Creamy Cheese Fondue

This fondue leans into the melt-friendly magic of American cheese combined with chive-flecked cream cheese for a dip that’s impossibly smooth. Dry white wine forms the base, keeping the texture loose and adding a bright acidity that balances all that richness.

The green bell pepper sautéed in butter at the start is a small detail that makes a big difference. It adds a gentle sweetness and just enough vegetal bite to keep each fondue-coated bite from feeling one-note. Tossing the shredded cheese with flour before adding it to the pot is the key to preventing a grainy, broken sauce. The flour acts as a stabilizer, so the cheese melts into the wine smoothly instead of clumping.

Chef Tips

• Add cheese in small handfuls, stirring each batch until fully melted before adding more. Rushing this step causes lumps.
• Keep the heat low the entire time. High heat makes cheese seize up and turn stringy.
• If the fondue gets too thick in the pot, stir in a splash of warm wine to loosen it back up.
• Serve with cubed crusty bread, blanched broccoli, apple slices, or soft pretzels.

Variations

• Swap American cheese for Gruyère and sharp cheddar for a more traditional Swiss-style fondue.
• Add a pinch of nutmeg and a clove of minced garlic for deeper flavor.
• Use beer instead of white wine for a pub-style beer cheese fondue.