Foolproof Cheese Fondue Recipe

Foolproof Cheese Fondue

Feeds 4-6

Shout out to the original recipe from Daniel Gritzer at Serious Eats! Don’t want to do the work, just want to enjoy the cheese? Head to Cultured Slice for our Ready to Go kit, as easy as heating and eating!




  • 1 medium clove garlic, cut in half

  • 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, plus more as needed

  • 1/2 pound of Emmentaler cheese, grated (We use variations on these typical fondue friendly cheeses!)

  • 1/2 pound of Gruyere cheese, grated

  • 1 tablespoon cornstarch

  • 1 tablespoon fresh juice from 1 lemon

  • 1 tablespoon kirsch (optional)

  • Kosher salt and freshly ground white or black pepper

  • Toasted bread cubed and/or lightly blanched vegetables, for dipping


  1. Rub cut faces of garlic cloves around the inside of a fondue pot, double broiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheese with cornstarch until evenly coated.

  2. Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes; it is very important that the fondue stay below a simmer once you start adding the cheese, or there’s a risk it could break. Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.




Kate Young