Follow our tips below to make this classic Swiss cheese fondue. For more cheesy goodness, check out our cheese straws, baked fondue, mac 'n' cheese fondue, mini cheese fondue and leek fondue linguine. For creamy dips, check out our cheese sauce, blue cheese dip and white sauce.

Find the best drinks pairing advice with our guide on what wine to drink with cheese fondue.

How to make the perfect cheese fondue

Fondue is a cheese-fiend’s desert island dish. Here at olive we don’t even need a day on the ski-slopes to justify diving into a gently bubbling pot of molten cheesy loveliness. But if you want to get it right there’s a few tiny little rules you should stick to. And remember NO double dipping!


A traditional fondue pot or caquelon is made of either iron or earthenware but any heavy-bottomed pot would work. A small Le Creuset casserole or similar is just right for the job.


The most classic mix of fondue cheese is a combination of Gruyere and Emmenthal as both melt beautifully. Emmenthal on its own is quite bland and Gruyere can be a bit overpowering but together they make fondue magic. Other cheeses can be used; try Beaufort, Vacherin, Camembert, Reblochon, Comte or Tome de Savoie.


Whether you use kirsch, dry white wine or another booze it’s there for a reason. The tartaric acid present keeps the cheese proteins from clumping together and splitting the fondue. You can also add a squeeze of lemon to help this along.


Drink fondue with white wine or hot black tea as the Swiss do. Either drink is designed to stop the cheese compacting into a solid mass in your stomach (cold beer is usually avoided because of this).


Stir the fondue now and again in a figure of eight using a wooden spoon. Keeping it on the move will stop it becoming too lumpy and sticking to the bottom of the pot. If it gets too thick, stir in a little wine you’ve heated on the stove, but don’t ever let the fondue boil.


As you get to the end of the fondue there will be a crusty layer of cheese on the bottom. People have been known to fight over this bit so DON”T waste it.


Use a crusty, day-old bread cut into bite-sized chunks for dipping (you need to get that whole thing in your mouth at once!). Alternatively lightly bake chunks of fresh bread first. You need the bread to have a bit of crunch so it can hold up against the cheese. If you want to be a bit healthier, crisp veg sticks, radicchio, cornichons and baby pickled onions can be used as dippers.

Swiss cheese fondue recipe


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


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

Discover more gooey cheese fondue recipes...

Baked fondue with potato and pickle dippers

This decadent baked fondue features types of melted cheese, hot potatoes and little gherkins on sticks. Perfect for weekend entertaining or a dinner party sharing dish

Baked fondue with potato and pickle dippers

Smoky mac 'n' cheese fondue

Pasta and fondue? Why not! This super-indulgent dish takes humble mac 'n' cheese to the next level.

Smoky Mac And Cheese Fondue Recipe

Leek fondue linguine

Another food match made in heaven...this leek fondue linguine recipe is vegetarian, quick and easy to make, but feels really satisfying.

Leek Fondue Linguine Recipe

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