Cheese Fondue
Published 9/28/2023
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This cheese fondue recipe is ready in only 20 minutes. There are 3 different types of cheese in this recipe; Swiss, cheddar, and fontina. They are melted with white wine, cornstarch, and spices and then served with your favorite fondue ingredients.
If you live in the Midwest, I bet you’ve spent many hours around a fondue pot during the holidays. Our whole team spent the holidays dipping raw meat into oil and chunks of bread into a delicious cheese fondue.
Our classically trained, cheesemonger, Rosie developed this recipe with all of our midwestern fans and cheese lovers in mind.
What’s in Cheese Fondue?
- All the CHEESE. we love the combination of fontina, Swiss, and white cheddar. Fontina is buttery and smooth while the Swiss adds a bit of funk and the white cheddar adds nuttiness and bite. You could also use medium cheddar, whole milk mozzarella, or gruyere– feel free to try different cheeses and see what you like best!
- Cornstarch helps thicken the fondue. we toss it with the cheese first for two reasons– first, it prevents the cheese from sticking together. Second, it incorporates smoothly into the wine and prevents the cornstarch from clumping together.
- White wine. We recommend a dry but crisp white wine in this recipe. You don’t want anything too sweet or fruit forward but you also don’t want the oak to be overpowering. Something mild and easy to drink is perfect in this recipe. Or if you’d prefer to make the fondue without alcohol, use milk!
- Dijon mustard adds a touch of spice that pairs perfectly with the white cheddar in the fondue.
- Garlic and thyme pair so perfectly with cheese! I’m grating the garlic so it incorporates smoothly. If you don’t have a microplane, feel free to use 1 teaspoon of garlic powder.
- Nutmeg adds a hint of spice and warmth– and is a classic pairing with Swiss cheese.
Tutorial
How to Grate Cheese
Whether you have a box grater at home or find yourself in need of grated cheese and no grater, we’ve got you covered on how to grate cheese without a cheese grater!
The Best Cheese for Fondue
When you are making cheese fondue you want to use quality cheese that is smooth and melts well. The three cheese we used for this recipe are Swiss cheese, fontina cheese, and white cheddar cheese.
If you aren’t a fan of the cheeses we’re using. Feel free to try gouda, gruyere cheese, or even brie cheese.
cheese tip
No matter what cheese you use be sure that you grate your cheese! It will melt more consistently and a heck of a lot easier than chunks of cheese.
Substitutions + Variations
- Cheese: Emmental or Gruyère can be used in place of Swiss. Brie or camembert can be a creamier alternative to fontina.
- Liquor: If you’re not a fan of Kirsch, cognac or another fruity brandy can be served with this fondue.
- Liquid Base: Non-alcoholic substitutes like apple cider or chicken broth can replace white wine.
FAQ
The key to keeping cheese fondue smooth is using cornstarch and while serving be sure to keep the cheese fondue warm!
The options are endless when it comes to what you should dip in this cheese fondue. Below are some of our favorite things to dip in cheese fondue.
– broccoli
– carrots
– apples
– cauliflower
– crackers
– bread
– chunks of beef (get fancy with filet mignon)
Because you melt all of the ingredients for this cheese fondue on the stove, the key is to have a fondue pot that keeps the cheese fondue warm. This oyster fondue pot will work. If you don’t have a fondue pot you can use a slow cooker and keep it on warm to keep your cheese fondue creamy and smooth.
We recommend using fondue forks or regular forks to dip ingredients into cheese fondue. Forks make it easier to hold onto ingredients so they don’t slip into the cheese sauce.
What to Serve with Cheese Fondue
This fondue is meant to be served as an appetizer or in a group of people. We suggest serving it with bread, fruit, and vegetables. We also recommend serving this fondue alongside other cheesy appetizers to pump up the party.
Cheese Fondue
Ingredients
- 8 oz. fontina cheese, freshly shredded
- 4 oz. Swiss cheese, freshly shredded
- 4 oz. white cheddar cheese, freshly shredded
- 2 tablespoons cornstarch
- 1 cup dry white wine, see notes
- 1 teaspoon dijon mustard
- 1 teaspoon grated garlic
- ½ teaspoon fresh thyme, minced
- ⅛ teaspoon grated nutmeg
- Optional dippers: broccoli florets, cauliflower florets, cubed apple, cubed sourdough or baguette, sliced sausage, soft pretzel bites
Instructions
- In a large bowl, combine the fontina, Swiss, white cheddar, and cornstarch. Gently stir until the cornstarch coats all of the cheese.
- Add the white wine, dijon mustard, and garlic to a small saucepan set over medium-low heat.
- Bring the wine to a very gentle bubble (not a rolling boil) and then add ¼ cup of cheese to the pot. Whisk constantly until the cheese has melted. Then add another ¼ cup of cheese and whisk until it is melted– repeat the adding and whisking process until all of the cheese has been incorporated.
- Once the cheese is smooth and melted, remove the pan from the heat and whisk in the thyme and nutmeg.
- Transfer to a fondue pot or slow cooker set to the lowest setting and serve immediately.
- The cheese will thicken as it sits– if it becomes too thick, return it to the pot and reheat it over medium-low. Add 1-2 additional tablespoons of wine, if needed.
Tips & Notes
- I love the combination of fontina, swiss, and white cheddar. Fontina is buttery and smooth while the swiss adds a bit of funk and the white cheddar adds nuttiness and bite. You could also use medium cheddar, whole milk mozzarella, or gruyere– feel free to try different cheeses and see what you like best!
- Cornstarch helps thicken the fondue. I toss it with the cheese first for two reasons– first, it prevents the cheese from sticking together. Second, it incorporates smoothly into the wine and prevents the cornstarch from clumping together.
- I recommend a dry but crisp white wine in this recipe. You don’t want anything too sweet or fruit forward but you also don’t want the oak to be overpowering. Something mild and easy to drink is perfect in this recipe! Or if you’d prefer to make the fondue without alcohol, use milk!
- Dijon mustard adds a touch of spice that pairs perfectly with the white cheddar in the fondue.
- Garlic and thyme pair so perfectly with cheese! I’m grating the garlic so it incorporates smoothly. If you don’t have a microplane, feel free to use 1 teaspoon of garlic powder.
- Nutmeg adds a hint of spice and warmth– and is a classic pairing with swiss cheese.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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