Easy Cheese Fondue Recipe

how to make homemade cheese fondue recipe

5 from 1 vote

This Easy Cheese Fondue recipe with white wine is a great appetizer to enjoy at home for Valentine’s Day, game day, New Years Eve, or cozy date nights. You only need a few ingredients to make the most silky, smooth, delicious cheese fondue.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Servings: people

Calories: 503kcal

Author: The Carefree Kitchen

Ingredients

16 ounces Swiss Cheese brick (not shredded)
8 ounces Gruyere Cheese brick (not shredded)
8 ounces Cheddar Cheese brick (not shredded)
2 Tablespoons Cornstarch
1 clove Garlic
1½ cups White Wine plus more to thin the fondue if needed. Apple juice works too.
2 Tablespoons Lemon Juice or juice from one lemon
1 Tablespoon Dijon Mustard
¼ teaspoon Pepper
⅛ teaspoon Nutmeg

Instructions

Grate the cheeses using a box grater or an attachment for your food processor. Add grated cheeses to a large bowl and toss in the cornstarch. Mix well, coating all the pieces of shredded cheese. (Note: Don't use pre-shredded cheese - it contains an additive that will prevent your fondue from being silky smooth)
Peel a large garlic clove and then cut it in half. Rub all over the inside of a large dutch oven. (You can also add about ½ teaspoon of garlic oil from a jar of minced garlic)
Add the wine and lemon juice and bring to a simmer over medium heat. Stir in a handful of the shredded cheese and gently mix until the cheese is melted. Continue adding the cheese a handful at a time, letting the cheese melt before adding more to ensure a smooth fondue. Once smooth, stir in the dijon mustard, pepper, and nutmeg.
Serve immediately, or transfer to a fondue pot, along with an assortment of cheese fondue dippers such as pretzels, baguette rounds, cherry tomatoes, broccoli, apples, and grapes. Enjoy!

Video

Notes

Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine or apple juice as needed to thin the fondue and reach the right consistency.

Nutrition