Perfect Cheese Fondue

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Cheese fondue is a smooth, hot Swiss-style cheese dip made with melted cheese, white wine, garlic and nutmeg. It’s served warm with bread cubes, vegetables, fruit or other dippers, and it makes a fun appetizer or main dish for sharing.

This easy cheese fondue recipe is made with Swiss cheese and Gruyere, which melt well and give the fondue a rich savory flavor. The wine helps the cheese melt smoothly, while garlic and nutmeg add the classic fondue flavor.

Why You’ll Love It

• Rich cheese flavor: Swiss cheese and Gruyere melt into a smooth fondue with a bold savory taste.
• Simple ingredients: Cheese, wine, garlic, flour, salt and nutmeg are all you need for the base.
• Great for sharing: Set the fondue pot on the table with bread and vegetables so everyone can dip.
• Easy to change: Use different cheeses, add a little blue cheese or make a cheese fondue recipe without wine.

What You Need to Make It

This recipe is made with shredded Swiss cheese and Gruyere. Swiss cheese melts smoothly and Gruyere adds a nuttier flavor, so the two work well together in a fondue pot.

I usually rub a garlic clove inside the pot before the wine goes in, but this is optional so you can omit it if you prefer. I like to use dry white wine because it helps balance the richness of the cheese. Flour helps thicken and stabilize the fondue, and then you have salt and nutmeg to finish the flavor.

French bread cubes are the classic choice for dipping, but there are plenty of other dippers for cheese fondue if you want a bigger spread.

Tips for Smooth Cheese Fondue

• Shred and coat the cheese yourself: Freshly shredded cheese melts more smoothly than bagged shredded cheese. I like to toss it with the flour just before adding it to the pot so the fondue stays smooth and is less likely to clump.
• Add the cheese gradually: Let each handful melt before adding more.
• Keep the heat gentle: High heat can make the cheese separate or become stringy.
• Stir steadily: Keep the cheese moving as it melts into the wine.
• Serve it hot: This dip thickens as it cools, so have your bread and dippers ready first.

Cheese Fondue Recipe without Wine

You can make this without wine by using low-sodium chicken broth, vegetable broth or milk in its place. Add a squeeze of lemon juice for a little acidity, especially if you’re using broth or milk.

If using milk, keep the heat low and stir often. Milk can scorch more easily than wine or broth, so don’t rush the melting step.

Variations

• Blue cheese fondue: Replace a small amount of the Swiss cheese or Gruyere with crumbled blue cheese. Use just enough to add flavor without overpowering the pot. I love this version!
• Cheddar fondue: Swap some of the Swiss cheese for sharp cheddar for a stronger flavor.
• Garlic fondue: Mince the garlic after rubbing the pot and stir a little into the melted cheese. If you love garlic as much as I do, you’ll want to use it for rubbing and mixing in!
• Herb fondue: Add a pinch of thyme, chives or parsley before serving.
• Spicy fondue: Add a pinch of cayenne or a few drops of hot sauce.
• Super fast cheat version: You can use a fondue mix instead of making your own, then you only have to slice the bread for dipping!

What to Dip in Fondue Cheese

Classic dippers for cheese fondue include bread cubes, steamed vegetables, fruit and cooked meats. Choose sturdy pieces that will stay on the fondue fork and hold up in the hot cheese.

French bread, baguette, sourdough and ciabatta are all good choices. Slightly stale bread can work well because it keeps its shape when dipped.

Vegetable options include steamed broccoli, cauliflower, baby potatoes, roasted mushrooms, raw celery, bell pepper strips and cherry tomatoes. Apple slices, pear slices and grapes are good if you want something sweet with the salty cheese.

Cooked sausage slices, ham cubes or roasted chicken pieces also work and I like how they make the fondue more filling.

What to Drink with Cheese Fondue

Dry white wine is the classic drink with cheese fondue. Swiss wines are the traditional choice, especially Chasselas, also known as Fendant in Valais, but they can be difficult to find outside Switzerland.

I’ve never actually seen Swiss wine for sale outside Switzerland, so I usually choose another crisp dry white instead. If you are in Switzerland though, I recommend the wine – all of them! I never had a bad one and I was there a week. I don’t think they export their wines though, but they definitely should!

Good alternatives include Sauvignon Blanc, Pinot Gris, dry Riesling, Grüner Veltliner or an unoaked Chardonnay. Choose something fresh and not too sweet, since the cheese is already rich.

If you prefer red wine, keep it light. Pinot Noir is a better choice than a heavy, tannic red. Beer, dry cider, sparkling water or hot tea also work well with fondue.

Storage and Reheating

Cheese fondue is best served as soon as it’s made. If you have leftovers, let the fondue cool, then store it in an airtight container in the refrigerator and eat within 4 days.

Reheat it gently in a small saucepan over low heat, stirring often. Add a splash of wine, broth or milk if it has thickened too much.

Swiss Cheese Fondue FAQs

What cheese is best for fondue?

Swiss cheese and Gruyere are both good choices because they melt well and have a rich savory flavor. Emmental or a little cheddar can also work and I like fontina in it sometimes.

Can I make cheese fondue without a fondue pot?

Yes. Make it in a heavy saucepan over low heat, then transfer it to a warm serving dish. It will thicken as it cools, so serve it right away.

Why did my cheese fondue separate?

The heat was probably too high, the cheese was added too quickly or the cheese wasn’t coated with flour first. I find that gentle heat and gradual stirring help keep the fondue smooth.

Can I use pre-shredded cheese?

Freshly shredded cheese is better. Pre-shredded cheese often has coating ingredients that can affect how smoothly it melts.

Can I make this ahead?

You could but cheese fondue is best made fresh. You can shred the cheese and cut the bread ahead, then melt everything just before serving.

Is cheese fondue gluten free?

This recipe isn’t, because it uses all-purpose flour and French bread. You could use gluten-free flour or cornstarch for the fondue, then serve it with gluten-free bread, veggies or fruit.

Can I add kirschwasser to cheese fondue?

Yes. Kirschwasser is traditional in some Swiss cheese fondue recipes and adds a subtle cherry brandy flavor. Stir in 1 to 2 tablespoons once the cheese has melted, or mix it with the flour before adding the cheese if you want it worked evenly through the fondue. Don’t add too much, since the flavor can easily overpower the cheese.

More Recipes with Cheese

For more melted cheese ideas, try baked Camembert in its box. These cheese board making ideas are handy if you want a simple cheese spread with crackers, fruit and extras. And my cheese omelet is nice for breakfast or brunch (I sometimes make it for lunch!)