickened up perfectly. Great texture and consistency. It tasted very authentic. That being said…I realized out tastebuds prefer a knock off version of cheese fondue….the flavours are very intense. If anyone prefers a mild cheesy fondue, this might not be the one for you. No disrespect for the recipe: I t’s all a matter of taste. 😉. Thank you for the recipe and teaching me how to make a cheese sauce without a roux.
Thanks for your feedback Shannon!
Very easy and delicious. Everyone liked it. I will definitely make this recipe again, whenever I find my fondue pots I got as wedding presents in 1971!
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
So fun though I found my prep took me a big longer. Absolutely delicious and delicate taste. I used emmentaler instead of fontina. Sublime.
Hi SJ! So glad you enjoyed the recipe! Thank you for this kind review!
Read the entire recipe suggestions and you can’t go wrong. One thing I would say about the cheese selection, use rigid high quality cheeses. Soft cheese will become mushy. More rigid, the better with the sauviginon blanc. Made this one at home, camping, in the backyard, It is awesome.
Hi Jeff! So glad you enjoyed the recipe! Thank you for this kind review!
Can you substitute something else for the wines?
Hi Melissa! Yes, you can substitute 8 oz. of unsalted chicken or vegetable stock. Hope you enjoy it!
I imagine I could make this on the stove and then transfer it to a warmed crockpot on the low setting to stay warm, correct?
Hi Ashley! I haven’t tested it out myself but other readers have made it this way with great success! If you decide to experiment, I’d love to know how it turns out!
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