Cheese Fondue Recipe

This is a classic Swiss cheese fondue. The recipe for the sauce combines melted Emmenthaler and Gruyere cheeses with Dijon mustard, flour, salt, pepper and nutmeg. This dish is traditionally served in small dishes or ramekins that are placed on top of each other to create a single large serving vessel.

Cheese fondue is a dish that can be made with a variety of ingredients. The “what to dip in cheese fondue” is the most common question asked about this dish.

Cheese Fondue Recipe

Cheese fondue is a simple, classic dish that is excellent for a pleasant snack on a cold day. It’s a Swiss cuisine that can be made on the stovetop or in a fondue pot, and it’s a lot of fun. It’s cooked in a communal pot on a portable burner that’s heated by a candle or a spirit lamp. The cheese fondue melts right there and is served immediately; all you have to do is dip French bread or veggies into the melted cheese using a long-stemmed fork that comes with most fondue sets.

Cheese fondue, also known as Fondue Suisse, is a creamy, smooth, and delicious dish. Even though it seems to be a sophisticated dinner, it is really simple to prepare and will instantly transport you to the mountains. Cheese fondue has modest beginnings, having been established in the 18th century as a method to use up old cheeses and breads in order to feed large households throughout the winter.

Cheese fondue is an excellent meal to serve at a party or on a special occasion to family and friends. You may prepare it ahead of time and reheat it in your fondue pot or on the stovetop before using it again- it’s that easy!

What kind of cheese is ideal for a fondue?

When cooking a fondue, it’s crucial to utilize high-quality cheese. The major component, cheese, will have a significant impact on the dish’s ultimate outcome.

Buttery, creamy cheese is the greatest choice for a fondue. Furthermore, it should melt quickly and smoothly. Swiss, Gruyère, and Gouda cheese are the finest choices for a typical cheese fondue.

Other cheese blends, such as Cheddar, Comté, Emmentaler, Raclette, or Vacherin, may also be used.


What is the greatest cheese fondue wine?

Use dry white wine to make a cheese fondue because the acids keep the cheese smooth and consistent in texture.

White wines with high acidity, such as Sauvignon Blanc, Chardonnay, and Pinot Gris, are ideal.

How to Make a Fondue de Fromage

It’s not as difficult as you would imagine to make a typical cheese fondue. Instead of cutting the cheese, grate it to ensure that it melts quickly and evenly. Place it in a medium mixing basin. To avoid clumping, coat your cheese with cornstarch or flour.

Bring the white wine, garlic, and lemon juice to a simmer in a stove-safe fondue pot or large saucepan. Slowly whisk in the cheeses to create a smooth, buttery fondue similar to what you’d see in a restaurant. So resist the urge to toss in all of the grated cheese at once.

Stir in the brandy once the mixture has been smoothed out. Dip some bite-sized French bread in the melted and silky cheese.

What to Dip in a Traditional Cheese Fondue

The most traditional component to dip in a cheese fondue is French baguette. Simply cut each slice into 1-inch cubes so that they can be impaled quickly and simply and consumed in one mouthful.

Crudité, fruit, charcuterie, roasted potatoes, veggies, pickles, or cornichons may all be dipped in.

Homemade Cheese Fondue Recipes

You may use beer or unsalted chicken or vegetable stock for wine if you don’t have any on hand or simply want to try something new.

If your fondue becomes too thick, stir in an additional tablespoon of lemon juice. The lemon’s acid will help thin the sauce while also bringing out some of the cheese’s tastes.

1/8 teaspoon nutmeg may be added to cheese fondue for added taste.

How to Keep Cheese Fondue Fresh

Cheese fondue may be kept in the refrigerator for up to three days. Reheat it over low heat, whisking in the chicken or vegetable stock until it has melted and thinned.

Is it possible to freeze cheese fondue?

Cheese fondue may be frozen for up to 2 months if kept in an airtight container. Before reheating, let it thaw overnight.



Place the shredded cheeses in a medium mixing bowl. Combine the cornstarch with the cheeses and coat all pieces to keep the cheese from clumping.

cheese fondue

Bring the white wine, garlic, and lemon juice to a low simmer in a medium saucepan or fondue pot.

cheese fondue

Slowly stir the cheeses into the pot, a little at a time, until the cheese is completely melted. Allow the mixture to thicken while whisking continually after the cheese has been added. Add the brandy last.


If you made the cheese in a saucepan, transfer it to a heat-resistant container and serve right away. If you’re using a fondue pot, keep it on low heat and serve!

Watch This Video-

Cheese fondue is a traditional Swiss dish that consists of melted cheese and wine. This recipe will show you how to make cheese fondue without wine. Reference: cheese fondue recipe without wine.

Frequently Asked Questions

What goes well in cheese fondue?

A: Cheddar, Swiss and Gruyere are the best cheeses for fondue.

How do you make Martha Stewart cheese fondue?

A: To make cheese fondue, you need to cook the wine until it begins to evaporate. At this point add water and then garlic. Remove from heat and beat in butter at a low speed while stirring constantly until emulsified. Add in herbs such as parsley, basil, or dill seed or dried thyme leaves (optional) for flavor/flavor stabilization reasons

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