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fondue recipe with dippers being dipped in the cheese
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Cheese Fondue

This cheese fondue recipe is a complete, expert guide that teaches you exactly how to make smooth, luxurious fondue with confidence. With clear, step-by-step instructions and pro tips, you’ll achieve a silky, perfectly emulsified consistency every time—no grainy or oily cheese. Once you master the technique, you can easily customize the fondue with any good melting cheese and serve it with or without a fondue pot—See the post for ideas!
Servings 8 -10 people
Author [email protected]

Ingredients

  • 8 oz. young or medium Gouda (NOT AGED or it won't melt well)
  • 7 oz. Swiss Gruyere
  • 6 oz. young Emmental/Emmenthaler cheese (sub fontina for milder)
  • 1 tablespoon cornstarch
  • 1 1/4 cups dry, acidic white wine (Sauvignon Blanc is ideal) or unsalted vegetable or chicken broth
  • 1 garlic clove, peeled
  • 1 teaspoon fresh lemon juice (add 1 extra TB if using broth)
  • 1/2 teaspoon ground mustard
  • 1/4 tsp EACH salt, ground nutmeg
  • 1/8 tsp EACH paprika, white pepper

Fondue Dippers (Pick Your Favs)

  • Cubed French or sourdough bread
  • Pretzel bites or pretzel sticks
  • Cooked sliced hot sausage
  • Roasted or steamed veggies: broccoli florets, cauliflower, baby potatoes, asparagus
  • Cherry tomatoes
  • Fruit such as apples, grapes, pears

Instructions

  • Dippers: Prepare all fondue dippers before you begin making the fondue.
  • Grate the cheeses (I use the shredding blade on my food processor).  Add the shredded cheeses to a large bowl and thoroughly toss with the cornstarch.
  • Rub garlic: Rub the inside of a small, two or 3-quart fondue pot or medium saucepan ((preferably nonstick or enameled cast iron).
  • Simmer wine: Add the wine, broth, and lemon juice. Bring to a very gentle simmer over low heat (this was level 5 on my fondue pot).
  • Melt cheeses: While stirring constantly in a figure-eight motion, add the cheeses a small handful at a time, waiting until each has almost fully melted before adding more.
  • Add spices: After stirring in all the cheeses, stir in the spices.
  • Whisk: Next, increase the heat slightly and whisk constantly in a figure-eight motion until the fondue is very smooth, about 3 to 5 minutes. 
    •For a thinner fondue, whisk in additional WARM broth or wine.
    •If the cheese begins to separate, increase the heat slightly and whisk quickly until smooth.
  • Keep warm: If using a fondue pot, reduce the heat per pot instructions (this was level 3 for me). Alternatively, keep warm in a crockpot on the WARM setting. Stir the fondue every 5-10 minutes. If the fondue starts to thicken/change texture, increase the heat and whisk until smooth.
  • Serve with fondue forks with desired dippers!

Notes

  • Substitute Emmental/Emmenthaler cheese with Gruyere if you can't locate it, or with fontina for a milder-tasting fondue. 
  • Stir in a figure-eight motion: This helps evenly emulsify the cheese and prevents scorching.
  • Keep the heat low: Fondue cheese should never simmer or boil—gentle heat keeps it creamy and prevents curdling.
  • If it's too thick before serving, whisk in warm white wine or broth one tablespoon at a time, until the fondue loosens to a pourable, silky consistency. Cold liquid can shock the cheese, leading to separation.
  • If the fondue gets too thick while serving, it usually means the cheese is thickening and needs to be reheated. Increase the heat slightly and whisk until smooth. You may also need to whisk in warm white wine or broth one tablespoon at a time, until the fondue loosens to a pourable, silky consistency.
  • If it looks oily: This usually means the fondue got too hot. Remove from heat, let it cool slightly, then stir gently until it re-emulsifies.