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Cheese fondue
Toss the grated cheese with the cornflour. Rub the inside of a heavy pot or caquelon hard with the cut garlic and leave the pieces in.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cheese fondue take?
30 min all in — 15 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Chef's knife.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Emmentaler → Vacherin Fribourgeois. That makes it a moitié-moitié, the Fribourg standard, smoother and milder. White wine → Apple juice with 2 tbsp lemon juice. For children or non-drinkers. The acid is what keeps it smooth, so do not skip the lemon.
What should I watch for?
Too hot and the cheese seizes into a lump in a pool of wine. Low and patient.
Any tips from this recipe?
Grate the cheese yourself. Pre-grated cheese is coated in starch and melts into a paste. Keep stirring at the table, each person as they dip. A fondue left alone separates. Boiled potatoes, cornichons and pickled onions are acceptable dipping company. Broccoli is not Swiss but nobody will stop you.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.