Cheese Fondue

Ingredients

• 227 g (8 oz)young or medium Gouda (not aged)
• 198 g (7 oz)Swiss Gruyère
• 170 g (6 oz)young Emmental or Emmenthaler (or fontina for a milder flavour)
• 1 tablespooncornflour
• 300 ml (1¼ cups)dry, acidic white wine, such as Sauvignon Blanc, or unsalted vegetable or chicken stock
• 1 clovegarlic, peeled
• 1 teaspoonfresh lemon juice (add 1 extra tablespoon if using stock)
• ½ teaspoonground mustard
• ¼ teaspoon eachsalt and ground nutmeg
• ⅛ teaspoon eachpaprika and white pepper
• To tastecubed French or sourdough bread
• To tastepretzel bites or pretzel sticks
• To tastecooked, sliced hot sausage
• To tasteroasted or steamed vegetables, such as broccoli florets, cauliflower, baby potatoes or asparagus
• To tastecherry tomatoes
• To tastefruit, such as apples, grapes or pears

Instructions

1. 1

   Prepare dippers

   Prepare all the dippers before you start making the fondue.

2. 2

   Grate the cheese

   Grate the cheeses, then put them in a large bowl and toss thoroughly with the cornflour.

3. 3

   Rub with garlic

   Rub the inside of a small 2- or 3-quart fondue pot, or a medium saucepan, with the garlic. A non-stick or enamelled cast-iron pan is preferable.

4. 4

   Warm the liquid

   Add the wine or stock and the lemon juice. Bring to a very gentle simmer over low heat.

5. 5

   Melt the cheese

   Stir constantly in a figure-of-eight motion, adding the cheese a small handful at a time. Wait until each addition has almost melted before adding the next.

6. 6

   Add the spices

   Once all the cheese is incorporated, stir in the spices.

7. 7

   Whisk until smooth

   Raise the heat slightly and whisk constantly in a figure-of-eight motion for about 3–5 minutes, until very smooth. For a thinner fondue, whisk in extra warm stock or wine. If the cheese starts to separate, raise the heat slightly and whisk quickly until smooth.

8. 8

   Keep it warm

   If using a fondue pot, lower the heat according to its instructions. Alternatively, keep the fondue warm in a slow cooker on its WARM setting. Stir every 5–10 minutes; if it thickens or changes texture, raise the heat and whisk until smooth.

9. 9

   Serve the fondue

   Serve with fondue forks and your chosen dippers.

What is cheese fondue?

Cheese fondue is a shared dish of melted cheese kept warm for dipping. It is closely associated with Switzerland, where bread dipped into melted cheese is a familiar traditional preparation.

This version combines Gouda, Gruyère and Emmental for a blend of flavours and melting qualities. Cornflour and careful, gradual melting help the mixture turn cohesive rather than clumpy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 20g protein, 2g carbs, 21g fat.

Most of the energy, fat and protein in a serving comes from the Gouda, Gruyère and Emmental; the wine or stock and lemon juice contribute much less. Bread, pretzels and potatoes add most of the carbohydrates, but their quantities are not specified here. Balance the plate by including some of the vegetable and fruit dippers alongside the bread.

Choosing the cheese

Young Gouda: Choose young or medium Gouda rather than aged cheese, which the recipe notes will not melt as well.

Gruyère and Emmental: These bring the characteristic savoury depth of the blend. Fontina can replace the Emmental for a milder result.

Get the dippers ready first

Bread and vegetables: Cut bread into cubes and prepare any vegetables before heating the cheese. Cook vegetables such as broccoli, cauliflower, baby potatoes or asparagus ahead of serving.

Other choices: Pretzels, cooked hot sausage, cherry tomatoes and fruit are also listed as dippers. Having everything ready means the fondue can be served as soon as it is smooth.

Why coat the cheese in cornflour?

Cornflour: Tossing it evenly through the grated cheese before melting helps the cheese mixture come together. Grate the cheese finely enough for it to melt steadily, and make sure the coating is well distributed.

Small additions: Add only a small handful at a time and let it nearly melt before adding more. This gradual approach is central to the method's smooth texture.

Keep the heat gentle

Gentle simmer: Heat the wine or stock and lemon juice only until they reach a very gentle simmer. Stir the cheese continuously in a figure-of-eight motion as it melts.

Final whisk: Once all the cheese is in, raise the heat slightly and whisk for about 3–5 minutes. The fondue is ready when it looks very smooth; if it separates, the recipe directs you to raise the heat slightly and whisk quickly.

Adjust the consistency

Thinner fondue: Whisk in a little extra warm wine or stock if you want a looser consistency. Add it gradually so you can stop when the fondue reaches your preferred texture.

Keeping warm: Follow your fondue pot's heat instructions, or use a slow cooker on WARM. Stir every 5–10 minutes and whisk again if the mixture thickens or changes texture.

What to serve alongside

For dipping: Offer bread, pretzels and a selection of prepared vegetables, fruit or sausage. Choose pieces that are easy to spear and dip.

For the table: A mix of crisp fruit and cooked vegetables gives guests options beyond bread. Put the dippers out before bringing the hot fondue to the table.

Recipe notes & tips

• Grate the cheese before you start warming the liquid so it is ready to add.
• Use young or medium Gouda rather than aged Gouda.
• Toss the grated cheese thoroughly with the cornflour before it goes into the pot.
• Keep the liquid at a very gentle simmer and stir continuously as you add the cheese.
• Use warm stock or wine when thinning the fondue.
• Prepare the dippers in advance, including cooking any vegetables that need it.

Variations

• Use fontina: Replace the Emmental with fontina for a milder flavour.
• Choose stock: Use unsalted vegetable or chicken stock instead of wine, and add 1 extra tablespoon of lemon juice.
• Change the dippers: Offer pretzel bites, cooked sausage or a mix of fruit and vegetables.
• Use a saucepan: Make the fondue in a medium saucepan if you do not have a fondue pot.
• Try a slow cooker: Keep the finished fondue warm on the WARM setting and stir every 5–10 minutes.

Common mistakes to avoid

• Using aged Gouda: It may not melt well; choose young or medium Gouda instead.
• Adding cheese all at once: The mixture can be harder to incorporate; add small handfuls and wait for each to nearly melt.
• Heating too briskly: The cheese can lose its smooth texture; keep the liquid at a gentle simmer and raise the heat only slightly for the final whisk.
• Skipping the cornflour toss: The cheese will not be coated as directed; toss it thoroughly with the cornflour before melting.
• Leaving the fondue unstirred: It can thicken or change texture as it sits; stir every 5–10 minutes and whisk if needed.
• Adding cold liquid to thin it: The fondue may not loosen evenly; use warm stock or wine and whisk it in.

How to store

The recipe does not specify storage times. Refrigerate leftovers promptly in a covered container and reheat gently, stirring and whisking until smooth; add a little warm stock or wine if needed to loosen the texture.

Frequently asked questions