Cheese fondue recipe: how to make the most delicious cheese fondue
A pot of bubbling cheese in the middle of the table: cheese fondue is conviviality at its finest. And making cheese fondue yourself is easier than you think. In this recipe, we combine the creamy, full-bodied flavor of Weydeland 48+ Belegen with the spicy Villa Nella Italian herb cheese. The result: a gooey fondue with a surprisingly Italian twist.
Ingredients for cheese fondue (4 people)
- 500 g Weydeland 48+ Belegen
- 500 g Villa Nella Italian herb cheese
- 1 clove of garlic
- 400 ml dry white wine
- 3 tbsp cornstarch
- 1 dash of kirsch (optional)
- freshly ground pepper and a pinch of nutmeg
Equipment: a fondue pot, such as the Fondueset Party Mini, and fondue forks.
How to make cheese fondue
- Grate the cheese. Grate both cheeses coarsely. The finer the grate, the faster and more evenly the cheese will melt.
- Rub the pot. Halve the garlic clove and rub the inside of the fondue pot with it.
- Heat the wine. Pour the wine into the pot and heat over low heat. The wine should be hot, but not boil.
- Prepare the cornstarch. Stir the cornstarch with a dash of wine until it forms a smooth paste. This ensures that the fondue binds well and does not curdle.
- Add the cheese. Add the cheese to the pot little by little and stir constantly in a figure-eight motion until everything has melted. Then stir in the cornstarch paste.
- Season. Add the kirsch, pepper, and nutmeg, and stir until the fondue is smooth and creamy.
- Serve. Place the pot on the burner and keep the fondue warm over low heat.
What do you eat with cheese fondue?
- Cubes of baguette or ciabatta (day-old bread stays on your fork best)
- Raw vegetables: carrot, bell pepper, broccoli, cauliflower, and cucumber
- Boiled baby potatoes
- Mini meatballs or pieces of cooked chicken
- Apple or pear slices for a fresh contrast
- Gherkins and silver onions
What cheese do you use for cheese fondue?
A good fondue cheese melts smoothly and has enough flavor. Aged cheese is ideal: it melts beautifully smooth and is fuller in flavor than young cheese. Combine it with a cheese with character, such as Villa Nella. Also delicious: Weydeland 48+ Jong Belegen for a milder fondue, or replace half with Weydeland Komijnekaas 35+ Mild for a spicy version. We advise against using old cheese as a base: it melts less smoothly and can become stringy.
Tips for the perfect cheese fondue
- Fondue too thin? Stir a little more cornstarch into a little wine and stir it into the fondue.
- Fondue too thick? Add a dash of warm wine.
- Fondue curdling? Add a teaspoon of lemon juice to the pot and stir vigorously. The wine acids help keep the cheese smooth.
- The crust at the bottom is a delicacy. Scoop it out at the end and share it with the table.
Frequently asked questions about cheese fondue
Can you make cheese fondue without wine?
Yes. Replace the wine with vegetable broth or milk with a teaspoon of lemon juice. The flavor will be slightly milder, but the fondue will remain creamy. Then also leave out the kirsch for an alcohol-free fondue.
How much cheese do you need for cheese fondue?
Allow 200 to 250 grams of cheese per person if the fondue is the main course, and about 100 grams as an appetizer or with drinks.
Can you store leftover cheese fondue?
Yes, let the fondue cool and store it covered in the refrigerator. The next day, it is delicious over boiled potatoes or as a sauce over pasta.
