There’s something irresistibly cozy about a bubbling pot of Cheese Fondue in the center of the table. It’s warm, creamy, indulgent, and designed for sharing—making it perfect for dinner parties, date nights, holiday gatherings, or a fun weekend at home.
Have you ever tried classic Swiss fondue? I was lucky enough to try it in Switzerland, on a chilly October day. I remember that fondue being “stinky!” It must have been full of some smelly cheeses, but it was so creamy and melty and wonderful.
This classic cheese fondue recipe uses a blend of Gruyere and Swiss (or Emmentaler) cheese, melted gently with dry white wine, a touch of kirsch, and a hint of lemon juice for brightness. The result is smooth, rich, and perfectly balanced—ideal for dipping crusty bread, vegetables, or anything else you love.
Why You’ll Love This Cheese Fondue
- It’s easy to customize with whatever dippers you want to use.
- You have have this fondue ready in just 30 minutes.
- There is a classic Swiss-style flavor with simple ingredients.
- It’s the perfect, fun appetizer for entertaining and sharing. You might also like to try our cheddar beer fondue recipe!
Ingredients Needed:
- Gruyere cheese: Nutty, rich, and melts beautifully
- Swiss or Emmentaler cheese: Adds classic fondue flavor and creaminess
- Cornstarch: Helps create a smooth, stable fondue
- Garlic: Subtle flavor infusion for the pot
- Dry white wine: Adds acidity and depth
- Kirsch: Traditional cherry brandy that enhances flavor
- Lemon juice: Brightens and balances richness
- Nutmeg and white pepper: Classic warm seasoning
How to Make Cheese Fondue
- Toss together the shredded cheeses and cornstarch in a bowl.
- Rub the cut side of the garlic clove around the inside of a 3-quart heavy-bottom pot. Discard the garlic.
- Add the wine, kirsch, and lemon juice to the pot. Heat over medium heat until steaming (not boiling).
- Add the cheese a handful at a time, stirring constantly and allowing each addition to melt before adding more.
- Once smooth, stir in the nutmeg and white pepper.
- Transfer to a fondue pot (if using) and serve immediately with dippers.
What to Dip in Cheese Fondue
- Cooked sausage or ham cubes
- Cubed crusty bread or baguette
- Roasted Potatoes
- Roasted or steamed broccoli
- Cauliflower florets
- Apple slices or pear slices
- Blanched asparagus
- Pickles!
Recipe Tips
- Shred the cheese yourself—pre-shredded cheese doesn’t melt as smoothly.
- Keep the heat low and steady while warming to prevent separating.
- If the fondue thickens, stir in a splash of warm wine to loosen it.
- If it becomes too thin, mix 1 teaspoon cornstarch with 1 teaspoon wine and stir it in.
Make It a Fondue Night!
Pair your cheese fondue with a simple green salad, a crisp white wine, and maybe finish with chocolate truffles or molten chocolate cake for an easy, memorable meal.
Or make it a very cheesy appetizer night and served baked brie too!
Fun Facts About Fondue:
- Fondue is rarely served in higher end restaurants because the smell of strong cheeses melting can consume the whole restaurant.
- The word “fondue” comes from the French word “fondre,” which means “to melt.”
- Fondue is traditionally made and served in an earthenware pot called a calquelon.
- Gruyere (Swiss cheese) is the first type of cheese that was used to make fondue. Other popular cheeses that are used for fondue are gouda, fontina, comte, emmental and cheddar. A combination of two or three cheeses to make fondue is common.
- The Swiss consider losing bread while dunking into a fondue pot as bad form. The person who does this is usually assigned some kind of penalty for doing so- like cleaning up.
- The crusty cheese cooked on the bottom of the fondue pot is called “religieuse.” It’s considered a delicacy!
How to Make Cheese Fondue
Equipment
- One 3-Quart Pot (for heating up the fondue)
- Fondue pot and set (completely optional)
Ingredients
- 16 ounces Gruyere cheese, shredded
- 8 ounces good quality Swiss or Emmentaler cheese, shredded
- 4 teaspoons cornstarch
- ½ large garlic clove
- 1¼ cups dry white wine
- 1 tablespoon kirsch (cherry liqueur)
- 1 teaspoon freshly squeezed lemon juice
- 1 pinch freshly grated nutmeg
- 1 pinch ground white pepper
Instructions
- Toss together the shredded cheeses and cornstarch.
- Rub the cut side of the garlic clove on the inside of a 3-quart pot with a heavy bottom. Discard the garlic.
- Add the wine, kirsch, and lemon juice to the pot. Heat over medium heat until steaming.
- Once the liquid is steaming, add the cheese a handful at a time, stirring to fully incorporate the cheese before adding more.
- Once all the cheese is added and the mixture is smooth, stir in the nutmeg and white pepper.
- Serve with the items of your choice for dipping.
Notes
- Nutritional information is for the fondue only (not the dippers).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
