Cheese Fondue

Recipe courtesy Food Network Magazine

Cheese Fondue

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces gruyere cheese, shredded (about 4 cups)

  • 4

    ounces sharp cheddar cheese, shredded (about 1 cup)

  • 2

    tablespoons all-purpose flour

  • 1

    clove garlic, halved

  • 1

    cup dry white wine

  • 1

    tablespoon fresh lemon juice

  • 2

    teaspoons dijon mustard

  • ¼

    teaspoon freshly grated nutmeg (optional)

  • Assorted dippers, for serving

  • Try these unlikely dippers:

  • Iceberg lettuce

  • Dried figs

  • Pasta

  • Avocado

  • Pearl onions (blanched)

  • Mini hot dogs

  • Candied walnuts

  • Gherkins

  • Pineapple

  • Popcorn

  • Bacon

  • Shredded wheat

  • Mini bagels

  • Butternut squash (roasted)

  • Celery

  • Corn on the cob

  • Croissants

  • Grapes

  • Beef jerky


Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic. Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg. Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.


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