Mini cheese fondue with dippers

Ingredients

• 45 ml (3 tbsp)white wine
• 75 gEmmenthal, grated
• 75 gGruyère, grated
• 30 ml (2 tbsp)single cream
• 1 packthin breadsticks

Instructions

1. 1

   Melt the cheese

   Warm the wine in a small pan. Add the grated cheeses and cream, then take the pan off the heat and stir until the cheese has melted.

2. 2

   Fill and serve

   Season well, divide the mixture between 12 small warmed cups and serve with breadsticks for dipping.

What is mini cheese fondue?

Fondue is a Swiss cheese dish traditionally served melted for dipping. This canapé version puts the cheese into individual cups, making it easier to serve at a party.

Traditional cheeses: Emmenthal and Gruyère bring the familiar fondue flavour. The small quantity of wine and cream helps make a smooth mixture for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 5g protein, 6g carbs, 5g fat.

The breadsticks provide most of the carbohydrates, while the cheeses and cream contribute much of the fat and protein. Serve the cups alongside vegetable crudités or a fresh salad to add contrast and balance to the plate.

Choosing the cheese

Grate finely: the recipe uses grated cheese, which melts readily into the warm wine and cream. Emmenthal and Gruyère are the classic pairing here, though the description notes that other cheeses can work too.

Getting the texture right

Melt off the heat: once the cheese and cream go into the warmed wine, take the pan off the hob and stir until melted. This is the key step for bringing the ingredients together without continuing to cook them over direct heat.

Stir patiently: keep mixing until there are no unmelted pieces of cheese, then portion the fondue while it is still warm.

Warming the cups

Warm the cups before filling them, as directed, so the fondue is served warm. Divide the mixture evenly between 12 small cups.

Serving with dippers

Breadsticks: thin breadsticks make convenient dippers for the individual cups. Arrange them alongside the cups and serve straight away.

Timing and preparation

The stated total time is 15 minutes, so this is a quick option when you want a warm canapé. Grate the cheeses and set out the cups and breadsticks before heating the wine to keep the serving step simple.

Recipe notes & tips

• Grate both cheeses before you begin heating the wine.
• Use a small pan so the wine heats quickly.
• Take the pan off the heat before stirring in the cheese and cream.
• Warm the 12 cups before you portion the fondue.
• Serve as soon as the cups are filled, while the cheese is warm.

Variations

• Try another cheese: swap in a different melting cheese for a variation on the traditional pairing.
• Add crudités: serve vegetable sticks alongside the breadsticks for extra dippers.
• Offer mixed dippers: put out a selection of breadsticks and other suitable dipping pieces.
• Make fewer portions: divide the fondue between fewer cups for more generous servings.

Common mistakes to avoid

• Heating after adding the cheese: take the pan off the heat first and stir until melted.
• Using cold cups: warm the cups before filling so the fondue is served warm.
• Leaving the cheese in chunks: grate it and stir until it has melted.
• Waiting too long to serve: portion the fondue and bring it to the table while warm.
• Uneven portions: divide the mixture between all 12 cups.

How to store

Fondue is best served freshly made. If you have leftovers, refrigerate them in a covered container and reheat gently, stirring until warmed through; the texture may be less smooth after cooling.

Frequently asked questions