This cheese fondue is creamy, smooth, and by far the best! It’s classic melted gruyère cheese flavored with caramelized shallots, apple brandy, and warm spices. It’s an easy recipe that’s perfect for seasonal gatherings, and it’s ready in just 35 minutes!
The word fondue instantly takes me somewhere cozy—wool sweaters, rosy cheeks, a crackling fire, and snow falling outside. I’ve made this fondue more times than I can count, especially when I owned an underground restaurant, where guests would come back again and again, asking me to make this for them. After years of making it for packed tables and intimate gatherings alike, I can say with confidence: this version is the one people remember.
It starts with slowly caramelized shallots cooked in butter with just a touch of sugar and salt, which gives the fondue a deep, savory backbone. Gruyère melts in smoothly with white wine for balance, while apple brandy adds subtle notes of apple, caramel, and warmth. A pinch of nutmeg and cloves brings cozy spice, and plenty of freshly cracked black pepper keeps everything grounded and savory. The result is silky, rich, and layered, with flavors that unfold as you dip.
Fondue has a way of slowing everyone down and pulling people together, which is why I love serving it during the holidays and throughout winter. It feels festive without being fussy, indulgent without being heavy, and endlessly memorable. If it’s your first time making fondue, don’t be intimidated—this is a recipe I’ve relied on for years, and it’s surprisingly forgiving. Once you make it, don’t be surprised if it becomes a tradition of your own.
What’s the best cheese for fondue?
The best types of cheeses for fondue are creamy and melt smoothly. Classic fondue cheeses include Gruyere, Emmental, and Gouda. Or try a combination of a few. Other types of cheese that taste delicious and melt well include fontina, Swiss, and Jarlsberg.
Tips for making the best cheese fondue
Making cheese fondue is easy, but you need to make sure it doesn’t split and turn lumpy. Here are some simple tricks for fondue that turns out perfectly smooth every time!
- Make sure to finely grate your cheese (using the fine holes of your grater). It will take more time, but this simple trick helps the cheese to melt quickly and evenly into the wine.
- Go slow and add only one handful of cheese at a time . After each addition, make sure it returns to a simmer before adding more.
- Don’t let the fondue come to a boil! A gentle simmer is what you want.
- Don’t be tempted to substitute the wine for stock unless absolutely necessary. The acidity in the wine helps to create a wonderfully smooth (and lump-free!) fondue.
Can I make cheese fondue ahead of time?
Technically, yes—but it’s much easier (and far more reliable) to prep components ahead and melt the cheese just before serving. Fully cooked fondue doesn’t reheat well and can become lumpy or split, so making it fresh at the end is the safest way to ensure a smooth, creamy result.
Here’s how to prep for a stress-free fondue party:
- Prepare the dippers in advance. Cube the bread, cook any sausages, and steam vegetables ahead of time. Reheat them gently in the oven or microwave just before serving.
- Caramelize the shallots and blend them with the wine. This can be done 3–4 days ahead and stored in a sealed jar in the fridge.
- Grate the cheese and toss it with the flour. This step can also be done 3–4 days in advance and kept refrigerated.
When you’re ready to serve, simply warm the wine mixture in a pot and gradually melt in the cheese. You’ll have perfectly smooth fondue with minimal last-minute effort.
How do I make cheese fondue without alcohol?
Wine plays two important roles in cheese fondue. The acidity helps the cheese melt into a smooth, cohesive sauce, and the wine itself adds depth and flavor. Removing it is possible, but it will change the final result, so be intentional about your substitutions.
For a fully alcohol-free fondue, replace the wine with chicken or beef stock for flavor (vegetable stock tends to be too mild and can taste flat). To make up for the missing acidity, add a very small splash of lemon juice—start with about ⅛ teaspoon and adjust carefully, as lemon juice is quite strong. In this case, use cornstarch instead of flour to help keep the cheese smooth and stable.
If you’re aiming for a reduced-alcohol option rather than fully alcohol-free, you can simmer the wine before using it. Simmering wine for about 25 minutes reduces alcohol by roughly half, while simmering for 2½ hours reduces it to about 95 percent. If you choose this route, start with slightly more wine than you need, as some will evaporate during simmering.
What to dip in cheese fondue
You can eat gruyère fondue with pretty much anything that tastes good with cheese. Crusty bread is classic and a number one choice for soaking up all the cheesy goodness, but here are some of my other favorite fondue dippers to serve it with:
- Chunks of crusty bread like baguette
- Crackers and pretzels
- Roasted potatoes or mini potatoes
- Roasted cauliflower , broccoli , or brussels sprouts
- Grilled garlic mushrooms
- Apple slices, pear slices, or grapes
- Sausages, ham, salami, or meatballs
- Cooked shrimp or scallops
Can I make fondue without a fondue pot?
Yes, you can! While a fondue pot can enhance the experience and help keep the cheese warm, a regular pot works well. If the cheese begins to cool, briefly return the pot to the stove.
Storage and reheating
- Storage: Store any leftover fondue in a covered container in the fridge for up to 3 days.
- Reheating : To reheat fondue, warm it in a ceramic or nonstick pot over medium heat on the stove until hot and bubbling, stirring often to prevent sticking. You can thin it with a splash of white wine or stock if needed. Note that it may separate when reheated; the flavor won’t change, but you likely won’t want to serve it that way to guests. But it can still make a delicious treat!
- Freezing : You can freeze fondue! When it’s completely cool, store it in a covered container for up to two months. Allow it to thaw in the refrigerator overnight, then reheat it on the stove.
Gruyere Cheese Fondue Recipe
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Ingredients
- ▢ 1 tablespoon butter
- ▢ 1 ½ cups finely minced shallots
- ▢ 1 teaspoon granulated sugar
- ▢ 1 teaspoon salt
- ▢ 3 ½ cups finely grated gruyere cheese
- ▢ 2 tablespoons all-purpose flour (see notes)
- ▢ 1 ½ cups dry white wine (such as a Pinot Gris or a Sauvignon Blanc)
- ▢ 1 pinch ground nutmeg
- ▢ 1 small garlic clove (finely minced)
- ▢ 2 tablespoons apple brandy (like calvados)
- ▢ 1 teaspoon fresh ground black pepper
Instructions
- Melt the butter over medium heat in a medium-sized frying pan. Add the shallots and cook for 2 minutes. Reduce the heat to medium-low, add the sugar and salt, and cook, stirring occasionally, for about 10 minutes. Lower the heat if the shallots start to brown. 1 tablespoon butter, 1 ½ cups finely minced shallots, 1 teaspoon granulated sugar, 1 teaspoon salt
- While the shallots are caramelizing, grate the cheese using the fine edge of the grater. Add to a large bowl and toss with the flour, or for a gluten-free fondue, toss with cornstarch. 3 ½ cups finely grated gruyere cheese, 2 tablespoons all-purpose flour
- OPTIONAL STEP: Transfer the caramelized shallots to your blender. Add the wine and blend until smooth. 1 ½ cups dry white wine
- Pour the blended wine and shallots (or add the minced shallots and wine – see notes) into a medium-sized pot and it to a boil for 1 minute. Lower the heat so it’s very gently simmering. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese has melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
- Remove the pot from the heat then whisk in the nutmeg, garlic, apple brandy, and black pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary. 1 pinch ground nutmeg, 1 small garlic clove, 2 tablespoons apple brandy, 1 teaspoon fresh ground black pepper
- Serve the fondue hot, preferably in a fondue pot, with all your favorite dippers. See the below for a few ideas.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Gruyere Cheese Fondue Recipe
Ingredients
- 1 tablespoon butter
- 1 ½ cups finely minced shallots
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 ½ cups finely grated gruyere cheese
- 2 tablespoons all-purpose flour , see notes
- 1 ½ cups dry white wine , such as a Pinot Gris or a Sauvignon Blanc
- 1 pinch ground nutmeg
- 1 small garlic clove , finely minced
- 2 tablespoons apple brandy , like calvados
- 1 teaspoon fresh ground black pepper
Instructions
- Melt the butter over medium heat in a medium-sized frying pan. Add the shallots and cook for 2 minutes. Reduce the heat to medium-low, add the sugar and salt, and cook, stirring occasionally, for about 10 minutes. Lower the heat if the shallots start to brown. 1 tablespoon butter, 1 ½ cups finely minced shallots, 1 teaspoon granulated sugar, 1 teaspoon salt
- While the shallots are caramelizing, grate the cheese using the fine edge of the grater. Add to a large bowl and toss with the flour, or for a gluten-free fondue, toss with cornstarch. 3 ½ cups finely grated gruyere cheese, 2 tablespoons all-purpose flour
- OPTIONAL STEP: Transfer the caramelized shallots to your blender. Add the wine and blend until smooth. 1 ½ cups dry white wine
- Pour the blended wine and shallots (or add the minced shallots and wine - see notes) into a medium-sized pot and it to a boil for 1 minute. Lower the heat so it’s very gently simmering. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese has melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
- Remove the pot from the heat then whisk in the nutmeg, garlic, apple brandy, and black pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary. 1 pinch ground nutmeg, 1 small garlic clove, 2 tablespoons apple brandy, 1 teaspoon fresh ground black pepper
- Serve the fondue hot, preferably in a fondue pot, with all your favorite dippers. See the below for a few ideas.
