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Cheese Fondue

User Rating 4.5 Star Rating (2 Reviews)


Cheese Fondue

Cheese Fondue

Linda Larsen
This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores, or get a new electric fondue set. My husband's family always serves classic Fondue on Christmas Eve, and I like to make it on New Year's Eve. Baby Swiss or regular Swiss cheese can be substituted for the Gruyere if it's difficult to find. You must use white wine like a Riesling or a Sauvignon blanc in this recipe; the acid in the wine is what helps the cheese stay creamy as it melts. If you have any of the fondue left over, refrigerate it quickly. Then combine it with some milk in a saucepan, heat until smooth, and use it as a sauce for cooked pasta.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings


  • 2 cups shredded Swiss cheese
  • 2 cups shredded Gruyere cheese
  • 2 Tbsp. flour or cornstarch
  • 1 clove garlic, cut in half
  • 1-1/2 cups dry white wine (MUST be dry, not sweet)
  • 1 Tbsp. lemon juice OR 2 Tbsp. Kirsch, if desired


Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice or kirsch, if using.

Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately.

If the cheese is lumpy, add a bit more lemon juice and stir. And make sure your wine is dry, not sweet, because it is more acidic. Acid is needed to make the cheese melt smoothly.

Serve with lots of dippers such as meatballs, sausages, avocado slices, apple slices, and the classic: bread cubes. I also like to serve Cheese Puffs or Gougere. For the Gougere, drop the dough into small balls on a Silpat-lined cookie sheet. Bake for 12-17 minutes until puffed and golden brown.

User Reviews

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 5 out of 5
Excellent fondue!, Guest Liz

This fondue has the best flavor and texture. If your fondue is not creamy, add a little more lemon juice, a teaspoon at a time, stirring until it is smooth. Served with bread, avocados, and apples!

12 out of 12 people found this helpful.

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