This Classic Cheese Fondue is the ultimate cheese dip! Perfect for a romantic date night, a casual dinner with family or friends or as a fun appetizer this recipe for traditional Swiss fondue is always a hit.

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I’ve made this swiss cheese fondue recipe with the classic “half and half” pairing of Gruyère and Ementhal. You can a vareity of cheeses with this recipe but the best cheese for fondue are firm or semi-firm cheeses that melt well. These include fontina, gouda, raclette, comte and cheddar. Whatever cheese you use make sure your grate it yourself! Not only is this more economical but pre-shredded cheese from the store is coated with anti-caking agents that can affect the texture of your fondue.

Wondering what to serve with cheese fondue? Well, anything you’d love coated in a gooey cheese sauce! Traditional items for cheese fondue include vegetables like broccoli, cauliflower and carrots or sliced apples and pears. Other classics include pretzels, steamed or roasted baby potatoes and a loaf of your favorite crusty bread like sourdough, baguette or french bread.

Ingredients

Gruyere cheese
Emmental cheese
Cornstarch
Dry white wine (such as Sauvignon Blanc, Pinot Grigio or Chardonnay)
Garlic
Fresh lemon juice
Brandy
Dijon mustard
Nutmeg
Vareity of dippers including broccoli, cauliflower, sourdough bread

Cooking Tips

While you don’t need a dedicated fondue pot I find that having a good cast iron fondue pot that you can take from the stove to the table and keeps your fondue warm while you eat enhances the experience (and it includes serving forks!)
You can customize the flavor of your fondue by using your favorite firm or semi-firm cheese like gouda, fontina or cheddar
Always use freshly grated cheese for homemade cheese fondue for a smooth texture and to prevent lumps
If you don’t want to use white wine you can substitute vegetable or chicken broth
While cooking the fondue make sure to add the cheese in small increments and make sure that it fully melts before adding the next batch. This will help to prevent graininess or a stringy texture
If you don’t have cornstarch you can substitute flour
Substitute a spash of whiskey or kirsch (cherry brandy) in place of the brandy if you’d like

How to Make Cheese Fondue

Grate the cheeses and add them to a large bowl along with the cornstarch. Toss together to ensure the cheese is fully coated. Using a large saucepan or a cast iron fondue pot meant for the stove bring the wine, garlic and lemon juice to a simmer.

Add a small handful of cheese and stir it in until it’s full melted. Repeat with the reamaining cheese taking care to add in one small handful at a time and stirring completely before the next addition to prevent your fondue from becoming grainy and lumpy. Stir in the brandy, dijon mustard and nutmeg.

Serve in a fondue pot or transfer to a serving dish along with a vareity of your favorite dippers.

Storage and reheating

Store leftover fondue in an airtight container for up to 3 days in the refrigerator. To reheat place the fondue in a dutch oven and cook on medium low heat thinning with chicken stock as needed.

If you like this Classic Fondue Recipe be sure to take a look at some of my other recipes!

Whipped Ricotta Dip

Loaded Chorizo Queso Dip

Homemade Pimento Cheese

Creamy Elote Dip

If you make this Classic Cheese Fondue please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!