The Best Cheese Fondue
This classic cheese fondue is rich, creamy, and full of bold, nutty flavor. Made with a blend of Swiss cheeses and white wine, it’s perfect for dipping bread, veggies, fruit, or meats.
Servings: 6 people
Cost: 20
Ingredients
- 1 tablespoon olive oil
- 4 –6 cloves garlic minced
- 1 shallot minced
- Freshly ground black pepper to taste
- 14 oz pouch store-bought fondue cheese OR 14 oz shredded Emmental + 1 oz brandy about 7–8 oz
- 1½ cups shredded Gruyère cheese
- ¾ cup dry white wine or dry vermouth
Instructions
Sauté garlic and shallot:
- In a heavy-bottomed fondue pot or saucepan, heat olive oil over medium-low heat. Add garlic and shallot. Sauté until soft and fragrant, about 2–3 minutes — do not let it brown.
Deglaze with wine:
- Pour in the white wine or vermouth and bring to a gentle simmer. Let it cook for 1–2 minutes to slightly reduce and mellow the alcohol.
Add cheeses:
- Reduce heat to low. Stir in the pouch of fondue cheese and shredded Gruyère a handful at a time, stirring constantly in a figure-eight motion. Let each addition fully melt before adding more.
Season:
- Add freshly ground black pepper to taste. Continue stirring until the fondue is smooth and velvety.
Serve:
- Transfer to a fondue pot over low heat or a tea light. Serve immediately with your favorite dippers like crusty bread, roasted potatoes, apples, veggies, or sausages.
Notes
Don’t let it boil — high heat will cause the cheese to separate. Keep it low and slow.
Toss Gruyère with a bit of cornstarch (optional) for extra stability while melting.
Use dry wine or vermouth- avoid anything sweet, which can overpower the cheese.
Nutrition
Calories: 417kcal | Carbohydrates: 3g | Protein: 25g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 175mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 837mg | Iron: 0.3mg
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