Cheese Fondue Recipe

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This easy cheese fondue recipe can be made with or without wine. Learn how to make cheese fondue that's better than your favorite restaurant, what to dip in cheese fondue and more!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $12

Equipment

Ingredients

¾ cup dry white wine (or ½ cup whole milk and ¼ cup chicken broth)
1 teaspoon lemon juice
8 ounces baby swiss cheese
6 ounces gruyere cheese
1 ½ Tablespoons cornstarch
¼ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon pepper

Cheese Fondue Dippers*

bread, vegetables, pretzels, fruit, potatoes, etc.

US Customary - Metric

Instructions

Grate the cheese into a large bowl, then add the cornstarch and garlic powder and stir to combine.
Bring the wine and lemon juice to a simmer over medium heat in a 3-quart saucepan.
Then add the cheese mixture, salt and pepper and whisk until melted
Taste and adjust salt and pepper if desired.
Transfer the mixture to a fondue pot** and serve.

Video

Notes

*Cheese Fondue Dippers:

Bread. Sourdough, french bread, no knead bread, etc.
Pretzels. soft pretzels, pretzel bread or the snack variety of pretzels are all good choices.
Vegetables. carrots, celery, bell peppers, blanched broccoli (or raw), cauliflower, etc.
Roasted Potatoes
Fruits. I like dipping apples, pears and grapes in cheese fondue.
Cooked sausage, bratwurst, hot dogs, etc (try dipping these pretzel dogs in there, yum)!
Crackers

**Note: the fondue thickens as it cools, which is why it’s important to serve it in a pot that will keep it warm.

Ingredient Substitution Notes

Dry white wine. I suggest a dry, acidic white wine such as Sauvignon Blanc or Pinot Gris. I use a Sauvignon blanc.
- Or, you can use ½ cup whole milk and ¼ cup chicken broth in place of the wine to make it kid-friendly.
Lemon juice. adds acidity, a bright flavor and keeps the mixture smooth. I don't suggest making substitutions.
Baby Swiss/Gruyere cheese. I chose this combination of cheeses to create the most authentic flavor. You can substitute your favorites - and my top recommendations are gouda, sharp white cheddar, and Emmentaler cheese (a bolder Swiss cheese).
- Note about cheese. it's important to get blocks of cheese and shred them yourself so there are no preservatives or anti-caking agents that could effect the final outcome of the fondue.
Cornstarch. Tapioca starch or arrowroot powder work in place of cornstarch.

Store/Freeze

Store leftover cheese fondue in a glass jar with a lid or in a glass container with a lid for up to 5 days in the refrigerator, or 2 months in the freezer. You can reheat it in a fondue pot, on the stovetop, or in the microwave.

Nutrition