This Cheese Fondue keeps that classic Swiss flavor but uses broth instead of heavy cream, so it feels a little lighter on the palate. The warm, melted cheese paired with crisp apple wedges makes a simple appetizer that doesn't feel overdone.
I always think back to Friday and Saturday evenings when my family would gather around the table with cheese, crackers, and a jar of mustard at the table. This cheese fondue brings that same feeling to the table for me, with that swiss cheese flavor, just a little warmer and perfect for dipping while everyone visits.
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Why You'll Love this Cheese Fondue
- It's not too heavy: we're swapping heavy cream for broth, making this a lighter cheese fondue that still feels like a total indulgence.
- The perfect balance: the nuttiness of the Emmenthaler paired with a crisp cheese wine fondue base is a match made in heaven.
- Crisp and impressive: this cheese dip for fondue looks fancy, but honestly, it's a 15 minute job that makes any weeknight feel like a celebration.
The Secret to a Lighter Cheese Fondue Base
See the recipe card below for a full list of ingredients and instructions.
- Emmenthaler cheese: this is where that traditional Swiss flavor comes from, with a smooth melt and slightly nutty taste. (look for this in the specialty cheese case near the deli or bakery section at grocery stores)
- Chicken broth: helps create a creamy texture without adding extra richness.
- Dry white wine: works with the cheese to keep everything smooth and adds a subtle depth.
- Nutmeg: just a small amount adds warmth in the background.
Swap it Out: Simple Substitutions
- Switch the Brew: If you aren't a wine fan, try a light ale or hard cider. A beer cheese fondue has deeper, more earthy vibe that is fantastic with pretzels.
- Cheese swap: use Gruyère in place of Emmenthaler for a deeper, more pronounced taste.
- Broth change: vegetable broth can be used instead of chicken broth for a vegetarian version.
Mix-ins and Creative Dippers
- The "Honeybunch" Twist: drizzle a bit of honey over the apples before dipping, or stir a teaspoon of hot honey into the cheese for a sweet-and-spicy kick.
- For a flavor twist: stir in a small spoonful of Dijon mustard or a pinch of smoked paprika for extra depth.
- New dipping ideas: swap apples for pear slices, or serve with roasted baby potatoes and blanched broccoli for a fuller meal.
Shelby's Tips for a Silky-Smooth Finish
- The flour trick: I've found that whisking your flour directly into the cold broth and wine before you turn on the heat creates a much smoother base. No lumps allowed!
- Low and slow is key: once that cheese starts hitting the pan, keep your heat on medium-low. If it gets too hot, the cheese can break and get oily.
- The figure-8 stir: it sounds silly, but stirring in a figure-8 motion rather than circles helps keep the cheese from clumping together in the center.
- Keep your apples bright: since we're serving this with apples, toss your wedges in a little lemon water after slicing. It keeps them from browning while you're finishing the dip.
How to Store and Reheat
If you have any leftovers, don't let them go to waste! Store any extra cheese fondue in an airtight container in the refrigerator for up to 3 days.
To reheat: Don't be alarmed when you take it out of the fridge - it will have turned into a solid block! To get it dipping-ready again, place it in a small saucepan over low heat. Stir it constantly and add a small splash of broth or white wine to help loosen the texture. Just be patient; if the heat is too high, the cheese can separate and become oily.
Serve With...
Serve this cheese fondue with apple wedges, chunks of crusty bread, or even lightly steamed vegetables. It works well as part of a relaxed appetizer spread when you want something warm in the center of the table.
More Recipes You'll Love
If you enjoy this cheese fondue, you might like my Baked Brie with Cranberries for another warm cheese option or these Cranberry Pistachio Goat Cheese Bites for a different "cheesy" experience. My Spinach Artichoke Dip is always a favorite along with Caramelized Onion Dip.
If you give this cheese fondue a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how it turned out for you. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your delicious outcome!
📖 Recipe
Cheese Fondue
Equipment
- Heavy bottom saucepan or Fondue Pot
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Ingredients
- ¼ cup all-purpose flour
- ¾ cup shredded Emmenthaler or Swiss cheese
- ⅛ teaspoon ground nutmeg
- 1 clove garlic halved
- ¾ cup fat-free less-sodium chicken broth
- ¼ cup dry white wine
- 1 teaspoon cherry brandy (kirsch) (see notes)
- 3 medium granny smith apples , cored and cut into 9 wedges
Instructions
How to Make Cheese Fondue
- In a small bowl, combine, cheese and nutmeg, tossing well to coat.
- Rub cut sides of garlic on inside of a medium, heavy saucepan. Add flour, broth and wine to pan; bring to a simmer over medium heat.
- Add one-third cheese mixture to pan, stirring with a whisk in a figure-8 motion until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
- Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
Notes
- Dry Brandy or Cognac: these are the closest matches and provide that classic warmth.
- Dry white wine: If you don't want to buy an extra bottle, just add an extra splash of the white wine you are already using.
- Grappa or Poire Williams: any clear fruit-based brandy (like pear) works beautifully.
- Apple Cider or Juice: This is a great family-friendly choice! Just mix it with a squeeze of lemon juice - the acidity is key to keeping the cheese from getting stringy.
- Extra Chicken Broth: You can simply use a bit more broth, though the flavor will be a little more savory and mild.
natardia.wilson says
love cheese fondue (of course) and haven't had it in such a long time. Maybe Christmas eve would be a good time to change that. seems wierd, I'm already thinking of Christmas eve dinner. LOL
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davidbieber80 says
Cathy came back with a few suggestions and I was able to find the Kendall Jackson Chardonnay without much effort and the fondue turned out delicious! It was great with apples but I also enjoyed it with some crusty french bread!
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Linda says
I love fondue. Believe it or not, we had it back in the 70s. Your photos make my mouth water.
noble pig says
Wow, that did come out good. I could easily eat this for breakfast!
Megan says
I love cheese fondue (of course) and haven't had it in such a long time. Maybe Christmas eve would be a good time to change that. seems wierd, I'm already thinking of Christmas eve dinner. LOL
Lori says
Oh my this looks so yummy. Shelby, really, all your stuff is amazing.
Katy ~ says
Yummmy, creammy -liciousness going on here!!
Kathleen says
This looks wonderful! I make cheese fondue every year on Christmas eve-eve. This will be the recipe we have this year!! Thanks for sharing! YUM
Susie says
I made cheese fondue for NYE a few years ago... so yummy. I rarely just DRINK wine, but I love to cook with it. I buy the little bottles that come in a 4-pack (a bunch of different kinds are starting to be available all the sudden in my store). Nothing beats a red-wine mushroom gravy with beef. YUMMY!
Lynda says
This looks so tempting and good! I wouldn't know what wine to use either, butlooks like it turned dout delicious!
Cooking Light eds says
MMMmmmmm... One of the best things about seasons with colder weather is the chance to share warm things around a table with friends. This looks like just the dish for such occasions. Very nice supper club choice!!
Helene says
I can't wait to try this fondue after a day skiing. Looks yummy.
Aggie says
I love cheese fondue...but have never made it at home. That looks delicious!!
Ingrid says
Looks good HoneyB! While I don't drink I do have a bottle of white wine in the fridge that I use for recipes that call for some. Needless to say it's been in ther quite some time.
~ingrid
Cookie baker Lynn says
Cheese fondue is a wonderful way to get people to come together. They have to, to reach the pot, plus they get to play with their food, so it makes a fun atmosphere for dinner.
Bellini Valli says
I just love cheese fondue and make it often for special occasions. This really made our virtual supper special.
Barbara Bakes says
I don't usually cook with wine, but love a good cheese fondue. A perfect way to start your supper club!
Jamie says
Shelby,
I love anything cheesy and that fondue looks so good. What a great way to start a meal. Thanks for "bringing" this to our supper....now I need to make it so I can actually taste it!