Cheese Fondue

Ingredients

• About 40 g (⅓ cup)Beaufort, grated
• About 40 g (⅓ cup)cheddar, grated
• About 40 g (⅓ cup)Comté, grated
• 240 ml (1 cup)Sauvignon Blanc
• About 75 g (½ cup)apples and/or pears, cubed
• About 75 g (½ cup)bell pepper, sliced
• About 45 g (½ cup)broccoli florets
• About 30 g (½ cup)French bread, cubed
• About 75 g (½ cup)roasted potatoes, small or cubed

Instructions

1. 1

   Heat the pot

   Turn on the heat for the fondue pot.

2. 2

   Melt the cheese

   Add all the cheese and the wine to the fondue pot. Stir frequently as the mixture melts fully.

3. 3

   Serve for dipping

   Serve the fondue with the cubed and sliced foods, using fondue forks.

What is cheese fondue?

Fondue is a Swiss dish in which melted cheese is kept warm for diners to dip pieces of food into. This version combines Beaufort, cheddar and Comté with white wine, alongside a mix of fruit, vegetables, bread and potatoes.

The three cheeses give the pot a mix of savoury, tangy and rounded flavours. A variety of dippers makes each bite different and lets everyone choose what they like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 15g protein, 27g carbs, 13g fat.

The cheeses provide most of the fat and protein, while the bread, potatoes and fruit contribute much of the carbohydrate. Wine also contributes energy, and the cheese is the main source of sodium. For a more balanced plate, take a generous share of the broccoli and pepper alongside the bread and potatoes.

Choosing the cheese

Grated cheese: the recipe calls for shredded cheeses, which melt more readily than large chunks. Grate them finely and evenly so they can be stirred into the wine without leaving large unmelted pieces.

Three-cheese mix: Beaufort and Comté bring character, while cheddar adds a familiar sharpness. Keep the proportions as listed for the intended balance.

Melting the fondue

Steady heat: warm the fondue pot and stir often as the cheese melts. Frequent stirring helps the mixture come together evenly.

Watch the texture: aim for fully melted cheese rather than a browned or scorched layer. The method does not specify a cooking time, so use the consistency as your cue.

Preparing the dippers

Even pieces: cut the apples or pears and bread into manageable cubes, and slice the pepper for easy dipping. Keep the potatoes small or cube them as specified.

Broccoli: separate it into florets that are easy to lift with a fondue fork. The recipe does not say to cook it first, so have it ready as listed.

Serving at the table

Set out the dippers around the warm fondue and provide fondue forks. Keep the cheese in its pot for serving, so it can be dipped while warm.

Offer a mix of bread, potatoes, fruit and vegetables. The contrast of soft, crisp and juicy bites works well with the rich cheese.

What to serve alongside

This recipe already includes several dipping options, so it can be served as a shared meal on its own. A simple green salad on the side adds a fresh contrast without competing with the fondue.

Arrange the food in separate bowls or on a platter, leaving room around the pot for dipping. Make sure the fondue forks and serving plates are within reach.

Recipe notes & tips

• Grate the cheeses finely so they melt evenly.
• Keep the dippers in bite-sized pieces for easier serving.
• Stir frequently while the cheese melts.
• Arrange the dippers before starting the fondue so everything is ready at once.
• Use fondue forks to dip the food into the warm cheese.

Variations

• Add mushrooms: include sliced mushrooms among the dippers.
• Use different fruit: offer extra apple or pear pieces for a sweet contrast.
• Change the vegetables: swap in other dip-friendly vegetables cut into manageable pieces.
• Try another bread: use a crusty loaf cut into cubes in place of French bread.
• Adjust the cheese mix: replace one of the listed cheeses with another good melting cheese.

Common mistakes to avoid

• Large cheese pieces: they take longer to melt; grate the cheese finely.
• Infrequent stirring: the cheese may melt unevenly; stir often as it warms.
• Too much heat: the mixture can scorch; keep an eye on it as it melts.
• Oversized dippers: they are awkward to handle; cut them into bite-sized pieces.
• Unprepared accompaniments: the fondue may be ready before the dippers; arrange them before heating.

How to store

Refrigerate leftover fondue and dippers separately in covered containers and use within 2 days. Reheat the cheese gently, stirring often, until melted; warm the dippers separately as needed.

Frequently asked questions