Cheese Fondue is the perfect party food. Grab your fondue pot and a handful of dippers, and get ready for a cheesy good time!
I'm sure at one time or another, you've probably tried some form of fondue at a party or get-together. Whether you enjoy the thick, melted cheese version or Chocolate Fondue, it's a classic party food that has been enjoyed for decades!
Jump to:
🧀 Who invented cheese fondue?
The origins of cheese fondue date back to 18th century Switzerland. Fondue was enjoyed by poor farm families as a means to stretch their limited resources during the chilly winter months. It was usually served with stale bread and some wine. Since its humble beginnings, fondue has found its way into homes and restaurants across Switzerland (and even around the world!)
Nowadays, cheese fondue can be found all across Switzerland (and the world!) The delicacy (or at least that's what the tourists seem to consider it) is a big hit in the Swiss ski resort of Zermatt. The quaint ski town, located at the base of the Matterhorn, is dotted with restaurants that serve the traditional Swiss cuisine. After a few hours on the slopes, a big pot of melted fondue is the perfect thing to warm up to.
🥘 Ingredients
- Gruyere cheese
- Emmental or Swiss cheese
- Cornstarch
- Chicken broth or white wine
- Lemon juice
- Garlic powder
- Black pepper
- Nutmeg
- Dash of salt
- Dash of paprika
- Bread, veggies, meat etc. for dipping
🔪 Instructions
- Toss the shredded Gruyere and Emmental with the cornstarch.
- In a saucepan, add the chicken broth, lemon juice, and garlic powder. Bring to a simmer over low heat.
- Add the cheese, a half-cup (handful) at a time, while stirring constantly. Stir with a wooden spoon to help the cheese melt evenly.
- Continue stirring until the cheese is melted and smooth. Add the rest of the spices.
- Transfer fondue to a fondue pot for serving (a small crockpot could also work).
- Serve with your choice of dippers: broccoli, carrots, apples, bread, potatoes, sausage, etc.
🌟 Top tips
- Melt cheese very slowly. Low, even heat works best. Add the cheese slowly, by the handful stirring after each addition. Although it takes a few extra minutes, you'll be rewarded with a smooth, creamy fondue!
- Use some kind of acidic liquid, whether you opt for white wine or lemon juice. This helps to break up the stringiness of the cheese.
🍎 Dipper ideas
Cut up your dippers into bite-sized pieces ahead of time. This makes the dining experience much more enjoyable! Keep in mind that anything you choose for dipping should be fairly sturdy so it doesn't fall apart as soon as you dip it into the cheese.
- Broccoli
- Carrots
- Apples
- Bread cubes
- Potato cubes
- Bite-sized chunks of meat or seafood (sirloin, filet mignon, chicken, mini sausages, meatballs, shrimp, etc.)
- Pretzels
- Crackers or chips
- Pears
- Grapes
So what are you waiting for? Pull out your fondue pot and gather some friends to help you enjoy your homemade Swiss cheese fondue!
FAQs
Yes! While Gruyere and Emmental are traditional, you can experiment with other Swiss-style cheeses like Raclette, Fontina, or Comté for different flavors and textures.
Clumping often happens when the cheese is added too quickly or the heat is too high. Make sure to add the cheese gradually and stir constantly in an 8-shaped motion. Using cornstarch helps keep the mixture smooth.
A fondue pot is ideal, but a small crockpot on low heat can also keep it warm and melty. If it thickens, stir in a little extra broth.
🥟 More appetizer recipes
If you make this recipe, let me know what you think! I'd love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Traditional Swiss Cheese Fondue
Equipment
Ingredients
- 2 cups Gruyere cheese shredded (8 ounces)
- 1 ½ cups Emmental or Swiss cheese, shredded (6 ounces)
- 1-2 tablespoons cornstarch
- 1 cup chicken broth
- ⅛ teaspoon lemon juice
- ¼ teaspoon garlic powder or 2 garlic cloves, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- Dash of salt
- Dash of paprika
- Bread veggies, meat etc. for dipping
Instructions
- Toss the shredded Gruyere and Emmental with the cornstarch.
- In a saucepan, add the chicken broth, lemon juice, and garlic powder. Bring to a simmer over low heat.
- Add the cheese to the saucepan, a half-cup (or handful) at a time, while stirring constantly. Stir with a wooden spoon using an 8-shaped motion to help the cheese melt evenly.
- Continue stirring until the cheese is melted and smooth. Add the rest of the spices before removing from heat.
- Transfer cheese fondue to a fondue pot (if you have one, a small crockpot could also work).
- Serve with your choice of dippers: broccoli, carrots, apples, bread, potatoes, sausage, etc. Get adventurous!
[…] guest and mix it up if you fancy the sweet version instead. Such a traditional Swiss appetizer, the fondue is perfect for anytime during the match. Choose anything to dip from vegetables, meat to bread. Mix […]