Cheese Fondue To Melt Your Heart

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Close up of cheese fondue in a red fondue pot with 3 skewers of cubed sourdough bread dipping into the creamy, decadent cheese. Champagne in champagne glasses on table.

Cheese Fondue

A cheese fondue recipe that is easy to make and perfect for a celebration with friends or romantic night in. Includes tips for making smooth fondue, dippers + more fon-do's. Pair with a dry Champagne or sparkling wine. Cheers!
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Main Course
Cuisine Swiss
Servings 6


  • Stove-safe fondue pot or large heavy saucepan
  • Medium bowl
  • Whisk
  • Rubber spatula
  • Large grater
  • Fondue forks or Wooden skewers


  • 1/3 pound Gruyère cheese
  • 1/3 pound Comté cheese
  • 1/3 pound Gouda cheese
  • 2 Tbsp cornstarch
  • 1 cup dry sparkling white wine or Champagne
  • 1 clove garlic lightly crushed
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp kirsch liqueur
  • 1 tsp Dijon mustard
  • 1/8 tsp nutmeg freshly grated or ground


  • Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. Let stand until it comes to room temperature, about 30 minutes.
  • In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well with a rubber spatula between each addition to ensure a smooth fondue. Do not boil. Once smooth, stir in the kirsch liqueur, Dijon mustard, and nutmeg. Continue cooking, whisking constantly, until fondue is smooth and cohesive. (see tips below)
  • Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!


Dippers – Cubed sourdough bread, soft pretzels, prosciutto, cubed summer sausage or sliced kielbasa, meatballs, cooked meats/ seafood, roasted baby potatoes (or potato chips), roasted/ steamed vegetables, fresh vegetables, cornichons, anything you want!
Fon-Do – Use whole pieces of cheese and shred by hand rather than using pre-shredded cheese. If cheese has a rind, trim it off before shredding.  Add the cheese slowly at all times and stir constantly. Cheese too thin? Add some additional shredded cheese or make a slurry with 1 Tbsp. cornstarch and some cold water to drizzle in, stirring until desired consistency. Too thick? Stir in more room temperature wine. Lumpy or gritty? Whisk in 1 Tbsp. fresh lemon juice. Have fun!
Fon-Don’t – Rushing through isn’t worth it. Relax to your favorite jams as the cheese melts slowly, sip Champagne, and dream of your decadent fondue. 
Keyword appetizer, cheesefondue, christmasrecipe, fondue, newyearsrecipe, valentinesday

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