Home » Appetizers » Cheese Fondue
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
This delicious cheese fondue is made with a combination of Gruyere and Swiss cheeses.
Using an electric fondue pot, it's surprisingly easy to make at home! And you can vary the basic recipe, using any melty cheese that you like and enjoy.
There's something about melted cheese. The Swiss know it (fondue, raclette dinner). The French know it (French onion soup), and the Americans know it (grilled cheese).
Fondue is obviously an amazing dish. What can possibly be better than dipping tasty morsels of food into delicious melted cheese? Hmm. Perhaps dipping them into melted chocolate!
Jump to:
- Ingredients
- Instructions
- Expert tips
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make homemade cheese fondue. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Cheeses: I like to use shredded Gruyere and shredded Swiss cheese.
- Cornstarch: Just 1 tablespoon helps to nicely thicken the fondue.
- Spices: I like to use dry mustard, garlic powder, and white pepper.
- Dry white wine: I like to use sauvignon blanc or pinot grigio. Both are also very nice to serve with the fondue.
Instructions
Making homemade cheese fondue is easy, especially if you use an electric fondue pot! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- In a large bowl, toss the shredded cheese with cornstarch and spices.
- Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer.
- Stirring constantly with a wooden skewer in zigzag motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
- Reduce the temperature to medium-low and serve.
Expert tips
- It's best to shred the cheeses about 30 minutes aheadof time and let them slightlydry up, making it easier to evenly coat them with the cornstarch and spices.
- If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add lemon juice as a preventative when you add the wine to the pot, although the acidity of the wine itself is enough, in my experience.
Frequently asked questions
What type of fondue pot should I use?
An electric fondue pot is the easiest because it enables you to easily control the temperature settings, whether when melting the cheese or when keeping it warm after it's melted.
I often use the Cuisinart electric fondue pot, as shown in the video. But I sometimes use a hot plate topped by a heatproof ceramic fondue pot, as shown in the photos. Both work equally well.
What cheeses should I use?
My favorite cheeses are a mix of Gruyere and Swiss cheese. Although gouda and cheddar are very nice too and their smoked versions are quite interesting as well.
The idea is to use cheeses that melt well but are not too mild. So mozzarella, for example, is not a good choice.
Can I make this fondue without wine?
The wine is actually needed here, not just for its flavor but because its acidity helps prevent the cheese from becoming stringy.
You could try using light beer, or perhaps milk or chicken stock. But then it's a good idea to add a tablespoon of lemon juice to the mixture.
Variations
The best way to vary this recipe is to experiment with different cheeses. As mentioned above, it's best to use bold-flavored cheeses that melt easily. Good options include sharp cheddar and smoked gouda.
You can also play with your seasonings. I love adding dry mustard, garlic powder, and white pepper. You can try a pinch of nutmeg and/or a pinch of cayenne pepper. Just be aware that nutmeg and cayenne will be visible in the fondue.
Serving suggestions
While bread would seem like the obvious choice, tender-crisp steamed broccoli and cauliflower florets are even better, in my opinion. The combination of the crispy vegetables and the creamy cheese is wonderful.
Lightly steamed carrots are nice too. Sometimes I use cubes of deli ham steak, homemade pork rinds, or almond flour bread as dippers. But my personal preference is to use lightly steamed vegetables.
Storing leftovers
You can keep the leftovers in the fridge, covered, for up to three days. Reheat them in the fondue pot on the lowest setting (you might need to add a bit of wine). Or simply use them cold as a cheese spread!
I don't recommend trying to reheat the leftovers in the microwave, as they tend to separate, even when reheated very slowly. I also don't recommend freezing the leftovers.
- Chocolate Fondue
- Keto Cheese Sauce
- Halloumi Cheese
- Keto Grilled Cheese
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
4.99 from 58 votes
Pin Recipe Print Recipe
Easy Cheese Fondue
It's easy to make a cheese fondue at home! This easy recipe combines gruyere and swiss cheese, and I serve it with broccoli florets for dipping.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Swiss
Servings: 4 servings
Calories: 502kcal
Author: Vered DeLeeuw
Ingredients
- ½ lb. Gruyere cheese shredded
- ½ lb. Swiss cheese shredded
- 1 tablespoon cornstarch (use organic to avoid GMOs)
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 cup dry white wine such as Sauvignon Blanc
Instructions
Place the grated cheeses in a large bowl. Toss them with the cornstarch, dry mustard, garlic powder, and white pepper.
Pour the wine into the fondue pot. Turn the temperature to setting 5 (medium-high) and bring the wine to a strong simmer (bubbling, but not boiling strongly). This should take 1-2 minutes.
Stirring constantly with a wooden skewer in zigzag (not circular) motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
Reduce the temperature to 3 (medium-low) and serve the fondue with your choice of dippers.
Video
Notes
It's best to shred the cheeses 30 minutes aheadof time and let them slightlydry up, making it easier to evenly coat them with the cornstarch and spices.
If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add it as a preventative when you add the wine to the pot.
Stirring the cheese in zigzag motions rather than in circles helps prevent the cheese from becoming stringy.
A pinch of cayenne is really good in this fondue, but the cayenne specks will show on the melted cheese. Only you can decide if it's worth it or not (I think it is!)
Nutrition info excludes dippers.
Nutrition per Serving
Serving: 0.25recipe | Calories: 502kcal | Carbohydrates: 6g | Protein: 33g | Fat: 34g | Sodium: 350mg
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
No Comments
