Foolproof Cheese Fondue Recipe

by
Daniel Gritzer Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Daniel Gritzer
updated Mar. 21, 2019
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The secret of fondue? Why, there's not really much of a secret at all. Niki Achitoff-Gray

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points. In this recipe, a combination of Emmentaler and Gruyère are melted together into a white wine base, then spiked with lemon juice and, optionally, kirsch.

Why this recipe works:

  • A combination of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavor that's not too funky.
  • Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness.
  • Keeping the heat low while melting in the cheese prevents the fondue from breaking.

Recipe Facts

3.5

(5)

Active: 25 mins
Total: 25 mins
Serves: 4 to 6 servings

Rate & Comment

Ingredients

  • 1 medium clove garlic, cut in half
  • 1 cup dry white wine, such as sauvignon blanc or pinot grigio, plus more as needed
  • 1/2 pound Emmentaler cheese, grated
  • 1/2 pound Gruyère cheese, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh juice from 1 lemon
  • 1 tablespoon kirsch (optional)
  • Kosher salt and freshly ground white or black pepper
  • Toasted bread cubed and/or lightly blanched vegetables, for dipping

Directions

  1. Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.

  2. Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes;it is very important that the fondue stay below a simmer once you start adding the cheese, or there's a risk it could break. Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.

Special equipment

Fondue pot

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