Luscious, savory cheese fondue is a party favorite! This classic recipe comes together in just 15 minutes.
- 1/2 pound Gouda cheese or Swiss cheese (good quality), shredded
- 1/2 pound Gruyere cheese (good quality), shredded
- 2 tablespoons cornstarch
- 1–2 garlic cloves, peeled
- 1 cup Sauvignon Blanc (or another dry wine)
- 1 tablespoon lemon juice
- 1 tablespoon brandy
- 1/4 teaspoon dijon mustard, or 1/2 teaspoon dry mustard
- Salt and pepper, to taste
- 1/8 teaspoon nutmeg
- Garnish: chives, snipped into 1/2-inch pieces
- Fondue dippers: veggies and rustic bread
- Add shredded cheese to a bowl. Sprinkle cornstarch on top. Toss well to coat all pieces.
- Add wine and lemon juice to a heavy saucepan. Over medium heat, bring liquid to a light simmer. Lower the heat. Add cheese, one handful at a time, while stirring. For a smooth fondue, melt cheese slowly. Be careful not to overcook.
- Stir in the brandy and mustard. Remove from heat. Season to taste with salt, pepper and nutmeg.
- Rub a clove of garlic on the interior bottom and sides of your fondue pot. Discard the garlic. Pour the fondue into the pot. Garnish with chives. Serve with your favorite cheese fondue dippers!
EXPERT TIPS FOR CHEESE FONDUE
- HOW TO KEEP FONDUE WARM: As cheese fondue becomes cool it will start to harden. Prevent this by using a fondue pot that’s lit from beneath.
- HOW TO THIN OUT THICK FONDUE: Thin out thick fondue with a splash of lemon juice, or by stirring in a little more heated wine.
- HOW TO THICKEN THIN FONDUE: Lower the heat and add in more shredded cheese that’s been tossed in cornstarch.
- HOW TO FIX LUMPY CHEESE FONDUE: Cheese becomes lumpy if it’s overcooked. Pour lumpy fondue through a mesh strainer.
- HOW TO FIX GREASY (NOT LUMPY) CHEESE FONDUE: Sometimes fondue becomes overheated in the fondue pot. This can cause the cheese to split and become greasy. Re-emulsify the mixture by gradually mixing in a little in cornstarch and cold water (or lemon juice) while stirring until the fondue comes together again.
- CAN YOU MAKE FONDUE AHEAD OF TIME? Yes! You can make cheese fondue up to one day in advance and keep it refrigerated. Reheat over medium-low heat until it reaches a warm creamy consistency. If needed, use a bit of white wine to thin it out.
- NO WINE? NO PROBLEM! Swap chicken broth for the wine!
- CHEESE FONDUE DIPPERS: Cubes of rustic bread, broccoli florets, cauliflower florets, strips of red bell pepper, cooked fingerling potatoes, crispy FRIED OLIVES, cherry tomatoes, asparagus tip, button mushrooms, cooked and cubed breakfast sausage links.
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Keywords: Classic Cheese Fondue, Easy Appetizer Recipe