🫕 Cheese Fondue
Cheese fondue is a pot of melted cheese — typically Gruyère and Vacherin or Emmental — simmered with dry white wine, garlic, a little cornstarch and a splash of kirsch until smooth and stretchy. It is kept warm over a burner at the table, and diners dip cubes of bread on long forks. It is a classic shared winter meal in the Alps.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g Gruyère, grated
- 400 g Vacherin Fribourgeois or Emmental, grated
- 300 ml dry white wine
- 1 garlic clove, halved
- 1 tbsp cornstarch
- 2 tbsp kirsch
- Pepper and nutmeg
Method
- Rub the inside of the fondue pot with the cut garlic.
- Heat the wine in the pot until steaming.
- Add the cheese a handful at a time, stirring in a figure-eight until melted.
- Mix the cornstarch with the kirsch, stir it in and simmer until thick and smooth.
- Season with pepper and nutmeg and set the pot over a table burner.
- Serve with bread cubes for dipping.
How to make it lighter
- Dip boiled potatoes, blanched broccoli, mushrooms or peppers alongside bread.
- Keep to a set amount — around 200 g of fondue per person — and take a green salad on the side.
- Make it with 600 g of cheese instead of 800 g for four people.
History
Melting cheese with wine is an old Alpine practice, and a recipe for it appears in Swiss sources from the 17th century. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became fashionable worldwide in the 1960s and 1970s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →