Classic cheese fondue is a splurge in every sense--but it's also guaranteed bliss. (And you don't even need a fondue pot!) CJ Bienert, owner of The Cheese Shop of Des Moines shares his easy recipe.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large bowl, toss the cheese with the cornstarch until evenly dusted.

  • In a medium saucepan, bring the wine and garlic to a simmer over medium heat. Stir cheese mixture into the saucepan, about one-fourth at a time. Let mixture return to a gentle simmer between additions. Stir until fully melted and smooth.

  • Transfer fondue to a fondue pot and serve immediately. (You can also use a double boiler or a small slow cooker set to "keep warm.") To keep the fondue nice and smooth, stir the forked bread or meat in a figure-eight motion through the cheese as you dip. Round out the meal with salad and wine.


Use all Gruyère, or a mix of 10 ounces Gruyère and 3 ounces each of Emmentaler and Appenzeller. “Grate just before melting,” CJ says. Cheese dries out quickly, and its flavor can change when exposed to air. (And pro tip: Always buy 10 percent or so more cheese than the recipe calls for to cover the waste of the rinds.)


The choice of dippers is up to you, but sourdough or pumpernickel bread is a must. Use a day-old loaf, and dry out the cubes a little by leaving them exposed to air for a few hours or popping them briefly into a warm oven. "Don't worry about the bread being too hard," CJ says. "It'll soften in the hot cheese."

Nutrition Facts

259 calories; total fat 18g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 60mg; sodium 378mg; potassium 69mg; carbohydrates 2g; fiberg; sugarg; protein 17g; trans fatty acidg; vitamin a 558IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 7mcg; vitamin b12 1mcg; calcium 572mg; ironmg.