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Cheese fondue at home made easy: everything you need

Making cheese fondue at home doesn't have to be complicated. With a good melting cheese, the right fondue pot and delicious ingredients for dipping, you can easily serve a cozy cheese fondue at home. In this beginner's guide, you'll discover what you need, which cheese works best and how to prevent your fondue from becoming too thick, too thin or lumpy.

In short: what do you need?

For homemade cheese fondue, you'll need the following basics:

• A cheese that melts well
• Liquid, such as white wine or a non-alcoholic alternative
• Cornstarch to thicken the fondue
• A fondue pot with a suitable heat source
• Bread, vegetables or other fondue dippers
• Fondue forks

With these basics, you can already make a simple cheese fondue. In the rest of this article, we'll explain your options for each step and what beginners should keep in mind.

What is cheese fondue?

Cheese fondue is a traditional Swiss dish made with melted cheese that is kept warm in a fondue pot. You enjoy it by dipping bread, vegetables or other fondue dippers into the cheese. The classic version is usually made with cheese, white wine and cornstarch.

Which cheese is best for cheese fondue?

A classic Swiss cheese fondue is often made with a combination of Gruyère and Emmentaler. Prefer a milder flavor? Young or medium-aged Gouda also works well. These cheeses melt smoothly and create a creamy base for cheese fondue.

A combination often works best: choose a mild cheese that melts well as your base and add a stronger cheese for extra flavor if you like, such as Gruyère, Comté, Appenzeller or a small amount of blue cheese. Not sure which cheeses work well together? Ask your local cheesemonger for advice. They can help you choose cheeses that complement each other in both flavor and melting properties.

How much cheese fondue do you need per person?

If cheese fondue is the main course, calculate around 200 grams / 7.05 oz per average eater. For bigger appetites, around 250 grams / 8.82 oz per person is a good guideline. Serving plenty of bread, vegetables and other sides? You may need slightly less.

Serving cheese fondue as a snack or part of an appetizer spread? Calculate around 75 to 100 grams / 2.65 to 3.53 oz per person. When choosing a fondue set, also check the maximum amount of cheese fondue it can hold and the recommended number of people. You'll find this information in the specifications on the product page of every BOSKA fondue set.

What do you need for cheese fondue at home?

Besides the ingredients, you'll mainly need a suitable fondue pot, a heat source and fondue forks. With these essentials, you can prepare the cheese fondue, keep it warm and enjoy it together at the table.

• A fondue pot suitable for cheese fondue
• A stand with tealights or a burner, or an electric fondue set
• Fondue forks
• A grater for the cheese
• A wooden spoon or whisk for stirring
• Small bowls for bread, vegetables and other fondue dippers

Always check in advance how your fondue pot should be heated. Not every pot is suitable for the stovetop or microwave. A BOSKA fondue set includes the parts needed for its specific heating method, such as a burner, tealights or an electric heating element. If the set uses tealights, these are included. Burner fuel is not included.

Which fondue pot do you need?

Choose a fondue pot suitable for cheese fondue that is large enough for the number of people and suits the way you want to heat your fondue. Pay particular attention to the maximum amount of cheese fondue and whether the fondue is prepared on the stovetop, in the microwave or directly in an electric fondue set.

The material also matters. A cast iron fondue pot, for example, retains heat for a long time. Suitable heat sources and cleaning methods vary by model, so always check the product specifications of your fondue set.

How to make easy cheese fondue

The basic ingredients for cheese fondue are grated cheese, liquid and a thickener such as cornstarch. Gently heat the liquid and add the cheese in small batches. Keep stirring until the cheese has completely melted. Then keep the fondue warm without letting it boil. Below you'll find both a classic Swiss cheese fondue recipe and a non-alcoholic version.

How do you make cheese fondue without alcohol?
For a non-alcoholic cheese fondue, you can replace white wine with grape juice. Gradually add the cheese to the warm juice and use cornstarch to thicken the fondue.

Ingredients

• 250 grams / 8.82 oz Swiss Gruyère, grated
• 250 grams / 8.82 oz Swiss Emmentaler, grated
• 250 grams / 8.82 oz Vacherin Mont-d'Or AOP
• 1 large garlic clove
• 300 ml / 10.14 fl oz dry white wine
• 1.5 tablespoons cornstarch
• A splash of kirsch
• A pinch of nutmeg
• Salt and pepper

Preparation

• Prepare the fondue dippers and let the cheese come to room temperature.
• Cut the garlic clove in half and rub it around the inside of the fondue pot. Heat the white wine until just below boiling point.
• Reduce the heat. Add the cheese little by little and keep stirring until all the cheese has melted and the fondue is smooth.
• Mix the cornstarch with a small amount of cold water. Stir the mixture into the fondue, then add a splash of kirsch.
• Season with nutmeg, salt and pepper. Keep the fondue warm, but do not let it boil.
• Serve with dippers such as baguette, cucumber, broccoli, mushrooms, bell pepper or boiled baby potatoes.

View the full recipe for The "One and Only" Swiss Cheese Fondue, including fondue dippers and quantities for 2 and 8 people.

Ingredients

• 600 grams / 21.16 oz young cheese, grated
• 400 ml / 13.53 fl oz grape juice
• 1 garlic clove
• 1 spoonful of cornstarch
• 2 tablespoons water
• Lemon juice
• Fresh herbs, such as dill, rosemary or basil
• Salt and pepper

Preparation

• Prepare the fondue dippers. Cut the garlic clove in half and rub it around the inside of the fondue pot.
• Heat the grape juice. Reduce the heat once the juice starts to boil.
• Add the grated cheese little by little and keep stirring until all the cheese has melted.
• Mix the cornstarch with the cold water until smooth. Add it while stirring and continue until the fondue is smooth and thickened.
• Add the herbs and season with salt, pepper and a little lemon juice if desired. Serve immediately.
• Serve with dippers such as bread, cucumber, halved grapes and cherry tomatoes.

View the full Kidproof Cheese Fondue recipe, including quantities for 2 and 8 people.

View all fondue recipes

What can you dip in cheese fondue?

Bread is the classic cheese fondue dipper, but there are plenty of other options. Choose ingredients that are firm enough to stay on a fondue fork and cut them into bite-sized pieces. Here are a few ideas:

• Baguette, sourdough bread or garlic bread
• Boiled baby potatoes
• Broccoli, cauliflower or carrots
• Bell pepper, mushrooms or zucchini
• Apple, pear or grapes
• Meatballs or pieces of chicken, fully cooked in advance

A mix of bread, vegetables and something fresh adds plenty of variety to the table. You can briefly pre-cook firmer vegetables so they're tender but still have some bite. Discover our fondue dipper recipes for even more inspiration, including mini garlic rolls, grilled vegetable skewers and crispy puff pastry sticks.

View all fondue dipper recipes

How do you keep cheese fondue warm and smooth?

Keep cheese fondue warm at the table over low, even heat. Use the heating element, burner or tealights supplied with your fondue set. The fondue should stay warm, but it should not boil. Too much heat can make cheese fondue thick or grainy and can cause it to burn on the bottom of the pot.

Gently stir the cheese fondue from time to time. Does it become too thick while you're eating? Add a small amount of warm white wine or a non-alcoholic alternative and stir until you reach the desired consistency. Don't add too much at once, as this can make the fondue too thin.

The BOSKA electric fondue set has a dedicated setting for cheese fondue. It regulates and maintains a suitable temperature, so you don't have to keep adjusting the heat while enjoying your fondue.

Common cheese fondue mistakes

Cheese fondue works best when you heat the cheese gently and add it gradually. Something still going wrong? These are some of the most common cheese fondue problems:

• The fondue is too thick: Add a small splash of warm white wine or a non-alcoholic alternative and stir gently.

• The fondue is too thin: Mix a little cornstarch with cold liquid and add the mixture in small amounts.

• The fondue is lumpy or has separated: Reduce the heat. Mix a small amount of cornstarch with cold water or wine and gradually stir it into the fondue. A small splash of lemon juice can also help. If the cheese has turned into one solid lump because the heat was far too high, the fondue may no longer be salvageable.

• The fondue is burning: Lower the temperature and stir regularly across the bottom of the pot. A fondue pot with a thick base helps distribute heat more evenly.

• The dippers keep falling off the fork: Don't cut them too small and choose firm ingredients. Slightly dried-out bread often stays on the fork better than very soft, fresh bread. BOSKA fondue forks have three prongs for extra grip on your fondue dippers.

Always add extra liquid, lemon juice or cornstarch little by little. This prevents the fondue from becoming too thin, too acidic or too thick after you've tried to fix it. Discover more solutions to common fondue mistakes.

Cheese fondue at home checklist

Before you start, check that you have everything ready:

• All cheese fondue ingredients measured out
• Enough cheese fondue for the number of people
• All fondue dippers washed, chopped and pre-cooked if needed
• The fondue pot is suitable for your chosen preparation method
• Fondue forks and bowls ready
• Tealights in place or enough burner fuel available, plus a lighter or matches
• A power outlet within reach when using an electric fondue set

Prepare the dippers in advance whenever possible. That way, you can serve the cheese fondue as soon as it has melted and keep it at the right temperature.

Frequently asked questions about cheese fondue

Yes, you can prepare cheese fondue in advance, but freshly made fondue usually gives the best result. Want to save time? Grate the cheese, measure the ingredients and prepare the dippers beforehand. If you do make the fondue earlier, cool it quickly and store it covered in the refrigerator.

A dry white wine works best for cheese fondue. It adds moisture and freshness without making the fondue unnecessarily sweet. Try a dry Riesling, Pinot Blanc or Sauvignon Blanc. You don't need an expensive wine, but choose one you enjoy drinking. Use the amount specified in the recipe.

Yes. Slowly reheat only the amount you plan to eat while stirring regularly. If the cheese fondue has become too thick, add a small splash of wine or a non-alcoholic alternative. Make sure the fondue is heated all the way through and preferably only reheat it once.

Yes. Let leftover cheese fondue cool quickly and place it in the refrigerator or freezer in a sealed container within two hours. Store leftovers in the refrigerator for no more than two days. Cheese fondue can be kept in the freezer for around 2 to 4 months, although the quality may gradually decrease.

Defrost frozen cheese fondue in the refrigerator whenever possible. Do not refreeze leftovers that have already been thawed and reheated.

First, let the fondue pot cool down and remove as much leftover cheese as possible. Soak stubborn residue in warm water with dish soap, then clean the pot with a soft sponge or dish brush. Avoid sharp objects or abrasive cleaning products, as these may damage the inside of the pot.

Always check the product specifications or instructions for use. Some BOSKA ceramic fondue pots are dishwasher safe, while the electric fondue pot and various cast iron models should be washed by hand. Never immerse electrical components in water.