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Everyone loves Beer Cheese Fondue, but have you ever tried cheese fondue with wine in it? No matter what kind of fondue you make, there’s really no get-together more fun than a fondue party, where guests take turns dipping into a melty mix – this recipe is filled with Gruyere and Swiss cheese. All you have to do is pick your favorite veggies, carbs, and fruit and serve it alongside the fondue. Plus, you can serve the wine you use in the recipe. Win-win!
For more easy party ideas, try my:
How To Make Cheese Fondue
Ingredients
- 8 ounces Gruyère cheese, grated
- 8 ounces Swiss cheese, grated
- 1 tablespoon cornstarch
- 1 cup pinot gris
- 1 teaspoon fresh lemon juice
- Fine sea salt
- Freshly ground black pepper
Directions
- Fill a medium pot a third of the way with water, cover with a heat-proof bowl, and bring to a boil over medium-high heat. In a separate large bowl toss together the Gruyère and Swiss cheeses; add the cornstarch and toss to coat.
- To the heated bowl, add the pinot gris. When the wine is steaming, add a handful of cheese and whisk continuously until melted before adding another handful. Continue until all the cheese is melted and the mixture is silky smooth. Finish with the lemon juice and season with salt and pepper to taste.
- Transfer the dip to a fondue pot and serve immediately with long toothpicks or fondue forks for dipping.
Pro tip: Rub the bottom and sides of the pot with the cut sides of the garlic before starting!
Cheese Fondue: Video How-To
What To Dip in Cheese Fondue
With this board, I wanted to focus more on the fondue, so I featured less toppings. But the best part of fondue is dipping your favorite foods in delicious cheese for the ultimate flavor pairing. Here are some options that go beyond bread and apples that you can add to an epic fondue board:
- Sliced pears
- Dried figs
- Cured meats
- Broccolini
- Broccoli and cauliflower (I like to blanch them first, see this post to learn how!)
- Roasted asparagus
- Roasted potatoes
- Filet Mignon
- Poached chicken
- Mushrooms
- Artichoke hearts
- Roasted Brussels sprouts
- Roasted zucchini
- Sourdough loaf, cubed → the best bread for fondue!
What Is Fondue?
Fondue, which originated in Switzerland, is derived from the French word fondre, meaning “to melt.” There are many variations of fondue, but it’s always served communally. The one most people think of is fondue genevoise, which is a mixture of Gruyere and Emmental made with white wine or cognac. Here are some other popular types:
Fondue Vigneronne: instead of cheese, this fondue is made with boiling wine (white or red!) and served with mustard or béarnaise.
Fondue moitié-moitié: AKA “half and half,” it originated in Fribourg and features half gruyere, half Vacherin Fribourgeois cheese, and kirsch
Fondue Bourguignonne: instead of cheese (or wine), this fondue is hot oil and is best for cooking meats
Fondue Savoyarde: Hailing from Savoie, France, this fondue has familiar gruyere and emmental as well as comté and beaufort.
Chocolate Fondue: this one is pretty self explanatory. It actually originated in New York City! (Try my Chocolate Fruit Dip!)
Best Wine for Fondue
This board is from my new deck: The Wine & Cheese Board Deck! It’s all about wine & cheese pairings… here’s a little taste:
Pinot gris is easy to find and has historical roots in France where fondue is also made. FYI, pinot gris and pinot grigio are made from the same grape. Pinot grigio, originally from Italy, tends to be lighter and more refreshing, while pinot gris, from France, is often richer.
For red wine drinkers, try Beaujolais or Poulsard.
For the full download on how to pair cheese and wine with 50 perfect pairings, grab a copy of The Wine & Cheese Board Deck. Available now and perfect for holiday gifting.
Show Me Your Cheese Fondue
I hope this post inspires you to make this Swiss fondue recipe. Nothing makes me happier than seeing the snacks and spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Cheese Fondue Recipe
Description
Ingredients
- 8 oz Gruyère cheese grated
- 8 oz Swiss cheese grated
- 1 tbsp cornstarch
- 1 cup pinto gris
- 1 tsp fresh lemon juice
- Fine sea salt
- Freshly ground black pepper
Instructions
- Fill a medium pot a third of the way with water, cover with a heat-proof bowl, and bring to a boil over medium-high heat. In a separate large bowl toss together the Gruyère and Swiss cheeses; add the cornstarch and toss to coat.
- To the heated bowl, add the pinot gris. When the wine is steaming, add a handful of cheese and whisk continuously until melted before adding another handful. Continue until all the cheese is melted and the mixture is silky smooth. Finish with the lemon juice and season with salt and pepper to taste.
- Transfer the dip to a fondue pot and serve immediately with long toothpicks or fondue forks for dipping.
Photos by Haley Hunt Davis of Salt Worth Creative & Meg Quinn. Food styling with Ryan Norton.
