Easy Cheese Fondue Recipe

Foolproof Fondue Recipe

Cheese fondue is such a fun shareable appetizer! It’s something a little different than the way most of us serve appetizers but special occasions call for a little something extra!

When it comes to making fondue, both chocolate and cheese have my heart. Sometimes I just crave the melty savory cheesiness, on Valentine’s Day, though, my chocolate fondue recipe is a must.

I love setting up a cheese fondue for New Year’s eve appetizer or on game nights with friends. As fancy as it appears, it’s an easy cheese fondue that anyone can whip up!

Find the full printable recipe with specific measurements below.

• Garlic: All you need are half cloves. No need to mince, or grate them because all you’re using it for is to infuse the cheese melt with a subtle hint of garlic.
• Chicken broth: A yummy flavor addition in lieu of traditional dry white wine (but by all means use it if you’d like).
• Apple cider vinegar: Again, because we’re making fondue without wine, we need a bit of acid to help keep the consistency of the cheese fondue nice and smooth. Otherwise, it might start to curdle.
• Cheese: The fun part! I use a combination of gruyere, fontina, and Swiss cheese. You can use whatever different types of cheese you prefer.
• Cornstarch: This helps to coat the grated cheese and stops it from becoming lumpy as it melts together.
• Nutmeg: A warm spice that adds incredible flavor and pairs so well with sharp, creamy cheeses.
• Hot sauce: A dash of your favorite sauce for heat is just the thing! Frank’s red hot is usually what I’ll use. If you like yours super spicy, add extra or use a bit of cayenne pepper instead.

Best Cheese for Fondue

There are no hard and fast rules about what type you must use, but you want to consider that it should melt easily. I’m talking buttery smooth and creamy. Here are some great choices:

• Cheddar
• Gouda
• Swiss
• Fontina
• Emmental
• Raclette
• Gruyere
• Beaufort

• Flavor the pot. This is a neat trick to use if you just want to get a subtle hint of garlic into the fondue without overpowering the mixture. What you’ll do is rub the fresh garlic cloves all over the inside of a small pot. Then, discard the cloves.
• Add the liquids and prep the cheese. Pour in the broth and vinegar over medium heat and bring them to a simmer. In a medium bowl, toss the shredded gruyere, fontina, and Swiss cheese with the cornstarch to coat.
• Add it to the broth. Reduce the heat to medium-low and whisk in 1/2 cup at a time of mixed shredded cheese at a time until melted. It should be about 3 minutes until it’s all completely smooth and melted. Watch that it doesn’t burn.
• Stir in extra flavor. Remove the pot from the heat and stir in nutmeg and hot sauce. Season with salt and pepper. Light the Sterno and set it on the fondue holder. Serve with desired dippers.

What to Dip in Cheese Fondue

Oh, the fun we have when deciding what to dunk into a gooey, melty, cheesy sauce! Here are just a few ideas to get you started, but use your imagination!

• French baguette, French bread, or artisan bread cut into cubes
• Homemade pretzels or pretzel bites
• Tortilla chips or crackers
• Steamed vegetables or raw crudite like carrots and peppers
• Roasted red potatoes
• Fruit such as sliced Granny Smith apples, grapes or pears
• Baked Ham or Bacon
• Meatballs

Expert Tips

• If the sauce is too thick, whisk in 1-2 Tablespoons of warm broth.
• Smooth cheese fondue: Make sure to follow the directions that say, to add 1/2 cup at a time, melting in between each addition. Don’t add too much cheese at a time and stir continuously for the best cheese fondue.
• Too thin? Whisk in a bit more cornstarch or add a little bit more cheese.
• Use either a fondue pot or a mini crockpot to keep it warm and gooey.
• The sauce can get thick the longer it sits. If that’s the case, warm it up for 15 seconds in the microwave.
• Grate the cheese. There’s no room for packaged shredded cheese in a classic cheese fondue recipe! If you’re making fondue, be sure to grate your own fresh from a block. Pre-grated cheese will not melt the same way.