Classic Cheese Fondue Recipe

Introduction

Classic cheese fondue is a warm, comforting dish perfect for sharing with friends and family. This easy recipe blends Swiss and Gruyere cheeses melted into a silky, flavorful dip served with a variety of fresh dippers. Gather around the pot and enjoy this timeless treat together.

Ingredients

• 1 clove garlic
• 1.5 cups Sauvignon Blanc wine
• 1 tbsp cornstarch
• 1 tbsp water
• 0.5 lb Swiss cheese, grated
• 0.5 lb Gruyere cheese, grated
• Grape tomatoes, for dipping
• Carrot sticks, for dipping
• Roasted fingerling potatoes, for dipping
• French bread cubes, for dipping
• Apple slices, for dipping

Instructions

1. Step 1: Rub the interior of a 4-quart saucepan with the cut sides of the garlic clove, then discard the garlic.
2. Step 2: Pour the Sauvignon Blanc wine into the saucepan and bring it to a simmer over medium heat.
3. Step 3: In a small bowl, mix the cornstarch and water to create a smooth slurry; set aside.
4. Step 4: Gradually add the grated Swiss and Gruyere cheeses to the simmering wine, stirring constantly in a figure-8 or zigzag motion to prevent clumping. Continue until the cheese is fully melted and the mixture is creamy, but do not let it boil.
5. Step 5: Re-stir the cornstarch slurry and add it to the fondue. Stir continuously in the same figure-8 motion until the mixture thickens slightly, about 5 to 8 minutes.
6. Step 6: Transfer the fondue to a fondue pot set over a low flame or serve directly from the saucepan on a trivet. Serve immediately with grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices for dipping.

Tips & Variations

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor; avoid sweet wines as they can alter the taste.
• Grate cheeses by hand for a smoother melt and better texture.
• For a richer fondue, add a splash of kirsch (cherry brandy) after the cheese has melted.
• Try swapping apple slices with pears or crusty rye bread for variety.

Storage

Store leftover fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat while stirring constantly to restore a smooth texture. Avoid boiling during reheating to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for fondue?

Yes, you can substitute with other meltable cheeses like Emmental or Fontina, but Swiss and Gruyere provide the classic taste and texture that best define traditional fondue.

What can I use if I don’t have a fondue pot?

If you don’t have a fondue pot, serve the cheese mixture directly from the saucepan placed on a trivet, and keep it warm on the stove over low heat. Just be sure to stir often to maintain a smooth consistency.

Classic Cheese Fondue Recipe

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4.8 from 106 reviews

This Classic Cheese Fondue Recipe features a creamy blend of Swiss and Gruyere cheeses melted into a savory sauce with white wine and thickened with cornstarch. Served warm with a variety of fresh dippers like grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices, this fondue is an inviting and elegant dish perfect for sharing with friends and family.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Swiss

Ingredients

Scale 1x2x3x

Fondue Base

• 1 clove garlic
• 1.5 cups Sauvignon Blanc wine
• 1 tbsp cornstarch
• 1 tbsp water
• 0.5 lb Swiss cheese, grated
• 0.5 lb Gruyere cheese, grated

Dippers

• Grape tomatoes
• Carrot sticks
• Roasted fingerling potatoes
• French bread cubes
• Apple slices

Instructions

1. Prepare the Pot: Rub the interior of a 4-quart saucepan with the cut sides of the garlic clove to infuse a subtle garlic aroma. Discard the garlic once the pot is fragrant.
2. Heat the Wine: Pour the Sauvignon Blanc wine into the garlic-rubbed pot and bring it to a gentle simmer over medium heat, ensuring the wine is warm but not boiling.
3. Make Cornstarch Slurry: In a small bowl, mix the cornstarch and water together to create a smooth slurry. Set aside to use later for thickening the fondue.
4. Incorporate the Cheese: Gradually add the grated Swiss and Gruyere cheeses to the simmering wine, stirring constantly in a figure-8 or zigzag motion to prevent clumping. Continue stirring until the cheese has fully melted and the mixture is creamy. Avoid boiling.
5. Thicken the Fondue: Re-stir the cornstarch slurry as it may have settled, then add it to the cheese mixture. Stir constantly in the same figure-8 motion until the fondue thickens slightly, which should take about 5 to 8 minutes without boiling.
6. Serve Warm: Transfer the fondue to a fondue pot set over a low flame to keep warm, or serve directly from the saucepan placed on a trivet. Provide assorted dippers such as grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices alongside for dipping. Serve immediately for best taste and texture.

Notes

• Use a dry white wine like Sauvignon Blanc for the best flavor and to prevent bitterness.
• Grate cheeses freshly for smoother melting and better texture.
• Stirring in a figure-8 or zigzag motion helps prevent the cheese from clumping and ensures a smooth fondue.
• Do not boil the cheese mixture as this can cause the cheese to separate or become grainy.
• Keep the fondue warm but not hot to maintain its creamy consistency during serving.
• If fondue becomes too thick, stir in a splash of wine to loosen.

Keywords: cheese fondue, classic fondue, Swiss cheese recipe, Gruyere cheese, fondue with white wine, appetizer, dipping sauce, party recipe