Dessert

Classic Cheese Fondue Recipe

Name: Classic Cheese Fondue Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swiss
Ingredients: 1 clove garlic; 1.5 cups Sauvignon Blanc wine; 1 tbsp cornstarch; 1 tbsp water; 0.5 lb Swiss cheese, grated; 0.5 lb Gruyere cheese, grated; Grape tomatoes; Carrot sticks; Roasted fingerling potatoes; French bread cubes; Apple slices

ByHarper Ellington February 15, 2026February 15, 2026

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Introduction

Classic cheese fondue is a warm, comforting dish perfect for sharing with friends and family. This recipe combines Swiss and Gruyere cheeses melted smoothly in white wine, creating a creamy dip perfect for an assortment of fresh dippers.

A white bowl filled with smooth, creamy hummus that has a light yellow color with a swirl pattern on top and a thin layer of olive oil around the center. Surrounding the bowl on a white marbled surface are slices of light brown toasted bread, small round golden potatoes, bright orange carrot sticks, halved red cherry tomatoes, pale yellow pear slices, and whole red grapes. All the items are arranged neatly in distinct sections around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic
1.5 cups Sauvignon Blanc wine
1 tbsp cornstarch
1 tbsp water
0.5 lb Swiss cheese, grated
0.5 lb Gruyere cheese, grated
Grape tomatoes, for serving
Carrot sticks, for serving
Roasted fingerling potatoes, for serving
French bread cubes, for serving
Apple slices, for serving

Instructions

Step 1: Rub the interior of a 4-quart saucepot with the cut sides of the garlic clove. Discard the garlic.
Step 2: Pour the wine into the pot and bring it to a simmer over medium heat.
Step 3: In a small bowl, stir the cornstarch and water together to form a smooth slurry. Set aside.
Step 4: Gradually add the grated Swiss and Gruyere cheeses to the simmering wine, stirring constantly in a figure-8 or zigzag motion to prevent clumping. Continue until the cheese is fully melted and the mixture is creamy. Avoid letting it boil.
Step 5: Re-stir the cornstarch slurry as it may have settled, then add it to the fondue. Stir continuously in the same figure-8 motion until the mixture thickens slightly, about 5 to 8 minutes.
Step 6: Transfer the fondue to a fondue pot set over a low flame, or serve directly from the saucepan placed on a trivet. Serve immediately with grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices for dipping.

Tips & Variations

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor and smooth melting.
Stir in a splash of kirsch (cherry brandy) for an authentic Swiss twist.
For a smoother fondue, ensure cheeses are freshly grated and at room temperature before adding.
Replace some bread cubes with different dippers like steamed broccoli or sliced pears for variety.

Storage

Store any leftover fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently and adding a splash of wine or milk to restore the creamy texture. Fondue is best enjoyed fresh but can be saved and reheated carefully.

How to Serve

A white bowl filled with smooth, creamy yellow hummus, showing soft swirls and a slight pool of olive oil on top, is placed on a white marbled surface. Surrounding the bowl are layers of sliced light yellow apples, small red cherry tomatoes, bright orange carrot sticks, halved small roasted potatoes with brown skin, and pieces of toasted bread with a golden-brown crust. The colors of the fresh vegetables and fruits contrast with the creamy hummus, creating an inviting and colorful arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for fondue?

Yes, while Swiss and Gruyere are classic, you can experiment with cheeses like fontina, Emmental, or even sharp cheddar. Just be mindful that different cheeses melt differently and may affect texture.

What should I do if my fondue is too thick or clumpy?

If your fondue becomes too thick, gently stir in a little extra warm wine to loosen it. Avoid boiling the mixture, and always stir in a figure-8 pattern to prevent clumping.