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Originally hailing from Switzerland, cheese fondue is a fun and interactive dish that brings people together around a bubbling pot of creamy, melted cheese. In this recipe, we’ll create a delicious cheese fondue using a cast iron pot, perfect for a cozy gathering or a fun dinner party. The warm and gooey cheese is accompanied by an assortment of dippable items making it a versatile and satisfying dish for everyone to enjoy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 pound Swiss cheese, grated
1/2 pound Gruyère cheese, grated
1 clove garlic, halved
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup kirsch (cherry brandy), optional
Assorted dippable items such as cubed bread, roasted potatoes, steamed vegetables, etc

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Instructions

Rub the inside of a cast iron pot with the halved garlic clove, then discard the garlic.
In a bowl, combine the grated Swiss cheese and Gruyère cheese with the cornstarch, tossing to coat the cheese evenly.
Pour the white wine and lemon juice into the cast iron pot and heat over medium heat until hot but not boiling.
Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth. This step should take about 5-7 minutes.
If using, stir in the kirsch (cherry brandy) until well combined.
Reduce the heat to low and keep the fondue warm and creamy, stirring occasionally, for serving.
Serve the cheese fondue with the dippable items like cubed bread, boiled potatoes, and steamed vegetables. Dip and enjoy!

Equipment

Fondue Pot

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Notes

If possible, try to use a good-quality Swiss cheese and Gruyère cheese for authentic flavor and optimal melting properties. Do be sure to keep the heat low once the cheese is melted to maintain a smooth and velvety texture without burning. Feel free to experiment with different dippable items such as apples, pears, cauliflower, broccoli, roasted potatoes, thinly sliced meat, bread, or pasta. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1g
Sodium: 600mg
Fat: 30g
Carbohydrates: 5g
Fiber: 0g
Protein: 25g
Cholesterol: 100mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Roasted Cauliflower

Begin with a head of fresh cauliflower, breaking it down into bite-sized florets. In a mixing bowl, drizzle the florets with a generous amount of olive oil, ensuring each piece gets its share of this golden goodness. Season with salt and pepper, giving it a simple yet effective flavor base. Spread the cauliflower out on a baking sheet, making sure they have enough room to breathe and roast evenly. Into a hot oven they go, transforming into pieces that are golden brown, with edges that are crisp and caramelized. The inside remains tender and slightly nutty in flavor. Pull them out, maybe give a sprinkle of your favorite herb or a squeeze of lemon, and serve.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.