What’s in this Fondue Recipe?
Cheese Fondue is up there on my list of very favorite things. There’s nothing better than melted cheese! It’s only made better by dipping toasty grilled bread right in and eating to your heart’s content.
Swiss Cheese: The original cheese of choice for authentic fondue. Cornstarch: Thickens the fondue to a dippable consistency. Evaporated Milk: Helps to thin the cheese to a dippable consistency without making it runny. Grilled Bread: A simple French baguette slathered with butter or olive oil and garlic salt is the perfect accompaniment for this simple fondue!
Pro Tip: Grate your own cheese for the smoothest fondue. Pre-shredded cheeses are coated in starch that can cause them to melt unevenly.
Variations on Fondue
If Swiss isn’t your thing, you can swap it out for gouda, fontina, gruyère, comté, emmental, raclette, vacherin, or cheddar cheese. Mix multiple kinds of cheese together and play with the proportions to get the perfect mix for your tastes. Just be sure to use 10 ounces total.
How to Store and Reheat
Store leftover cheese fondue in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
To freeze fondue, let cool to room temperature or chill in the refrigerator until hard. Once hard, cut into chunks and place in an airtight container or Ziplock bag to freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The obvious choice here is to keep it simple and serve this fondue with the grilled bread from the recipe. But there are just so many options for dipping! Apple slices, grapes, grilled veggies, or even chips would be delicious. For a full meal, I like to dip poached chicken, grilled steak, or air fryer shrimp.
More Cheese Dip Recipes We Love
White Wine Fondue Rotel Dip Baked Cheese Dip Nacho Cheese White Queso Beer Cheese Dip
