Make fabulous fondue with cheese blends from our Cheese and Charcuterie Department!

Party Fondue — A Delicious Slam Dunk!
An invention of Swiss peasants to make staples last through the winter, fondue allows hardened cheese and bread to be made soft and palatable. It also encourages people to gather and share a communal meal.

Fondue's international popularity peaked in the '70s as a stylish, sociable cocktail party fixture. Today, this flavorful dish is enjoying a well-deserved revival, celebrated with parties big, small — and always cheesy.

FonDO's!

  • Keep fondue at a temperature warm enough to stay smooth and liquid but not to burn.
  • Set table with plates and dinner forks, as well as one fondue fork per guest.
  • Arrange dunking foods in separate decorative bowls.
  • Choose thick, hearty breads and firm foods that stay on the fondue fork.
  • Save the crust of toasted cheese that forms at the bottom of the pot called "la religieuse" — it is considered a delicacy and can be lifted out easily to share.

Dip, Dunk & Dine — Daring Fondue Alternatives
Our Cheesemongers swear you can dip most anything in fondue. So, beyond the bread, apples, potatoes and beef, be brave, be bold, be a beacon on the horizon of party firsts and explore some of these trend-setting dip-n'-dunk delicacies:

Meats, Fish & More

  • Cooked Shrimp
  • Lump Crabmeat or Lobster
  • Charcuterie Meats
  • Baked Tofu
  • Hard-Boiled Egg

Carbs

  • Cornbread Cubes
  • Raisin Walnut Bread
  • Hard Pretzels
  • Tortellini or Gnocchi

Veggies & Fruits

  • Olives & Peppadews®
  • Jalapeños
  • Blanched Asparagus
  • Artichoke Hearts
  • Roasted Red Peppers
  • Grilled Eggplant
  • Baked Garlic
  • Parsnips
  • Pineapple
  • Pears
  • Persimmons
  • Melon

Recipes: Make Your Own Fondue!

Four Cheese Fondue

  • Serves: 4
  • Prep Time: 10 min.
  • Cook Time: 25 min.

Ingredients:

  • 1 garlic clove, cut in half lengthwise
  • 2 tsp. cornstarch
  • ¼ cup Kirschwasser
  • 1-¼ cup white wine, Sauvignon Blanc
  • ¼ lb. Gruyère, shredded
  • ¼ lb. Taleggio, shredded
  • ¼ lb. Vacherin Fribourgeois, shredded
  • ¼ lb. Comté, shredded

Directions:

  1. Rub the inside of fondue pot with garlic clove. Drop the garlic into the pot.
  2. Dissolve cornstarch in the Kirschwasser. Set aside.
  3. Place the fondue pot over medium heat and pour in the wine.
  4. Warm up the wine and add the shredded cheeses while stirring and bringing the heat up. The cheese will melt slowly.
  5. Add Kirschwasser and cornstarch slowly and keep stirring until fondue is smooth and bubbly. This takes about 20 minutes.
  6. When ready, transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays warm but doesn't burn.

Traditional Swiss Fondue

  • Serves: 4
  • Prep Time: 5 min.
  • Cook Time: 25 min.

Ingredients:

  • 1 garlic clove, cut in half lengthwise
  • 2 tsp. cornstarch
  • ¼ cup Kirschwasser
  • 1-¼ cup white wine, Sauvignon Blanc
  • 1 lb. shredded cheese blend (equal parts Gruyère & Emmentaler)

Directions:

  1. Rub the inside of fondue pot with garlic clove. Drop the garlic into the pot.
  2. Dissolve cornstarch in the Kirschwasser. Set aside.
  3. Place the fondue pot over medium heat and pour in the wine.
  4. Warm up the wine and add the shredded cheeses while stirring and bringing the heat up. The cheese will melt slowly.
  5. Add Kirschwasser and cornstarch slowly and keep stirring until fondue is smooth and bubbly. This takes about 20 minutes.
  6. When ready, transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays warm but doesn't burn.

*Note: check manufacturer's instructions to ensure fondue pot can be used on stovetop. If not, use a traditional pot over the stovetop and transfer contents to fondue pot once cheese is smooth and bubbly.