I love how quick and easy it is to make this cheese fondue while still tasting like something from a fancy restaurant. The blend of cheeses gives it a silky texture and bold flavor, and the added spices and sauces take it to another level. It’s ideal for dipping bread, veggies, and even apples—turning any snack board into something memorable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine, divided
1 1/2 cups Gruyère cheese
1 1/2 cups shredded Swiss cheese
1 peeled garlic clove, halved
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3–4 drops hot sauce
Directions
I start by combining 2 teaspoons of cornstarch with 1 tablespoon of the wine in a small bowl and setting it aside.
Then I toss the remaining cornstarch with the Gruyère and Swiss cheese to help thicken the fondue.
I rub the inside of a large saucepan with the halved garlic clove to give it subtle flavor, then discard the garlic.
Next, I pour the rest of the wine into the saucepan and heat it over medium heat until bubbles form around the edges.
I stir in the lemon juice to add brightness.
Lowering the heat to medium-low, I begin adding the cheese mixture by the handful, stirring in a figure-eight motion until fully melted before adding the next batch.
I continue this process until all the cheese has been melted into the wine.
Once it’s smooth, I stir in the garlic powder, oregano, Worcestershire sauce, and hot sauce. Then I gradually pour in the cornstarch-wine mixture.
I stir the fondue constantly until it thickens to a silky consistency.
I keep it warm over low heat and serve with my favorite dippers like crusty bread, steamed vegetables, or apple slices.
I like swapping out the cheese blend to change the flavor—Fontina or sharp white cheddar work well alongside Gruyère. If I want a more intense flavor, I add a splash more Worcestershire or a pinch of nutmeg. For a beer cheese version, I replace the wine with a mild lager. And if I need it vegetarian, I skip the Worcestershire sauce or use a plant-based version.
Storage/Reheating
Leftover fondue can be stored in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently over low heat, stirring constantly. Adding a splash of wine or milk helps bring back the creamy texture. I avoid microwaving it directly, as it can turn greasy or separate.
FAQs
Can I make this cheese fondue without wine?
Yes, I can substitute low-sodium vegetable or chicken broth for a non-alcoholic version, though the flavor will be slightly different.
What are the best dippers for cheese fondue?
I like using crusty bread, steamed broccoli, roasted potatoes, sliced apples, pretzels, and even cooked sausage or mushrooms.
Why does my fondue turn out stringy?
Stringiness usually means the heat was too high. I make sure to keep the temperature on medium-low and stir constantly to keep it smooth.
Can I make this ahead of time?
I can prepare it ahead, store it in the fridge, and reheat it gently before serving. It’s best enjoyed fresh, though.
What’s the best cheese combo for fondue?
I find that Gruyère and Swiss offer the perfect balance of meltability and flavor. Adding a third cheese like Fontina or a sharp cheddar can boost complexity.
Conclusion
Cheese fondue is one of my favorite ways to bring people together around the table. It’s rich, flavorful, and endlessly customizable. With just a few ingredients and a bit of stirring, I can create a warm, cheesy dish that’s always a hit. Whether it’s a cozy night in or a party appetizer, this recipe never disappoints.
Creamy, melty, and rich with flavor, this is the best cheese fondue recipe for dipping bread, veggies, and more. Perfect for cozy gatherings and parties!
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings
Category:Appetizer
Method:Stovetop
Cuisine:Swiss
Diet:Vegetarian
Ingredients
4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine, divided
1 1/2 cups Gruyere cheese, shredded
1 1/2 cups Swiss cheese, shredded
1 garlic clove, peeled and halved
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3–4 drops hot sauce
Instructions
In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon of wine; set aside.
Toss the remaining 2 teaspoons of cornstarch with the shredded cheese; set aside.
Rub the inside of a large saucepan with the halved garlic clove; discard the garlic.
Add the remaining wine to the saucepan and heat over medium until small bubbles form.
Stir in lemon juice.
Reduce heat to medium-low. Add the cheese mixture by handfuls, stirring constantly in a figure-eight motion until fully melted before adding more.
Once all the cheese is melted, stir in garlic powder, oregano, Worcestershire sauce, and hot sauce.
Slowly add the cornstarch-wine mixture to the cheese, stirring until smooth and thickened.
Keep warm and serve immediately with bread, vegetables, or other dippers.
Notes
Use quality cheese for the smoothest results.
Pair with crusty bread, apple slices, or steamed veggies.
Keep over low heat or a fondue warmer while serving.
