How do you fondue? Fun, easy and downright delicious, fantastic fondue is as simple as shredded cheese melted into wine, beer or broth until it transforms into a pot of gooey goodness. For two or for twenty, a pot of fondue makes an instant party—just add bread, apples, veggies or your favorite dippers. Make your own flawless fondue with these handy fondues and don’ts from our talented cheese pros!
- Do have fun! Fondue only requires a few simple, high-quality ingredients and is an instant favorite.
- Do prepare everything in advance. Shred the cheese, measure the liquid, peel the garlic, cube the dippers, etc. (The French call this “mise en place” or "everything in its place.")
- Do add the cheese slowly and allow the mixture to come back up to a simmer before adding more.
- Do ask you cheesemonger for their favorite fondue cheeses. From gruyere, Emmentaler and Comte, to cheddar, gouda, fontina and special blends, the possibilities are endless!
- Do get creative with your dippers! Cubed bread, mushrooms, asparagus, cooked potatoes, cooked meat and squash are all delicious dipped in cheese. (Really, what isn’t?)
- Don’t add cheese to cold liquid or add all the cheese at once—it will clump, break and become grainy.
- Don’t dip raw proteins into the cheese. Cheese fondue will not cook your food, but it will coat it in gooey deliciousness.
- Don’t underestimate how much to make. Your guests will go back for seconds, thirds, tenths...
- Don’t overcomplicate it. Fondue is a rustic, simple dish that’s as easy to make as it is to enjoy!
A simple ratio for great fondue is 1 cup of liquid to 1 pound of shredded cheese. Add 1-2 tablespoons of cornstarch to 1 pound of shredded cheese to prevent breaking. If using a low-acid liquid like broth, squeeze a tablespoon of lemon juice into the liquid to help bind the cheese together as it melts.