A simple, delicious cheese fondue recipe, made with a combination of gruyere and swiss cheeses. It’s easy to make cheese fondue at home!
How to make cheese fondue at home? It’s surprisingly easy!
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 cheese fondue recipe specifically for the Cuisinart electric fondue pot which I own. But you can probably use it with any electric fondue pot.
What cheeses to use for homemade cheese fondue
My favorite cheeses for fondue 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 is not a good choice for cheese fondue.
What are good dippers for cheese fondue?
As for the dippers, 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 this 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 actually quite healthy. 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. As for the wine, it’s true that each serving of this homemade cheese fondue contains a serving of dry white wine. Whether you’re okay with that is a personal choice.
- 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
- Place the grated cheese 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 cheese, 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.