Cheese Fondue is a fun and unique date night in or special occasion appetizer or meal. It’s surprisingly easy to make; so grab your skewer and get dipping!
Every year, my husband and I do cheese fondue for Valentine’s Day. It always feels like a fun, unique, romantic, and delicious way to celebrate! Cheese fondue can be served either as an appetizer when hosting a gathering or a main course for a holiday or special occasion. Grab your favorite dippers and submerge them into delicious, rich melted cheese. This cheese fondue recipe includes a blend of three kinds of cheese, garlic, spices, herbs, and wine.
Ingredients
For the wine, I recommend a dry white blend, sauvignon blanc, or chardonnay. You can substitute wine for chicken or vegetable stock if needed. If you are more of a beer fan, just swap out the wine for beer.
What Kind of Cheese to use for Fondue?
As I was browsing the cheese section for the perfect fondue cheeses, I came across this pre-grated mixture of delicious cheeses! It contained the three kinds of cheese I was wanting for my fondue; Gruyere, raclette, and fontina cheese. As an added bonus it was already grated! Obviously, every store won’t carry this blend of grated cheeses so you will probably have to buy them separately. If any of the cheese needed are not available, Swiss or gouda are great options.
Cheese Fondue Dippers
You can pretty much dip anything that goes with cheese! Here are some ideas:
- Meats- shrimp, steak or chicken bites, crispy bacon, and salami.
- Vegetables- lightly steamed broccoli, cauliflower, baby potatoes, mushrooms, and cherry tomatoes.
- Fruits- apples, pears, and Asian pears.
- Bread- baguette, french bread, or sourdough.
How to Make the Cheese Fondue Recipe
- Heat wine, garlic, and thyme over medium-low heat. Bring to a simmer.
- Toss grated cheese in cornstarch until evenly coated (to prevent clumping).
- Add grated cheese into the liquid one handful at a time then stir until melted. Keep adding a handful at a time and stir until melted in between until all the cheese is melted and smooth.
- Stir in brandy and spices until incorporated. Transfer to the warmer and serve immediately.
Serve with fondue forks or wooden skewers. And dunk your favorite dippers into the cheese mixture. Enjoy and have fun!
What to use Instead of a Fondue Pot?
If you don’t have a fondue pot you can use a crockpot, mini crockpot, or double boiler. It is important to keep the cheese warm. Use wood skewers for dipping.
Recommended Products
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
For Dessert
More Recipes
Cheese Fondue
Equipment
- fondue pot
- wooden spoon
- fondue forks or wooden skewers
Ingredients
- 1 cup dry white wine Sauvignon Blanc, Chardonnay, or a white blend
- 1 tbsp garlic minced
- ¼ tsp thyme (fresh or dried) finely chopped
- 4 ounces Gruyere grated
- 4 ounces raclette grated
- 4 ounces fontina grated
- 1½ tbsp cornstarch
- 1½ tbsp brandy
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 1 pinch nutmeg
Dippers
- baguette cubed
- shrimp cooked
- broccoli steamed to tender-crisp
- mushrooms raw or sauteed
- baby potatoes boiled or roasted
- pears, apples, or Asian pears sliced or cubed
Instructions
- Heat wine, garlic, and thyme over medium-low heat in a heat-safe fondue pot. Bring to a simmer.
- Toss grated cheese in cornstarch until evenly coated (to prevent clumping).
- Add grated cheese into the liquid mixture one handful at a time then stir until melted. Add a handful at a time and stir in between to melt until all the cheese is melted and smooth.
- Once the cheese is melted and smooth, stir in brandy, mustard powder, paprika, salt, pepper, and nutmeg until incorporated. Transfer the pot to the warmer and serve immediately with the various dippers.Using fondue forks or wooden skewers, dunk the dippers into the melted cheese and enjoy!
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Leave a Reply