Easy Cheese Fondue Recipe

Name: Easy Cheese Fondue Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: ½ pound gruyere cheese; ½ pound Swiss cheese; 1 tablespoon cornstarch; 1 teaspoon dry mustard; 1 teaspoon garlic powder; ¼ teaspoon white pepper; 1 cup dry white wine

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4 servings
Calories
502 kcal
Course
Appetizer
Cuisine
Swiss

Easy Cheese Fondue Recipe

Winston Campbell

Report

This delicious cheese fondue combines Gruyere and Swiss cheese into melty perfection. It's ready in about 15 minutes!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

½ pound gruyere cheese shredded
½ pound Swiss cheese shredded
1 tablespoon cornstarch
1 teaspoon dry mustard
1 teaspoon garlic powder
¼ teaspoon white pepper
1 cup dry white wine such as Sauvignon Blanc

Add to Shopping List

Instructions

Place the grated cheeses in a large bowl. Toss them with the cornstarch, dry mustard, garlic powder, and white pepper.
Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer (bubbling, but not boiling strongly). This should take 1-2 minutes.
Stirring constantly with a wooden skewer in a zigzag (not circular) motion, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
Reduce the temperature to medium-low and serve the fondue with your choice of dippers. My favorite dippers are lightly steamed vegetables.

Notes

It's best to shred the cheeses 30 minutes ahead of time and let them slightly dry up. This will make it easier to coat them evenly with the cornstarch and spices.
If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add it as a preventative when you add the wine to the pot.
Stirring the cheese in zigzag motions rather than in circles helps prevent the cheese from becoming stringy.
An electric fondue pot is the easiest because it enables you to easily control the temperature settings when melting the cheese and also when keeping it warm after it's melted. I own two fondue sets - one by Cuisinart and one by Artestia. Both work equally well.
The wine is actually needed here, not just for its flavor but because its acidity helps prevent the cheese from becoming stringy. You could try using light beer, milk, or chicken stock. But then it's a good idea to add a tablespoon of lemon juice to the mixture.
You can keep the leftovers in the fridge, covered, for up to three days. Reheat them in the fondue pot on the lowest setting (you might need to add a bit of wine). Or simply use them cold as a cheese spread! I don't recommend trying to reheat the leftovers in the microwave, as they tend to separate, even when reheated very slowly. I also don't recommend freezing the leftovers.
The nutrition info is for the fondue only and excludes dippers.