Cheese Fondue Recipe

Cheese fondue

  • serves 4 as a starter
  • Easy

This Swiss fondue uses a blend of gruyère and emmenthal which melts really well. We suggest crudités for dipping like radish and white chicory but if these aren't to your taste almost anything will work as a substitute


For more cheesy goodness, check out our baked fondue and leek fondue linguine.



  • gruyère 200g, grated
  • emmenthal 200g, grated
  • white wine 175ml
  • garlic 1 clove, peeled
  • cornflour 2 tsp
  • kirsch 1 tbsp


  • radishes 1 small bunch, washed
  • carrots 2, peeled and cut into batons
  • white chicory 2, hearts cut into quarters
  • red pepper 1, seeded and cut into strips
  • soughdough 2 slices, toasted and cut into fingers


  • Step 1

    Put the grated cheese, wine and garlic in a bowl balanced over a saucepan full of boiling water to make a bain marie. Continue to heat, stirring occasionally, until the cheese has completely melted into the wine. Season. Stir in the cornflour and kirsch. Remove the bowl from the saucepan, put on the table, or transfer to a warm serving dish, and serve with veg and bread for dipping.

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Nutritional Information

  • Kcals 446
  • Fat 31.5g
  • Carbs 4.3g
  • Fibre 0.1g
  • Protein 28.1g
  • Salt 1.4g