Easy Cheddar Swiss Fondue

Two cheeses, a cup of wine (or beer), and about fifteen minutes of stirring is all it takes to get a pot of melted, dippable fondue on the table. This recipe uses equal parts cheddar and Swiss cheese for a blend that’s sharper and bolder than traditional Swiss-only fondue.

Tossing the grated cheese with flour before it goes into the hot liquid is the single most important step. The flour coats each shred and prevents the proteins from clumping together as they melt. It also thickens the fondue so it clings to your bread cubes instead of dripping back into the pot.

Heat the wine (or beer) to a simmer, not a boil. Too much heat and the cheese seizes up into a stringy ball. Add the flour-coated cheese in small handfuls, stirring after each addition until it’s fully melted before adding the next. It will look curdled and weird halfway through. Keep stirring. By the time all the cheese is in, the mixture pulls together into a smooth, glossy sauce.

Chef Tips

• Grate the cheese yourself from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• A dry white wine like Sauvignon Blanc or a light lager works best. Avoid heavily hopped IPAs or sweet wines.
• Keep the fondue pot on the lowest heat setting possible. High heat makes the cheese separate and turn greasy.
• If it gets too thick as it sits, stir in a splash of warm wine or beer to loosen it back up.

Variations

• Add a teaspoon of Dijon mustard and a pinch of nutmeg for a more classic Swiss-style flavor profile.
• Use a dark stout instead of white wine for a richer, malty fondue with more depth.
• Serve with apple slices, steamed broccoli, or boiled baby potatoes alongside the bread cubes.