Oh how I adore Cheese Fondue. From a delicious Swiss or the sharp bite of Cheddar. Making a delicious Cheese Fondue can be very simple and I’ve got the beginner recipe for you. This recipe has been tested 100’s of time and found to be a crowd pleaser for many generations.
Grab your skewers and your favorite ingredients to dip because you won’t want to go far from the Fondue Pot or it will all be gone. For me this Easy Cheese Fondue Recipe brings back so many childhood memories of New Years Eve Parties, Social Gatherings, and just fun times.
The flavors bring me right back to being a child and the memories of family events. We all have those foods that take us back, and for me, Cheese Fondue with my family does just that. Of all the many recipes I’ve tried or eaten in restaurants, I still prefer this family favorite. Nothing beats that taste of home!
This recipe for Cheese Fondue is a creamy thick fondue as it uses a milk base instead of a broth or wine. It’s also perfect to serve over steamed broccoli or cauliflower too. Regardless how you like fondue, give this recipe a try. You just might like it!
Making Cheese Fondue takes only moments to whip it up. The good news, is even if you don’t have a Fondue Pot, you can make this on the stove top in a sauce pan.
How to make Cheese Fondue
- In a blender place all the ingredients and blend it on high until combined, about 15-30 seconds. This will mix in all the flour which is used to thicken the sauce.
- Blending the ingredients helps keep your Fondue Cheese Sauce smooth. It also breaks up the cheese into smaller pieces so they will melt faster, because in my home, when this recipe is started I have a pack of wolf cubs that surround me waiting until it’s ready.
- Pour the mixture into your Fondue Pot and set to a medium/high heat.
- Then stir and watch it thicken. Cheese Fondue will cook similar to gravy and gets thicker over time with heat. It’s important to stir it so it doesn’t burn or stick to the bottom.
What to Dip in Cheese Fondue:
The possibilities are endless. As you can see here we love to dip French Bread. But that is not the only thing you can dip.
- Broccoli both raw and steamed
- Cherry Tomatoes
- Bell Peppers
- Roasted New Potatoes
When using French Bread, I like to cut the loaf in slices and then cut each slice in half. Then I rotate it and cut it into fourths. This gives me a nice size cube and perfect for one mouthful without being too large.
What Cheese to use for Fondue?
Always use a good quality cheese. Yes, it is more expensive but Cheese Fondue is all about the Cheese. So make sure your star ingredient is up for the challenge. Use a good quality cheese. If you are just starting out using any cheese is better than not making cheese fondue at all.
Using Swiss Cheese is traditional and delicious. A combination of cheeses are used for the perfect recipe. The bold flavors pair nicely with veggies.
Cheddar Cheese is less common but a favorite of mine because I always feel like I’m wrapped in a big warm hug from family. I prefer using a Sharp Cheddar Cheese for the added flavor and trust me, it’s perfect.
Does all Fondue use Wine?
No. Not all fondue is made with wine. Wine can enhance the flavors nicely. It’s important to choose a good White Wine. Typically a wine you would enjoy drinking and serve with dinner is perfect.
The acid in wine will help keep the cheese smooth. No one wants a grainy fondue. Trust me.
Substituting a non salted Vegetable or Chicken Broth for wine is perfectly acceptable and can be preferred for those who don’t enjoy the taste of wine.
Beer is also an option for a Beer Cheese Fondue and a great substitute as well.
In this recipe I use half and half which is very non traditional when it comes to Fondue Recipes. But give it a try and let me know what you think!
Tips for cooking the perfect fondue
There are definitely some tips to follow. Always, always stir. This is important regardless the type of fondue pot you are using. Cheese melts slowly and all at once. By stirring the mixture you will ensure a smooth creamy sauce.
Don’t over cook. This sauce will get very thick if you continue to cook it, so when it’s the desired consistency you are hoping for, reduce the heat. Serve hot. As fondue cools it will thicken
Should there be any leftovers that you save for the next day. Just reheat the sauce with some milk and it will smooth right out and be perfect.
Types of Fondue Pots
There are many types of fondue pots and although traditionally you would never cook Fondue on the stove, trust me it’s an option that works! But using a Fondue Pot is festive and fun. Just make sure to have enough skewers for each person to have their own.
- Electric Fondue Pots: This is my preferred method. You can easily control the level of heat for an even cooking consistency. You won’t have to purchase other fuel types and is perfect for Cheese, Chocolate and all oil based fondue recipes.
- Ceramic Fondue Pot: These are beautiful to look at. There is no cord attached and can be used anywhere. You will need a fuel source like a Sterno and controlling the temperature can be tricky. A great option for many.
Above all, Cheese Fondue is delicious and a recipe the encompasses making memories. Laughter will be abundant, smiles galore and everyone will enjoy the moment hoping for more. Create bonds with this family favorite recipe and share in those memories.
More Memory Making Recipes
- Best Deviled Eggs
- White Cheddar Cheese Ball
- Watermelon Salsa
- Hot Spinach Dip
- Honey BBQ Chicken Wings
- Tater Tot Kabobs and Cowboy Dipping Sauce
- Cranberry Brie Bites
- 2 Cup Half and Half **1 cup milk, 1 cup whipping cream (Optional)
- 2 Cup Sharp Cheddar Cheese
- 2 tsp dry mustard
- 2 tsp Worcestershire Sauce
- 1/4 cup Flour
- 1 loaf Frech Bread cubed
- Bell Peppers
- In a blender pour Half and Half, dry mustard, worcestershire sauce, flour and cheese. Blend until smooth.
- Pour mixture into Fondue Pot and heat over medium/high heat. This will cook similar to gravy. Stir sauce as it thickens so it doesn’t burn to the bottom of the pan. Sauce will get thicker as it cools.
- Remove from heat when you reach desired consistency. Serve with bread cubes or vebbies and enjoy!
- To Reheat: add a few tablespoons of milk to reheat sauce.