Appetizers & Starters > Cheese-Based Starters > Baked Cheese Dishes > Cheese Fondue

Classic Cheese Fondue

A warm and comforting cheese fondue, perfect for dipping bread, vegetables, or fruit. This recipe uses a blend of Gruyère and Emmental cheese for a rich, nutty flavor. Serve with crusty bread, steamed broccoli, apple slices and grapes for a perfect party appetizer. It is easy to make and always a crowd pleaser.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
6-8
Ingredients
  • 1 lb Gruyère cheese, grated
  • 0.5 lb Emmental cheese, grated
  • 1 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 Garlic clove, minced
  • 2 tbsp Kirsch (cherry brandy)
  • 1 tbsp Cornstarch
  • Pinch Freshly ground nutmeg
  • To taste Black pepper
  • 1 loaf Crusty bread, cut into cubes
  • As desired Steamed vegetables (broccoli, cauliflower, carrots)
  • As desired Apple slices
  • As desired Grapes

Prepare the Cheese

Grate the Gruyère and Emmental cheese. Mix the grated cheese in a bowl.

Prepare the Fondue Pot

Rub the inside of a fondue pot with the minced garlic clove. Discard the garlic.

Combine Wine and Cornstarch

In a small bowl, whisk together the dry white wine and cornstarch until smooth. This will help thicken the fondue.

Melt the Cheese

Pour the wine mixture into the fondue pot. Heat over medium heat, stirring constantly, until the wine begins to simmer. Gradually add the grated cheese, a handful at a time, stirring constantly until each addition is melted and smooth before adding more. Continue until all the cheese is melted and the mixture is smooth and creamy.

Add Kirsch and Season

Stir in the Kirsch. Season with a pinch of freshly ground nutmeg and black pepper to taste.

Keep Warm

Adjust the heat to low to keep the fondue warm and prevent it from burning or scorching. If the fondue becomes too thick, add a splash of warm white wine to thin it out.

Serve

Serve immediately with crusty bread cubes, steamed vegetables, apple slices, and grapes for dipping. Provide fondue forks for each guest to use for dipping.

← Cheddar and Chive Soufflé Classic Cheese Soufflé →

FAQ

  • What if my fondue is too thick?

    If the fondue becomes too thick, add a splash of warm white wine or Kirsch to thin it out, stirring until it reaches the desired consistency.
  • What if my fondue is too thin?

    If the fondue is too thin, dissolve a teaspoon of cornstarch in a tablespoon of cold white wine or Kirsch and stir it into the fondue. Cook for a few minutes, stirring constantly, until it thickens.
  • Can I use different types of cheese?

    Yes, you can experiment with different types of cheese. Good alternatives include Comté, Fontina, or Appenzeller. Just make sure the cheeses melt well and have good flavor.