A simple, delicious cheese fondue recipe, made with a combination of Gruyere and Swiss. It’s easy to make and so very tasty!
How to make cheese fondue at home? It’s surprisingly easy! I’ve been thinking about trying it for a long time, and finally got around to doing it a few weeks ago. It’s now part of our regular dinner rotation!
Making homemade cheese fondue
When I got married, one of my relatives gave me a fondue pot as a wedding gift. It was a Norwegian, old-fashioned, cast iron fondue pot that you keep warm with an open flame. I was nervous about using it. So I ended up never using the pot for fondue. It turned out to be the perfect size and heaviness for cooking rice!
Recently I ate at a fondue restaurant, and I enjoyed the experience so much that I bought an electric fondue pot. After experimenting with the new purchase, I wrote this simple, delicious recipe specifically for the Cuisinart electric fondue pot which I own. But you can probably use it with any electric fondue pot.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty fondue. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Cheeses: shredded Gruyere and shredded Swiss cheese
- Cornstarch
- Dry mustard
- Dry white wine
How to make cheese fondue
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- In a large bowl, toss the shredded cheeses with the cornstarch and dry mustard.
- Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer.
- Stirring constantly with a wooden skewer in zigzag motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
- Reduce the temperature to medium-low and serve with yummy dippers.
What cheeses to use?
My favorite cheeses are a mix of Gruyere and Swiss cheese. Although cheddar is very nice too, and smoked cheddar is quite interesting in a fondue. Gouda also works.
The idea is to use cheeses that melt well but are not too mild. So mozzarella, for example, is not a good choice.
What are good dippers for cheese fondue?
Bread is the obvious choice for many. But I can tell you from my low carb experience that tender-crisp steamed broccoli and cauliflower florets are even better than bread. The combination of the crispy vegetables and the creamy cheese is wonderful.
For a slightly higher-carb option, lightly steamed carrots are nice too. Sometimes I use homemade pork rinds or homemade keto beef jerky as dippers, although my personal preference is to use lightly steamed vegetables.
Is cheese fondue a healthy recipe?
It’s obviously not as healthy as a plate of baked salmon and roasted broccoli, but it’s not a bad choice either.
According to current research, cheese is harmless for healthy people. And if you use vegetables as your dippers, you get the benefits of those too.
There’s very little cornstarch here, keeping the dish keto and low carb, and you can use organic cornstarch if you’re worried about GMOs.
Each serving of this recipe contains a serving of dry white wine. Whether you’re okay with that is up to you. Certainly if you need to avoid alcohol, this recipe is not a good fit for you.
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Cheese Fondue Recipe
INGREDIENTS
- 1/2 lb. Gruyere cheese, shredded
- 1/2 lb. Swiss cheese, shredded
- 1 tablespoon cornstarch (use organic to avoid GMOs)
- 1 teaspoon dry mustard
- 1 cup plus 2 tablespoons dry white wine such as Sauvignon Blanc
INSTRUCTIONS
- Place the grated cheeses in a large bowl. Toss with the cornstarch and dry mustard.
- Pour the wine into the fondue pot. Turn the temperature to setting 5 (medium-high) and bring the wine to a strong simmer (bubbling, but not boiling strongly).
- Stirring constantly with a wooden skewer in zigzag (not circular) motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
- Reduce the temperature to 3 (medium-low) and serve with your choice of dippers.
NOTES
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
