Traditional recipes

Cheese fondue recipe

Cheese fondue recipe

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  • Dish type
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  • Starters with cheese

A Swiss dish that is simple to make and tastes fab. Serve at formal or informal dinner parties, as a starter or main course.

8 people made this

IngredientsServes: 4

  • 1 garlic clove, halved
  • 400g Gruyere cheese, diced
  • 4 teaspoons cornflour
  • 350ml dry white wine
  • 1 teaspoon lemon juice
  • 400g Vacherin cheese, finely diced
  • 250ml kirsch (to taste)
  • freshly ground white pepper
  • 1 long baguette, diced

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Rub the fondue pot with the clove of garlic.
  2. Mix the Gruyere with cornflour. Add to the fondue pot with white wine and lemon juice. Bring to the boil, stirring, until the cheese has melted.
  3. Reduce the heat. Add Vacherin to the pot and gently heat until completely melted. (The mixture should not boil or simmer).
  4. Season with cayenne pepper and kirsch to taste. (Add the kirsch slowly as it is quite strong.) Keep warm on the fondue heater and serve with diced baguette.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

This was my first swiss fondue and I followed the recipe as it was written here, perhaps to closely. Although the instructions say to add the the cherry brandy to taste, I just added the 250ml which was way too much. The fondue was dark pink and watery, I had to add more cheese and flour. It was good but you could taste the brandy too much. Some of the people at the table liked the boozy flavour tbh, but next time I will just add it little by little. Perhaps 250ml was a typo as the picture of the cheese is not the pink colour that it ends up with that much cherry brandy. Other than that, great cheeses and I will try it again!-17 Jun 2012

Best-Ever Cheese Fondue

Editor's Note: We adjusted the amount of cheese and wine in this recipe to improve flavor and consistency on February 2, 2021. We are currently evaluating reader feedback and will re-test and update the recipe accordingly.

Few foods are more fun to eat than a good old-fashioned cheese fondue. Not only is it a fun throwback to the fondue craze of the 70's but it is up there in some of the best foods for a small party. What makes this fondue better than the rest? The *slightest* hint of garlic flavor, achieved by rubbing the inside of your pot with a cut garlic clove. GENIUS. If you're looking for the other kind of fondue (or want to have a full fondue meal!) check out our ultra-decadent recipe for chocolate fondue, it does not disappoint. 😋

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Best Melting Cheeses for Beer Cheese Fondue

The Swiss commonly use two different cheeses in fondue. For a time Chris used to work at a resort in Vail where one of the restaurants, The Swiss Chalet serves a fondue made with no less than four imported Swiss cheeses. We love this tradition and use it with the beer cheese fondue concept.

The most popular Swiss cheeses to use are Gruyere, Emmenthaler and Vacherin.

You can use any combination of them in the beer version of the dish or go with a number of alternatives, as long as they are good melting cheeses.

  • Raclette
  • Gouda (especially smoked Gouda)
  • Fontina
  • Cheddar/white cheddar
  • Colby
  • Jarlsberg
  • Less traditional options such as the Gloucester cheese (with chives) we used for this post
  • Cheeses from the Brie family (such as the Vacherin noted above) – these ones you will not be able to grate and will need to piece with a fork/knife

Read these practical tips on the process of transforming cheese into a beer cheese sauce or check out our feta cheese fondue recipe with beer.

Cheese Fondue

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There’s a reason cheese fondue never really goes out of style: It’s delicious. The accouterments can be anything that benefits from a dip in some cheese: olive and walnut breads, apples and pears, salami, steamed broccoli and cauliflower, or sautéed mushrooms. Be sure to include a few palate-cleansing pickles, like cornichons, to help cut the richness.

What to buy: When purchasing the cheese, buy 1-pound pieces to account for the unused rinds’ weight.

Special equipment: You will need a fondue pot for this recipe. They can be purchased at most cooking stores and online. If you don’t have a fondue pot, you can serve this in a slower cooker set on low. Note: The slow cooker will get hotter than a fondue pot, so you will need to stir the cheese mixture often.

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When you just want some basic chocolate to satisfy your sweet tooth, this chocolate fondue recipe is as easy as it gets — two ingredients and it only takes seven minutes to make.

3. Chocolate and Peanut Butter Fondue Recipe

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4. 3-Ingredient Caramel Fondue Recipe

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We’d gladly suffer a toothache for this beautiful caramel fondue. Don’t forget a sprinkle of sea salt at the end.

5. Slow Cooker Butterscotch Fondue Recipe

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Pour all the ingredients in a slow cooker, walk away for a few hours and come back to a perfectly rich butterscotch sauce. There’s so little work involved, we almost feel guilty…almost.

6. Cake Batter Fondue Recipe

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Cake batter anything is always a good idea. Amy from Oh Bite It takes it to another level and scoops up her cake batter fondue with Quaker Oat Chocolate Chewy bars.

7. Matcha White Chocolate Fondue Recipe

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White chocolate is the perfect base for adding matcha in this creamy and decadent fondue, also known as the dessert that you will finish in the first five minutes without realizing.

8. Red Velvet Fondue Recipe

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9. Chocolate Cheesecake Fondue Recipe

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Nevermind, don’t even bother with cheesecake. Just make chocolate cheesecake fondue. It’s not cheating it’s called efficiency.

10. Orange Chocolate Fondue Recipe

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knowledge, and it’s much easier than it sounds.

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

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    1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
    2. Stir together cornstarch and kirsch (if using otherwise, use water or wine) in a cup.
    3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
    1. •Cubes of French bread
    2. •Cubes of apple and pear
    3. •Roasted potatoes
    4. •Julienned raw red bell pepper
    5. •Blanched broccoli florets
    1. •Dry white wine such as dry Riesling or Sancerre
    2. •German lager or Saison-style ale
    3. •Farmhouse cider
    4. •Fino Sherry

    There are a couple things missing (I married into a Swiss hotelier/restaurateur family) from this recipe a la Vaudois (canton in Switzerland): Mix the wine, Dijon mustard, cornstarch (or white flour), crushed garlic (use a garlic press, don't discard it), white pepper and black pepper in the fondue pot, bring to a simmer until thick. Then add the grated cheese stirring constantly until melted and then 5 full minutes further while it's bubbling. Mix the kirsch with a pinch of bicarbonate of soda, have the fondue burner ready, add the kirsch mixture and stir rapidly, the fondue will increase in volume, transfer pot to the burner and enjoy, ideally with day old bread (baguette, or pain noir which is white bread made with part rye flour). Yes to cornichons, pickled pearl onions and viande seche if you can find it. You can vary by adding stewed tomatoes with fresh basil, thyme and marjoram, ladling it over boiled baby potatoes.

    This is a great cheese fondue. I added a bit more kirsch with the corn starch, as two teaspoons with 1 tbsp cornstarch was almost solid. Made it in an electric Cuisinart fondue pot from the start. Patience is needed to get the right consistency, and it was perfect. I baked homemade French bread as the main dipper, and added apples, pears, broccoli (cooked just to tender, then into an ice bath) and some red peppers. What I don’t get is how two people can finish up a pound of cheese and wish there was more!

    I’m surprised by the good reviews on this. I’ve followed it twice (honestly forgot I had used it already the second time), and both times I ended up with fondue that was way too thin. Had to take some emergency measures to salvage it. I don’t know what I’m doing wrong, but I followed the recipe exactly. ::shrug::

    Excellent. I made a half recipe for the two of us, and after it was cooked, put it on a Japanese butane burner. We used forks to put the bread and apple pieces into the pot. The apples are a great idea (we used Cosmic Crisp) because they cut down the richness but are very, very tasty with the cheese.

    We hosted a fondue party for our 20-something sons and a large group of their friends last night and used this recipe for the main course. It was a hit. We overheard a few of them comment it was better than what they had at The Melting Pot. Three of the guests were visiting from Sweden and gave it an enthusiastic thumbs-up. This will be our go-to fondue recipe from now on!

    I'm only giving it three forks b/c for some reason, the cheese kept blobbing up in the center. I think this may've been due to the Sterno - it kept getting too hot, I think, and so we kept having to put it out and re-light it and I think it affected the texture of the fondue. The taste was great, though. I added a healthy tablespoon of Dijon mustard to it, and instead of Kirsch, I used Sherry (all I had). We did get the crust up from the bottom and that was delicious! We dipped balanced broccoli, cauliflower, fingerling potatoes, Honey Crisp apple and bread.

    Perfect! Smells like Switzerland. We used a Chablis for wine and regular brandy instead of kirsch (although apparently kirsch is good in your clafoutis in the summer if you feel like investing in a bottle) . We don't have a fondue pot, so we just made it in our dutch oven, turned the gas burner way down, and ate it standing over the oven. This will definitely become a Christmastime tradition for our family!

    CASSYMC14 FROM ONTARIO - you can use beer instead of wine. I've used both Guinness and a local craft gold in different fondues. It's all good.

    I am such a sucker for cheese, and this hit the spot. I added the step that others recommended of tossing the grated cheese with cornstarch. I also substituted Jarlsberg for the Emmental and added a little bit of grated cheddar just for fun. I also simmered a finely chopped shallot with the wine. This came out so rich and velvety. we served it with soft pretzels, crusty bread, cubed apples, and some pickled vegetables (used the "Quick Winter Pickled Veggies" recipe from Southern Living). I was craving a cheese appie as football food, and this was much nicer than I anticipated. I see a lot of people saying they make this for Xmas Eve, and I think we might follow suit this year.

    I'm sure this recipe is great, due to the other reviews I've read. Somehow I managed to make it taste heavily of wine. Any suggestions? Maybe the wine should boil longer before adding the other ingredients. Soooo annoying! Stupid wine! I rated it a 4 because I made it taste like poo

    Followed receipe as is and it was very good. Will double the recipe next time. It was not enough as main dish.

    Perfect! I tossed the shredded cheeses (four - a mix of Comte, aged and fresh Gruyere, and some First Konig) with half the cornstarch as suggested, used the kirsch, and made it in advance and transported it warm to a friend's - it was so good that four of us ate almost all of it! Dipped apple, pear, bread, and roasted potatoes. Simply fantastic!

    I like the idea of the garlic but just to even it out, I would add some salt and/or pepper

    As others have said, this recipe is the real thing. It is canonical Swiss fondue. Nice to see a couple of the tweaks others have suggested: nutmeg, herbs de provence. Not both of course. Serve with cornichon pickles, pickled pearl onions, and sliced fruit, usually apples. Somebody said it reheats. I have never seen a fondue that reheats but the best thing to do is that if there is ever any left - rare in my house - scrape out the rubbery pieces, cut them up, and use them in omelets. Oh. my.

    really delicious and fun recipe. i wondered if the cheese was going to come together but in the end it was smooth and silky. my family loved it. we got it on the table in about 30 minutes so much faster than i imagined all the prep would be. guess we will have to buy our own fondue pot now.

    I'm Swiss and this recipe is nearly perfect. Do NOT omit the Kirsch and add a little nutmeg as you cook. The "crust" truly is a delicacy, and you don't need to wait until the end to enjoy it - just gently scrape it from the bottom of the pot every ten minutes or so. For a true Swiss experience, serve with a shot glass of Kirsch for dipping and sipping, and Fendant wine, if you can find it. And don't forget the classic Swiss rule - if you drop your bread in the pot, you must go around the table and kiss each member of the opposite sex.

    WOW. This is a spectacular recipe. I just returned from Geneva, and this recipe is spot on authentic. I added a little Herbs Du Provence. My guests were highly impressed.

    My favorite fondue. A Christmas Eve tradition. It never disappoints.

    Easy and excellent! As other reviewers have noted, make certain you use good wine!

    First time making fondue. This recipe is spot on!! I followed a reviewers suggestion on mixing the shredded cheese with the corn starch and stick with the slurry of a little corn starch with kirsch. Keep stirring-- added a few house made sausages, grilled and sliced from whole foods for a man's type meal. Awesome!!

    This fondue is delicious. I love garlic, so I wouldn't dream of discarding it. Instead, I minced and cooked the garlic, and included it in the fondue (just before adding the wine). Since the recipe has so few ingredients, make sure the wine you use tastes good on its own (to avoid the whole "garbage in, garbage out" scenario). If you find that you want a smoother fondue, try making a slurry of cornstarch (

    1 tablespoon) and water and adding this as you heat and stir the fondue in the last step. This recipe reheats well if you have leftovers or want to prepare it in advance. Make it, you'll love it.

    This recipe is spot on to what my Swiss friend gave me years ago. I use a mix of Emmental, Gruyere & Appenzeller, put the cheeses in a ziplock bag with the cornstarch & shake it-it makes it easier to prepare the cheeses ahead of time. When it comes time for the kirch addition, I'll make a paste out of an additional 1/2 tbl.

    Outstanding authentic fondue recipe. just like my Aunt's recipe from Switzerland. except you'll need to add 1/4 teaspoon of fresh grated nutmeg, stir and serve! Excellent!

    Excellent fondue recipe. We probably could have used a little bit more white wine. Also, it took us a while to realize that emmental cheese is swiss cheese. This could have saved us a bunch of time at the grocery store.


    • 1 medium clove garlic, cut in half
    • 1 cup dry white wine, such as sauvignon blanc or pinot grigio, plus more as needed
    • 1/2 pound Emmentaler cheese, grated
    • 1/2 pound Gruyère cheese, grated
    • 1 tablespoon cornstarch
    • 1 tablespoon fresh juice from 1 lemon
    • 1 tablespoon kirsch (optional)
    • Kosher salt and freshly ground white or black pepper
    • Toasted bread cubed and/or lightly blanched vegetables, for dipping

    Here are our top ten kid friendly cheese fondue recipes for you to try out:

    1. Simple Cheese Fondue:

    This is super easy recipe, try this fondue for kids today.

    You Will Need:

    • 100 g shredded Swiss cheese
    • 100 g shredded Gruyere cheese
    • 2 Tbsp cornstarch
    • 1 Tbsp lemon juice
    • ½ Tbsp dry mustard
    • A pinch of fresh grated nutmeg
    • 1 chopped broccoli
    • 6 chopped baby corn
    • Hot water
    • Ice water
    • Bread
    1. Mix cornstarch and cheese in a bowl. Refrigerate the mix.
    2. Blanch broccoli and baby corn in hot water and place in ice water.
    3. Heat the lemon juice and cheese mix in a pot. Add the mustard and nutmeg and keep stirring.
    4. Place the cheese mix in a fondue pot and place over low heat.
    5. Serve with vegetables and bread.

    2. Cheddar Cheese Fondue:

    Your kid definitely love this cheddar cheese fondue recipe. Read here the process.

    You Will Need:

    • 2 cups of light cream
    • 1 Tbsp Worcestershire sauce
    • 2 Tbsp dry mustard
    • 1 halved garlic clove
    • 6 cups of grated Cheddar cheese
    • 3 Tbsp all-purpose flour
    • Salt as per taste
    • Cubed crusty bread
    1. Add cream, Worcestershire sauce, garlic and mustard in a pan and cook over low heat. Keep stirring and ensure the mix does not boil. Discard the garlic.
    2. Mix the cheese and flour in a bowl. Add it to the pot. Keep stirring until the cheese melts completely. Add some salt. Pour the mix into a fondue pot and place it on low heat to keep warm. Serve with bread.

    3. Fresh Grated Cheese Fondue:

    You Will Need:

    • 2 cups of grated Gruyere cheese
    • 1 ½ cups of grated Swiss cheese
    • 2 Tbsp cornstarch
    • 1 cup of chicken broth
    • 1/8 th Tbsp lemon juice
    • 1 Tbsp minced garlic
    • 1/4 th Tbsp Pepper powder
    • 1/4 th Tbsp nutmeg
    • Paprika to taste
    • Salt
    1. Mix the cheese and cornstarch in a bowl.
    2. Add the broth, lemon juice, and garlic in a pot. Let the mix simmer. Add the cheese mix and keep stirring. Add the spices once the cheese starts to melt. Add salt and pepper as per taste.

    4. Super Simple Cheese Fondue:

    You Will Need:

    1. Heat both ingredients in a pot. Keep stirring until the cheese melt.
    2. Pour the mix into a fondue pot and keep warm.

    5. Cheesy Pizza Fondue:

    You Will Need:

    • 2 Tbsp toasted breadcrumbs
    • 1/4 th cup of milk
    • 1 can tomato sauce
    • 2 slices finely chopped pepperoni
    • ½ cup of grated mozzarella cheese
    • 1 Tbsp Parmesan cheese
    • 2 triangle shaped cut whole wheat pita bread
    1. Mix the milk and breadcrumbs in a bowl. Keep the mix aside.
    2. Heat tomato sauce and pepperoni in a pan. Add the breadcrumb mix to the pan and let it simmer for two minutes.
    3. Remove the pan from heat and add the cheese. Pour the mix into a fondue pot and keep warm. Serve with pita bread.

    6. Cheese Fondue With Chives:

    You Will Need:

    • 3/4 th cup of unsweetened apple juice
    • 300 g grated Swiss cheese
    • 225 g grated cheddar cheese
    • 1 Tbsp cornstarch
    • Black Pepper powder as per taste
    • 2 Tbsp chopped chives
    1. Boil the juice in a pot over medium heat.
    2. Mix the cheese and cornstarch and add them to the pot. Keep stirring until the cheese melts.
    3. Now, add the chives and pepper. Remove from heat and serve.

    7. Creamy Cheddar Cheese Fondue:

    You Will Need:

    • 1 cup of milk
    • 1 ½ Tbsp all-purpose flour
    • 3 cups of grated cheddar cheese
    • ½ Tbsp onion salt
    • ½ Tbsp garlic powder
    1. Mix all the ingredients in a bowl and heat in a microwave for a minute.
    2. Take the mix out, stir and place it back in the microwave again. Repeat the process every 30 seconds until the cheese melts completely.

    8. Chocolate Chip And Cheese Fondue:

    You Will Need:

    • ½ cup of heavy cream
    • 1 cup of chocolate chips
    • 3 cups of shredded cheese
    • ½ Tbsp vanilla extract
    1. Microwave the cream until it starts steaming.
    2. Add the remaining ingredients and stir until they melt completely.

    9. Easy Cheese Fondue:

    You Will Need:

    • 18 ounce grated Monterey Jack cheese
    • 12 ounce evaporated milk
    • 2 Tbsp Flour
    • 1/2 Tbsp salt
    1. Mix all the ingredients in a pan and place over medium heat.
    2. Keep stirring until the mix turns smooth.

    10. Classic Swiss Cheese Fondue:

    You Will Need:

    • 1 ½ pounds grated cheese
    • 2 Tbsp cornstarch
    • 1 loaf French bread
    • 3 Tbsp apple juice
    • 1 clove smashed garlic
    • 1/8 th Tbsp cayenne pepper
    • 1 Tbsp lemon juice
    • 1 Tbsp caraway seeds
    1. Rub the garlic clove on a pan and discard it. Add the juices and cheese into the pan and cook over low heat. Stir continuously.
    2. Once the cheese melts, add cornstarch and let the mix boil. Add the cayenne pepper and caraway seeds. Let the mix simmer for five minutes. Serve with bread.

    Try out these delicious cheese fondue recipes for kids and make cooking fun.

    Have a special and easy cheese fondue recipe for kids to share? Leave a comment below.

    Watch the video: CHEESE FONDUE!! Authentic Family Recipe How Swiss People Make it! (January 2022).