I love how this fondue is both simple and elegant. It takes just 30 minutes to make and turns everyday ingredients into something luxurious. The combination of Gruyère, fontina, and gouda melts beautifully and delivers the perfect balance of nutty, creamy, and slightly tangy flavor. With minimal effort, I can create a meal that’s interactive, warming, and always a conversation starter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fondue:
1/3 pound Gruyère cheese (grated)
1/3 pound fontina cheese (grated)
1/3 pound gouda cheese (grated)
2 tablespoons cornstarch
1 cup dry white wine (like Sauvignon Blanc or Pinot Gris)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy (or kirsch)
1 teaspoon Dijon mustard
1/8 teaspoon freshly grated nutmeg
For dipping:
Cubed French, sourdough, or pumpernickel bread
Boiled baby new potatoes
Lightly steamed broccoli and cauliflower florets
Steamed asparagus spears
Button mushrooms (cleaned and trimmed)
Cherry tomatoes
Sliced firm apples (like Granny Smith)
Cooked and sliced hot sausage
Directions
I start by grating all the cheese. In a medium bowl, I toss the grated cheeses with the cornstarch until everything is evenly coated.
In a large heavy saucepan or stove-safe fondue pot, I bring the wine, minced garlic, and lemon juice to a gentle simmer over medium-low heat.
I begin adding the cheese mixture a little at a time, stirring constantly with each addition until it melts and the fondue becomes smooth and creamy.
Once the cheese is fully melted, I stir in the brandy, Dijon mustard, and freshly grated nutmeg.
I transfer the fondue to a warm fondue pot if needed and arrange the dipping foods on a platter.
I serve the fondue with long forks or skewers for easy dipping and enjoy immediately while hot and melty.
Servings and timing
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 6 Calories: Approx. 420 per serving
Variations
Sometimes I switch up the cheese blend by using Emmental or sharp white cheddar for a twist in flavor. If I want to keep it alcohol-free, I substitute the wine with unsalted chicken or vegetable broth. For an herbal touch, I’ll stir in fresh thyme or chives just before serving.
Storage/Reheating
Leftover fondue keeps well in the fridge for up to 3 days or in the freezer for up to 2 months. When I reheat it, I do so gently over the stovetop or in a double boiler, adding a splash of wine or broth to loosen it up. I avoid microwaving, as it can separate the cheese.
FAQs
Can I make this fondue ahead of time?
Yes, I often prepare the fondue a day in advance, refrigerate it, and reheat it gently in a double boiler with a bit of added wine or broth.
What’s the best cheese combination for fondue?
I love using Gruyère, fontina, and gouda for a rich, smooth blend, but Emmental and Comté also work well if I want a more traditional Swiss flavor.
What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Gris works best. I avoid sweet wines, as they can make the fondue too rich.
Can I serve this without a fondue pot?
Yes, I can serve it in any heavy saucepan or heat-safe bowl. I just make sure to keep it warm, either over a low flame or by returning it to the stove occasionally.
Can I make this without alcohol?
Definitely. I use unsalted chicken or vegetable broth in place of the wine and skip the brandy for a non-alcoholic version.
Conclusion
This classic Cheese Fondue recipe is one of my favorite ways to bring everyone together around the table. It’s warm, comforting, and endlessly customizable. Whether I’m dipping bread, veggies, or even fruit, the silky, rich cheese coating makes everything taste better. It’s the ultimate cozy meal—perfect for sharing and savoring.
