There is nothing better for a cocktail party than ooey, gooey fondue. It provides a natural gathering station and allows your guests to create their own experience.

Fondue has a long and cozy history. The dish originated in Switzerland in the 18th century, when Alpine villagers melted together aged cheeses, wine, and garlic to make use of hard cheese and stale bread during the winter months. What began as a practical way to stretch simple ingredients eventually became a beloved social meal.

In the 1930s, the Swiss Cheese Union began promoting fondue as Switzerland’s national dish, and by the 1960s it had become a dinner-party sensation in the United States, thanks in part to fondue sets and entertaining trends that celebrated communal dining.

That spirit of sharing is still what makes fondue so special today. A warm pot of melted cheese invites guests to gather, dip, laugh, and linger. Whether you offer crusty bread, roasted potatoes, apples, or crisp vegetables, fondue turns simple ingredients into a memorable experience.

It’s not just food… it’s a conversation starter

Ingredients:

• 1 garlic clove, halved
• 1 pound Gruyère cheese, grated
• 1/2 pound Emmentaler cheese or other Swiss cheese, grated
• 1 cup dry white wine
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• 1 1/2 tablespoons kirsch
• Freshly ground black pepper
• Freshly grated nutmeg

Directions:

Prepare the pot: Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove, then discard the garlic.

Add the base ingredients: Add the grated Gruyère and Emmentaler to the pot along with the wine, cornstarch, and lemon juice.

Melt the cheese: Cook over moderate heat, stirring occasionally, until the cheese begins to melt and the mixture starts to come together, about 5 minutes.

Finish the fondue: Stir in the kirsch along with a generous pinch of pepper and nutmeg. Continue cooking gently, stirring until the mixture is smooth and creamy, about 5–10 minutes. Avoid overcooking, as the fondue can become stringy.

Serve immediately: Transfer to a fondue burner if needed and enjoy while hot with your favorite dippers.

What to Dip in Fondue

The beauty of fondue is that everyone can build their own perfect bite. Offering a variety of textures and flavors keeps things interesting and makes your fondue table feel abundant and inviting. Aim for a mix of breads, vegetables, fruits, and hearty bites so guests can experiment and discover their favorites.

Classic Breads

• Cubed French bread or baguette
• Sourdough bread
• Pretzel bread or soft pretzel bites

Vegetables

• Lightly steamed broccoli or cauliflower
• Blanched asparagus
• Roasted baby potatoes
• Cherry tomatoes
• Bell pepper slices

Fruits

• Crisp apple slices
• Pear slices
• Grapes

Hearty Additions

• Cooked sausage slices
• Ham cubes
• Mushrooms

Fondue is wonderfully flexible, so feel free to adapt the dippers to what you love or what’s already in your kitchen. The goal is simple… gather around the pot, dip generously, and enjoy the experience together.

Note: serves 8