Easy 6-Step Classic Cheese Fondue!

Our Classic Cheese Fondue brings us to the Swiss Alps. Originally served with bread during the winter, our Cheese Fondue recipe brings a cozy dish to your winter dinner table. The Swiss Cheese Union actually popularized the Classic Cheese Fondue during the 1930s as the national dish which of course increased the sale of cheese.

Ingredients

  • 3 cups cream
  • 7 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 stick plus 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 chicken bouillon cubes
  • 2 1/4 cups Gruyère cheese, grated
  • 1 1/2 cups Parmesan cheese, freshly grated
  • 3/4 cup white wine (adjust to taste)

Method

Whisk together cream, flour, and Worcestershire sauce in a medium bowl. Set aside.

In a large heavy saucepan over high heat, sauté onion in butter with bouillon cubes, stirring until cubes dissolve completely.

Reduce heat to medium. Add cream mixture and whisk constantly until thickened.

Gradually stir in the cheeses until melted and smooth.

Add wine a little at a time, stirring well after each addition, until desired consistency is reached.

Transfer to a heated fondue pot and keep warm over low heat. Serve immediately.

Recipe Note: If you prefer not to use wine, substitute with an equal amount of chicken or vegetable broth mixed with 1 tablespoon of lemon juice or apple cider vinegar. The acidity helps replicate wine’s role in keeping the cheese smooth and preventing it from becoming stringy.


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Classic Cheese Fondue

Servings

6

servings

Ingredients

  • 3 cups cream

  • 7 1/2 tbsps all-purpose flour

  • 1 1/2 tsps Worcestershire sauce

  • 1 stick + 1 tbsp butter

  • 1 medium onion, finely chopped

  • 3 chicken bouillon cubes

  • 2 1/4 cups Gruyère cheese, grated

  • 1 1/2 cups Parmesan cheese, freshly grated

  • 3/4 cup white wine (adjust to taste)

Directions

  • Whisk together cream, flour, and Worcestershire sauce in a medium bowl. Set aside.
  • In a large heavy saucepan over high heat, sauté onion in butter with bouillon cubes, stirring until cubes dissolve completely.
  • Reduce heat to medium. Add cream mixture and whisk constantly until thickened.
  • Gradually stir in the cheeses until melted and smooth.
  • Add wine a little at a time, stirring well after each addition, until desired consistency is reached.
  • Transfer to a heated fondue pot and keep warm over low heat. Serve immediately.

Notes

  • If you prefer not to use wine, substitute with an equal amount of chicken or vegetable broth mixed with 1 tablespoon of lemon juice or apple cider vinegar. The acidity helps replicate wine’s role in keeping the cheese smooth and preventing it from becoming stringy.