Cheese Fondue

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!

Cheese Fondue. A classic, easy cheese fondue recipe and what to dip in it

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 with a group of girls I’d met through a volunteer organization. I wooed everyone via an invite to a fondue party. I still remember the giddy looks when I set the big, bubbly pot of cheese fondue in the center of the table.

These ladies are now my closest friends in town. Could it have been the cheese fondue?

How to make Cheese Fondue at Home

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, cheese 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 and, above all, is welcoming and cozy. It’s 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, cheese 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.

For the curious: 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, while 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.

How to Make Swiss Cheese Fondue at Home

How to Make the Perfect Cheese Fondue at Home

To ensure your cheese 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. It will be more expensive but worth it. Even if you ignore all of the other tips, keep this one. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product.
  • For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. In today’s recipe, I used an even blend of gruyere, fontina, and gouda. The flavor combination is complex and lush.
  • Make sure it is a buttery, creamy cheese that melts smoothly. Cheddar cheese 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 gruyere.

How to Prepare the Cheese to Make Cheese Fondue

  • Fondue Rule #2: Grate the Cheese. For quicker melting and a smooth fondue, grate—do not chop—the cheese.
  • Whenever I’m grating a large amount of cheese (ahem, when I’m making this cheese 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. You’ll just need to apply some extra elbow grease (which entitles you to an extra fondue dipper!).

Once you have the cheese grated, you are ready for:

  • 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!

Using Wine in Cheese Fondue

  • Classic cheese fondue does call for white wine. Choose something dry and high acid, such as Sauvignon Blanc. The acid in the wine will help keep the cheese smooth and give it an even texture. Also, don’t forget to follow…
  • Fondue Rule #3: 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.
  • If you’d like to make this cheese fondue recipe without wine, you can substitute unsalted chicken or vegetable stock.
  • For beer cheese fondue, swap the wine for 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 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 try to 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.

What to Dip in Cheese Fondue

  • Bread. The most classic and always delicious. Grab a French or sourdough baguette and cut it into 1-inch 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.
  • Cherry Tomatoes. One of my absolute favorites!
  • 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.
  • Roasted Baby 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 is best and often required by the fondue pot manufacturer to make it on the stove, then pour it into the pot anyway), using a real fondue pot does add extra flair to the experience. It is also helpful because fondue pots keep the fondue warm and melty. If you don’t use one, you’ll likely have to keep returning the pot to the stove to rewarm it.
  • 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 purchase a sterno 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 and this set, which color code the handles so that if someone sets their skewer down or drops it, they don’t get mixed up.

The best cheese fondue recipe. So easy and your friends will be totally impressed! Includes tips and what to dip in cheese fondue too

Cheese fondue also makes a fantastic holiday gift. A beautiful basket filled with a fondue pot, ingredients, and dippers (along with a self-addressed invitation to the first fondue party) would make even Santa envious.

Who’s ready to party?!

Cheese Fondue. A classic, easy cheese fondue recipe and what to dip in it
4.94 from 16 votes
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Classic Cheese Fondue

Yield: 6 servings
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
A classic recipe for cheese fondue that is easy to make and sure to impress your guests.


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


  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. 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.

  3. 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!

Recipe 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.
Course: Appetizer
Cuisine: American
Keyword: Classic Cheese Fondue, Easy Appetizer Recipe

Nutrition Information

Amount per serving (1 of 6, not including dippers) — Calories: 343, Fat: 23g, Saturated Fat: 14g, Cholesterol: 86mg, Carbohydrates: 5g, Sugar: 2g, Protein: 20g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. One of my favorites is my Gouda summer on Guava Paste. Thinly sliced gouda layered on top of a guava paste smeared soda cracker or bagel chip with a slice of summer sausage or peppered salchichon.

  2. What is this bread slipping from fork kiss inducing dealio? I have not heard of it. HOWEVER, I have also NEVER had cheese fondue. We always do oil fondue on New Years Eve…clearly, we have some switching up to do! Pinned!

  3. I always find that when I have company over, a main dish made with lots of cheese is always a big hit!

  4. This sounds amazing!! We love cheese almost as much as chocolate!

  5. I love to use cheese as a side dish.

  6. I’d love to bring this to a holiday party and impress everyone with the fondue :)

  7. So fun! And great tips. I never knew about the cornstarch thing. Definitely need to add fondue to the holiday menu!

  8. I love simply whipping out a black of sharp white cheddar and allowing people to carve as they choose!

  9. A meat and cheese tray is always a favorite around here. I also like making soft pretzels and serving them with beer cheese!

  10. Small slices served with veggie slices and red grapes.

  11. This is amazing!!! Your giveaway series has been so fun. Give me all the cheese! :)

  12. I usually just serve cheese on a platter with sausage and crackers.

  13. Veronica Stafford Reply

    I love Manchego cheese, so, a cheese plate español with Manchego, chorizo, olives, and quince paste is always a huge hit!

  14. Sarah | Broma Bakery Reply

    I’ve never made a fondue, but I diiiid receive a fondue kit a few years back. This is making me want to drag it out of the depths of our kitchen cabinets…

  15. Martha Stewart’s take on fondue etiquette seems like an elegant form of spin the bottle / 7 minutes in heaven, not to mention the sexist tendencies……. Martha, you should be ‘shamed! Weirdness aside, I would never think to make fondue at home for some reason but I adooooore cheese fondue. I mean, come on, how could it be bad?! Love this post!

  16. I love to do a cheese plate with dried fruits and nuts!

  17. I don’t think I’ve ever had people over without there being cheese involved. A cheese plate is a given, but I love hot bubbly cheese dips like spinach-artichoke too. There is even a park where I live called Cheesequake State Park which makes me all kinds of happy.

  18. I love to entertain but I’ve never made fondue. It would be so fun to do a fondue party!

  19. Dude, I haven’t used a fondue in years! Clearly it’s time to bust it out!!

  20. My friends call me the “High Priestess of Cheese” so needless to say, I use cheese in entertaining a lot. I love a good cheese plate with a variety of cheeses, some nice salami, fig preserves, etc! YUM!!

  21. Every party needs a big cheese platter!

  22. The thing I love about cheese for entertaining is how easy it makes my life! Throw some variety of cheeses on a board, add some jams, some fruit, some crackers and you’re set!

  23. Diane Siniscalchi Reply

    I would love to make your cheese fondue. I haven’t had fondue in ages!

  24. Cheese is so versatile and delicious, it’s a natural entertaining ingredient. I use it on a simple cheese platter, but there is usually some sort of cheese dip or something stuffed with cheese on my server as well!

  25. Cheese is always a great way to start any party. I like to put out brie, a nice Vermont cheddar, a blue cheese and something with herbs or fruit in it and serve it with smoked meats, baguette and apples. Everyone seems to find something they like.

  26. Whenever I have people over, I always make sure to make something that has cheese in it because it never fails and people love it! Stuffed shells with lots of Parmesan, ricotta, and mozzarella is my go-to!

  27. cheese and crackers work.

  28. I always have a cheese plate out — everybody loves cheese!

  29. I love to have a meat and cheese tray when I entertain.

  30. In recent years, I’ve had to eliminate cheese from dishes I make for a lot of gatherings, since a large number of my friends and co-workers can’t have dairy, but when the crowd is amenable, I like to use goat cheese in appetizers and salads. I’ve actually never done cheese fondue, but this looks amazing!

  31. I’ve never done fondue while hosting a get together but we always have an array of nice cheeses with crackers and bread. It’s the easiest food to prepare but always a favorite in our family.

  32. We love to use “special” cheeses in tossed salads with unusual ingredients such as pomegranate seeds, edamame, and sugar snap peas. The cheese always makes the salad!

  33. Cheese trays are great for easy prep entertaining.

  34. I’m from Wisconsin and love a fun cheese tray. My 2 year old daughter, on the other hand, prefers to chew it right off the block :)

  35. Definitely a cheese tray.

  36. It’s all about the queso!

  37. I’ve never made fondue, but I’m 100% sure my friends would love the idea. We are totally queso girls… :)

  38. I love going to Fromagination or Metcalfes in Madison to get some Cheese Orphans to bring to a picnic or party. Great opportunity to try lots of cheese for a reasonable price!

  39. I love the herbed spreadable cheeses. And fresh, squeaky Wisconsin cheese curds of course :) Nothing’s better than a platter of cheese curds and summer sausage!

  40. Wow! This is my dream give away! I adore cheese fondues, so rich, lush, versatile and comforting! But, I’ve never had a quality pot, but with this pot, I’d buy out all of Wisconsin’s cheeses! :) I love making fondues with ham and cheese paninni’s. It always beckons my five grown children to come rushing over for dinner! It my secret “Please visit your Mother” weapon! (insert evil laugh) ;)

  41. I’m still at the cheese and crackers stage. This fondue would take me up several levels.

  42. Always have brie and crackers whenever I have guests over!

  43. I like to make a garlicky cheese spread to serve with a sliced baguette to go with wine before dinner

  44. Ummm I need this, but I think I’ll just make it for my husband and I, because I really don’t want to share this ;)

  45. I love a good runny brie with champagne grapes and bread rounds!

  46. I love cheese and eat it every day with crackers as a snack. I also have an apple with it. A nice giveaway Erin. Thanks for the chance to win.

  47. mild cheese whole wheat pizza would be best

  48. I love to spread Goat Cheese over a cracker or crostini and add a little slather of Pepper Jelly on top! It’s a great little app with some incredible flavors going on.

  49. I would use it to host my family for dinner in my new house with my fiancee!

  50. I like making brie wrapped in phyllo dough topped with cranberries, so good!

  51. I love love cheese. Asiago, Brie, fontina, goat cheese—bring it on!

  52. cheese and crackers is always a hit!

  53. We love to serve up a tray with a variety of sliced cheeses along with crackers and some fruit such as apple and pear slices and grapes.

  54. I loved baked cheese as an appetizer and I would bring it to my new year’s party this year.

  55. We do fondue every Christmas Eve with the family. It’s something we look forward to all year long!

  56. I love cheese in all ways a great way to use it for a party is to put a cheese, meat and fruit tray out. This always is a popular thing we do.

  57. I got a recipe for a cheese ball from a work friend who has since retired….it’s a go to for holiday parties….the secret is green onions and lots of garlic and cayenne!

  58. I cook a lot, but the cheee plate is where I save myself a little time. Unwrap and put on tray! Throw down some crackers and some nuts and you’re done!

  59. Cheese glorious cheese!!! Can’t go wrong with awesome cheese platters!! They’re always a hit.

  60. I love using Brie when entertaining and baking in pie crust with jam!

  61. I love a good cheese and cracker plate

  62. We went to a party once where the incredibly chic hostess served a baked Gouda that everyone went crazy for. Turns out it’s just a wheel of grocery store Gouda wrapped in Pillsbury crescent roll dough. It’s so retro, but SO good!

  63. Cheese fondue is my favorite way to treat guests !

  64. I love to serve baked Brie.

  65. I love making fun arrays of cheese, with sharp white cheddar, Manchego, blueberry goat cheese, etc. then I can add fruits, nuts, crackers and it’s a party. Simple fun.

  66. Various traditional ways: cubed, sliced, spread, or dip.

  67. In our house, a day without cheese is a bad day! My favorite is a slice of dark bread with fig preserves and a thick slice of Swedish farmers cheese,

  68. Fondue is a great way to gather people around and feed them a little before the main meal.

  69. Can’t agree more on your entertaining philosophy, Erin! And love this giveaway as well. You’re rocking this giveaway series, I don’t think I came across any that I didn’t love. :)

  70. I just put out a great cheese plate with an assortment of cheeses and crackers. I do this at every gathering I have. It’s always a hit!

  71. A big hit, especially with the men, is jalapenos stuffed with bacon and cheddar. I also do a hot melted brie dip. My personal favorite is a soft blue cheese and pinot noir jelly on a cracker.

  72. I love making cheese plates!

  73. Baked brie with fruit! I always do a brie with either cherries, apples, pears, cranberry, etc jam all covered up in a flaky crust.

  74. I once made parmesan crisps…one simple ingredient…glorious cheese!

  75. We often do a cheese plate with fruit and crackers. Wish I hung with a baked Brie crowd… :(

  76. THIS is why I love you: your recipe are the exact intersection of ‘looks impressive’ and ‘is actually easy’. PLUS delicious!

  77. I love a good baked brie for entertaining or a simple cheese and meat plate.

  78. Sounds yummy! I’d like to have a girls cheese and wine night! What could be better on a cold Minnesota winter evening :)

  79. As an appetizer served with crackers, nuts and grapes!

  80. I share your sentiments on party food- easy, but impressive. This is third time I’ve said this regarding three different foods in the last three days, but there are few things I love more in life that melty cheese. A world without cheese is not a place I want to live.

  81. For big parties I like to make baked brie, wrapped in phyllo dough, and spread with fig jam.

  82. How do I use cheese for entertaining? As many ways as possible. So tasty.
    My newest experiment is a cheese biscotti, kind of a twist on the old cheese straws idea.

  83. I love cheese with crackers, sliced meats, fruit and nuts.

  84. Cheese is one of my favorite foods. I love fondue, but haven’t made it in a few years. Thanks for posting this recipe; I’m going to get on this very soon!

  85. I always have cheeses in my fridge. I use them in pastas, on breads, in sauces and just hack a chunk off a wedge to nosh on. Jarlsberg is my current fave.

  86. Oh my cheese!! I’ve had fondue only once before, and it was amazing, so I’d LOVE to take your homemade version of it!! Pinned!

  87. I make several cheese trays and I make sure that I try a new cheese with each tray.

  88. Entertaining is the perfect opportunity to share a block of sharp cheddar, red grapes, and whole grain crackers

  89. I like to have various cheeses, like gouda, Jarlsberg, good cheddars, brie, etc. for a cheese and crackers plate for appetizers.

  90. I like to make a cheese and fruit tray for parties!

  91. I love serving cheese balls and cheese spreads during the holiday season. I haven’t made cheese fondue in a long time, but your post today has my mouth waterning, so I think I’ll include that this year.

  92. A fondue party sounds so fun! We typically use a meat and cheese tray when entertaining.

  93. I love cheese! I am always good fora great bottle of wine & a cheese platter at a party!!

  94. We have cheese and crackers with some veggies.

  95. I can’t believe I still haven’t done cheese fondue yet! Thanks for the guide!!

  96. I usually do a baked Brie, but fondue would be so much fun!

  97. One way I use cheese it to make a cheese platter. I enjoy having vegetables, cheese, crackers things like that on a platter to eat

  98. I remember when fondue became a big hit in the 60-70’s, we ate a lot of it. Not just cheese, chocolate and all kinds of yummy things. This would be great to have again, the kids and grandkids would love it.

  99. I love a good cheese platter (1 stinky, 1 soft, 1 hard) with fruit, crackers, and meat plus a good bottle of wine!

  100. Hi from a swiss girl. :) Where do you have your Chalet? We do eat cheese Fondue here in Switzerland all the time.. you even get it on every street corner :D Something really traditional is to take a garlic clove, cut it in half and with along the bottom of your stove-save fondue pot (which we call “caquelon” most ppl think that a really funny word :) ). And put in all the cheese and all the other ingredient.. but also a couple of whole cloves of garlic. They will end up cooked and soft. And towards the end you have nice little bites of soft garlic, coated with cheese. They are just the best!

    • I’ll take my Swiss chalet wherever I can find some good chocolate, a warm fire, and a view. Any recommendations? :) I LOVE that garlic tip and am going to try it next time. Thanks so much for saying hi and sharing. Have a great day!

  101. I am SO craving fondue right now. For entertaining I usually make up a mean antipasto platter with a whole range of delicious (and expensive cheeses).. or I use a decadent brie rolled in ash and melt it!

  102. I make a assorted cheese platter.

  103. My kids have discovered fondue and introduced it to their friends. Cheese and crackers is just not cool. I use a stove top to make my cheese sauce and pour the cheese sauce into individual bowls. A real fondue pot would be even better. I offer veggies to dunk along with more traditional bread chunks. Makes getting a serving of veggies into the kids easy. Are play dates entertaining?

  104. I would love to use this beautiful fondue set for an appetizer! It’s great that fondue brings people (literally) close together, and it’s a wonderful way to explore new cheese and wine combinations.

  105. I love having a cheese plate out when entertaining.

  106. baked cheese bites

  107. I like to make a cheese tray when entertaining, but I will have to try this fondue next time, it looks wonderful!

  108. I love to make a cream cheese ball and roll it into nuts and chocolate chips, and serve it with sliced fruit and graham crackers

  109. I had never heard of the dropping = kissing or drinks before – and we are big time fondue lovers. We’ve been all about the faux pas around here, apparently.

    We are such big time cheese lovers that it’s impossible to say which cheese food is our favorite. A big pot of fondue is always a top treat, as are my husband’s popovers and the myriad other things we enjoy on a daily basis – as cheesy as can be. :)

  110. cheese and crackers does the trick

  111. I agree. Not only does the dish have to look impressive, but it must be easy. Oh my, this is one cheesy pot of fondue. If you have free space at your holiday table this year, I’d be more than happy to fill it. Pinned.

  112. Our friends (chosen family, as we like to refer to us), gather from across the country once a year around the holidays. We met in university, and have been through heartbreak, losing a parent, dealing with past abuse, and battling anxiety, all the while supporting each other, laughing, and loving each other fiercely. This year, we decided to spend the NYE skating, warming up with hot chocolate, and fondue! It’s our first time doing that, and we’ll have a cheese pot and a chocolate pot for our sweet teeth. I feel so lucky to have this incredibly sharp, intelligent, beautiful, interesting women around, and so excited to welcome new partners into our chosen family this year too.

    Thank you for the wonderful recipe, and I hope you are surrounding by love and laughing fits over the holidays :)

  113. Cheese and crackers are always a part of my celebrations.

  114. I would love to make this cheese fondue! I’ve actually never had cheese fondue before, and I’ve been dying to try it!

  115. Family Fondue Night~

  116. cheese in any form, but my favorite has to be baked brie en croute

  117. I love baked brie with maple syrup or fig jam.

  118. I love this! It makes me want to break out the fondue pot (or two!) that I was given for a wedding gift! It brings me back to those cold blustery nights after snow shoveling and warming up with wine & fondue by the fire. Lovely photographs!

  119. I love having a massive number of cheeses and then tasting them with various fun toppings or spreads or accompaniments.

  120. I think I might make this fondue. I have a fondue set that I never use :)

  121. I just made cheese crackers….cheddar….

  122. We do cheese with crackers and summer sausage.

  123. I’d love to use this on a girls night in. We could try different cheeses.

  124. i’m all about a cheese plate to entertain. All about the variety, gouda, goat, brie,etc with jam and water crackers

  125. We usually offer a selection of cheese and crackers. I would love to break out this fabulous fondue set at our next get-together!

  126. I would love to try this fondue! looks amazing!

  127. I like to serve marinated cheese at parties.

  128. I like to make put mozzarella balls/grape tomatoes and basil on skewers for parties

  129. I love having a nice cheese platter, along with a Mexican cheese dip and tortilla chips. I also make a fig and orange jam that is great on crackers with cheese.

  130. I’m a huge fan of brie, gouda, and camembert for entertaining. Studying abroad in Europe sets cheese standards way high!

  131. Like to make a cheese platter or some homemade queso

  132. classic cheese and crackers!

  133. I frequently use a cheese selection, grapes and choucroute.

  134. I love cheese and fruit and really good bread!

  135. My favorite is melted brie with roasted garlic, crusty bread, grapes, apples, and honeycomb…delicious!!!

  136. I like to use a selection of cheese, grapes and nuts and choucroute

  137. Cheese is perfect for entertaining. I go with the standard cheese and crackers when I have people over at my home.

  138. my husband’s family’s new years tradition is cheese & summer sausage, so i like to do that while entertaining.

  139. Cheese platter – always a party win!! And Cheese-Its.

  140. I would make this fondue for a New Years celebration!

  141. We’d use it for a New Year’s Party with friends!

  142. We’ll usually make a small cheese tray to share on the food table when we go to parties. Once or twice a year, though, we’ll have a couple of people over for fondue. We’ll do cheese fondue with bread and crunchy vegetables, we’ll do tiny steaks and salad for the main course, then finish with chocolate fondue (with pound cake, fruit, marshmallows. and whatever else). It’s always a good time.

  143. I like to use cheese as a dip for corn tortillas

  144. sometimes brie cheese with nuts or cheese with crackers

  145. I use feta and crackers and some cold beers

  146. I use it for appetizers with crackers

  147. Cheese is always a part of entertaining. If we don’t use cheese in hot melted dips or cold dips, then it’s out as part of a cheese and crackers plate. Or sometimes just cubed cheese with fruits, crackers or whatever alongside.

  148. My favorite cheesy bite is to cut a sheet of puff pastry into squares and place a small spoonful of pesto and a bit of grated cheese in the center and then fold it over like a turnover. Bake them up until puffy and golden brown.

  149. I like to make these apple brie tartlets – so yummy!

  150. Baked brie is one of my favorite ways to entertain with cheese!

  151. Fried haloumi is always a hit with guests. It’s unexpected, different and amazing on top of a barley pilaf with mushrooms and porter glaze.

  152. I like to serve cheese and fruit, I like to bake a brie in pastry too.
    {in the contest I am Margot Core on the automated entry form}

  153. Love baking brie with jam

  154. I’d love to use this as an appetizer on Christmas eve!

  155. I love to make cheese plates! They are perfect for entertaining – something for everyone!

  156. This fondue looks amazing and I will be using a couple of your tips for our fondue this Christmas! We used to do a full blown fondue dinner for Christmas Eve each year, but as our family has grown it became too difficult. We hung on to the cheese fondue as an appetizer though and it disappears in a matter of minutes! We normally do Swiss, but I think I need to add some Fontina this year.

  157. Renata Lavach-Savy Reply

    We never have guests, so I’d really like to have a few friends over and have a nice fruit, cheese and olive board. Although a fondue looks nice too!

  158. We love cheese with everything!! Meat, fruit, & cheese tray, sausage & cheese balls, sausage, chilies and queso cheese dip, baked brie…if it’s cheese, we love it!!

  159. I like to put out a cheese and fruit tray with a large variety of cheeses.

  160. I have a recipe for potato cheddar chowder that is always a hit!

  161. I like to make various flavors of cheesballs for holiday parties

  162. Well, I never really have guests to entertain.. but I imagine if I did, I would make this fondue because I really want to try it :d

  163. One of our favorite things is to go to the fresh market that has a huge selection of cheeses from all over and pick one to try. It’s fun trying something new and trying to make something with it.

  164. I love to entertain with a grilled cheese party! Variety of breads, cheese and toppings!

  165. I love a classic cheese board with fruits and crackers.

  166. I like to use it for snacks or finger-foods when entertaining. – shaunie

  167. My husband & I like to buy the biggest, best quality bleu we can find and pair it with a variety of fruits, meats and crackers.

  168. I’ve never made a cheese fondue so I don’t have a cheese go to but I certainly can’t wait to try it!

  169. I would make the cheese fondue for my family over the holidays. We all absolutely love cheese!

  170. I usually just fix cheese and crackers. Would love a fondue pot to change it up.

  171. We actually love doing fondue with guests! We also love a good old fashioned cheese ball with crackers.

  172. I like to have a cheese, fruit and nut tray.

  173. Made this tonight and all I can say is absolutely AMAZING!!!! Huge hit with the family!!! It will be a regular in our house!! 

  174. I find fondue – and a great cheese one seems to be the most popular over other fondues such as meat – to be so great for getting people to interact. It can be a meal that stretches out for a long time and guests are sharing cooking equipment etc. so it’s been one of the best meals for family meals, for small groups to entertain and even for big events like a graduation party. I’d like to try this recipe for my son’s rehearsal dinner. I really the way you give exlplanations for the cheeses you’ve chosen and several other explanations. That helps me make choices about trying new recipes. Thanks!

  175. Sorry it’s so late, but made this fondue over December holidays and our Entire family LOVED it! Used same cheese’s your recommended, a mid-price Sauvignon Blanc – Definitely a REPEATER! 

  176. I’ve never made fondue before but just made this recipe! It’s delicious but I could see little clumps of the corn starch! I’m surprised ! I tried to follow the directions which I think I did and it was fairly thick ! Is it suppose to be like that? If not to smooth it out would I add a little wine ? I’m trying it again for a luncheon I’m having! Thank you for this delicious recipe!

    • Hi Cyndi, if your cornstarch was a little bit clumpy or didn’t get evenly coated when you mixed it with the shredded cheese, that could have led to clumps in the fondue later on. You could try sifting your cornstarch before mixing it with the cheese if you notice there to be hard clumps when you’re measuring it. I hope that helps, and I’m so glad you enjoyed the fondue!

  177. Two words: mac and fondue

    All ways a hit at my house and potluck dinners.

  178. The other half of this recipe is: make Mac N Cheese using your fondue.

  179. Hi i am so thankful for this recipe… But i cant find the widget ???
    i dont know what that is>>>
    I wanted to enter the contest to win a fondue pot ..
    But i am not finding widget to do so…

  180. Amazing recipe. So decadent and perfect for fondue parties!

  181. We love this recipe, and always make it on New Years Eve!!

  182. This was so fun for an interactive gathering!! Delicious!!

  183. So many great tips for perfect fondue.

  184. Such a great mix of cheeses in this fondue!

  185. These tips are great. Learned so much about making fondue. Thanks for sharing.

  186. I love having fondue parties! All of your tips are great!

  187. Thank you so much for the tips! I’ll be sure to make it again and again!

  188. Such a great recipe, love how easy it is!

  189. When I make fondue I have always used flour to dredge the cheese in. Can you substitute flour for the cornstarch?

    • Shannon, I have never tried so I can’t say for certain—personally I think the cornstarch would have a more neutral flavor, since the taste of raw flour can be off-putting. That said, if you’ve had success with flour in other fondue recipes, you can certainly play around with it here.

  190.  This was delicious!  Huge hit!  I followed the recipe more or less but purchased my cheese in 5 oz and 7 oz packages (then doubled recipe) so I did’t have perfect 1/3  proportions of each cheese.  Still, I found the recipe forgiving.   I used half white wine and half chicken stock (and in addition to garlic, snuck in a scallion).  The wine was still a prominent flavor, but a bit more kid friendly.  Absolutely loved it!  Family loved it at New Years lunch.  Making it again for family in hotel get a way with my fondu pot (that I can cook in and keep warm in).  The fondu pot makes is really easy.   I’m saving this recipe.  I will use it again and again. 

  191. I want to make this for Valentine’s Day for my family, my son is only 2 so I was wondering if there was a way to substitute the alcohol? I hope this question doesn’t offend anyone, it sounds really good and I would like to make it kid friendly 

  192. Thank you! I am excited to try it!

  193. Thanks for sharing this recipe! The instructions were super easy to follow, and the fondue tasted great – It was a perfect Valentine’s treat :) I totally forgot to look at the serving size and didn’t realize how much it made…my husband and I didn’t even come close to finishing all of it! Now we have some tasty leftovers for the weekend :)

  194. Recipe was doubled it wasn’t smooth and a bit grainy. What did I do wrong?

    • Ann, a few things could have happened. My guess is that you might have added the cheese too quickly. It really does have to be a little at a time. I hope it still tasted great!

  195. Tried this recipe this weekend. I halved the recipe because it was just my family. Did not have the brandy, but it was still *amazing*! It’s definitely a keeper! Thank you so much for the recipe!!

  196. I do love the way you write! We just washed the never-used fondue pot (a very nice cast iron one) and will be hitting the store for wine once they allow the purchase on Sunday. Have all sorts of cheeses and a loaf of sourdough, and we’ll try this tonight! AND, as we are moving to Columbia, SC in May 2020, I intend to also lure people into being friends by plying them with food, so will keep your fondue idea for that opportunity on the front burner…so to speak. :)

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