Cheese fondue is the ultimate indulgent appetizer, perfect for entertaining or a cozy night in. Made with Gruyère and Emmental, melted into a silky, wine-infused cheese sauce, this Swiss classic pairs beautifully with crusty bread, veggies, and more. Serve it straight from the fondue pot for a fun, interactive dining experience!

Ingredients

Serves: 4-6

• 1 cup dry white wine
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 454g Gruyère cheese, grated
• 200g Emmental cheese, grated
• Freshly grated nutmeg, to taste

For Dipping:

• Bread cubes (sourdough, baguette)
• Boiled potatoes
• Blanched broccoli & cauliflower
• Apple & pear wedges
• Kielbasa or smoked sausage
• Cherry tomatoes

How to Make Cheese Fondue

1. Prep the Wine Base:
   
   • In a small bowl, whisk together white wine, lemon juice, and cornstarch until smooth.
2. Warm the Wine Mixture:
   
   • Place a medium non-stick pot over medium heat.
   • Add the wine mixture and stir continuously until warmed and slightly thickened.
3. Melt the Cheese:
   
   • Begin adding the cheese, one handful at a time, stirring constantly.
   • Allow each addition to fully melt before adding more.
   • Continue until all the cheese is melted and smooth.
4. Season & Serve:
   
   • Stir in freshly grated nutmeg for extra depth of flavor.
   • Transfer to a preheated fondue pot or serve straight from the stovetop pot.
5. Dip & Enjoy!
   
   • Serve immediately with your favorite dippers and enjoy!

Tips & Variations

• Best Wine for Fondue: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
• Need it thicker? Add ½ teaspoon more cornstarch mixed with 1 tablespoon wine.
• Want more flavor? Add a splash of kirsch (cherry brandy) for an authentic Swiss touch.
• Cheese substitutes: Try Comté, Fontina, or Raclette for a unique twist.

FAQ

What if my fondue is too thick?
Add a splash of warm white wine and stir until it loosens up.

Can I make cheese fondue ahead of time?
Yes! Reheat gently over low heat, stirring constantly. Add a bit of wine if needed.

What if the cheese turns stringy?
Keep stirring over low heat—too much heat can cause the cheese to seize.

And that’s it for Classic Cheese Fondue! If you try it, tag me on Pinterest or Instagram—I’d love to see your fondue night! For more cozy appetizer ideas, check out my latest recipes here.

Cheese Fondue

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• Author: Andrea Buckett

Ingredients

1 cup dry white wine

1 teaspoon lemon juice

1 tablespoon cornstarch

454g Gruyere

200g Emmental

Freshly grated nutmeg

Things to serve with the fondue: bread cubes, boiled potatoes, blanched broccoli and cauliflower, apple and pear wedges, kielbasa, cherry tomatoes.

Instructions

1. Whisk together the white wine, lemon juice and cornstarch.

2. Place a medium non-stick pot over medium heat. Add the wine mixture and warm gently while continuously stirring.

3. Once the wine mixture is warm, and has begun to thicken, begin adding the cheese, about a handful at a time. Stir until the cheese has melted before adding more.  Continue like this until all the cheese has been added and is melted. Grate in a little fresh nutmeg into the cheese. Stir to combine.

4. Serve immediately directly out of the pot it was made in or transfer the cheese to a pre-heated fondue pot.