Easy Cheese Fondue – The Cheese Knees

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This no fuss cheese fondue recipe is ready in only 20 minutes. There are 3 different types of cheese in this recipe; Swiss, cheddar, and fontina. They are melted with white wine, corn starch and spices and then served with your favorite fondue ingredients.

Dipping broccoli into a cheese fondue.

The Easiest Cheese Fondue

Have no fear, this cheese fondue is easy to prepare and perfect for any occasion. You can make this cheese fondue recipe for the holidays, birthday parties, or any gathering.

Whether you are a midwestern cheese lover or just want to prepare a cheese fondue, if you love cheese, you’ll love this recipe.

why we love this recipe

  • It is ready in under 20 minutes.
  • This cheese fondue is smooth, flavorful, and pairs well with many ingredients.
  • This delicious cheese fondue is a great recipe if you want a party to feel a bit fancy.
  • You can make this recipe your own by using different cheeses in the fondue or mixing up the ingredients that are dipped in the cheese fondue.
Ingredients in small bowls.

Ingredients for Cheese Fondue

Below is an ingredient list for this cheese fondue recipe and why we use them!

  • All the CHEESE. I love the combination of fontina, Swiss, and white cheddar. Fontina is buttery and smooth while the Swiss adds a bit of funk and the white cheddar adds nuttiness and bite. You could also use medium cheddar, whole milk mozzarella, or gruyere– feel free to try different cheeses and see what you like best!
  • Cornstarch helps thicken the fondue. I toss it with the cheese first for two reasons– first, it prevents the cheese from sticking together. Second, it incorporates smoothly into the wine and prevents the cornstarch from clumping together.
  • White wine. I recommend a dry but crisp white wine in this recipe. You don’t want anything too sweet or fruit forward but you also don’t want the oak to be overpowering. Something mild and easy to drink is perfect in this recipe! Or if you’d prefer to make the fondue without alcohol, use milk!
  • Dijon mustard adds a touch of spice that pairs perfectly with the white cheddar in the fondue.
  • Garlic and thyme pair so perfectly with cheese! I’m grating the garlic so it incorporates smoothly. If you don’t have a microplane, feel free to use 1 teaspoon of garlic powder.
  • Nutmeg adds a hint of spice and warmth– and is a classic pairing with swiss cheese.

The Best Cheese for Fondue

When you are making cheese fondue you want to use quality cheese that is smooth and melts well. The three cheese we used for this recipe are Swiss cheese, fontina cheese, and white cheddar cheese.

If you aren’t a fan of the cheeses we’re using. Feel free to try gouda, gruyere cheese, or even brie cheese.

cheese tip

No matter what cheese you use be sure that you grate your cheese! It will melt more consistency and a heck of a lot easier than chunks of cheese.

The start of cheese fondue in a saucepan.

How to Make Cheese Fondue

  1. Mix the cheese + cornstarch. One of the most important steps of this recipe is to add the shredded cheese to a bowl and toss all of the cheese with cornstarch. Be sure that all of the shredded cheese is coated in cornstarch.
  2. Heat ingredients together. Before melting the cheese you must warm up the wine, dijon mustard, and garlic over medium heat until the mustard and garlic are combined. Eventually, bring the wine to a gentle simmer and add 1/4 cup of cheese to the wine, whisk until combined. Continue to add the 1/4 cup of cheese to the wine until all the cheese is added and melted.
  3. Spice it up. Once all of the cheese is smooth and melted, add the thyme and nutmeg to the cheese and mix.
  4. Transfer to a fondue pot. Once the cheese sauce is melty and smooth pour the cheese sauce to a slow cooker or fondue pot that you plan on serving the cheese fondue in.
  5. Dip it. Decide what you’d like to serve with the cheese fondue and place the vegetables, crackers, or fruit around the cheese fondue and serve.
Cheese fondue in a saucepan.

Questions About Cheese Fondue

How to keep cheese fondue smooth?

The key to keeping cheese fondue smooth is use cornstarch and while serving be sure to keep the cheese fondue warm!

What do you dip in cheese fondue?

The options are endless when it comes to what you should dip in this cheese fondue. Below are some of our favorite things to dip in cheese fondue.
– broccoli
– carrots
– apples
– cauliflower
– crackers
– bread
– chunks of beef (get fancy with filet mignon)

What is the best fondue pot?

Because you melt all of the ingredients for this cheese fondue on the stove, the key is to have a fondue pot that keeps the cheese fondue warm. This oyster fondue pot will work. If you don’t have a fondue pot you can use a slow cooker and keep it on warm to keep your cheese fondue creamy and smooth.

What to use to dip things in cheese fondue.

We recommend using fondue forks or regular forks to dip ingredients into cheese fondue. Forks make it easier to hold onto ingredients so they don’t slip into the cheese sauce.

Dipping a carrot in cheese fondue.

cheese fondue

Cheese Fondue

This cheese fondue recipe is made with 3 different types of cheese. It is thickened with cornstarch and flavored with dijon mustard, garlic, thyme, and nutmeg. It is a great recipe to serve with veggies, fruit, bread, or crackers.  

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes

Fat 9

Carbs 3

Protein 7

Yield 68 1x


Ingredients

  • 8-oz. fontina cheese, freshly shredded
  • 4-oz. Swiss cheese, freshly shredded
  • 4-oz. white cheddar cheese, freshly shredded
  • 2 tablespoons cornstarch
  • 1 cup dry white wine (see notes)
  • 1 teaspoon dijon mustard
  • 1 teaspoon grated garlic
  • ½ teaspoon fresh thyme, minced
  • ⅛ teaspoon grated nutmeg
  • Dippers (all optional): broccoli florets, cauliflower florets, cubed apple, cubed sourdough or baguette, sliced sausage, soft pretzel bites

Instructions

  1. In a large bowl, combine the fontina, Swiss, white cheddar, and cornstarch. Gently stir until the cornstarch coats all of the cheese.
  2. Add the white wine, dijon mustard, and garlic to a small saucepan set over medium-low heat.
  3. Bring the wine to a very gentle bubble (not a rolling boil) and then add ¼ cup of cheese to the pot. Whisk constantly until the cheese has melted. Then add another ¼ cup of cheese and whisk until it is melted– repeat the adding and whisking process until all of the cheese has been incorporated.
  4. Once the cheese is smooth and melted, remove the pan from the heat and whisk in the thyme and nutmeg.
  5. Transfer to a fondue pot or slow cooker set to the lowest setting and serve immediately.
  6. The cheese will thicken as it sits– if it becomes too thick, return it to the pot and reheat it over medium-low. Add 1-2 additional tablespoons of wine, if needed.
  7.  

Tips & Notes

  • I love the combination of fontina, swiss, and white cheddar. Fontina is buttery and smooth while the swiss adds a bit of funk and the white cheddar adds nuttiness and bite. You could also use medium cheddar, whole milk mozzarella, or gruyere– feel free to try different cheeses and see what you like best!
  • Cornstarch helps thicken the fondue. I toss it with the cheese first for two reasons– first, it prevents the cheese from sticking together. Second, it incorporates smoothly into the wine and prevents the cornstarch from clumping together.
  • I recommend a dry but crisp white wine in this recipe. You don’t want anything too sweet or fruit forward but you also don’t want the oak to be overpowering. Something mild and easy to drink is perfect in this recipe! Or if you’d prefer to make the fondue without alcohol, use milk!
  • Dijon mustard adds a touch of spice that pairs perfectly with the white cheddar in the fondue.
  • Garlic and thyme pair so perfectly with cheese! I’m grating the garlic so it incorporates smoothly. If you don’t have a microplane, feel free to use 1 teaspoon of garlic powder.
  • Nutmeg adds a hint of spice and warmth– and is a classic pairing with swiss cheese.

Nutrition Facts

Serving Size: 1/8
Calories: 138
Sugar: 0
Sodium: 171
Fat: 9
Carbohydrates: 3
Fiber: 0
Protein: 7
Cholesterol: 24

Author: Lee FunkeCategory: AppetizerMethod: Stove TopCuisine: American





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