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Cheddar Cheese Fondue Recipe

Cheddar Cheese Fondue

This cheddar cheese fondue recipe has been born out of necessity. When we lived in the Netherlands we could buy ready made Swiss fondue packages in our supermarket which you just had to heat up when you wanted to eat. Like this one:

Original Swiss Fondue by MiFroma

However where we now live we cannot buy these products, so I had to come up with an alternative. And this is probably the closest I can get with the available products here.

melting pot cheese fondue

Normally an authentic Swiss cheese fondue would contain Emmentaler and Gruyère cheese. But as we also have problems finding Gruyère in the town where we live I decided to try using cheddar cheese instead, which accidentally worked out perfectly. My wife even thought this recipe tastes better than the products we used to buy in the Netherlands.

recipe cheese fondue

Best White Wine for Fondue

I do not think it is helpful to state what the best wine for cheese fondue is. There are so many possibilities. For the wine used in this recipe, I used a Pinot Grigio that I make myself at home. But you can use any dry white wine with a high acidity, like a Sauvignon Blanc or Pinot Blanc. I would not be tempted to use a sweet wine as I think this would affect the taste adversely.

Certainly the meal should be accompanied by a dry white wine.

melting pot cheese fondu recipe

What to dip in cheese fondue

I have eaten cheese fondue in France, Switzerland, Lichtenstein and Italy and think the best cheese fondue dipping items consist of a nice crusty bread with plenty holes in the dough to fill with cheese. Really there is nothing quite like a crusty piece of French bread.

You can, of course, also use some vegetables to dip if you were wanting to have a more healthy approach to this meal.

cheddar fondu

Introduction to Fondue

I was introduced to cheese fondue in Liechtenstein when I was a child. We were lucky to go a number of times for two week family skiing holidays to the wonderful Gorfion Hotel in the tiny town of Malbun. The evening meals would sometimes be cheese or meat fondues, both of which we loved as kids.

recipe fondue cheese

Back then we would have a cheese fondue melting pot at the table with a small paraffin burner to keep it hot. We have found though, having used these for years at home as well, that an electric melting pot is actually easier as well as being safer, and there is no smell. And the biggest advantage is that you can adjust the heat to suit the state of your fondue.

Cheese Electric 64oz Fondue Melting Pot

 

cheddar and swiss fondue

Cheese fondue recipes

If you try this recipe I think you will find it very close to the original, but hey if you can find Gruyère then use that instead! Just use the same weight of Emmentaler and Gruyère (or cheddar) to suit the number of people you have.

melting pot fondue recipe

Eating fondue is a communal activity and should be fun. But remember, anyone dropping their bread in the cheese has to buy the next round of drinks!

melting pot recipe

How to make cheddar cheese fondue

Cheddar Cheese Fondue Recipe

Cheddar Cheese Fondue Recipe

This cheddar cheese fondue recipe is very tasty and easy to make. The cheddar alternative to Gruyère works well and tastes just as good!

Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes

Ingredients

  • 1 large garlic clove
  • 330g Swiss Emmentaler cheese
  • 330g Medium Cheddar Cheese
  • 1 cup dry white wine (e.g. Pinot Grigio)
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • Salt and Pepper
  • Some nice fresh crusty bread

Instructions

    1. Cut the garlic in two and rub the inside of the pan with the cut edge of the garlic. Add the wine and heat slowly until warm.
    2. Cut the cheese into smaller pieces. Then add the cheese to the pan, bit by bit until it is all melted. Stir regularly to mix with the wine.
    3. Then add some salt and pepper to taste and the tablespoon of lemon juice. Make sure the heat is adjusted so that the cheese is slowly bubbling.

Notes

These quantities were enough to feed three of us.
Serve up with pieces of bread to dip into the cheese. We always use a French Baguette, but if you can get your hands on some crusty Italian or French bread, or even a nice sourdough, that would be perfect.

 

 

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