Cheese Fondue


Nothing brings people together together like a pot of warm, melted cheese. Swiss and Gruyere meld with the brightness of white wine and lemon. Warming nutmeg and spicy cayenne offer balance and kick. Yes, you need a fondue pot, but you’ll be using it to entertain for years to come. The dipping options are endless, just pick your favorites: steamed or roasted vegetables of any kind are great here. Get creative and include fruit, like apples or pears, to the mix. Set out more bread than you might think because no one will be able to stop dipping. This pot of cheese is the perfect excuse to throw a party.

Cheese Fondue
Photo: Alison Miksch
Hands On Time:
15 mins
Total Time:
15 mins
4 to 6 - servings


  • 12 ounces Swiss cheese, grated (about 3½ cups)

  • 4 ounces Gruyère, grated (about 1¼ cups)

  • 1 tablespoon plus 1 teaspoon cornstarch

  • ½ large garlic clove

  • 1 cup dry white wine

  • ½ teaspoon lemon zest plus 1 1/2 s juice (from 1 lemon)

  • teaspoon ground nutmeg

  • teaspoon cayenne pepper (optional)

  • Kosher salt

  • Freshly ground black pepper

  • For dipping (roasted or blanched): Broccoli florets, chopped red potatoes, chopped sweet potatoes, sliced baguette, kielbasa, mini meatballs, sliced apple

  • Special equipment: Fondue pot


  1. Combine Swiss, Gruyère, and cornstarch in a large bowl. Mix until cheese is evenly coated.

  2. Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.

  3. Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese. Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.

  4. Serve with dipping accoutrements and fondue sticks or skewers.

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