Cheese Fondue Appetizer

This recipe will serve 4 – 6 people.  If you are serving a larger crowd, this recipe is easily doubled.


  • 1 clove garlic cut in half lengthwise
  • 1/2 cup dry white wine
  • 1/2 lb Gruyere and/or Emmentaler cheese. Shredded should make about 5 cups total.
  • 1 tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice about 1 lemon

Dippers for Cheese Fondue:

  • Chunks of fresh bread
  • Fresh Vegetables: grape tomatoes (broccoli, cauliflower, mushrooms)
  • Roasted Vegetables: cauliflower (potatoes, peppers, onions, mushrooms)
  • Pickles
  • Charcuterie Meat


  1. There are 2 ways you can make this fondue.  One is to make it right in a fondue pot, or the other is to make the cheese in a saucepan then transfer it to a pot with a candle that will keep the cheese melted.
  2. To whichever method/pot you decide to use, rub the inside of the empty dish thoroughly with the cut garlic halves, then thrown them out.
  3. Pour the wine into the fondue pot or saucepan, and place over medium-low heat.
  4. When the wine starts to bubble, add the cheese by the handful, stirring until melted and combined.
  5. In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture.
  6. Continue whisking the cheese mixture until it is smooth and bubbling slightly.
  7. Serve immediately with all your favourite fondue dippers!

Keywords: cheese fondue