Easy Cheese Fondue

A pot of warm, melty cheese is the easiest party trick there is, and this classic Swiss cheese fondue keeps it foolproof. Nutty Swiss melts into a white wine base, seasoned simply with salt and a little butter.

The make-or-break detail is cornstarch. Softened and stirred in, it keeps the cheese emulsified and silky so the fondue stays smooth instead of separating into a greasy, stringy mess, the classic fondue heartbreak.

Add the cheese gradually and keep stirring over gentle heat. A hard boil will turn it grainy, while the wine’s acidity quietly helps the melted cheese stay glossy and dippable.

Once it’s smooth, it goes straight into a fondue pot to stay warm at the table. Set out cubed crusty bread, apple slices, and blanched vegetables, and let everyone dip.

Chef Tips

• Soften the cornstarch in a little water before adding, so it thickens the cheese without lumping.
• Add the cheese a handful at a time over gentle heat, stirring constantly, so it melts smooth and doesn’t break.
• Use freshly grated cheese, since pre-shredded has anti-caking agents that can keep it from melting cleanly.
• Keep the pot warm but not boiling at the table, or the fondue can turn grainy and tough.

Variations

• Use Gruyere and Emmental for the most traditional Alpine flavor.
• Add a grating of nutmeg, a clove of garlic rubbed in the pot, or a splash of kirsch.
• Serve with cubed ham, boiled baby potatoes, or steamed broccoli for dipping.