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This simple cheese fondue is gooey perfection and is made in minutes. It’s a showstopper dip to share at any gathering or get together.

I love to dip soft slices of French Bread into this perfect cheese fondue, but all the veggies are welcome to join the party.

Cheese fondue with cubed bread on the side.

We Love Cheese!

Cheese fondue is one of our favorite dips! This particular recipe is one we tested over and over again to get just right and we love the final results.

We love including this appetizer in our New Year’s Eve or Christmas spreads. And for a delicious contrast, serve a Chocolate Fondue to follow this savory course.

Get your fondue forks and start dipping!

Reasons we love it:

  • Make it in minutes. Ready in 20 minutes, this easy fondue recipe is a perfect last-minute appetizer or snack.
  • Versatile. Whether you’re a bread lover or a veggie enthusiast, this fondue is perfect for dipping all sorts of delicious items.
  • Perfect for gatherings. Cheese fondue is a crowd-pleaser for holiday celebrations or casual get-togethers.
  • Customizable flavor. Experiment with different cheese combinations to create a unique flavor profile and make it your own.
Cheeses combined in a white bowl.

Ingredients

  • cornstarch 
  • milk – whole milk produces a creamier cheese sauce, but 2% will work.
  • chicken broth – or vegetable broth.
  • Gruyère cheese and white cheddar cheese Some other popular cheeses for fondue include Gouda, Fontina, Brie, orange cheddar, emmentaler cheese, and Swiss cheese. Experiment with different combinations of cheeses to find your favorite flavor combination.
  • lemon juice – freshly squeezed tastes best, but you can use bottled juice.
  • garlic powder
  • dried oregano
  • Worcestershire Sauce

How to Make Cheese FOndue

  1. PREP. Mix the slurry and set aside. In a medium bowl, add the cheese and remaining cornstarch. Toss and set aside.
  2. HEAT. Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of the pan. Stir in the lemon juice. Reduce heat to medium-low.
  3. COMBINE. Add a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Repeat until all of the cheese has been added. Stir in the garlic powder, oregano, and Worcestershire sauce.
  4. THICKEN. Gradually stir in the cornstarch mixture. Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
  5. SERVE. Serve with French bread cubes.

dipping Suggestions

Cubes of crusty bread, like Italian Bread, French bread, and Sourdough Bread, are the most popular dippables. You could also try:

  • Fruit: apples, cherry tomatoes, grapes
  • Vegetables: broccoli, carrots, cauliflower
  • Beanie Weenies
  • hard or soft Pretzels, crackers & Tortilla Chips
  • pickles like cornichons
  • cooked baby potatoes
Sliced white bread served on a wooden cutting board.

Recipe Tips

  • High-quality cheese. It may be a bit more expensive to purchase a higher-quality cheese, but the result will be well worth it.
  • Cornstarch. Don’t skip this step. Tossing in cornstarch will help ensure the cheese doesn’t get clumsy when it melts.
  • Shredded cheese. Do not use pre-shredded cheese. It has a different consistency that will affect the recipe. Make sure to use grated cheese, or chop the cheese into small pieces, AND allow the cheese to come to room temperature before mixing it into the other ingredients.
  • Overcooking cheese fondue can cause it to develop hard lumps or become grainy. Smooth it out by stirring in 1-2 teaspoons of lemon juice. 
  • Separated fondue. If the dairy has separated/split, and the fondue takes on a greasy texture, add a cornstarch slurry.
    • In a separate bowl, combine 1 teaspoon of corn starch with 1 teaspoon of COLD water. Once smooth, pour it into the fondue and stir.
Three loaves of crusting french bread lined up on a baking sheet.

storing info

  • Keeping fondue warm. Keep a classic cheese fondue recipe warm in a fondue pot. Use either an electric pot or a ceramic dish that is kept warm with a low flame heat source. A small crock pot also works.
  • Make ahead of time. Make the best fondue recipe a day in advance and keep it covered in the refrigerator.
  • STORE. Keep leftovers in an airtight container in the fridge for 1-2 days. 
  • To reheat. Use a double boiler as it won’t overheat or burn the cheese.
    • Or use a pan on the stove or the microwave. Add a splash of milk and a bit of salt to revive it. Simmer the cheese over low heat and stir constantly.
Dipping cubed bread into cheese fondue.

For More Recipes:

4.82 from 16 votes

Cheese Fondue

By: Lil’ Luna
This simple cheese fondue is gooey perfection and is made in minutes. It's a showstopper dip to share, or not!
Servings: 8
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

  • 4 teaspoons cornstarch, divided
  • 1 tablespoon milk
  • cup chicken broth
  • cup Gruyere cheese, shredded
  • cup white cheddar cheese, shredded
  • teaspoons lemon juice, freshly squeezed
  • teaspoon garlic powder
  • teaspoon dried oregano
  • teaspoon Worcestershire Sauce

Instructions 

  • In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside.
  • In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.
  • Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.
  • Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
  • Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture.
  • Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
  • Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.

Video

Notes

Keeping fondue warm. The easiest way to keep fondue warm for dipping is to have a fondue pot. Use either an electric pot or a ceramic pot that is kept warm with a fire heat source. A small crock pot also works.
STORE. Make the best fondue recipe a day in advance and keep it covered in the refrigerator. Store leftovers in an airtight container in the fridge for 1-2 days. 
To reheat. Use a double boiler because a double broiler won’t overheat or burn the cheese. Or use a pan on the stove or the microwave. Add a splash of milk and a bit of salt to help revive it. Simmer the cheese over low heat and stir constantly. 

Nutrition

Calories: 195kcal, Carbohydrates: 2g, Protein: 13g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 390mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Vitamin A: 451IU, Vitamin C: 1mg, Calcium: 404mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: French
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




11 Comments

  1. 5 stars
    This fondue was a crowd pleaser for our Super Bowl festivities. I like the chicken broth in place of white wine. I will definitely make this again.

  2. 5 stars
    Recipe is SO easy to follow and the fondue is absolutely delicious! (There is a tip in the notes about white wine vinegar instead of white wine, but I didn’t see any vinegar or wine in the recipe, so I didn’t use either ingredient.) I used an electric fondue pot to keep warm after making it in a skillet and it stayed the perfect consistency all evening.

  3. 5 stars
    This is always such a crowd-pleasing appetizer!! It’s gone so fast! It tastes amazing & we love dipping bread in it!

  4. 2 stars
    We found it waaaay too vinegary and almost inedible. I would suggest white wine instead, or maybe like 1/4 cup maximum of the wine vinegar?

      1. I haven’t ever subbed the vinegar for white wine, but I imagine it would be the same measurement. You’ll have to let us know if you do and how it turns out!