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Updated: February 24, 2026
There’s something timeless and comforting about a classic cheese fondue recipe. Rooted in the cozy chalets of the Swiss Alps and dating back to the 18th century, cheese fondue began as a humble peasant dish, a way to use aged cheese and crusty bread during long winters. Today, it’s the ultimate centerpiece for a dinner party, a date night, or a cozy night in.
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I’ve made this cheese fondue recipe countless times for fondue parties, hosting friends, and special occasions. Over the years, I’ve learned that making cheese fondue isn’t complicated, but patience and technique matter. When done the traditional way, with the best cheese and steady medium-low heat, you’ll get a silky, perfectly indulgent cheese melt every single time.
Why You’ll Love This Cheese Fondue Recipe
- It’s a traditional Swiss fondue made with a mix of Swiss cheeses.
- The texture is smooth and creamy, never clumpy.
- It’s perfect for a fondue party or intimate date night.
- The flavor is balanced with nutty Gruyère, bright lemon juice, and a splash of cherry brandy.
- It turns simple dippers like crusty bread and baby potatoes into an interactive food experience.
Ingredients
Below you will find a list of ingredients to make this indulgent dip:
- 1 garlic clove, minced – Rubbing the inside of the fondue pot with garlic adds subtle depth without overpowering the cheese mixture. nontraditionally, I enjoy mincing up my garlic so I can enjoy little chunks throughout the eating experience. To keep things traditional, you can simply rub the inside of the fondue pot with the garlic, and omit mincing.
- 1 cup dry white wine – The acidity in dry white wine helps the cheese melt smoothly and keeps the fondue from becoming stringy.
- 1 lb Gruyère cheese (about 1 lb total in proper ratio batches) – Nutty Gruyère cheese is the backbone of traditional Swiss fondue. It melts beautifully and gives that rich, alpine flavor.
- ½ lb Swiss cheese (such as Emmental) – Emmental cheese adds mild sweetness and classic Swiss character. To measure and adjust for scale, always use about ½ less Swiss than Gruyère for balance.
- 1½ tablespoons cornstarch (or arrowroot) – This is your anti-clump insurance. It stabilizes the cheese melt and keeps everything silky.
- 1 teaspoon fresh lemon juice – A touch of lemon juice will boost the acidity and improve texture while brightening the flavor.
- 1 tablespoon cherry brandy (Kirsch) – Traditional and optional, but it enhances the cheese without making it taste boozy.
- ½ teaspoon Dijon mustard – Adds subtle tang and complexity.
- ⅛ teaspoon nutmeg – This will warmth and depth to the overall fondue.
- Dash of salt & black pepper – Balances the richness.
How to Make Cheese Fondue
This cheese fondue comes together in just four easy steps:
STEP 1: Prep the Fondue – Shred all cheeses and set aside. Rub the inside of a saucepan (or inside of a heavy-bottomed pot) with the cut garlic clove. If you enjoy garlic, you can break tradition, mince the garlic finely, and add this to the saucepan as well. Then add dry white wine and lemon juice. Warm over medium heat until steaming, never boiling.
STEP 2: Prep Cheese – In a large bowl, toss grated Gruyère and Emmental with cornstarch. This step is crucial for making cheese fondue properly since it will prevent clumps and ensures a smooth fondue cheese recipe.
STEP 3: Melt Cheese Slowly – Once wine garlic mixture begins to steam, reduce to medium-low heat. Add one handful of the cheese at a time, stirring constantly. Wait until fully melted before adding more. This process takes about 5-7 minutes.
STEP 4: Finish & Season – Stir in cherry brandy, Dijon mustard, nutmeg, and black pepper. Transfer to your fondue set and keep over a low flame. Stir occasionally to prevent sticking at the bottom of the pot. Enjoy!
Cheese Fondue Variations & Cheese Substitutions
One of the most common questions I get is: “What is the best cheese for cheese fondue?” Traditional Swiss fondue uses a mix of Swiss cheeses such as Gruyère cheese and Emmental cheese. However, if you don’t have these cheeses on hand, or can’t find them at your local store, you can adjust based on what you have available. The key is choosing cheeses that melt smoothly and have balanced flavor. Some substitution options are:
If You Don’t Have Gruyère
Gruyère gives fondue its signature nutty flavor and smooth melt. If you need a substitute, try:
- Comté (very similar flavor profile)
- Beaufort
- Fontina (mild but melts beautifully)
- Jarlsberg (slightly sweeter Swiss-style cheese)
If You Don’t Have Emmental (Swiss Cheese)
Emmental adds mild sweetness and stretch. You can substitute:
- Regular Swiss cheese
- Jarlsberg
- Raclette (slightly stronger and richer)
- Mild white cheddar (for a deeper, sharper finish)
If you want a cheese fondue that has a stronger, more rustic flacor, I recommend adding a bit of gouda or aged white cheddar.
Tips for Making the Perfect Fondue
- Use freshly grated cheese (never pre-shredded).
- Stick with cheeses known for a smooth cheese melt.
- Avoid very hard aged cheeses alone (like Parmesan), these do not melt well by themselves.
- Grate on the large holes of your box grater or use a food processor with the shred disk.
- Toss cheese thoroughly with cornstarch. You can do this by hand or shake in a ziplock bag for at least 2 minutes.
- Keep heat at medium-low heat or lower.
- Never boil the cheese mixture.
- Stir constantly in a figure-eight motion.
- If it thickens too much, add a splash of warm wine.
- If it separates, whisk in a little lemon juice.
Patience is everything. Rush it, and you’ll risk wasting expensive cheese.
What to Dip in Cheese Fondue
- Cubes of crusty bread
- Roasted vegetables (potatoes, broccoli, cauliflower, asparagus, sweet peppers)
- Apple slices
- Meats (precooked beef, bacon, ham or cured meats)
- Soft Pretzels
Storage & Freezing Tips
- Store leftover cheese fondue in an airtight container in the fridge for up to 3 days.
- Reheat gently over medium-low heat with a splash of wine.
- I do not recommend freezing this recipe. The cheese may separate upon reheating.
More Fondue Recipes & Hosting Tips
If you loved this fondue cheese recipe, you may also enjoy:
- Chocolate fondue for dessert
- Beer Cheese Dip
- Lemon Garlic Butter Sauce – Perfect for Seafood Fondue Themes
- How to Host a Fondue Party – Full Hosting Guide
- How to Make a Charcuterie Board
FAQ
Can I make cheese fondue without wine?
Wine helps with texture. You may substitute low-sodium broth with a splash of lemon juice, but the flavor will differ.
Why did my fondue turn grainy?
Usually from overheating. Always use medium-low heat and add cheese gradually.
What does fondue mean?
It comes from the French word fondre, meaning “to melt.”
Is cornstarch or flour better for cheese fondue?
Cornstarch is better than flour for cheese fondue. It blends more smoothly with the shredded cheese and helps create a silky, stable cheese melt without adding a pasty texture. Flour can work, but it tends to make the fondue slightly heavier and may dull the flavor of the cheese.
Recipe Card
Cheese Fondue
Equipment
Ingredients
- 1 Garlic Clove
- 1 cup Dry White Wine
- 1 lb Gruyère Cheese
- ½ lb Swiss Cheese
- 1½ tbsp Cornstarch
- 1 tsp Lemon Juice freshly squeezed
- 1 tbsp Cherry Brandy (Kirsch)
- ½ tsp Dijon Mustard
- ⅛ tsp Nutmeg
- Salt and Pepper to Taste
Instructions
- Shred all cheeses and set aside. Rub the inside of a saucepan (or inside of a heavy-bottomed pot) with the cut garlic clove. If you enjoy garlic, you can break tradition, mince the garlic finely, and add this to the saucepan as well. Then add dry white wine and lemon juice. Warm over medium heat until steaming, never boiling.
- In a large bowl, toss grated Gruyère and Emmental with cornstarch. This step is crucial for making cheese fondue properly since it will prevent clumps and ensures a smooth fondue cheese recipe.
- Once wine garlic mixture begins to steam, reduce to medium-low heat. Add one handful of the cheese at a time, stirring constantly. Wait until fully melted before adding more. This process takes about 5-7 minutes.
- Stir in cherry brandy, Dijon mustard, nutmeg, and black pepper. Transfer to your fondue set and keep over a low flame. Stir occasionally to prevent sticking at the bottom of the pot. Enjoy!
Notes
- Comté (very similar flavor profile)
- Beaufort
- Fontina (mild but melts beautifully)
- Jarlsberg (slightly sweeter Swiss-style cheese)
- Regular Swiss cheese
- Jarlsberg
- Raclette (slightly stronger and richer)
- Mild white cheddar (for a deeper, sharper finish)
Nutrition
Craving More?
If you try this cheese fondue recipe, I would love to see it! Tag me on Instagram at @elicitfolio, leave a star rating, or comment below to tell me what other delicious recipes or fondue variations you’d love to see next. You can also follow along on Pinterest for more hosting inspiration and cozy dinner party ideas.
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