Easy Cheese Fondue Recipe

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Have you ever made a cheese fondue? Fondue parties used to be all the rage back in the 1970’s, but it has been making a big comeback!  This easy cheese fondue recipe will help to calm any worries you had about making this appetizer!

First, this easy cheese fondue recipe is just that.  Easy.  In the past I had thought that fondue had to be difficult to master.  How on earth could this have been a quick and easy go-to appetizer for some people?  Then I made it on my own. You’ll be making this easy cheese fondue recipe in no time.

Answers to questions that I had about fondue (that you may also have):

• Can I make cheese fondue with processed cheese?
  • I find that cheese that is processed separates when melted and kept on the heat.  My answer to if using processed cheese is a good idea is no.  That doesn’t mean that people don’t do it – it simply means that it won’t be as good of a recipe.

• How can I choose the right cheese for fondue?
  • Make sure that the cheese you choose is easily grated to a fine, small grate, and that it melts easily.  Gruyere is my favorite cheese for fondue for these reasons.  It melts easily, and is really common for fondue. The best way to make a fondue is to choose a couple of different cheese selections together.  If you are making a fondue – don’t skimp on the cheese.  The higher quality cheese you have, the more delicious your fondue will be! Other cheeses that are common for fondue are:
    • cheddar
    • fontina
    • gouda
• Do I need a fondue pot to make fondue?
  • Not necessarily, although an electric fondue pot is a lot easier.
• What do you dip into cheese fondue?
  • Crusty French bread (my favorite choice)
  • Different cured meats (think about the ones that you would use in a charcuterie board).
  • Seafood
  • Fruits
  • Vegetables
  • Grilled steak or chicken

Easy Cheese Fondue Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

An easy recipe for cheese fondue that results in a creamy, delicious go-to appetizer!

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Ingredients

• 1/2 pound finely shredded Gruyere cheese
• 1/2 pound finely shredded Fontina Cheese
• 1 cup dry white wine such as Sauvignon Blanc
• 1  tbsp brandy
• 1 tbsp fresh lemon juice
• 2 tbsp cornstarch 
• 1 tsp good quality dijon mustard

Instructions

1. Grate your cheese into a bowl and very thrououghly coat with corn starch (very important).
2. In a pot over medium heat bring wine and lemon juice to a gentle simmer.
3. VERY SLOWLY add the cheese a little bit at a time while constantly stirring.
4. Once the cheese is all smooth and melted add in the brandy as well as the dijon mustard and stir.
5. Transfer the fondue to your fondue pot to keep warm. Surround the pot with your fondue dippers, and party on!

Notes

Whatever you do - go slowly when adding the cheese. If you don't, you'll have a lumpy fondue (and nobody wants that)!

Add a dash of nutmeg for a nice twist!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Artestia Cast Iron Fondue Set, Serve 6 Persons (White)
• 
  Corelle Chip Resistant 8 Pack Appetizer Plates, 8-Piece, Sentiments
• 
  Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch
• 
  Cuisinart CF3-FORK Fondue Fork Set (8)
• 
  Cuisinart CFO-3SS Electric Fondue Maker, Brushed Stainless

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 38gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 135mgSodium: 941mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 33g

Nutrition information isn't always accurate.

Tips & Tricks for this Easy Cheese Fondue Recipe

• Make sure to coat your cheese very well with the corn starch.
• Cook slowly!  You simply can’t rush this process.  
• Dippers can be anything you like as long as it will hold up to being dipped in the hot cheese!

Enjoy your fondue – and keep an eye out for my new digital cookbook – Holiday Sips due out this fall!  It’s includes the perfect cocktail pairings for my favorite holiday cocktails!  

XOXO,

JJ

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