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.
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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.
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.
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.
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.
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
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.
Cheese Fondue
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Ingredients
For the fondue:
- ⅓ pound firm alpine-style cheese such as gruyere
- ⅓ pound fontina
- ⅓ 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
- ⅛ 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
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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.
I always find that when I have company over, a main dish made with lots of cheese is always a big hit!
This sounds amazing!! We love cheese almost as much as chocolate!
I love to use cheese as a side dish.
I’d love to bring this to a holiday party and impress everyone with the fondue :)
I love simply whipping out a black of sharp white cheddar and allowing people to carve as they choose!
A meat and cheese tray is always a favorite around here. I also like making soft pretzels and serving them with beer cheese!
Small slices served with veggie slices and red grapes.
I usually just serve cheese on a platter with sausage and crackers.
I love Manchego cheese, so, a cheese plate español with Manchego, chorizo, olives, and quince paste is always a huge hit!
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…
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!
I love to do a cheese plate with dried fruits and nuts!
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.
Dude, I haven’t used a fondue in years! Clearly it’s time to bust it out!!
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!!
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!
I would love to make your cheese fondue. I haven’t had fondue in ages!
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!
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.
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!
cheese and crackers work.
I always have a cheese plate out — everybody loves cheese!
I love to have a meat and cheese tray when I entertain.
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.
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!
Cheese trays are great for easy prep entertaining.
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 :)
Definitely a cheese tray.
It’s all about the queso!
I’ve never made fondue, but I’m 100% sure my friends would love the idea. We are totally queso girls… :)
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!
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!
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) ;)
I’m still at the cheese and crackers stage. This fondue would take me up several levels.
Always have brie and crackers whenever I have guests over!
I like to make a garlicky cheese spread to serve with a sliced baguette to go with wine before dinner
I love a good runny brie with champagne grapes and bread rounds!
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.
mild cheese whole wheat pizza would be best
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.
I would use it to host my family for dinner in my new house with my fiancee!
I like making brie wrapped in phyllo dough topped with cranberries, so good!
I love love cheese. Asiago, Brie, fontina, goat cheese—bring it on!
cheese and crackers is always a hit!
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.
I loved baked cheese as an appetizer and I would bring it to my new year’s party this year.
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.
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!
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!
Cheese glorious cheese!!! Can’t go wrong with awesome cheese platters!! They’re always a hit.
I love using Brie when entertaining and baking in pie crust with jam!
I love a good cheese and cracker plate
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!
Cheese fondue is my favorite way to treat guests !
I love to serve baked Brie.
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.
Various traditional ways: cubed, sliced, spread, or dip.
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,
Fondue is a great way to gather people around and feed them a little before the main meal.
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. :)
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!
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.
I love making cheese plates!
Baked brie with fruit! I always do a brie with either cherries, apples, pears, cranberry, etc jam all covered up in a flaky crust.
I once made parmesan crisps…one simple ingredient…glorious cheese!
We often do a cheese plate with fruit and crackers. Wish I hung with a baked Brie crowd… :(
Sounds yummy! I’d like to have a girls cheese and wine night! What could be better on a cold Minnesota winter evening :)
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.
I love cheese with crackers, sliced meats, fruit and nuts.
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!
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.
I make several cheese trays and I make sure that I try a new cheese with each tray.
Entertaining is the perfect opportunity to share a block of sharp cheddar, red grapes, and whole grain crackers
I like to have various cheeses, like gouda, Jarlsberg, good cheddars, brie, etc. for a cheese and crackers plate for appetizers.
I like to make a cheese and fruit tray for parties!
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.
A fondue party sounds so fun! We typically use a meat and cheese tray when entertaining.
I love cheese! I am always good fora great bottle of wine & a cheese platter at a party!!
We have cheese and crackers with some veggies.
I can’t believe I still haven’t done cheese fondue yet! Thanks for the guide!!
I usually do a baked Brie, but fondue would be so much fun!
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
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.
I love a good cheese platter (1 stinky, 1 soft, 1 hard) with fruit, crackers, and meat plus a good bottle of wine!
I make a assorted cheese platter.
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?
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.
I love having a cheese plate out when entertaining.
baked cheese bites
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!
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
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. :)
cheese and crackers does the trick
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 :)
That is so wonderful how close you all have stayed through the years, and your NYE plans sound perfect!! Enjoy every moment :-)
Cheese and crackers are always a part of my celebrations.
I would love to make this cheese fondue! I’ve actually never had cheese fondue before, and I’ve been dying to try it!
Family Fondue Night~
cheese in any form, but my favorite has to be baked brie en croute
I love baked brie with maple syrup or fig jam.
I love having a massive number of cheeses and then tasting them with various fun toppings or spreads or accompaniments.
I think I might make this fondue. I have a fondue set that I never use :)
I just made cheese crackers….cheddar….
We do cheese with crackers and summer sausage.
I’d love to use this on a girls night in. We could try different cheeses.
i’m all about a cheese plate to entertain. All about the variety, gouda, goat, brie,etc with jam and water crackers
We usually offer a selection of cheese and crackers. I would love to break out this fabulous fondue set at our next get-together!
I would love to try this fondue! looks amazing!
I like to serve marinated cheese at parties.
I like to make put mozzarella balls/grape tomatoes and basil on skewers for parties
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.
I’m a huge fan of brie, gouda, and camembert for entertaining. Studying abroad in Europe sets cheese standards way high!
Like to make a cheese platter or some homemade queso
classic cheese and crackers!
I frequently use a cheese selection, grapes and choucroute.
I love cheese and fruit and really good bread!
My favorite is melted brie with roasted garlic, crusty bread, grapes, apples, and honeycomb…delicious!!!
I like to use a selection of cheese, grapes and nuts and choucroute
Cheese is perfect for entertaining. I go with the standard cheese and crackers when I have people over at my home.
my husband’s family’s new years tradition is cheese & summer sausage, so i like to do that while entertaining.
Cheese platter – always a party win!! And Cheese-Its.
I would make this fondue for a New Years celebration!
We’d use it for a New Year’s Party with friends!
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.
I like to use cheese as a dip for corn tortillas
sometimes brie cheese with nuts or cheese with crackers
I use feta and crackers and some cold beers
I use it for appetizers with crackers
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.
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.
I like to make these apple brie tartlets – so yummy!
Baked brie is one of my favorite ways to entertain with cheese!
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.
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}
Love baking brie with jam
I’d love to use this as an appetizer on Christmas eve!
I love to make cheese plates! They are perfect for entertaining – something for everyone!
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!
If your family loves fondue, you have to try it with the fontina Danielle! It makes it even more to die for.
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!!
I like to put out a cheese and fruit tray with a large variety of cheeses.
I have a recipe for potato cheddar chowder that is always a hit!
I like to make various flavors of cheesballs for holiday parties
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
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.
I love to entertain with a grilled cheese party! Variety of breads, cheese and toppings!
I love a classic cheese board with fruits and crackers.
I like to use it for snacks or finger-foods when entertaining. – shaunie
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.
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!
I would make the cheese fondue for my family over the holidays. We all absolutely love cheese!
I usually just fix cheese and crackers. Would love a fondue pot to change it up.
We actually love doing fondue with guests! We also love a good old fashioned cheese ball with crackers.
I like to have a cheese, fruit and nut tray.
Made this tonight and all I can say is absolutely AMAZING!!!! Huge hit with the family!!! It will be a regular in our house!!
YAY!!! I’m so happy to hear that Jeanine. Thanks for letting me know!
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!
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!
HOORAY, Sandy! So glad to hear this recipe was a hit. Thanks for taking the time to report back!
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!
Two words: mac and fondue
All ways a hit at my house and potluck dinners.
That is an excellent idea, Ken!
The other half of this recipe is: make Mac N Cheese using your fondue.
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…
Heidi, I’m afraid the giveaway has ended! Sorry for the confusion. I promise it’s still a delicious recipe though :)
Amazing recipe. So decadent and perfect for fondue parties!
We love this recipe, and always make it on New Years Eve!!
This was so fun for an interactive gathering!! Delicious!!
So many great tips for perfect fondue.
Such a great mix of cheeses in this fondue!
These tips are great. Learned so much about making fondue. Thanks for sharing.
I love having fondue parties! All of your tips are great!
Thank you so much for the tips! I’ll be sure to make it again and again!
Such a great recipe, love how easy it is!
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.
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.
YAY Heidi! I’m glad it was a winner. Thank you so much for reporting back!
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
Hi Ashley! You can substitute unsalted chicken or vegetable stock instead. I hope you all enjoy it!
Thank you! I am excited to try it!
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 :)
Happy Valentine’s Day Heidi! Thanks for the kind review and enjoy the leftovers!
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!
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!!
Trent, I’m so glad you enjoyed it! Thanks for taking the time to share this review.
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. :)
Lori, I so appreciate your kind words! I hope you love this recipe once you give it a try. :)
This was soooooooooooooooooo good!
Yay! I’m so happy to hear that this was a hit, Rebecca!
This was so good and my family all loved it!
Thank you for sharing, Rebecca! So happy you and your family loved it!
I’m SO happy to hear this! Thank you for taking the time to leave this kind review!
This fondue was easy and delicious. My guests scarfed up every bit of it. The cornichons were a hit and I included summer sausage as well as several other suggested dippers.
Thank you for taking the time to share this kind review, Becky! I’m so happy to hear that this recipe was a hit!
I saw the directions if you don’t want to use wine, but is it alright if you leave out the brandy too? My wife can’t have alcohol due to a medication she’s on.
Mike, yes that is just fine. I hope you love it!
Fabulous fondue recipe! We made it last night and it was a great hit. Made sure to stir in the cheese very gradually (I used Leerdammer and Cheddar, as it was what I had), so the resulting fondue was rich and smooth; delicious. We’ll definitely make this recipe again.
SO SO pleased to hear it. Thank you for sharing!!
Delicious taste. I used every ingredient in the recipe. Perfect texture too. But alas my hubby and I aren’t big eaters.
Can I freeze the leftover fondue? How? Going into frig overnight.
Hi Randi, I have not tried to freeze fondue cheese. Freezing may alter the taste or texture a little, but I believe it should be fine for up to 2 months. Let it thaw overnight in the refrigerator before reheating it. I’m so happy you both enjoyed the recipe!
Made this for my birthday dinner last night, flavor was spot on but the texture was a little off. I will give it another go and try adding the cheese slower and stirring more. Thanks for a great recipe!
I’m so happy you enjoyed the flavors, Amanda! I hope you had a wonderful birthday!
Is there anything that can be substituted for the tablespoon of brandy or would you just leave it out over substituting something?
Hi Cassie! You can just leave it out. I hope you enjoy!
Excellent flavor and easy to make!! Love it
Thank you for sharing this kind review, Wanda! I’m so happy this recipe was a hit!
Great recipe
Thank you for sharing this kind review, Amber!
This was too thick. I kept increasing the liquid (used broth instead of alcohol) but still too think…probably bc of all the cornstarch.
Hi Shabnam, I’m so sorry to hear that this didn’t turn out as you’d hoped. I (and many readers) really enjoyed this recipe, so I wish it would’ve been a hit for you too!
I’ve tried other recipes and all were fails, till now! Fondue turned out perfect! The difference is the tips . Thanks for the recipe and the tips!
Thank you for sharing this kind review, M! I’m so happy that you enjoyed the recipe!
I want to make this tonight and have everything accept the brandy. Could I use Sherry instead?
Hi Noreen! Unfortunately, I’ve only tried this recipe with brandy, so I’m not sure how it would turn out. You could omit the brandy altogether. If you decide to experiment with the sherry, I’d love to hear how it goes!
Hello Erin, wonderful recipe! My family ( that is two teenage boys and my husband) loved it. I served it with grilled kielbasa , Cut up broccoli, cut up cauliflower, cut up apples and some freshly baked sourdough baguettes. I did not have to use the Sherry as my husband had a “secret stash“ of the Brandy LOL. Tasted great, I will be making this often, thank you!
I’m so happy that you enjoyed it, Noreen! Thank you for sharing your results!
How much yime does it take
Hi Norman! This will take about 15 minutes to cook. I hope you enjoy the recipe if you try it!
Maybe this recipe assumes some prior knowledge I don’t have, or requires some brand of cheese I didn’t get (though I didn’t buy the cheapest stuff there is). But I made this and it was awful. The cheese never came together with the wine. It was like bits of cheese floating in the wine until it was just one big mass of cheese. So… went to the store, bought all new ingredients and tried it again, this time being extra careful not to heat it too quickly, and the same thing happened. I’m envious of all the positive experiences people had with this because the taste was lovely but I couldn’t get it to work. :(
Hi Jules, I’m so sorry to hear that you had trouble with this recipe. Did you coat the grated cheeses in cornstarch and add them in small spoonfuls a little at a time? It sounds like one of these steps may have been the cause, but it’s so hard to say for certain without being in the kitchen with you. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish it would’ve been a hit for you!
As a European guy I do miss the ‘Kirsch’ a brandy of cherries! And for dippers do not forget olives, raw peppers, grapes and juicy dry sausage. Bon apetite
Thanks for the suggestions! I hope you enjoy this recipe if you try it, Frank!
How much does 1x the recipe make? i know it says 6 servings, but could anyone tell me how much of a quantity that is?
Hi Jules! Unfortunately, I don’t have the exact amount per serving. I hope you enjoy the recipe if you try it!
The amount per person depends on whether the fondu is served as an appetizer, first course, or the main course. I just finished making fondu tonight as a celebration. Main dish for two. I used about 1 Pound of cheese and 11/2 cups wine. The most important secret is to add flour or corn starch to the grated cheese as you grate it. Add another Tbs and mix it in with both hands. This way, as you mix in the cheese, you also automatically add the right amount of flour.
This results in just the right amount for two as the main, only, dish. Other people will use this amount for 4-6 as an appetizer.
As for cheese, be creative. I use emmenthal, Gruyere, smoked Gouda, appenzeller, and any other good flavorful creamy cheese.
Enjoy.
I’ve tried to make fondue before and it didn’t work out at all and that made me sad, and the supermarket has stopped selling a premade fondue sauce, so this was my “one last attempt” and it was PERFECT! Thank you so much for sharing this recipe!
I’m SO happy that you enjoyed it, Naomi! Thank you for sharing this kind review!
Felt like having a smart experienced friend talk me through making this happen. My daughter is so excited to try fondue!
I’m so happy that you found the post helpful, Michael! Thank you for sharing this kind review!
No brandy, is that ok?
You can omit it, Matthew. I hope you enjoy the recipe!
It was great, we’ll be adding it to our recipe book.
I’m so happy that you enjoyed it, James! Thank you for sharing this kind review!
Too much corn starch. I’d use about half what it calls for. Made mine way too thick. Otherwise it’s ok.
Thanks for trying the recipe and reporting back with your results!
I have made it twice! I skipped the brandy both times, we love it anyway! I will say that I just mixed the corn starch with the cheese then added all the ingredients to a microwave safe covered dish, heated it 4-5 minutes on high. That leaves it melted but not smooth. I put it all in my smoothie blender (Ninja) and it turns out perfectly!
I’m so happy that you’ve enjoyed it, Fauntelle! Thank you for sharing this kind review!
Super Easy, Super good!!
I’m so happy that you enjoyed it, Molly! Thank you for sharing this kind review!
Absolutely delicious! Quick and easy plus fun for the family to gather ’round and enjoy. I sub’d chicken broth for the white wine and omitted the brandy but it was so flavorful we will definitely be enjoying this recipe again. Thank you!
YAY, so glad to hear it Diana!
I’m sorry to hear that this recipe wasn’t to your tastes, Bo. Let me know if you’d like any help troubleshooting!
Can I use Jarlseburg and Grueyer?
Sure Beth! I hope you enjoy it.
Easy recipe with quick, perfectly smooth and great looking and tasting results! I used Fontina, Havarti and Gouda cheeses. I omitted the brandy and mustard since I prefer the flavor without. Thanks!
So so happy to hear that John, thank you!!
Really good fondue. Thank you for making the recipe so easy to follow. And the extra tips for using vegetables & fruits
Barb, thank you for sharing this wonderful review. I am so happy you enjoyed it!
Could I use Jarlsberg and Grueyer and a bit of something else?
Yes Beth, I think that would be fine! I hope you enjoy the fondue.
I recently purchased a really cute MCM fondue set, and this was the first recipe that popped up when I searched. It turned out amazing, I did it as a date night in (C, amirite?) and me and my love really enjoyed it! It’ll definitely be a repeat for us! Thank you!
I’m so happy that you enjoyed the recipe, Lindsay! Thank you for sharing this kind review!
I made this last night for a test run before my NYE guests arrive.
Stellar…… I used Gruyere, Jarlsberg, and Gouda. Just you little slices of french baguette. Yup making this for 2020 NYE. Thank you. now to go find forks, at this juncture, ordering online will never arrive in time. Thanks, gain Delish
I’m so happy that you enjoyed it, Beth! Thank you for sharing this kind review!
I made it with Raclette, Swiss and gruyere cheese. Used a non stick pan then put i to a fondue pot. Dippers were cherry tomatoes, summer sausage, bread and crisp apple.
So simple to make and delicious. I had always used packaged fondue but never again.
I’m so happy that you enjoyed it, Dorothy! Thank you for sharing this kind review!
This was one of the best cheese fondues I’ve made! Loved the combo of different cheeses. I didn’t want to overpower with wine flavour so I went 1/2 cup wine 1/2 cup water instead. I also skipped the nutmeg and brandy. Your instructions to go slow and add cheese a bit at a time was super smart. Ended up with a velvety smooth fondue. Thanks for an amazing NYE fondue!
YAY, so glad to hear it! Thanks for sharing!
Thanks for sharing. I’m going to make your combination of cheeses and dippers next time. It’s sounds delicious.
I use a small crockpot for my fondue. Cheese stays warm and no scorched cheese on the bottom.
Thanks so much for sharing!
This was my first go at homemade fondue, and may I say it was a success? Very easy recipe, and so tasty! My husband and I usually do an appetizer buffet every New Year’s Eve, but since we did that for our Christmas Eve dinner, I felt a change of pace was in order. We both enjoyed it, and will definitely “‘due” this again!
I’m so happy that you enjoyed it, Barbara! Thank you for sharing this kind review!
I’m sorry to hear that you had trouble with this recipe, AJ. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and other readers) have really enjoyed this recipe, so I wish it would’ve been a hit for you too!
Hello, I’m excited to try this recipe. Could you recommend a substitution for the wine? Thanks!
Hi Nasreen! You can use unsalted chicken or vegetable stock instead. I hope you enjoy the recipe!
I wonder if I could use Lacey swiss and havarti with some cheddar instead. We’re not big swiss fans in my family. Do you think this combo would work?
Hi Jennifer! I’ve only tested the recipe as written, but other readers have reported success with these cheeses. If you decide to play around with it, I’d love to hear how it goes!
This was easy and turned out perfectly.Food processor was a Godsend for shredding the hard cheese. Melting cheese a little at a time is important,take your time, it is worth it. Even though they say you can do it a day ahead,I wouldn’t. I made it in a bigger pot and then poured it into the fondue pot. I reheated the left over the next day and if just did not seem as good. My guests loved the change of pace .Brought back memories of the fun 70″s!!!!
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I’m so happy that you enjoyed it, Barbara! Thank you for sharing this kind review!
My kids and I just tried this out after leaning about Switzerland ? It was good! But I would have to say it was a bit salty for me. I didn’t add any salt so it must have just been salty cheeses? I made the recipe as written except for the brandy since I didn’t have any. I might try again someday with different cheese combinations. Thanks!
I’m so happy that you enjoyed the recipe, Emily! The types of cheeses (and dippers) used can definitely impact the saltiness. I hope you enjoy it even more next time!
I have never had or made fondue but his was so easy and loved by my entire family. We have decided that this will have to be repeated for other special occasions. I appreciated that
there were different recipes’ for different size groups. I have a large family and the X.2 was the perfect amount. No fondue pot but a crock pot (after making the fondue on the stove) and individualized dipping dishes worked perfectly.
So so happy to hear that Louise, thank you!
Question. Last night made this for second time. This time it tasted overly salty. I used the same 3 cheeses (gouda, fontina gruyere) but brand may have been different .any ideas why it see.ed to salty.
Hi Barbara! The brand of cheese and mustard can impact the overall saltiness (so can your choice of dippers). I hope you were still able to enjoy it!
Turned out delicious and it tasted like authentic Swiss fondue! Made it for my birthday for me and my husband to share. We had no issues with saltiness following the recipe as instructed. We used gruyere, gouda, and fontina cheeses. Definitely recommend.
I’m so happy that you enjoyed it, Melissa! Thank you for sharing this kind review!
Can you use this recipe in a chocolate fountain machine or do you need to adjust some ingredients?
Hi Andi! I’ve never tested the recipe this way, so I can’t say for certain. If you decide to play around with it, I’d love to hear how it goes!
I used I think too much wine how can I tame it down?
Hi Maureen! I haven’t tried it myself, but another reader has used chicken broth in addition to the wine. I hope you enjoyed the recipe!
Had our family here and made this last night. Am writing it down so that I always have it. I’m no expert, but it was the best I’ve ever tasted. It helped that my daughter shredded all the cheese for me, but I would do it if she wasn’t here! Our other daughter is coming in April and heard us sing it’s praises and she put it on her meal request list!!!
I’m so happy that you enjoyed it, Jo! Thank you for sharing this kind review!
I don’t have Brandy ! Can I use something else ?
Hi Julie! You can just leave it out. I hope you enjoy it!
Loved it. Easy to follow and tasted amazing!!
I’m so happy that you enjoyed it, Beth! Thank you for sharing this kind review!
Hi I have an electric fondue pot do I have to make this recipe on the stove then transfer to the pot or can I make it right in the pot ?
Thanks ! Excited to try this one !
Hi Kitty! Unless your fondue pot is a stove-safe fondue pot, then you’ll want to prepare it in a separate pot first. I hope you enjoy it!
I made it right in my electric fondue pot using Setting #5. Once it’s all mixed together move the setting down to #3. I only used the cheeses, wine and some whiskey. Rubbed the pot with garlic first. Really no need to use other flavors if you purchase the expensive cheeses that are suggested. Enjoy!
Thanks for reporting back with your tips!
This fondue has an overpowering taste of wine/alcohol. Find another recipe if you want to make it for kids, or substitute all of the wine for chicken or vegetable broth. Adding a little broth after the fact won’t save it; it will only thin it out which isn’t ideal. The consistency and proportions of the recipe were spot on. (I used the basic recipe to whip up another cheese fondue quickly to save the meal. Used colbyjack and queso fresco with chicken broth, and it was a hit for all. Now I’m wondering what I can use all the leftover wine fondue from this recipe for.) Even for adults, the delicious cheese flavors were drowned out by the wine. This recipe is expensive ($30 just for the cheese), but don’t use a cheap wine to compensate. You will be disappointed. You may be disappointed anyway. We were. I have no doubt this recipe would turn out delicious with only a splash of wine, as with the brandy. We loved all of the dippers recommended as well as celery, soft pretzels, hotdogs, tortilla chips, and baked potato rounds.
Hi Lydia! I’m so sorry to hear that this didn’t turn out as you’d hoped. I (and many readers) really enjoyed this recipe, so I wish it would’ve been a hit for you too!
Hey erin, I was looking through your dip selection and was mighty impressed!
I’m so happy to hear that, Pete! I hope you enjoy any recipes you try!
This was spot on! My husband had doubts about the brandy, mustard, & nutmeg at the end. He stole a few bites during preparation and declared it was very tasty without them. I talked him into adding them anyway. Wow! They definitely take the entire dish up a notch. Thanks for a perfect at home birthday celebration.
I’m so happy that you enjoyed it, Pam! Thank you for sharing this kind review!
Firstly I need to say the flavors are amazing. Secondly directions are SO important do not think you can throw all in a pot and it will come out perfect as that is not the case. Instead you will end up with the most flavorsome grainy fondue. However when we cover homemade bread and skirt steak it tastes amazing. Texture has something has to be desired.
Thanks for trying the recipe and sharing your results, Claire! I’m so happy that you enjoyed the flavor!
Update. We ACTUALLY followed the recipe this week and now have a non grainy flavorsome fondue. Do not attempt recipe without following instructions, unless you a want a grainy fondue
I’m SO happy that you enjoyed it, Claire! Thank you for sharing this kind review!
So classy!
Thank you for sharing this kind review, Andy!
Having tried a number of fondue pots/heaters over the years, I’ve come to prefer a ceramic covered cast iron pot (like you have) so that one doesn’t over heat the cheese or have hot spots. I use a single burner butane stove (walmart or other for ~$20). I put it on the table (bottom doesn’t get hot) and it provides great heat control while melting the cheese and during eating. It doubles as a small car camping stove, picnics, and power outages.
Thanks for sharing your tips, Donald! I hope you enjoy the recipe if you try it!
I followed all the steps (including adding only small amounts of cheese at a time), but my fondue turned grainy (cottage cheese like) and rather unpalatable… I wonder if this may be because I used non alcoholic wine? Sadly, no one enjoyed it and I think all this great cheese is headed for the bin :(. I am glad that this recipe worked wonders for the majority who have tried it! Unfortunately, I didn’t have the same luck…
Hi Salma, I’m so sorry that this dish didn’t turn out as expected. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s frustrating to try a new recipe and not have it turn out, so I truly wish you would’ve enjoyed it!
tip for stopping the cottage cheese effect when making fondue is to increase the amount of corn starch you use- add just a LITTLE extra couple sprinkles at the beginning into the pot directly (in addition to coating the cheese with it) and it helps prevent this prob.
Hi TR! Thanks for the tip!
This was very easy to make and was DELICIOUS! My teenagers loved it, too. Their friend had never tried fondue and raved about how good it was. The cornichons were a hit, as were the apples and pears. We used Beyond Beef sausages and the flavors complimented each other very well. Thank you for creating this recipe!
I’m so happy that you enjoyed it, Eva! Thank you for sharing this kind review!
Delicious! Changed it a bit due to ingredient availability: gruyere, fontina and emmental cheeses, skipped the brandy and threw in extra Vermouth to make up for the liquid. We are not drinkers but loved the taste of this fondue. Just follow the instructions-low and slow and keep stirring. It was a big hit at our double date night!!!
We dipped roasted potatoes, asparagus, crusty baguette, apple and meatballs.
I’m so happy that you enjoyed it, Kylie! Thank you for sharing this kind review!
Wrong cheeses…. Gruyere Yes. Gouda (Dutch) and Cortina (Italian?), no…..
Why not stick to Swiss Cheeses or try les trois fromages Savoyarde (an area just south of Geneva in France) : gruyère comté, and beaufort des alpages ?
Hi Julio! One of my favorite things about fondue is how flexible it is. Feel free to use any melty cheeses you enjoy or have access to.
Excellent!!! It was a hit with my family!!! It was a little thick but tasted great. I used chicken broth instead of the alcohol.
Hi Julie! So glad you enjoyed the cheese fondue! Thank you for this kind review!
So question, if I don’t like the taste of dry wine to drink, then I shouldn’t use dry wine? What should I substitute for the wine?
Hi Bonnie! You could easily substitute the wine for unsalted chicken or vegetable stock or even beer. Hope this helps!
I always make the cheddar and beer.
This fondue was awesome! Everybody loved it.
Hi! So glad you enjoyed it! Thank you for this kind review!
Made this tonight for the family. Used chicken broth instead of wine and omitted the brandy. Added more chicken broth to help thin out the cheese as it was too thick to dip but I did use extra cornstarch to avoid the grit in the comments. Super yummy. Will try with other cheeses in the future. I found these to be pretty rich but still very good. The kids were super excited to “fondue.” Thank you for the recipe and the tips in the comment section.
Hi Jennifer! So glad you enjoyed the fondue! Thank you for this kind review!
I have made this 1 million times because everybody loves it period thank you thank you thank you so much for this recipe.
Hi Lizzy! So glad you enjoyed the fondue! Thank you for this kind review!
Can I shred the cheese and put the cornstarch on it the day before?
Hi Sara! Yes you can definitely shred the cheese ahead of time. I am unsure how the cornstarch would be placing it on the cheese the day before. I would suggest just putting the cornstarch on the cheese while you are heating your liquids. Hope this helps!
Do I have to use brandy? I don’t want to purchase a lot just for this tiny bit.
Hi Julie! You can leave it out. Hope you enjoy it!
Sounds yummy! Can I make it the day before and heat it in a crock pot the next day?
Hi Dorothy! These are my recommendations on reheating: 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. Hope this helps!
Can I use apple brandy for the brandy?
Hi Sabra! I’ve only tested this with brandy so not sure how the apple brandy would work. If you decide to experiment, let me know how it goes!
Hi Andrea! I will definitely take a look into that! Thanks for letting me know!
I’m going to make this in about an hour, can not WAIT! TBC…
Hi Dave! Hope you enjoy it!
Made this for Christmas Eve dinner. Best cheese fondue recipe I’ve tried. Will make this again. The blend of cheeses was perfect. Used Chicken broth instead of wine and brandy. Didn’t have Dijon mustard and used dry mustard instead.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
I made this over the holidays. We don’t drink, so I subbed chicken broth for the wine. I also left out the nutmeg. It was delicious! This is a meal our family will be talking about for years to come. I plan to make this again for our next family gathering!
Hi Sara! So glad you enjoyed the fondue! Thank you for this kind review!
I enjoyed reading all the tips for making the fondue mixes. Going to try them out on NYEve!
Hi Connie! Hope you enjoy them!
Making this tonight for NYE. Great to see so many positive comments. Can this be made in a crockpot?
Hi Mary Lynn! I’ve only tested the recipe as written but I know others have used it to keep the cheese warm. Let me know how it goes if you decide to experiment!
Easy to make and so good. I used apple brandy because it’s what I have. Thank you!
Hi Jax! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the apple brandy!
This turned out fantastic! Thank you!
Hi Maggie! So glad you enjoyed the recipe! Thank you for this kind review!
I’m sure it was user error, but we made this twice in the same night to add to our New Year’s Eve fondue. It was grainy the first time (yes, we added the cheese in a bit at a time, but maybe the liquid was too hot), then like flubber the second time (maybe we overcompensated for the first mistake and it wasn’t hot enough). I felt bad wasting so much delicious cheese, as both were inedible, but the chocolate round made up for it. :)
Hi Laura! I’m so sorry that this dish didn’t turn out as expected. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s frustrating to try a new recipe and not have it turn out, so I truly wish you would’ve enjoyed it!
Sounds great I enjoyed reading the recipe thank you.
Hope you enjoy it!
I’ve made this many times over the last year or so. Whole fam loves it. I make it exactly like the recipe, it is always happily gobbled up. We like to dip roasted Brussel sprouts and Morel mushrooms in addition to all the other dippers.
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
Wow, so good! Exactly what I was craving. This is the first time making fondue so I appreciate the tips/tricks in the article which helped me avoid problems. I did not have brandy, can’t wait to make this again when I do have some though. We had for dinner and dipped sausage, cherry tomatoes, broccoli, bread, potatoes, peppers. I stacked a potato, basil leaf and tomato and that was amazing!
Hi Jema! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! Made this for the first time last night and it was devoured within minutes… I had to make a second batch. Great recipe and the tips were so appreciated. I used a Sauvignon Blanc as you suggested and omitted the Brandy just because I didn’t have any. I just reheated it this morning with a little chicken broth and it’s just as good as it was last night. Thank you and this will be my go to fondue recipe. 😋
Hi Misty! So glad you enjoyed the recipe! Thank you for this kind review!
Very easy to make. Smooth and delicious. Made it on stovetop and transferred to a fondue pot. Used Gruyère, Swiss and Gouda. Didn’t add Brandy, mustard or nutmeg but will next time. Still yummy!
Hi PJ! So glad you enjoyed the recipe! Thank you for this kind review!
Hi there!!
I made the recipe today and had a bit of a hiccup at first with the melting of the cheese….and since i added more cornflour, to avoid the grit in the comments ,it became to thick….but eventually all was well and the taste was amazing!
Hi Alice! I’m glad you were able to enjoy the fondue!
probably too thick because you used cornflour instead or cornstarch ….they aren’t the same
Made it tonight for a Mother’s Day treat. Wonderful! Tried baby dill pickles…meh. Grilled a small tenderloin and then cubed it…thumbs up. Also roasted Brussel sprouts made a good dipper. Thanks!
Hi Scott! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you!
It was a joy to follow your advice. Very well done presentation.
You have a real talent to make people happy being with you on your website!
Bonne Appetit!
I’m so happy that you enjoyed it, Sorina! Thank you for sharing this kind review!
Very comprehensive!
I’m so happy that you enjoyed it, Stephen! Thank you for sharing this kind review!
Excellent recipe and instructions were very helpful. I enjoyed reading the article on Fondue making and the cookware.
I’m so happy that you enjoyed it, June! Thank you for sharing this kind review!
This was my very first attempt at fondue, and with your easy to follow directions, it came out PERFECT!!
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Must try
Definitely Natascha!
Easy and delicious!
Hi Brittany! So glad you enjoyed the recipe! Thank you for this kind review!
Followed directions and tips closely. It came out delicious served it with vegetables apples and sourdough bread.
Hi Theresa! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I just wanted you to know that I’ve made this fondue several times (in my vintage fondue pot) and it always comes out just perfectly. Everyone loves it. Thank you for sharing!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Pleasantly surprised to see how low in carb it is! Can I use Xanthan Gum as a thickeing agent and if som how much of it?
Hi Abby! I’ve only tested the recipe as is and not sure how that substitution would work. If you decide to experiment, I’d love to know how it turns out!
can you keep the fondue warm in a crop pot on low.
thanks
Hi Vicki! These are my recommendations on reheating: 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. Hope this helps!
This recipe was so simple & it’s delicious. Question though, I haven’t had Fondue in years & don’t recall what the consistency should be. Mine I think is a bit thick & a little stringy. What did I do wrong?
Hi Jen! Check out the first photo in the blog post. Is that how it looks because that would be the correct consistency. Hope this helps!
Great tasting recipe and super easy. I will definitely be using this one again. I added cheddar as one of the cheeses as she suggested and would recommend.
Hi Kirsten! So glad you enjoyed the recipe! Thank you for this kind review!
Want to give fondue set as a gift but there is a gluten sensitivity involved. What cheeses are possible in preparing? Thank you, CONeill
Hi Clayt! I’m not too familiar with that but this article might help you. https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/cheese/
Hello Erin. I shopped for all the ingredients today and this will be Christmas dinner for my hubby and me… our first Christmas together and 11 months married🥰🥰. I have two questions.. I bought bulk cheeses .. how many cups grated is 1/3lb and is the brandy a key ingredient? Thanks,
Hi Meryl! I haven’t measured it out in cups but it’s roughly a little more than half a cup. You can leave the brandy out! Hope you enjoy it!
Made it tonight and it was really good! Just very thick. Any suggestions to thin it out?
Hi Eve! So glad you enjoyed it! I haven’t had this problem but some readers have added broth to their to thin it out some.
I have made this recipe experimenting with different cheeses. Delicious! The cornstarch is the secret to a smooth, yummy fondue. I highly recommend this recipe. It’s easy and successful! 😋
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for book group and everyone loved it! It’s true that making it is easy, grating the cheese isn’t. I know that many of you have a food processor which makes it easy–I don’t. The grating led me to take off my sweater and drink a glass of wine! The fondue result was good, I just wish there’d been a bit more detail on the challenges of grating the cheeses.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
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!
I have made this type of fondue for about 40 years every New Year’s. I dust my grated cheese with flour instead of using cornstarch and maybe that causes a problem that I’m going to ask your advice on. There’s always about an inch of fondue left in the bottom of the pot because there are so few of us, so we reheat it for breakfast, and when I do that, oil has separated from the mix. I usually heat it and add a little flour and then a bit of wine to thin it, but maybe there’s another way to cope with that or maybe my use of flour causes it. What would you recommend?
Hi Carol, the cornstarch helps to stabilize the fondue so I recommend sticking with that!
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!
I just made it for the first time. Is it supposed to be stringy? Just wanted to make sure I did it correctly.
Hi Nancy! No it shouldn’t be stringy. That is sometimes caused by the type of cheese used meaning quality of cheese, overcooking it or it just getting too hot. Hope this helps!
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!
This turned out really well for me. Not lumpy at all! It’s dangerously delicious. I serve it with bread cubes and blanched vegetables.
Yay! So happy to hear! Thank you Chelsea!
This fondue was delicious and following the recipe gave excellent results. It was so delicious that the quantities didn’t really work for us. :) I made a recipe and a half (a pound and a half of cheese, a cup and a half of wine, etc.) for 5 people, figuring we were hungry and also hoping to have a little left over. Well, we scraped the pot clean! Next time I’ll double the recipe. Thanks for inspiring me to break out my fondue pot!
Hi Bryeny! So glad you enjoyed the recipe! Thank you for this kind review!
I absolutely love this recipe and have made it three times since discovering it! My boyfriend loves it too!!!
Hi Rhonda! So glad you enjoyed the recipe! Thank you for this kind review!
We learned to make Swiss fondue attending college for a year just outside Geneva, Switzerland. I use a 50/50 mix of Gruyere and Emmentaler. The latter is classic Swiss cheese, holes up to 1/2 inch in diameter. Gruyere is a milder, creamier cheese, with holes smaller than a pea. Emmentaler has the flavor, Gruyere has the creaminess. Other than that, it’s a very simple recipe. I do disagree on the the “use good wine” line. We always bought wine in the wine shop in Collonges-sous-Saleve. We paid 4 French francs (then 80 cents, US) for the bottle of white table wine; and 3 francs (60 cents) of that was for the deposit on the returnable, flip-top bottle. HOWEVER, use a dry wine. And never a rose, unless you want your fondue to look like bubble gum. One big problem we have in the US is getting genuine French-style baguettes, which have a hard crust.
Thanks for the feedback and memories!
Perfect as is, added some garlic powder as per my preference. Absolutely wonderful! Will be using leftover bread and cheese for French onion soup.
YUM!!! So happy to hear it, thanks Niana!
So delicious! I remove nutmeg from the recipe bc we didn’t have any. The texture and flavor is perfect. Will definitely make it again!
Great cheese fondue. I used expensive cheese and cheap wine, and it tasted great to me. My husband loved it. Perfect with some bread and tortilla chips.
Yay! So happy to hear! Thank you Daisy!
I have made fondue before but it wasn’t this good. I used gouda as part of the cheese mixture, and it melted like a dream! We cooked bratwurst and cut it into small pieces, had small potatoes, bread, cornishon pickles, red bell pepper, sauteed button mushrooms, and broccoli. Those were all good. I would not do carrots or bacon again. Next time I would probably do pearl onions too.
It was just me and my sweetie. So rules were broken regarding eating off the skewer!
Yay! So glad you enjoyed it!
This turned out absolutely perfect! Saved for next time, with thanks to the author.
Sally, this is such wonderful feedback, thank you for sharing!
This fondue recipe is a keeper! We made it for Christmas Eve and served it along with toasted cubed sour dough bread, apples, broccoli, green beans and cauliflower. It was so easy to make and absolutely velvety smooth. After making the fondue on the stove we transferred it to a vintage 1970’s West Bend Company electric fondue pot and it kept it at the perfect temperature. Thank you for this wonderful recipe!
What a special night, thanks for sharing Julianne!
The meal prep tip says you can grate the cheese and cook the bacon the day before. Bacon?
Yep! It’s one of our suggestions on what to dip into the fondue. Enjoy!
Lemon juice is a big no and cornstarch made this gluey. It was a waste of my time and money.
I’m sorry to hear you had trouble with the recipe, Marianne. A thick fondue can easily be fixed with adding just a little more liquid. The lemon juice helps stabilize the fondue and the flavor really shouldn’t be pronounced but you could leave it out. Hope this helps!
So delicious I almost forgot that Cheese Fondue makes me happy.
Glad you enjoyed it!
Thanks for the recipe! I would add recommended temperature settings for the fondue pot. That’s the only thing I found missing. Very tasty and fast!
Glad you enjoyed it, Susan! Thank you! For the temperature, Step 2 recommends medium-low heat but it will also be based on your specific pot. Hope this helps!
Hey there! Could I use a dry white wine instead of brandy for this recipe?
Hi Rachel, this recipe actually calls for dry white wine. You can use more of it in place of the brandy. Enjoy!
Can I use cognac instead of brandy? We’re trying it this Friday.
Hi Marion, Cognac is a type of brandy so that will work! Enjoy!
What would be a good substitute for the alcoholic ingredients?
Hi Lacey, you can use chicken or vegetable stock for the wine and just leave out the brandy. Enjoy!
Fabulous recipe! I had tried many different recipes over the years and found this one to be my favorite!
Thank you Terry!