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Coles

  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in protein

Special occasions call for special recipes – this cheese fondue is perfect for everything from Valentine’s Day to birthdays to dinner with friends.

  • Serves6, Makes 2 cups (500ml)
  • Cook time15 minutes
  • Prep time5 minutes
Feb-24-PVX-Cheese-Fondue

Ingredients

  • 200g Gouda cheese, coarsely grated
  • 200g Gruyere cheese, coarsely grate
  • 1 tbs cornflour
  • 1 garlic clove, halved
  • 1 cup (250ml) dry white wine
  • 1 tsp lemon juice
  • 1 tbs brandy (optional)
  • Ground nutmeg, to serve
  • Crudités, pickles and toasted baguette cubes, to serve

Nutritional information

Per serve: Energy: 1260kJ/301 Cals (14%), Protein: 18g (36%), Fat: 21g (30%), Sat Fat: 13g (54%), Sodium: 466mg (23%), Carb: 1g (0%), Sugar: 0.2g (0%), Dietary Fibre: 0.1g (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the combined cheeses and cornflour in a medium bowl.

  2. Step 2

    Rub the cut-side of the garlic over the inside of a heavy-based saucepan. Add the wine and lemon juice and place over low heat. Bring to a simmer. Add 1/4 cup of the cheese mixture. Cook, stirring, for 10 mins or until cheese melts and combines. Repeat with remaining cheese mixture, in batches, stirring until cheese melts before adding the next batch.

  3. Step 3

    Add the brandy and remove from the heat. Sprinkle with nutmeg just before serving. Serve fondue with assortment of crudité and bread cubes.

Recipe tip

·        The wine can be substituted for chicken or vegetable stock.

·        Mix in the cheese slowly to avoid lumps.

·        You can swap gruyere cheese for any other type of Swiss cheese. 

·        Do not boil the fondue mixture or you run the risk of it curdling.

COOK. STORE. SAVE.
Clever storage:
You may have some fondue leftover – unlikely but it has been known to happen. Store it in an airtight container in the fridge for up to 3 days. Reheat it, stirring often, in a saucepan over low heat, adding a little chicken stock if you need to loosen the mix as it heats.

Give this retro revival a go: how to make cheese fondue

Even the thought of fondue conjures up images of decadent nights spent with friends dipping all sorts of goodies into luscious melted cheese. It's somewhat ironic then that the dish was originally invented in 18th-century Switzerland as a way for farmers to stretch out meagre supplies of cheese and use up stale bread. These days, it’s the ultimate entertaining food, as suited to dinner with friends as it is for a special Valentine’s Day (or even Galentine’s Day) celebration. Follow these hints and tips to help you serve up the perfect fondue every time. 

There are plenty of sweet ideas you can whip up for two, guaranteeing you a night to remember. For more inspiration, check out our collection of Valentine’s Day recipe ideas

What is fondue and what are the different styles of this famous Swiss dish

Fondue is a melted cheese and wine dish, served warm in a communal pot and everyone dips food into the cheese using metal skewers. The dish it’s served in is a fondue pot that has a heating element underneath to keep the cheese nice and melty. 

There are four common types of fondue. The most famous is a cheese fondue but other popular choices are oil, broth or meat fondue. Meat such as beef fillet, chicken breast or pork tenderloin is dipped into extremely hot oil until it is cooked to your liking. The meat is served with a series of flavoursome sauces like chimichurri, aioli and teriyaki sauce. 

The broth fondue is similar to the oil fondue in that meat is dipped in a hot broth, such as roast garlic or bone broth, to cook. When it comes to dessert fondue recipes, you can’t go past the chocolate fondue, which is perfect for dipping marshmallows or fresh fruit like strawberries. 

The best cheese to use in fondue

The word fondue means ‘to melt’ in French, so the key when selecting a good cheese for cheese dip is one that melts well. Traditional fondue cheeses are Gruyere or Emmental, both Swiss cheeses, but you can also use Gouda or even a strong cheddar for a sharper flavour. To blend a few cheeses, use equal amounts of each. If you like it stringy with a slow melt, add a little mozzarella to the mix. Or for something more experimental and a little richer, add some mascarpone. 

Whatever cheese you go for, remember to make it good quality. This recipe is all about the cheese so you need to let it shine. 

Love cheese? From indulgent cream cheese recipes to ricotta cheese recipes and savoury bites made with goat's cheese, fetta, halloumi and more, there are tasty and easy cheese recipe ideas for everyday and entertaining in our collection of favourites. 

Making cheese fondue: hints and tips

Here’s what you need to watch out for when it comes to whipping up a fondue:

  • Grate the cheese. For a smoother fondue and quicker melting, make sure you grate the cheese (rather than cube) before you add it to your fondue pan.

  • Don’t skip the cornflour. To stop the cheese from clumping as it melts, toss it in cornflour after you grate it. 

  • Go slow with the melting. To avoid unwanted lumps of cheese, melt it in batches, only adding more when the first lot has completely melted. Make sure you use a low heat, too. 

  • Use wine you’d be happy to drink. The wine is a classic ingredient in cheese fondue and subtly influences the flavour of the dish, so this isn’t the place for a clean skin. Go for a nice quality drop you’d be happy to drink.

  • Take it to the next level. Brandy gives this fondue an extra layer of complex flavour. You can leave it out but we recommend adding it to turn your fondue into an event. 

What to dip in cheese fondue

The classic thing to dip into a cheese fondue is bread – think a baguette or a loaf of fresh sourdough. Other ingredients that work well are crudités, such as cherry tomatoes, broccoli and carrots; roasted potatoes, cut into wedges; apple slices; and even cooked sausage, cut into slices. 

For a sweet variation, why not indulge your taste buds with our chocolate fondue? It’s perfect for Valentine’s and Galentine’s as a decadent dessert. 

FAQs

Cheese fondue

Cheese fondue
  • Serves6, Makes 2 cups (500ml)
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 200g Gouda cheese, coarsely grated
  • 200g Gruyere cheese, coarsely grate
  • 1 tbs cornflour
  • 1 garlic clove, halved
  • 1 cup (250ml) dry white wine
  • 1 tsp lemon juice
  • 1 tbs brandy (optional)
  • Ground nutmeg, to serve
  • Crudités, pickles and toasted baguette cubes, to serve
    Description

    Special occasions call for special recipes – this cheese fondue is perfect for everything from Valentine’s Day to birthdays to dinner with friends.

    Method
    1. Step 1

      Place the combined cheeses and cornflour in a medium bowl.

    2. Step 2

      Rub the cut-side of the garlic over the inside of a heavy-based saucepan. Add the wine and lemon juice and place over low heat. Bring to a simmer. Add 1/4 cup of the cheese mixture. Cook, stirring, for 10 mins or until cheese melts and combines. Repeat with remaining cheese mixture, in batches, stirring until cheese melts before adding the next batch.

    3. Step 3

      Add the brandy and remove from the heat. Sprinkle with nutmeg just before serving. Serve fondue with assortment of crudité and bread cubes.