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Cheese Fondue: the tasty recipe for a creamy, smooth cheese fondue to share with friends

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist
Swiss cheese, shredded
2 cup
gruyère cheese, shredded
2 cups
2 tbsp
garlic, halved
1 clove
Dry white wine
1 cup
Lemon juice
1 tbsp
dry brandy or sherry
3 tbsp
French bread, cut into 1-inch pieces
1 loaf
gouda cheese, shredded
2 cups
salt and pepper to taste

Cheese fondue is an easy, retro recipe perfect to enjoy on chill days as cozy appetizer. Fun and versatile, it is a Swiss dish that you can prepare on the stovetop or in a fondue pot. It is in a communal pot that rests on a portable stove heated by candle or spirit lamp. The cheese fondue melts there and is served directly like this, all you need to do is dip the French bread or vegetables into the melted cheese using a long-stemmed fork usually included in fondue set.

Also called Fondue Suisse, cheese fondue is creamy, smooth and tasty. Even if it sounds a fancy dish, it is very quick and easy to make that will make you feel the mountain atmosphere immediately. Cheese fondue has humble origins, in fact it was invented during the 18th century as a way to use up aged cheeses and breads to feed big families during winter.

Cheese fondue is a perfect recipe to share with family and friends during a party or a special occasion. You can also make it ahead of time, simply reheat it in your fondue pot or on the stove top and use again- so simple!

What is the best Cheese for a Fondue?

It's important to use best quality cheese when making a fondue. Cheese is the key ingredient which will have a great influence on the final result of the dish.

The best cheese to use for a fondue should be butter, creamy. Moreover, it should melt in a quick and smooth way. The best options for a traditional cheese fondue are Swiss, Gruyère and Gouda cheese.

You can also use other cheese mix like Cheddar, Comté, Emmentaler, raclette or vacherin.


What is the best Wine for a Cheese Fondue?

When making a cheese fondue, use dry white wine as the acids keep the cheese smooth and even in texture.

High acid white wine like Sauvignon Blanc, Chardonnay and Pinot Gris are perfect.

How to make Cheese Fondue

Making a traditional cheese fondue is easier than you may think. Grate the cheese yourself instead of chopping it, so it will melt quicker and evenly. Add it into a medium bowl. To prevent your cheese from clumping, toss it with cornstarch or flour.

Next, in a stove-safe fondue pot or large saucepan, add the the white wine, garlic and lemon juice and bring to simmer. Slowly stir in the cheeses, this will make the fondue smooth and buttery like at restaurants. So don't be tempted to add the grated cheese all at once.

Stir the mixture until smooth, then add in the brandy. Once the cheese is melted and smooth, dip in some bite-sized French bread.

What to dip in Classic Cheese Fondue

French bread is the most classic ingredient to dip in a cheese fondue. Just make sure to cut each slice into 1-inch cubes so it can be skewered quickly and easily, and eaten in a single bite.

You can also dip in crudité, fruit, charcuterie, roasted potatoes, vegetables, pickles or cornichons.

Tips for Homemade Cheese Fondue

If you don't have any wine or just want to try something different, you can use beer or unsalted chicken or vegetable stock.

If you find that your fondue is too thick, add an extra tablespoon of lemon juice and whisk in. The acid of the lemon will help thin the sauce and also bring out some of the flavors of the cheese.

For more flavor, you can add a 1/8 teaspoon of nutmeg to cheese fondue.

How to store Cheese Fondue

You can store cheese fondue in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring in chicken or vegetable stock until melted and thin.

Can you freeze Cheese Fondue?

You can also freeze cheese fondue for up to 2 months, closed in an airtight container. Thaw it overnight before reheating.


In a medium bowl, place the shredded cheeses. Add in the cornstarch and combine it with cheeses, coating all pieces to prevent the cheese from clumping.

In a medium sized saucepan or fondue pot, bring the white wine to a simmer together with garlic and lemon juice.

Slowly whisk the cheeses into the saucepan, adding a little bit at a time and whisking until the cheese melts. Once the cheese has been added, let the mixture thicken and whisk constantly. Add in the brandy.

If you had the cheese in a saucepan, move to a heat proof container and serve immediately. If the cheese was in a fondue pot, keep the heat on low and serve!

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