This delicious cheese fondue is made with a combination of Gruyere and Swiss cheeses.
Using an electric fondue pot, it's surprisingly easy to make at home! And you can vary the basic recipe, using any melty cheese that you like and enjoy.
Fondue is obviously an amazing dish. What can possibly be better than dipping tasty morsels of food into delicious melted cheese? Hmm. Perhaps dipping them into melted chocolate!
You'll only need a few simple ingredients to make homemade cheese fondue. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Cheeses: I like to use shredded Gruyere and shredded Swiss cheese.
Cornstarch: Just 1 tablespoon helps to nicely thicken the fondue.
Spices: I like to use dry mustard, garlic powder, and white pepper.
Dry white wine: I like to use sauvignon blanc or pinot grigio. Both are also very nice to serve with the fondue.
Making homemade cheese fondue is easy, especially if you use an electric fondue pot! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
In a large bowl, toss the shredded cheeses with cornstarch and spices.
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.
- It's best to shred the cheeses about 30 minutes ahead of time and let them slightly dry up, making it easier to evenly coat them with the cornstarch and spices.
- If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add the lemon juice as a preventative when you add the wine to the pot, although the acidity of the wine itself is enough, in my experience.
Frequently asked questions
An electric fondue pot is the easiest because it enables you to easily control the temperature settings, whether when melting the cheeses or when keeping them warm after they've melted. I use the Cuisinart electric fondue pot.
My favorite cheeses are a mix of Gruyere and Swiss cheese. Although cheddar is very nice too, and smoked cheddar is quite interesting as well. 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.
The wine is actually needed here, not just for its flavor but because its acidity helps prevent the cheese from becoming stringy.
You could try using light beer, or perhaps milk or chicken stock. But then it's a good idea to add a tablespoon of lemon juice to the mixture.
While bread would seem like the obvious choice, tender-crisp steamed broccoli and cauliflower florets are even better, in my opinion. The combination of the crispy vegetables and the creamy cheese is wonderful.
The best way to vary this recipe is to experiment with different cheeses. As mentioned above, it's best to use bold-flavored cheeses that melt easily. Good options include sharp cheddar and smoked gouda.
You can also play with your seasonings. I love adding dry mustard, garlic powder, and white pepper. You can try a pinch of nutmeg and/or a pinch of cayenne pepper.
If you have any leftover fondue, you can keep it in the fridge, covered, for up to three days. Reheat it in the fondue pot on the lowest setting (you might need to add a bit of wine). Or simply use it cold as a cheese spread.
I don't recommend trying to reheat the leftovers in the microwave, as they tend to separate, even when reheated very slowly.
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15-Minute Cheese Fondue
- ½ lb. Gruyere cheese shredded
- ½ lb. Swiss cheese shredded
- 1 tablespoon cornstarch (use organic to avoid GMOs)
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 cup dry white wine such as Sauvignon Blanc
- Place the grated cheeses in a large bowl. Toss them with the cornstarch, dry mustard, garlic powder, and white pepper.
- 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). This should take 1-2 minutes.
- 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.