Cheese Fondue

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Classic cheese fondue! Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses.

Photography Credit: Elise Bauer

Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party!

The trick to a successful fondue (other than the obvious one of having wonderful people around with whom to share it) is to ensure that the cheese dipping sauce stays smooth.

Cheese has a propensity to get stringy or to “seize up” into clumps—the fat separating from the proteins.

Tips to ensure a perfect fondue:

Use the right cheese: Avoid cheeses that are stringy when melted, like cheddar or Mozzarella. Use a good Gruyere for a classic fondue, or Monterey Jack. Aged cheeses do well. Raclette is classic for fondue.

Coat the grated cheese with cornstarch: Coating the grated cheese with a starch like cornstarch or flour will help stabilize the sauce and keep it from separating.

Don’t over-heat the cheese after it has melted: Cheese tends to ball up and separate at higher temps, so once the cheese has melted, just heat it enough to keep it warm.

Don’t over-stir the cheese, doing so will encourage stringiness or cause the cheese to clump.

Serve the fondue warm: Don’t let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools.

 

Food science author Harold McGee suggests several things in his book On Food and Cooking to ensure a perfect fondue:

The combination of cheese and wine is delicious but also savvy. The wine contributes two essential ingredients for a smooth sauce: water, which keeps the casein proteins moist and dilute, and tartaric acid, which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do the same thing. If it’s not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze of lemon juice or a splash of white wine.

Cheese Fondue Recipe

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  • Yield: Serves 4

Ingredients

  • 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
  • 1 garlic clove, halved crosswise
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon lemon juice
  • 1 tablespoon kirsch (cherry brandy)
  • 1/2 teaspoon dry mustard
  • Pinch of freshly grated nutmeg
  • Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears

Special equipment recommended

Method

1 Toss grated cheese with cornstarch: Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.

2 Rub inside of pot with garlic, add wine, lemon juice, bring to a simmer: Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat.

3 Slowly stir cheese into the wine: Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.

Cook just until the cheese is melted and creamy. Do not let boil.

4 Add kirsch, mustard, nutmeg: Once the mixture is smooth, stir in kirsch, mustard and nutmeg.

5 Transfer to a serving pot and keep warm: Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.

6 Arrange dipping foods around the pot: Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)

To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.

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Recipe inspired by reader comments in Epicurious and adapted from a fondue recipe by Tyler Florence of the Food Network.

Links:

Aged cheddar and Guinness fondue - from Jaden of Steamy Kitchen

Peter Hertzmann on Fondue

Fondue party with oven baked fries from Nupur of One Hot Stove

A proper Swiss fondue from Maki of Just Hungry

Mr. Obermayr's Cheese Fondue with gherkins, onions, and sausages for dipping, from the Passionate Cook

Cheese Fondue

Showing 4 of 30 Comments / Reviews

  • rosie

    just finished eating … the best fondue recipe ever!! tried many and that recipe beats even the swiss made ones. husband and children agree . thank you
    happy fonduing ever more

  • Sharon

    Remember it’s bad luck to drop your food in the pot and if you do, females need to kiss the person to the right and males need to down their glass or buy a new bottle of wine. But I’ve heard a few variations on that so I guess it depends on who’s hosting the party and what mood they are in :P

  • jennifer

    I love fondue, about a month ago I bought 2 pots and ate fondue pretty much every day for a week. Yummy. I tried a fontina fondue and a cheddar fondue. Both were good, although the cheddar was really stringy.

  • jonathan

    My favorite part is the crusty disc of browned cheese at the bottom of the pot. (La religieuse, or “the nun”) Yum.

    Most important? NO double-dipping! Yuk. :p

  • merd

    The Melting Pot (http://www.meltingpot.com) uses PBR (yes, Pabst Blue Ribbon) in their blend of cheese fondue. no joke. It was revealed that it the flavor of that beer blends better than other common brands they tested to come up with the recipe. It’s funny that one of the cheapest beers you can get is used in a rather pricey place. It is very good in fact. I personally think the hops flavor blends well in it and hear people will even order a PBR there to compliment the flavor. I however, went with the scotch.

    Thanks for your version of this recipe!

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