Cheese Fondue

Cheese Fondue is a part snack, part entertainment, and 100% cheesy retro fun. This fondue recipe makes it easy to prepare and serve with confidence.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (4 ounces each)

Calories 409kcal

Author Meggan Hill

Equipment

Fondue pot (I've used this one for years and love it, see note 1)

Ingredients

For the cheese fondue:

16 ounces Gruyère cheese shredded (4 cups or 1 pound, see note 1)
8 ounces Swiss cheese shredded (2 cups or 1/2 pound)
2 tablespoons cornstarch
1 1/2 teaspoons dried mustard
1 clove garlic peeled and halved
2 1/4 cups dry white wine (see note 2)
2 tablespoons Kirsch or brandy (see note 3)
pinch ground nutmeg
Salt

For serving:

crusty bread cut into cubes (see note 4)
apples cut into chunks
blanched broccoli and cauliflower
rosemary crackers
jalapeño peppers halved lengthwise and seeded (see note 5)
cooked bacon finely chopped

US Customary - Metric

Instructions

To make the cheese fondue:

In a large bowl, add Gruyère cheese, Swiss cheese, cornstarch and mustard. Toss until cheese is evenly coated and set aside.
Using the cut sides of the garlic clove, rub the bottom and lower half sides of a fondue pot or heavy saucepan. Add wine and bring to a rapid simmer (but not boiling).
Stirring constantly, gradually stir in shredded cheeses one handful at a time until evenly melted and smooth. The mixture will continue to thicken (do not allow the cheese sauce to boil). Stir in Kirsch, nutmeg, and salt to taste and reduce temperature for serving.

To serve the cheese fondue:

Serve the fondue directly from the fondue pot or saucepan surrounded by plenty of dippers such as crusty bread, blanched vegetables, sliced apples, sour pickles, and highly-flavorful crackers.
Spear dippers with a fondue fork and swirl into the cheese in a "figure eight" motion to coat. If using a nonstick pot, due not along the fondue forks to touch and scratch the pot surface.
To make cheese fondue poppers, dip halved, seeded jalapeños directly into the cheese sauce, remove to a plate, and sprinkle with crispy bacon bits.

Notes

Fondue pot: I have and love this Cuisinart electric fondue pot. It's easy to use, a breeze to clean, and it works really well! It's the same one you see in the photos, and it comes with 8 skewers. The recipe is written for a stove-top version of fondue so anyone can make it.
Gruyère cheese: If you love ripe, pungent cheeses, seek out an imported, raw milk variety from Whole Foods or other specialty purveyor. Otherwise, mild Gruyères or alpine-style cheeses such as Emmental, Gouda, Fontina work really well too. Always shred or grate your cheese from the block rather than buying pre-shredded cheeses.
White wine: Choose a high-acid dry white wine such as Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay. An unoaked Chardonnay will have flavors that are crisp and refreshing such as citrus or apples. An oaked Chardonnay will have flavors that rich and round such as smokey, buttery, or vanilla. You want to the former for cheese fondue.
Kirsch: Kirschwasser, or kirsch, is a clear, cherry-flavored distilled spirit from Germany. If you can’t find kirsch, swap in brandy or cognac but avoid cherry-flavored liqueurs which will be too sweet here.
Crusty bread: Always leave the crusts on bread for cheese fondue; it's easier to spear bread with crust (it stays on the fork better).
Jalapeños: Slice these bad boys in half lengthwise, scoop out the seeds, and serve with a dish of cooked bacon bits for sprinkling (after you scoop up the cheese fondue with the pepper, of course).
Yield: This recipe makes about 8 servings, 4 ounces each (more or fewer servings depending on what else you serve at the same time).
Storage: Store leftover cheese covered in the refrigerator for up to 4 days.

Nutrition