As the colder seasons begins to creep in we tend to steer towards foods that are more comforting to the soul as well as our bellies. And fondue plays to that tune perfectly. A Swiss dish by origin, fondue is more than just a hot pot of melted cheese and wine. It’s a delicious experience to be shared and enjoyed with others and this recipe is perfect for a quiet date night at home or a fun gathering with friends and family. And if you don’t have a tribe to gather around the fondue pot, but are craving a hot bowl of cheese I get you. Make it anyway.
For this recipe, we add minced garlic and marinate it in the wine before cooking for a developed garlic flavor. If you prefer your fondue without too much garlic, simply slice a clove of garlic and rub the inside of the fondue pot with the cut side down before adding the hot cheese. Toss it away and continue with the recipe as written. This will give you the essence of garlic without the full-blown “this stuff could repel vampires” vibe. Of course, if you don’t like garlic at all then omit it altogether.
The best part about fondue is all the little yummy morsels served alongside for dipping in the cheese. Serve a lot or a little. You’re only limited by your imagination.
Common fondue accompaniments can include:
- Cubes of bread (French, sourdough or pumpernickel,etc.)
- Crackers, pretzels or chips
- Slices of apples and/or pears
- Raw or lightly steamed vegetables like broccoli or cauliflower
- Cherry tomatoes
- Small cooked baby potatoes
- Slices of sausage, steak or shrimp
It’s best to serve fondue in a proper fondue pot that will keep the cheese evenly warmed. It just makes for a much better fondue experience. And if you already have a fondue pot make sure it’s suited specifically for cheese style fondue.
Get the recipe!
When it's cool and crisp outside there's nothing more satisfying than fondue. In this recipe, we use three kinds of cheese for a blend that's completely divine.
- 1 cup dry white wine, (We like Sauvingnon Blanc or Chenin Blanc)
- 1 clove garlic, minced (optional - see notes)
- 1 cup Gruyère cheese (8 ounces), shredded
- 3/4 cup Emmental cheese (6 ounces), shredded
- 3/4 cup White Cheddar, (6 ounces), shredded
- 1 tablespoon cornstarch or arrowroot powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon Kirsch, dry sherry or brandy (optional)
- 1 fondue pot
- fondue forks or wooden skewers for dipping
In a bowl combine the cheeses, cornstarch and cayenne pepper. Toss to coat evenly and set aside.
Over medium heat bring wine to boil in a heavy-bottomed pan with the garlic (if using) and then turn heat down to low for a gentle simmer. Simmer for about 5 minutes.
Begin adding the cheese mixture In 1/2 cup batches, continually whisking until smooth before adding more cheese.
Once all the cheese is added stir in the Kirsch and let the cheese cook on low, bubbling for about 5-7 more minutes or until the fondue has reached the right consistency. It should be creamy and smooth. Don't overcook or it will become stringy.
Transfer to a fondue pot set on low heat. Serve with cubes of French, sourdough or pumpernickel bread, apple and/or pear slices, crudites of broccoli and cauliflower, slices of cooked sausages or small cooked fingerling potatoes.