A pot of cheese fondue.

How to Make Cheese Fondue

Happy National Cheese Fondue Day to all who observe

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a continual flowing river of cheese on campus.)

The best part? It's super easy to make at home.

What types of cheeses are best for cheese fondue?

Whether it’s fondue, queso or beer cheese, there are certain cheeses that are best suited for the task at hand. For classic fondue, ICE’s Director of Culinary Affairs Hervé Malivert prefers a combination of Comté and Emmental.

“Comté is stronger, has a little more edge and is peppery,” he says. “And Emmental melts very well.”

If you don’t have one of those on hand, Chef Hervé recommends Gruyére as a fine substitute.

Related:  All About Alpine Cheese

Can you make fondue without a fondue pot?

The short answer: yes, absolutely. 

“Any pot you have at home is fine,” Chef Hervé says.

What are the best dippers for cheese fondue?

Popular items for classic cheese fondue include crusty baguette, any crudité you have on hand and Granny Smith apples. As for Chef Hervé’s favorite fondue dipper?

“Bread,” he says. “Bread, bread, bread, bread.”

Oui, Chef. Here’s how to make it at home.


Cheese Fondue


  • 1 garlic clove, halved
  • 1 pound Gruyère cheese, grated
  • 1/2 pound Emmental cheese or other Swiss cheese, grated
  • 1 cup dry white wine
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons kirsch
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • Salt, to taste


  1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
  2. Combine the grated Gruyère and Emmental with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
  3. Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Season with salt. Serve immediately.

More Cheese, Please:  French Cheeses with Culinary Applications

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