Cheese fondue sounds simple: melt some cheese and dip bread in it. But anyone who’s tried it knows how quickly things can go wrong. The cheese clumps, turns rubbery, or splits into a greasy layer and a tough, stringy mass. With the right approach, you can make a fondue that stays silky smooth from start to finish.
Choosing the right cheeses
The secret to a great fondue starts with your cheese selection. Use at least two types of cheese that melt well:
- Gruyère: the backbone of any classic fondue. Nutty, full-flavored, and melts beautifully.
- Emmentaler: mild and creamy, it makes the fondue softer and more approachable.
- Comté: adds extra depth and complexity.
- Appenzeller: tangy and herbaceous, for those who want a bolder flavor.
The classic ratio is two parts Gruyère to one part Emmentaler. But feel free to experiment. Add a handful of grated Comté for extra character.
Browse our cheeses that are perfect for cheese fondue.
The basic recipe
Serves 4:
- 400 grams Gruyère, grated
- 200 grams Emmentaler, grated
- 1 clove of garlic
- 300 ml dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- A splash of kirsch, optional
Method
Rub the fondue pot with the cut side of the garlic clove. Warm the wine over low heat, without letting it boil. Add the cheese in small handfuls, stirring constantly in a figure-eight motion. Wait until each addition has fully melted before adding the next.
Mix the cornstarch with the lemon juice and stir it into the fondue. This keeps the cheese bound together and prevents it from splitting. Season with a pinch of nutmeg and a splash of kirsch if you like.
Common mistakes
- Heat that’s too high: cheese needs to melt gently, not boil. Too much heat makes it rubbery and lumpy.
- Adding all the cheese at once: add it little by little. Patience is truly the key here.
- Skipping the acid: the wine and lemon juice aren’t just for flavor. The acidity helps emulsify the cheese. Without it, the fondue will clump.
- Pre-shredded cheese from a bag: it contains anti-caking agents that actually make the cheese harder to melt. Grate it yourself.
Fancy putting together a beautiful cheese board after the fondue? Read our tips for the perfect combination.
What do you dip?
Bread is the classic choice, but there’s so much more you can try:
- Baguette: cut into cubes, ideally a day old (it holds onto the fork better)
- Boiled potatoes: sliced, wonderful with the cheese
- Vegetables: broccoli, cauliflower, mushrooms, cherry tomatoes
- Sausage: pieces of smoked sausage or chorizo
- Fruit: apple and pear are surprisingly delicious
Want to try them yourself?
At Cheese In A Box, we carry these cheeses freshly cut and ready to order:
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The fondue is gone, now what?
At the bottom of the pot, a crispy layer of toasted cheese forms. In Switzerland, this is called the “religieuse” and it’s considered the best part. Don’t scrape it away, eat it.
Browse our full range for the cheeses you need. Freshly cut and delivered to your door, so all you have to do is grate and melt.
