There’s something inherently romantic about sharing fondue — dipping fruit, bread, meat, and vegetables into the same pot with someone you love, feeding one another, or simply enjoying the communal experience.
Earlier this week I shared a Valentine’s breakfast idea, then a festive cocktail. Today’s recipe is for a warm, gooey cheese fondue that’s perfect for a cozy celebration.
Most fondue recipes rely on three core components: cheese, a splash of wine or another alcohol such as beer, and a seasoning like garlic. Some versions use a single cheese; others blend two or three. When creating a blend, choose medium to semi-hard cheeses — avoid very soft cheeses that become too runny and very hard cheeses that don’t melt smoothly.
Classic Cheese Fondue Recipe
Ingredients:
1 pound Cave Aged Gruyère
1 pound Swiss Emmenthaler
1 pound Appenzeller
1 tablespoon cornstarch
1 cup dry white wine
1 tablespoon lemon juice
Black pepper to taste
1 garlic clove, halved
To serve: cubed crusty bread and other accompaniments such as sausage, steamed vegetables, and cubed ham or turkey.
Preparation
Coarsely grate the cheeses and toss them with the cornstarch in a medium pot. Place the pot over medium heat and add the wine and lemon juice.
When the liquid is hot, add the cheese mixture a handful at a time, stirring constantly until the cheese melts and the mixture is smooth. Season with black pepper to taste.
If you’re using a fondue pot, rub the inside of the pot with the cut sides of the garlic clove, then discard the garlic. Set the pot over a low flame and transfer the melted fondue to it.
Serve immediately with crusty bread cubes and a selection of steamed or raw vegetables.
If you want to vary the basic recipe, here are a few flavorful options that use the same technique.
Goat Cheese Fondue
Melt a blend of goat cheese with Cheddar and Monterey Jack over white wine. Finish with chopped, sautéed Portabella mushrooms for an earthy touch.
Italian Fondue
Combine Fontina and Taleggio and stir in about 1 cup of crushed tomatoes (canned or aseptic boxed tomatoes hold up better than fresh). Season with chopped fresh basil and garlic for a rich, savory twist.
Swiss-Style Fondue
A classic mix of Gruyère and Emmenthaler melted in a dry white wine base—season with garlic and, if you like, a splash of kirsch or a pinch of nutmeg for traditional flavor.
Whatever cheeses or additions you choose, fondue invites sharing and conversation, making it a simple yet memorable centerpiece for any intimate gathering.
Wishing you and your loved ones a very happy Valentine’s Day!