Classic Cheese Fondue – Easy Best Ever Creamy (Swiss-Style)

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Bubbling cheese fondue in a fondue pot with bread cubes and apples for dipping

This classic cheese fondue is creamy, cozy, and perfect for a fun dip dinner at home. It’s the kind of meal where everyone gathers around the pot and keeps going back for one more bite.

The key is slow heat and tossing your shredded cheese with cornstarch before melting. That small step helps the fondue stay smooth and thick instead of separating. Once you try this classic cheese fondue, you’ll want it for date night, game night, and every winter get-together.

Why You’ll Love This Classic Cheese Fondue

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  • Cozy and fun: A hands-on dinner everyone loves.
  • Smooth and creamy: No grainy cheese sauce with the slow-melt method.
  • Better than restaurant: Fresh, hot, and perfectly seasoned.
  • Great for gatherings: Easy appetizer or light dinner.
  • Customizable dippers: Bread, apples, veggies, potatoes.
  • Quick to make: Ready in about 20 minutes.

Ingredients for Classic Cheese Fondue

Ingredients for cheese fondue including gruyere, swiss cheese, cornstarch, garlic, white wine, and dippers
Gruyere and Swiss-style cheese melt into the creamiest fondue with wine and garlic

Fondue Base

  • Gruyere (8 ounces, shredded): Nutty, melts beautifully.
  • Emmental or Swiss-style cheese (8 ounces, shredded): Mild and stretchy.
  • Cornstarch (2 tablespoons): Thickens and helps the fondue stay smooth.
  • Garlic (1 clove): Rubs the pot for subtle flavor.
  • Dry white wine (1 cup): Adds acidity and helps cheese melt smoothly.
  • Lemon juice (1 teaspoon): Extra brightness and stability.
  • Kirsch or brandy (1 tablespoon, optional): Traditional flavor.
  • Black pepper (to taste): Classic seasoning.

Dippers

  • Bread cubes, apple slices, steamed broccoli pieces, roasted potatoes, cherry tomatoes

Helpful aside: Shred your own cheese. Pre-shredded cheese can make fondue grainy.

How to Make Classic Cheese Fondue

Four-panel collage showing rubbing pot with garlic, warming wine, whisking in cheese, and serving bubbling fondue with dippers
Warm wine, whisk in cheese slowly, and keep it gently bubbling for the creamiest fondue
  • 1. Prep the cheese: Toss shredded cheeses with cornstarch until coated.
  • 2. Flavor the pot: Rub the inside of a saucepan or fondue pot with garlic.
  • 3. Warm the wine: Add wine and heat over medium until steaming and gently simmering (do not boil). Stir in lemon juice.
  • 4. Melt slowly: Add cheese a handful at a time, whisking constantly. Keep heat medium-low.
  • 5. Finish: Stir in kirsch/brandy if using. Add black pepper. Keep warm on the lowest heat.
  • 6. Serve: Transfer to a fondue pot on low heat and dip away.

Tips for Perfect Classic Cheese Fondue

  • Don’t boil—gentle heat keeps it creamy.
  • Add cheese slowly for a smooth melt.
  • If it thickens, whisk in a splash of warm wine.
  • If it’s too thin, whisk in a little more cheese (slowly).

Variations & Substitutions

  • Spicy: Add a pinch of cayenne.
  • Beer fondue: Swap wine for a light beer.
  • Smoky: Add a pinch of smoked paprika.

Make-Ahead & Storing

  • Make-ahead: Reheat gently on low with a splash of wine.
  • Fridge: Store leftovers up to 3 days.
  • Reheat: Low heat only, whisk often.

Serving Suggestions

  • Add a green salad to make it a meal
  • Serve with pretzels and roasted potatoes

Reader Review: This was so smooth and creamy—no grainy cheese at all. The apples were my favorite dipper.

If you make this classic cheese fondue, leave a rating and comment. What did you dip first?

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