Easy Cheese Fondue Recipe (2024)

FAQs

What kind of cheese is best for fondue? ›

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

How Much Cheese Per Person for Fondue? Plan to purchase around eight ounces of cheese per person when serving fondue. An intimate date night meal for two would require about a pound of cheese, while a meal for four would require two pounds, a dinner party with eight guests would need four pounds, and so on.

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

A single person can probably eat about 20 cubes of bread, plus around 200g each of meat, vegetables and cheese. So all up you'll need to account for at least 600g of food per person. Add in a little bit more for those with bigger appetites!

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

A good rule of thumb is 1 ounce of each cheese for every guest and about five types of cheese. For a party in which cheese is the main event, plan on buying 3 pounds for eight people, 6 pounds for 16 people, or 9 pounds for 24 people. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

Why won't my fondue cheese melt? ›

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

That's about 7 ounces of cheese per person. But no one ever eats fondue alone, so you're going to always think of it in terms of two. So roughly then 400 grams of cheese for every two people. You want to have your cheese chopped up into small cubes or grated.

The bread should be slightly dried out but not stale. So it is best to cut it a short time in advance of serving.

Cut them it in squares with a knife or pizza cutter – you need to cut it almost completely through, don't worry it'll grow together again in the oven. Cover with a kitchen towel and let it rest for another 30 minutes.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

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If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.