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Best Basic Cheese Fondue Recipe

By Deborah L Melian

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This foolproof Best Basic Cheese Fondue Recipe is quick and easy to make with a handful of ingredients, with or without wine.

Best Basic Cheese Fondue Recipe with or without wine - 3 - Wisconsin Homemaker

How to Make Best Basic Cheese Fondue With or Without Wine

When you want an appetizer that will wow the crowd, look no further than this Best Basic Cheese Fondue Recipe. It’s made with minimal ingredients and can be served with a variety of crowd-pleasing sides.

On my bucket list of foodstuff is fondue. I remember my mom going through this phase too, with her fondue pot and dippers at the ready.

Well, her fondue pot is long gone but the memory of making fondue has lingered, so much so, that I decided to trek to the closest place I know of to experience cheese fondue, the classic and unadulterated version: New Glarus, Wisconsin.

Sure, Switzerland hands down is where one should go to experience classic fondue firsthand, but since that wasn’t going to happen in the near future, New Glarus was the next best choice. After all, it has been known as “America’s Little Switzerland,” for over 150 years.

Since I hadn’t been to New Glarus before, I decided to do a bit of sightseeing and investigate the history and sights of this city. I used this local video to start my adventure: Around the Corner with John McGivern – New Glarus.

I was inspired by Swiss chef and owner of New Glarus Hotel-Restaurant, Roland Furst, who shared his version of cheese fondue and which this recipe is loosely based.

New Glarus Hotel and Restaurant

(Author Note: You’ll want to stop back and check out my travel post on New Glarus for more information, and soon to be shared on Wisconsin Homemaker in the not-so-distant future.)

What Makes a Fondue

If you’ve never had fondue, you might be wondering what it is. After all, folks rave about it and there’s even a fondue pot that goes with this dining fare.

A Community Meal

Interestingly, fondue has a rich and long history with Switzerland. It is considered a community food/meal, in that when eating fondue, folks gather together and sit around a central fondue pot. There, they dip pieces of bread or other ingredients into the molten cheese.

It feeds a lot of folks (young and old) and encourages everyone to participate. And, as such, it can be served as a meal or appetizer with just bread or a variety of other dippers. (See Below)

Rules of Fondue

There are some rules and dos and don’ts of fondue.

  1. Each person gets a long fork. This is your utensil for the duration of the meal.
  2. With your bread attached, swirl in a clockwise, figure eight motion.
  3. Once the bread has been luxuriously bathed in cheese, twirl your fork to detach any cheese strands.
  4. Allow the cheese to cool slightly before eating and indulge.
  5. It’s said that you should only drink white wine, more Kirsch or even tea with your fondue. This is because any other libation might cease up the cheese in your tummy, making for a most uncomfortable stomach ache. (Foodie Note: The cheese is so good, why worry about what you drinking? Just dip and sip responsibly.)
  6. Go for the tidbits at the bottom of the pan. Known as “la religieuse,” it’s best if it’s not wasted.

Type of Pot to Use with Fondue

Traditionally, this dish uses a Fondue pot or caquelon that is lit by some kind of canned fuel like Sterno or even a tea candle. But today, you’ll even find fondue pots that are electric.

The reason for such a pot is because in order for the cheese to remain fluid it needs to be kept warm but not boiling.

This keeps the consistency optimum so that you can use a long fork to swirl the foodstuff easily and efficiently. If the cheese is too hot, however, you can get burned by the heated cheese, which is not a too pleasant experience and very painful—just saying.

If you’re new to fondue, try a traditional pot like this Swissmar cast iron cheese fondue set.

Swissmar Fondue Set
Swissmar Fondue Set

Or, if you don’t have access to one, you can also use a small crockpot or a thick-bottomed saucepan, like a Scanpan, that has been heated to low.

What Cheese to Use for Fondue

My ultimate choice for cheese is Emmi Roth’s award-winning Roth Grand Cru® made right here in Monroe, Wisconsin. It rivals aged European Alpine-style cheese, like Gruyère, in taste and texture. The difference is that it is made with rich Wisconsin milk that’s cooked in imported copper vats and aged onsite for at least four months.

Did You Know? Gruyère Cheese is a famous Alpine cheese that is made with cow’s milk and aged for six months or more. Like the Swiss cheese we all know and love, it offers “eyes” that are smaller in size—think Baby Swiss.

Like Gruyere, Roth Grand Cru® offers a nutty taste that pairs well with wine.

However, if you cannot find, Grand Cru®, give these other Swiss cheeses (and not so Swiss cheeses) a try:

  • Gruyère
  • Emmental (also known as: Emmentaler, Emmental)
  • White Cheddar
  • Gouda
  • Muenster
  • Velveeta

Cooking Note: You’ll also want to shred your cheese directly from the wedge. That is because many products use an enhancer to stop the shredded bits from sticking together. To do this task, use either a box or slide grater or a food processor that offers a grater attachment.

Best Wine for Fondue

My first choice for wine with Swiss cheese fondue is a chardonnay and the spirit is Kirsch or Kircshwasser. But you don’t have to limit yourself to this standard. Give these other wines (or alternatives) a try:

  • Pinot grigio
  • Sirah
  • Moscato
  • Riesling
  • Chenin Blanc
  • Sauvignon
  • Whipping Cream
  • Apple Juice
  • Apple Cider
  • Hard Cider
  • Beer
  • Framboise

How to Make Cheese Fondue without Wine

If you’d rather not use wine with your Swiss cheese fondue, try using either a chicken stock/broth or vegetable broth. You can forego Kirschwasser, if you’d like, or use either apple cider/juice or pear juice to give your fondue the requisite layer of flavor.

What to Dip in Cheese Fondue

Whether you serve this Basic Cheese Fondue as an appetizer or meal, try one or more of these dipping ingredients:

  • French Bread (or try rye, sourdough, ciabatta, focaccia, bagels, pita)
  • bread sticks
  • homemade croutons
  • cooked, cubed meat – (chicken, turkey, steak, ham, shrimp)
  • cooked sausages – bratwurst, etc.
  • cooked mini potatoes
  • mini kosher dill pickles (cornichons)
  • sliced apples
  • broccoli
  • carrots
  • pretzels
  • pears
  • cauliflower
  • potato chips
  • tortilla chips
  • mushrooms
  • meatballs
  • baby corn
  • pearl onions
  • zucchini
  • summer squash
  • bell peppers
  • eggplant

Step-by-Step Instructions for Basic Swiss Cheese Fondue

It’s quick and easy to make this basic cheese fondue recipe. As you can see from the photo below, it only takes minimal ingredients, including shredded cheese, butter, garlic, corn starch, Kirschwasser, Chardonnay, nutmeg and dill.

Best Basic Cheese Fondue Recipe - ingredients

Before you start the fondue, you only have two ingredients to prep.

To begin, slice a French baguette lengthwise and then quartered. Place the bread in a bowl and set aside.

Best Basic Cheese Fondue Recipe - cut baguette into cubes

Shred three wedges of Roth Grand Cru®. Also, place in a bowl and set aside.

Best Basic Cheese Fondue Recipe - shredded cheese

In a saucepan melt three tablespoons of butter on medium heat.

Best Basic Cheese Fondue Recipe - melt butter

Add to this three cloves of garlic that has been minced.

Best Basic Cheese Fondue Recipe - add minced garlic

Add corn starch. Stir well.

Best Basic Cheese Fondue Recipe - corn starch

Pour approximately one and a half cups of dry white wine.

Best Basic Cheese Fondue Recipe - add wine

Then follow with one quarter cup Kirschwasser. Stir well.

Best Basic Cheese Fondue Recipe - add kirschwasser

Add the shredded cheese. Stir well until combined.

Best Basic Cheese Fondue Recipe - add cheese

As the cheese melts, add the dry dill and a pinch of nutmeg.

Best Basic Cheese Fondue Recipe - add dill and nutmeg

It’s best if you keep the cheese warm using either a Swiss fondue pot, small crockpot or saucepan.

Best Basic Cheese Fondue Recipe - serve warm with dipping ingredients

Serve with your favorite dipping ingredients. Enjoy!

Best Basic Cheese Fondue Recipe - perfect with bread cubes

For more delicious fondue recipes, be sure to check out this handy cookbook by Melting Pots Restaurants, Inc.: Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours

Dip into Something Different Cookbook
Dip into Something Different Cookbook

And, if you want more delicious appetizer inspiration, be sure to check out Wisconsin Homemaker’s Recipe Section.

Best Basic Cheese Fondue Recipe | Wisconsin Homemaker
Best Basic Cheese Fondue Recipe featured on Wisconsin Homemaker
Print Recipe
5 from 1 vote

Best Basic Cheese Fondue Recipe

This foolproof Best Basic Cheese Fondue Recipe is quick and easy to make with a handful of ingredients, with or without wine.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers
Cuisine: Swiss
Keyword: 20-minutes-or-less, cheese dip, cheese recipe, fondue, game day, party dip, party food
Servings: 6 servings
Calories: 489kcal
Author: Deborah L Melian

Ingredients

  • 3 tbsp butter
  • 3 garlic cloves minced
  • 2 tbsp cornstarch
  • 1 1/2 cup Chardonnay
  • 1/4 cup Kirsche Kirschwasser
  • 18 oz Roth’s Grand Cru® 3 wedges-that have been shredded
  • 1/2 tsp dill dry
  • 1/2 tsp white peppercorns black peppercorns or fresh ground black pepper
  • 1 pinch nutmeg
  • 1 large banquette sliced lengthwise and cubed

Instructions

  • In a medium saucepan, start by melting the butter on medium heat.
  • Add minced garlic and stir briefly.
  • Sprinkle in cornstarch.
  • Next, add your wine and Kirsch, stir well.
  • Follow with shredded cheese. Stir well.
  • As the cheese is melting, add dill, peppercorns and nutmeg.
  • Keep the cheese warm, not hot, by using a fondue pot, small crockpot or reheating the saucepan, periodically over low heat.
  • Serve with your favorite dipping ingredients, including bread, vegetables and meat. Enjoy!

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 5g | Protein: 26g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 340mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 870mg | Iron: 1mg

 WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on Instagram or Pinterest with a tag @wisconsinhomemaker and hashtag #wisconsinhomemaker Thanks!


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DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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