Using an electric fondue pot, it’s surprisingly easy to make at home! And you can vary the basic recipe, using any melty cheese that you like and enjoy. There’s something about melted cheese. The Swiss know it (fondue, raclette dinner). The French know it (French onion soup), and the Americans know it (grilled cheese). Fondue is obviously an amazing dish. What can possibly be better than dipping tasty morsels of food into delicious melted cheese? Hmm. Perhaps dipping them into melted chocolate!
Ingredients
You’ll only need a few simple ingredients to make homemade cheese fondue. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Cheeses: I like to use shredded Gruyere and shredded Swiss cheese. Cornstarch: Just 1 tablespoon helps to nicely thicken the fondue. Spices: I like to use dry mustard, garlic powder, and white pepper. Dry white wine: I like to use sauvignon blanc or pinot grigio. Both are also very nice to serve with the fondue.
Instructions
Making homemade cheese fondue is easy, especially if you use an electric fondue pot! Scroll down to the recipe card for detailed instructions. Here are the basic steps: In a large bowl, toss the shredded cheese with cornstarch and spices. Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer. Stirring constantly with a wooden skewer in zigzag motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another. Reduce the temperature to medium-low and serve.
Expert tips
It’s best to shred the cheeses about 30 minutes ahead of time and let them slightly dry up, making it easier to evenly coat them with the cornstarch and spices.If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add lemon juice as a preventative when you add the wine to the pot, although the acidity of the wine itself is enough, in my experience.
Frequently asked questions
Serving suggestions
While bread would seem like the obvious choice, tender-crisp steamed broccoli and cauliflower florets are even better, in my opinion. The combination of the crispy vegetables and the creamy cheese is wonderful. Lightly steamed carrots are nice too. Sometimes I use cubes of deli ham steak, homemade pork rinds, or almond flour bread as dippers. But my personal preference is to use lightly steamed vegetables.
Variations
The best way to vary this recipe is to experiment with different cheeses. As mentioned above, it’s best to use bold-flavored cheeses that melt easily. Good options include sharp cheddar and smoked gouda. You can also play with your seasonings. I love adding dry mustard, garlic powder, and white pepper. You can try a pinch of nutmeg and/or a pinch of cayenne pepper. Just be aware that nutmeg and cayenne will be visible in the fondue.
Storing leftovers
You can keep the leftovers in the fridge, covered, for up to three days. Reheat them in the fondue pot on the lowest setting (you might need to add a bit of wine). Or simply use them cold as a cheese spread! I don’t recommend trying to reheat the leftovers in the microwave, as they tend to separate, even when reheated very slowly. I also don’t recommend freezing the leftovers.
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