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.

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

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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 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 fondue in the center of the table.

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

How to make Cheese Fondue at Home

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 and, above all, 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.

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

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. 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 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 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 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

A fondue kit 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

Classic Cheese Fondue

4.79 from 61 votes
A classic recipe for cheese fondue that is easy to make and sure to impress your guests.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 6 servings


For the fondue:

  • 1/3 pound firm alpine-style cheese such as gruyere
  • 1/3 pound fontina
  • 1/3 pound gouda
  • 2 tablespoons cornstarch
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 clove garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon brandy
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon nutmeg

Assorted fondue dippers:

  • Boiled baby new potatoes in their skins quartered if large
  • Lightly steamed broccoli florets
  • Lightly steamed cauliflower florets
  • Lightly steamed asparagus
  • Button mushrooms wiped clean and stems removed
  • Cherry tomatoes
  • Sliced firm apples such as Granny Smith
  • Cooked sliced hot sausage
  • Cubed French, sourdough, and/or pumpernickel bread


  • Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  • In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  • Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!


  • Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.


Serving: 1of 6, not including dippersCalories: 343kcalCarbohydrates: 5gProtein: 20gFat: 23gSaturated Fat: 14gCholesterol: 86mgSugar: 2g

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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

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

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

  6. 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…

  7. 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!

  8. 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.

  9. 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!!

  10. 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!

  11. 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!

  12. 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.

  13. 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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 :)

  18. 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!

  19. 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!

  20. 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) ;)

  21. 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 ;)

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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!

  27. 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!

  28. 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!

  29. 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.

  30. 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,

  31. 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. :)

  32. 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!

  33. 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.

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

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

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

  37. 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.

  38. 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.

  39. 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!

  40. 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.

  41. 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!

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

  43. 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.

  44. 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

  45. 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.

  46. 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!

    1. 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!

  47. 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!

  48. 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?

  49. 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.

  50. 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

  51. 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. :)

  52. 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.

  53. 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 :)

    1. That is so wonderful how close you all have stayed through the years, and your NYE plans sound perfect!! Enjoy every moment :-)

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

  55. 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!

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

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

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

  59. 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.

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

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

  62. 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.

  63. 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.

  64. 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.

  65. 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.

  66. 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}

  67. 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.

  68. 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!

  69. 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!!

  70. 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

  71. 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.

  72. 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.

  73. Made this tonight and all I can say is absolutely AMAZING!!!! Huge hit with the family!!! It will be a regular in our house!! 5 stars

  74. 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!

  75. 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! 5 stars

  76. 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!4 stars

    1. 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!

  77. 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…

    1. Heidi, I’m afraid the giveaway has ended! Sorry for the confusion. I promise it’s still a delicious recipe though :)

    1. 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.

  78.  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. 5 stars

  79. 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 

  80. 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 :)5 stars

    1. 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!

  81. 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!!5 stars

  82. 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. :)

  83. 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.5 stars

  84. 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.

  85. 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.5 stars

  86. 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.5 stars

    1. 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!

  87. 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!5 stars

  88. Is there anything that can be substituted for the tablespoon of brandy or would you just leave it out over substituting something?

  89. This was too thick. I kept increasing the liquid (used broth instead of alcohol) but still too think…probably bc of all the cornstarch.

    1. 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!

  90. 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!5 stars

    1. 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!

      1. 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!5 stars

    1. Hi Norman! This will take about 15 minutes to cook. I hope you enjoy the recipe if you try it!

  91. 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. :(

    1. 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!

  92. 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

    1. Hi Jules! Unfortunately, I don’t have the exact amount per serving. I hope you enjoy the recipe if you try it!

    2. 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.


  93. 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!5 stars

  94. Felt like having a smart experienced friend talk me through making this happen. My daughter is so excited to try fondue!5 stars

  95. Too much corn starch. I’d use about half what it calls for. Made mine way too thick. Otherwise it’s ok.

  96. 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!5 stars

  97. 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!5 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Bo. Let me know if you’d like any help troubleshooting!

  98. 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!5 stars

  99. Really good fondue. Thank you for making the recipe so easy to follow. And the extra tips for using vegetables & fruits5 stars

  100. 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!5 stars

  101. 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 Delish5 stars

  102. 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.5 stars

      1. 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!5 stars

    1. Thanks for sharing. I’m going to make your combination of cheeses and dippers next time. It’s sounds delicious.

  103. I do not understand all of the positive reviews for this recipe. Don’t waste your time! I followed it to the letter. It made a tiny quantity of fondue that was not nearly cheesy enough and was super bitter. YUCK!!!

    1. 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!

  104. 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!5 stars

  105. 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?

    1. 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!

  106. 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!!!!
    .5 stars

  107. 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!

    1. 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!

  108. 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.5 stars

  109. 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.4 stars

    1. 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!

  110. 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.5 stars

    1. 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!

    1. 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!

  111. 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!!!5 stars

  112. 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 !

    1. 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!

    2. 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!

  113. 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.2 stars

    1. 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!

  114. 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.5 stars

  115. 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.

    1. Thanks for trying the recipe and sharing your results, Claire! I’m so happy that you enjoyed the flavor!

    2. 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 fondue5 stars

  116. 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.

  117. 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…2 stars

    1. 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!

    2. 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.

  118. 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!5 stars

  119. 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.5 stars

  120. 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 ?

    1. 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.

  121. Excellent!!! It was a hit with my family!!! It was a little thick but tasted great. I used chicken broth instead of the alcohol.5 stars

  122. 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?

    1. Hi Bonnie! You could easily substitute the wine for unsalted chicken or vegetable stock or even beer. Hope this helps!

  123. 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.4 stars

  124. I have made this 1 million times because everybody loves it period thank you thank you thank you so much for this recipe.

    1. 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!