Classic cheese fondue recipe

Want to wow your dinner guests or add a touch of indulgence to a romantic meal? This is the dish to do it with! Traditional Swiss fondue – made by melting cheese and serving it in a communal fondue pot – rose to popularity in the 1960s and 1970s, but it's about to make a big comeback.

This classic cheese fondue recipe was created by Claire Gillies, Food Expert for the Clean & Tidy Home Show and founder of Delicious and Real.

She says: “In my mind, fondue is the perfect starter for hosting any party! It's a sharing dish that is low maintenance, super cheesy and decadently delicious. You can go for a classic version or you can show your personality and add a few little extras."

Tips to tailor your fondue to perfection:

Use extra cheese. Try adding a stronger-tasting cheese such as Stilton, Parmesan or your favourite smoked variety. 

Add a boozy kick. In Switzerland, people often like to add a few drops of Kirsch to their sauce. You can also add a few drops of lemon juice.

Go alcohol-free. For an alcohol-free version of this dish, replace the wine with stock and a few tablespoons of lemon juice (to taste) for acidity.

Include some flavour boosters. Give your fondue an earthy, savoury, umami-packed kick by adding a handful of dried porcini mushrooms. Rehydrate them by soaking them in hot water first, chop, then add to your melted cheese. Another option is to add a few drops of truffle oil or a little grated truffle.

Sprinkle in some herbs and spices. Freshly ground black pepper, paprika or caraway or cumin seeds all pair beautifully with cheese – just a teaspoon of each will do the trick. You could also add some finely chopped chives, thyme leaves or tarragon. For a subtle garlicky note, rub your fondue pot with a clove of garlic before adding your cheese.

Serve up some sides. Traditionally, a cheese fondue is served with cubed French bread, but you could also try adding some cured meats, cubed apples, sliced sweet peppers, raw broccoli, crispy potatoes, pickles or pretzels.  Arrange your sides as a grazing board to make your spread look even more impressive.

Please note: For a smoother fondue, avoid using pre-shredded cheese – the additives used to prevent it from clumping in the bag affect its melting ability, compromising the velvety texture of your dish.

Ingredients

• 200 ml white wine
• 2 tbsp plain (all-purpose) flour
• 200 g Emmental cheese, freshly grated
• 200 g Gruyère cheese, freshly grated
• 0.2 tsp salt
• 0.2 tsp ground nutmeg

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