Enjoy A Night In With Cheese Fondue

Fondue is a warm cheese dish that originated in Switzerland in the 18th century. It is made by melting at least two different varieties of cheese in a pot, with wine and a little bit of flour. This cheese mixture is usually served in a communal pot, called a calquelon.

How to Make Cheese Fondue | Foodal.com

This traditional cookware is typically made from a heavy earthenware, but it can also be found in ceramic or enameled iron. These heavy pots are designed to evenly distribute the heat.

Foodal recommends the Rival FD300D 3-Quart Fondue Pot

If you are using sterno or another open flame heat source, it is recommended that you cook your cheese fondue on the stovetop and then transfer it to a fondue pot placed over a heating unit at the table. That way the fondue will be kept at an even temperature without overcooking. Electric versions are another option, and they typically heat more evenly.

Each person dining at the table is given a long fork, which they then use to pierce chunks of bread, cooked meat, or cooked vegetables. Then, the food is dipped into the cheese and eaten. Yum!

Enjoy A Night In With Cheese Fondue | Foodal.com

Most fondue recipes consist of a combination of two cheeses, Gruyere and Emmenthaler, otherwise known as Swiss cheese. The mixture of these two cheeses, along with the addition of wine, makes for a very appealing taste experience.

The wine helps to keep the cheese from sticking to the pot as it melts, and it also adds flavor. Garlic helps to season the dish while the addition of flour prevents the cheese from separating.

As with any communal meal, there is some basic etiquette that needs to be followed. Each person will use their fondue fork to spear their food before dipping into the pot. Gently dip the fork into the cheese to coat your food, allowing excess cheese to drip back into the pot and not onto the table.

Cheese Fondue | Foodal.com

This will also allow the cheese to cool a bit before you consume it. Do not allow your mouth to come into contact with the fork, since you will be dipping it back into the communal cheese again.

You can opt to use separate forks for eating and dipping. Simply slide your food off of the fondue fork and eat with the second fork.

When dipping bread into the cheese fondue, any crusty variety will work. It is best to cut the bread so that a bit of crust remains on each piece. This will help the bread to stay on the fork after it is dipped into the cheese.

When preparing meat fondue, try piercing a chunk of meat with your fork and place it in a pot of hot oil or broth. Allow the meat to sit in the pot until it is cooked to your liking.

Place the meat on your plate and allow to cool for a moment before you dip the meat into the cheese or other dipping sauce. Pre-cooked meat can be used as well.

Vegetables should be steamed for 4 to 5 minutes, or until they are slightly tender.

Cheese Fondue Recipe | Foodal
Cheese Fondue
Votes: 2
Rating: 3
Rate this recipe!
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4 people
4 people
Cheese Fondue Recipe | Foodal
Cheese Fondue
Votes: 2
Rating: 3
Rate this recipe!
Print Recipe
4 people
4 people
  • 1 cup dry white wine
  • 1/2 pound shredded Swiss cheese
  • 1/2 pound shredded Gruyere cheese
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 clove garlic
  • 1/4 teaspoon nutmeg
  • Various dippers cut into bite sized chunks
Servings: people
  1. Rub the inside of the pot with the garlic clove, then discard.
  2. Add wine and simmer in fondue pot.
  3. Stir in cheese gradually, about ¼ pound at a time.
  4. Stir until the cheese has melted.
  5. Stir in flour, salt, and nutmeg.
  6. Arrange bite sized dipping foods on tray around the fondue pot. (The following foods go well with cheese fondue: cooked chicken, cooked sausage, sliced apples, crusty breads, sliced pears, steamed broccoli, steamed cauliflower, and steamed potato chunks.)
  7. Spear foods with fondue forks, dip, and enjoy.
Recipe Notes

Although pre-ground will work, freshly ground nutmeg can bring this dish to the next level.

Cheese Fondue Recipe | Foodal

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

31 thoughts on “Enjoy A Night In With Cheese Fondue”

  1. I wish I had a fondue pot like the one on this article. The one I have is old and full of stains. Anyway, great recipe. As for the dipping etiquette I always cut the dippables into very tiny portions to avoid double dipping and sloppy streaks. My family loves using different ways of serving this as well as varying up ingredients … and especially anything that deals with cheese.

  2. Fondue pots used to be all the rage. It’s kind of cool to see that they are coming back/still in use.

    I liked making this dish with chocolate, but cheesy works too. This looks so good. What a fun party food.

  3. I’m a huge fan but it’s really something you can’t mindlessly snack on. This stuff will add thighs to your thighs. I’m a huge fan of cheese. I get mad at Swiss for having holes & depriving me of cheese. However, I always try to check myself. Respect serving size is the best advice.

    • Thank you for the advice on that @Joan…currently trying to lose some kilos here so…extra additions to my thighs and other parts that fat likes to find comfort in, is definitely not my ‘cup of tea’…still, you can’t help but have a mouth-watering fantasy as you look at the presentations above…enviously irresistible 😉

      • I have the same issue, Diane. Cheese is my weakness. Not a huge fan of sweets or bacon or butter on a spoon but I am consistently snagging my kids cheese sticks & blaming it on the other sibling. I think they’ve figured it out by now.

        • Stifling a laugh…please make sure they {your kids} don’t go ‘kaboom’ on you in that regard 🙂 …as far as cheese is concerned, am not a weak at heart, although sometimes a sister got to indulge, without the calorie count of-course and if am feeling a bit guilty…a swig of Apple Cider Vinegar does the magic 😉

  4. I’ve had fondue in Switzerland and it was great. I would advise using a separate fork for eating because people get about funny about things and also it allows for any extra drips too. The crustier the bread the better otherwise bits fall in and you can’t get a good grip.

  5. I’ve never tried a fondue before and to be honest, I had no idea it was basically melted cheese with wine! I’d love to give it a try though but seeing as I don’t have any of the equipment, I’ll wait until I get the chance to visit Switzerland!

    • There are restaurants that specialize in fondue. I’d try a google search of your nearest city plus the word fondue and see if anything pops up! Also, I have made it in a double boiler and used wood skewers lol! If you like cheese, it’s worth it 🙂

  6. This looks very tasty. I’ve never tried it and I don’t even have the proper tools to make it but this seems really good!
    I might try to make a meat version in the near future.

  7. Thanks Jennifer for the recipe. Is it possible to substitute “Gruyere” for any other cheese? I’ve looked around at all my local food stores, I even went to a vegan supermart near me and I couldn’t find any. Is it possible to replace it with Cheddar? Or could you recommend any online stores that sell Gruyere?


  8. Are there any meats that you’d recommend specifically for Fondue? Additionally, what level of doneness would you recommend? I’m generally a rare – medium rare guy myself, but that could be problematic.

    • You can pretty much use any type of meat for fondue. Red meat can cook anywhere from 30 seconds for rare to 1 minute for well done. Chicken will take a bit longer — about 2 minutes. Lamb and pork will also take about 1 minute.

  9. I love fondue! Thank you for including the etiquette tips in your article. I’ve been out for fondue with people before and I don’t think they realized they were double-dipping because they were using their fondue fork. This is a good reminder. The recipe looks delicious. Can’t wait to try it!

  10. I have had a fondue in storage for about 7 years now. I could never find the candles the set needed. Honestly, I think I was a little intimidated by the whole idea of making fondue. I love cheese, and I love bread. But I hated the idea of cleaning up the mess after I make a big mistake. This makes me look at it a little more like fondue, and a little less like a huge monster, lol. Thank you!

  11. In Romania, my grandmother usually makes fondue by letting the cheese sit in milk for approx. an hour or so and then slowly and carefully melting it. I’ve personally always found it really tricky to get it perfectly emulsified.
    Do you have a suggestion for this type of fondue (as milk is much less acidic than wine)? I wonder if just adding cream of tartar would help, but probably it would change the flavor as well, which I’m not really looking forward to.

  12. I’ll admit, I’m not a huge fan of fondue in general. I find them kind of showy with no real substance, flavor-wise. What are some things you’d recommend dipping into the cheese, aside from bread?

  13. I always wondered what fondue was. I think I saw it in a few movies. This is an excellent explanation. I am glad you said what each ingredient was for. I like understanding the process. The etiquette is quite important to keep the meal safe and clean. It seems to be a fun meal, like with finger foods. The last picture you posted speaks volumes. Since I am a vegan, I will not be able to indulge, but I have plenty of friends I can share this with.

  14. Does the quality of the wine matter? My husband made cheese fondue once and while it was good, the alcohol taste from the wine was SO strong we barely finished it. We love how fun it is to eat (and romantic, but sometimes messy) but the taste from the last fondue is making me nervous about making more.

  15. I have the open flame pot and now I know why I have issues. I always made it in the pot directly! But I have to say, the idea of an electric pot… I may have to order one. Plus your recipe is different in more than one way than I usually see for fondue. I love the whole rubbing the garlic on the pot. I’m dying to try this now! Thank you! Fondue is a huge love of mine 🙂

  16. Who doesn’t love a pot of delicious melty cheese? I’m looking forward to trying this recipe sometime. Maybe for a party? Do you have a recipe for a chocolate fondue as well? I always have problems getting the ratios just right.

  17. I love cheese, but I have never had a cheese fondue in my life! This gives me the idea of hosting a fondue night soon 🙂
    There is something cosy about this kind of meal, all gathered around one pot in the middle of the table. Can you make different varieties with different cheeses? I am a big fan of blue cheese and goat cheese, would you be able to use them in the fondue? I would also like to add some fresh herbs like oregano and rosemary.

  18. I love cheese, but I have never had the opportunity to try fondue! It’s really not something that you ever see in the UK, I am not even sure where I could go to buy a fondue kit, other than online, but it would be great as an autumn supper, or as a snack with drinks.

    • If you have the money John Lewis and Waitrose sometimes have the kits in, but the cheaper versions tend to show up around christmas in some of the department stores, which is where we got ours.

      I have never managed to find Gruyere on the shelves, but some of the really large supermarkets do stock premade fondue mixes, so I’ve been using those. There’s no reason to limit yourself to “official” mixes, though. We substituted homemade cheese sauce once, and it was still fun, and tasted great!

  19. I think that I can think of one food dish that is more fun and inviting than a good cheese fondue, and it is a peanut oil fondue. I realize that this is not the most popular, but it is what I was brought up with and so I continue it today with my family. It is easy, just some peanut oil, meat, shrimp and mushrooms and you are good to go. I do like the cheese fondue, though, but it can be a little heavy for my tastes. Thanks for sharing.

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