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Cheese Fondue

Author
Cookinero 3 May 2025
2710
Cheese Fondue

The national dish of Switzerland called "fondue" came to Russia relatively recently. Translated from French, it means "melted". In most cases, the classic recipe for cheese fondue means melted cheese, but it can also be made from chocolate.

How to cook Cheese Fondue

Step 1

Cheese Fondue

Prepare the cheese. Grate the cheese on a coarse grater and combine it with starch.

Step 2

Cheese Fondue

Prepare the fondue. Cut a clove of garlic in half and rub the sides of the fondue pot with it. Pour wine into the pot and set it on low heat. Bring the alcohol to a boil. Gradually add the cheese. Stir constantly until it melts. Add spices and stir again. Remove the fondue from the stove.

Cheese Fondue - FAQ About Ingredients, Baking Time and Storage

Yes! Swiss cheeses like Gruyère and Emmental are traditional, but you can also try Fontina, raclette, or even a mix of cheddar and Monterey Jack for a different flavor. Avoid pre-shredded cheese as it contains anti-caking agents that can affect texture.
For a non-alcoholic version, use broth (chicken or vegetable), apple cider, or even white grape juice with a splash of lemon juice for acidity. Beer or a dry hard cider can also work as alternatives for a different flavor profile.
Let it cool, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of wine or milk to restore creaminess, stirring constantly.
Yes! Prepare the cheese mixture and refrigerate it separately. When ready to serve, reheat the wine and proceed with melting the cheese as directed for best texture.
Serve in a fondue pot over a low flame to keep warm. Offer dippers like crusty bread, boiled potatoes, steamed veggies, apples, or cured meats—but avoid watery ingredients that dilute the cheese.
The basic recipe is vegetarian if you use vegetable broth instead of wine (or ensure the wine is vegetarian). Double-check cheese labels for animal-derived rennet if needed.
Freezing isn’t recommended—the texture may become grainy when thawed. For best results, enjoy fresh or refrigerate for short-term storage.
Adjust by stirring in a splash of warm wine, broth, or milk over low heat. Avoid high heat, which can cause the cheese to separate.
A standard fondue recipe serves 4–6 as an appetizer or 2–3 as a main course. Scale up quantities proportionally for larger groups, ensuring your pot size can accommodate the volume.

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