cheese fondue

Cheese Fondue

This cheese fondue recipe is made with 3 different types of cheese. It is thickened with cornstarch and flavored with dijon mustard, garlic, thyme, and nutmeg. It is a great recipe to serve with veggies, fruit, bread, or crackers.  

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 9 Carbs 3 Protein 7
Yield 6-8 1x


  • 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
  • Dippers (all optional): broccoli florets, cauliflower florets, cubed apple, cubed sourdough or baguette, sliced sausage, soft pretzel bites


  1. In a large bowl, combine the fontina, Swiss, white cheddar, and cornstarch. Gently stir until the cornstarch coats all of the cheese.
  2. Add the white wine, dijon mustard, and garlic to a small saucepan set over medium-low heat.
  3. 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.
  4. Once the cheese is smooth and melted, remove the pan from the heat and whisk in the thyme and nutmeg.
  5. Transfer to a fondue pot or slow cooker set to the lowest setting and serve immediately.
  6. 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.

Nutrition Facts

Serving Size: 1/8 Calories: 138 Sugar: 0 Sodium: 171 Fat: 9 Carbohydrates: 3 Fiber: 0 Protein: 7 Cholesterol: 24
Author: Lee FunkeCategory: AppetizerMethod: Stove TopCuisine: American

Keywords: Cheese Fondue