Cheese Fondue: A Warm Tradition for Cozy Evenings

There’s about cheese fondue for dinner – opening a bottle of wine and gathering around a bubbling pot of cheese fondue on a chilly evening dipping bread, vegetables, and meats into molten cheese or rich broth, that is immensely satisfying. While fondue is often associated with Switzerland, Germany has embraced this communal dining experience, adding its own regional twists and flavors to the classic dish. This foolproof method saves you from all the lumpy messes that many people end up with. This is how we made the fondue for New Year’s Eve at the restaurants I’ve worked at and it never fails!

Fondue in Germany

Fondue nights are especially popular during the colder months, often serving as the centerpiece for holiday celebrations or casual get-togethers with friends and family. The entire ritual – the slow, interactive meal that encourages conversation and connection is the best part! Friends and family gather around the fondue pot and dip bread, vegetables, and cooked meats into the melted cheese. You can customize the ingredients as well. Add some grilled chicken, steak, or pork tenderloin, change up the vegetables, use different styles of bread. The possibilities are endless! You can dip some cooked bratwurst as well. This recipe can be made without the sausage casing and you could roll them into meatballs and cook and dip them in this fondue.

In Germany, you’ll find different variations of fondue depending on the region and occasion. Cheese fondue, the most well-known type, is often enjoyed in southern regions bordering Switzerland and Austria, although in more recent times it has become popular throughout Germany. In the U.S. it was a popular dish in the 70’s with most households having a fondue pot in their kitchen or pantry. Fleischfondue, or meat fondue, is another popular choice where meats are cooked in hot broth or oil. There’s also Schokoladenfondue, a decadent dessert option where fruit, marshmallows, and pastries are dipped into melted chocolate. But here we’re talking about cheese fondue.

The Fondue Pot

The fondue pot is something that to me is important. You want something thick like cast iron for even heat distribution and retention. Thin pots can burn and scorch the cheese and once that happens – there is no saving it. Any cook who has worked at a restaurant and has scorched a cream sauce or milk can tell you this! This is our favorite fondue pot. It’s made of enamel coated cast iron and heavy duty for properly dispersing the heat and for heat retention. This is a cheaper alternative but still cast iron so it is heavy enough.

This recipe is for the cheese version. I use a blend of Emmenthaler or Gruyère for the classic flavor and a young Gouda or Edam for the smooth melting factor. You can use all Emmenthaler or Gruyère as well with no problem but I really like the combination. It melts great and the flavor is amazing!

Whether you’re hosting a small dinner party or planning a festive holiday spread, fondue is a perfect way to create a cozy, convivial atmosphere. Below, you’ll find a classic cheese fondue recipe, along with tips on what to serve and how to prepare it like a pro.

Cheese Fondue Ingredients

• 250 grams Emmenthaler or Gruyère cheese, grated
• 250 grams Gouda or Edam cheese, grated
• 250 grams Raclette, rind removed, grated
• 2 tsp cornstarch
• 375 ml dry white wine, Riesling, Gewürztraminer, Pinot Grigio, or similar
• 2 cloves garlic, halved
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp Kirschwasser (optional)
• Freshly ground black pepper
• 1/2 tsp ground nutmeg freshly grated is best and this grater is what we use

Dipping Ingredients

• Baguette, cut into cubes or torn into chunks
• Pretzel, cut into cubes or torn into chunks
• Cornichons
• Fruit like apple or pear
• Prosciutto di Parma, Speck, or Black Forest Ham
• Cooked meats like sausages, grilled steak or chicken cut into cubes or slices
• Broccoli, Brussels Sprouts, Cauliflower
• Boiled Mini Potatoes

Instructions

Preparing the Fondue Pot

1. Place the fondue pot on the stove and add the white wine, salt, and the halved garlic cloves.
2. Gently heat over medium heat until warm but not boiling.

Melting the Cheese

1. In a large bowl, mix the three cheeses with the corn starch and toss until the cheese is coated.
2. Once the wine is simmering, remove the garlic with a slotted spoon and set aside. Gradually add the grated cheese to the pot, stirring continuously in a figure-eight motion to ensure even melting.
3. Once the cheese is fully melted and smooth, add the lemon juice and Kirschwasser (if using) to balance the flavors.
4. Season with freshly ground black pepper and some freshly ground nutmeg if desired. Mash the reserved garlic and add back to the fondue and stir.
5. If the fondue isn’t thick enough, mix a tsp of cornstarch with a little water until a slurry is formed. Gradually add this to the pot until the desired consistency is reached.

Serving the Fondue

1. Place the fondue pot on the heat source at the table to keep the cheese warm and melted.
2. Serve with cubed bread, blanched vegetables, cooked potatoes, and an assortment of pickles and cured meats.
3. Encourage guests to stir the pot occasionally to prevent the cheese from sticking to the bottom.