We’re keeping it retro and cheesy today. Pull out your skewers, because it’s time for Cheese Fondue! This post covers how to make cheese fondue at home, from the kinds of cheese to use to what to dip in fondue.
One of my best early memories in Milwaukee is making this cheese fondue recipe for my (now) girlfriends.
We had recently moved to town, and I was looking to form deeper relationships. I wooed everyone via an invite to a fondue party. (This required upping the ante from my Pineapple Cheese Ball.)
I still remember the giddy looks when I set the big, bubbly pot of fondue in the center of the table.
Fondue is exactly what I’d serve my guests at my charming Swiss chalet to warm them from the chilly alpine air if, you know, I owned a Swiss chalet.
Besides being creamy, wonderful, and indulgent in the best possible “this is so worth it” kind of way, fondue also makes for stimulating dinner table debate.
One of the guests drops a dipper into the pot—is it the person to the right or to the left she’s supposed to kiss when the breads slips from the fork? Discuss.
According to Martha Stewart—the supreme source of party etiquette—a woman who drops something in the fondue pot must kiss every man at the table; a man must buy the table a round of drinks.
The extent to which you allow these rules to influence the guest list at your next fondue party is at your discretion.
To ensure your fondue is rich, smooth, and categorically wonderful, here are a few simple tips and FAQs.
Stick to these, and your dinner party will transport you to the Alps upon first bite.
Cheese Fondue
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Prep: 10min
Total: 25min
Yield: 6
Serving Size: 1 of 6, not including dippers
Nutrition Facts: servingSize 1 of 6, not including dippers, calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, Saturated Fat 14 g, Cholesterol 86 mg, Sugar 2 g
Ingredients:
- 1/3 pound firm alpine-style cheese (such as gruyere)
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
- Boiled baby new potatoes in their skins (quartered if large)
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms (wiped clean and stems removed)
- Cherry tomatoes
- Sliced firm apples (such as Granny Smith)
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instruction:
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
The Best Cheese Fondue
Best Cheese Fondue is the perfect recipe for any gathering, date night, or special occasion. This cheesy, creamy dish will leave taste buds happy.
Prep: 10min
Total: 25min
Ingredients:
- 4 teaspoons cornstarch, divided
- 1 cup plus 1 tablespoon dry white wine, divided
- 1 1/2 cups Gruyere cheese
- 1 1/2 cups shredded Swiss cheese
- 1 peeled garlic clove, halved
- 1 1/2 teaspoons lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon Worcestershire sauce
- 3-4 drops hot sauce
Instruction:
- Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
- Combine remaining cornstarch with the cheeses. Set aside.
- In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
- Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
- Stir in lemon juice.
- Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
- Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
- Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
- Stir and cook until mixture is smooth and thickened.
- Keep warm and serve with dippers.
Classic Cheese Fondue – Food Wishes
FAQ
What type of cheese is best for fondue?
What are the components of cheese fondue?
Can cheese fondue be made ahead and reheated?
What are the 4 types of fondue?
