Easy Cheese Fondue Recipe Without Wine

Ingredients

• 227 g (8 oz; about 2 cups)grated Gruyère cheese
• 227 g (8 oz; about 2 cups)grated baby Swiss cheese
• 30 ml (2 tablespoons)tapioca starch or arrowroot starch
• 1 wholegarlic clove
• 120 ml (½ cup)chicken broth
• 120 ml (½ cup)apple cider
• 10 ml (2 teaspoons)lemon juice
• A pinchsalt and black pepper

Instructions

1. 1

   Coat the cheese

   Put the grated cheeses in a medium bowl and scatter the tapioca starch or arrowroot starch over them. Toss until the cheese is evenly coated.

2. 2

   Rub with garlic

   Halve the garlic clove and rub its cut sides over the inside of the pot or bowl you plan to use for serving.

3. 3

   Heat the liquids

   Pour the chicken broth and apple cider into a medium saucepan and bring them to a simmer. Turn the heat down to medium-low; the liquid should be hot and steamy, but no longer bubbling.

4. 4

   Add the cheese

   Add a small handful of cheese to the hot liquid while stirring with your other hand in a figure-eight motion.

5. 5

   Melt gradually

   Once each addition has melted, add another handful. Continue until all the cheese is incorporated and the fondue is thick, stringy and relatively smooth.

6. 6

   Season the fondue

   Take the pan off the heat and stir in the lemon juice, salt and pepper. For a stronger garlic flavour, finely grate half of the garlic clove into the fondue.

7. 7

   Transfer to serve

   Pour the fondue into a fondue pot or your chosen serving dish.

8. 8

   Choose your dippers

   Serve with your choice of dippers.

What is cheese fondue?

Cheese fondue is a communal dish of melted cheese served warm for dipping. It is associated with Switzerland, while this version adapts the classic idea by using broth and apple cider instead of wine.

Gruyère brings a savoury, nutty flavour, and baby Swiss makes a mild, mellow partner. The starch helps the two cheeses melt into a cohesive dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 42g protein, 20g carbs, 44g fat.

The cheese supplies most of the protein and fat, while the starch and apple cider contribute most of the carbohydrates. To balance a serving, add plenty of vegetable or fruit dippers alongside the richer cheese.

Why coat the cheese?

Starch first: Tossing the grated cheese with tapioca or arrowroot starch helps keep the melting cheese from clumping and gives the fondue body.

Even coverage: Separate any large clumps of cheese as you toss, so the starch is distributed across the shreds rather than gathered in a few spots.

How to melt it smoothly

Gentle heat: Bring the broth and cider to a simmer, then reduce the heat until the liquid is steaming without bubbling. A vigorous boil can make the cheese harder to incorporate smoothly.

Small additions: Add the cheese a handful at a time, stirring continuously, and wait for each addition to melt before adding the next.

What texture should it have?

Ready to serve: The fondue should look thick and relatively smooth, with a stretchy, stringy quality. A few fine strands are expected in a cheese fondue.

Too stiff: If it thickens while you are serving it, keep it gently warm and stir; avoid turning the heat up high to rush it.

The role of each flavour

Garlic: Rubbing the cut clove around the serving pot gives the fondue a subtle garlic aroma without adding pieces of garlic. Grating half the clove into the finished mixture makes that flavour more pronounced.

Cider and lemon: Apple cider adds gentle sweetness in place of wine, while lemon juice stirred in at the end gives the rich cheese a brighter finish.

What to serve alongside it

Dippers: Offer bite-sized pieces that are easy to spear and dip, such as bread, cooked potatoes, apple slices or vegetables. Keep them on separate platters so everyone can choose what they like.

A balanced spread: Pair the fondue with fresh fruit and vegetables as well as bread, so the meal has a mix of textures and options.

Recipe notes & tips

• Grate the cheese before starting so it is ready to add as soon as the liquid is hot.
• Use a medium saucepan that leaves room for stirring without splashing.
• Keep the liquid steamy rather than bubbling when you start adding the cheese.
• Let each handful melt before adding the next for a more even texture.
• Rub the cut garlic over the serving pot while the clove is fresh-cut.
• Have the dippers ready before transferring the fondue to its serving dish.

Variations

• Use arrowroot: Choose arrowroot starch instead of tapioca starch for the coating.
• Boost the garlic: Grate half the garlic clove into the fondue after cooking.
• Change the dippers: Offer apple slices, bread, potatoes or vegetables alongside the fondue.
• Adjust the seasoning: Add the salt and black pepper gradually, tasting before serving.
• Add a fresh finish: Serve with crisp fruit or vegetables to contrast with the warm cheese.

Common mistakes to avoid

• Skipping the starch: Toss the cheese with starch before melting to help it stay smooth and thick.
• Boiling the liquid: Reduce the heat after simmering so the broth and cider stay steamy rather than bubbling.
• Adding all the cheese at once: Work in small handfuls and wait for each to melt before continuing.
• Stirring unevenly: Keep the cheese moving through the liquid with a steady figure-eight motion.
• Heating too aggressively: Use gentle heat while melting to avoid a rough, clumpy fondue.
• Serving it too late: Prepare the dippers in advance so the fondue can be served soon after it is transferred.

How to store

Refrigerate leftover fondue in a covered container and use within 3 days. Reheat gently in a saucepan, stirring often; if it is very thick, loosen it with a small splash of broth.

Frequently asked questions