Why You’ll Love This Recipe

Perfect Consistency: The blend of cheeses ensures a fondue that’s not too thick or runny, achieving an ideal meltiness.
Rich Flavor: Aged cheddar provides sharpness, Gruyère adds a nutty undertone, and American cheese contributes to a silky texture.
Versatile Dipping Options: Pairs wonderfully with sausage medallions, soft pretzels, vegetables, and more.

Ingredients

2 tablespoons butter
2 garlic cloves
1 cup boiling water
1 chicken bouillon cube
6 ounces Gruyère cheese
7 ounces aged cheddar cheese
1 ounce American cheese
6 teaspoons cornstarch, divided
Freshly cracked black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cheese: Shred the Gruyère and American cheeses, then toss with 3 teaspoons of cornstarch. Separately, shred the cheddar and toss with the remaining 3 teaspoons of cornstarch.
Dissolve Bouillon: In a medium saucepan, dissolve the chicken bouillon cube in 1 cup of boiling water.
Cook Garlic: Melt butter over medium heat in the saucepan. Add minced garlic and cook until fragrant and golden, about 1-2 minutes.
Add Liquid: Pour in the bouillon mixture and bring to a simmer.
Incorporate Cheeses: Lower the heat and gradually whisk in the Gruyère and American cheese mixture until smooth. Then, add the cheddar cheese mixture and whisk until fully melted and smooth.Season: Add freshly cracked black pepper to taste.
Serve: Transfer the fondue to a fondue pot set over a low flame to keep warm. Serve immediately with your choice of dippers.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Variations

Cheese Combinations: Experiment with different cheese blends, such as adding Fontina or Emmental for varied flavors.
Flavor Enhancements: Incorporate a splash of kirsch or a pinch of nutmeg for traditional Swiss fondue flavors.
Herb Infusion: Add finely chopped fresh herbs like chives or thyme for an aromatic twist.

Storage/Reheating

Storage: Store any leftover fondue in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the fondue on the stovetop over low heat, stirring constantly to prevent separation. You may need to add a splash of milk or broth to restore the desired consistency.

FAQs

Can I prepare the cheese fondue ahead of time?

It’s best to prepare and serve cheese fondue fresh for optimal texture and flavor. However, you can shred and toss the cheeses with cornstarch in advance, storing them in the refrigerator until ready to use.

What are some recommended dippers for this fondue?

Popular dippers include sausage medallions, soft pretzels, crusty bread cubes, cherry tomatoes, pickled onions, celery sticks, and apple slices.

How can I prevent the fondue from becoming too thick or separating?

Tossing the shredded cheeses with cornstarch helps stabilize the fondue and prevents separation. Keeping the heat low during melting and serving also maintains the ideal consistency.

Is a fondue pot necessary for serving?

While a fondue pot helps keep the cheese warm and melty during serving, you can also use a heavy-bottomed saucepan kept over a low heat source as an alternative.

Conclusion

This Best Ever Cheese Fondue offers a delightful blend of flavors and a smooth, creamy texture that’s perfect for gatherings or a cozy night in. With its versatile dippers and rich taste, it’s sure to become a favorite addition to your recipe collection.

Best Ever Cheese Fondue

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Enjoy the Best Ever Cheese Fondue, a rich and creamy blend of aged cheddar, Gruyère, and American cheese, enhanced with a flavorful broth for a smooth and indulgent finish. Perfect for gatherings, this fondue pairs beautifully with crusty bread, soft pretzels, vegetables, and more for a fun and interactive dining experience.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Appetizer
Method: Stovetop
Cuisine: Swiss, American
Diet: Vegetarian

Ingredients

2 tbsp butter
2 garlic cloves, minced
1 cup warm broth
6 oz Gruyère cheese, shredded
7 oz aged cheddar cheese, shredded
1 oz American cheese, shredded
6 tsp cornstarch, divided
Freshly cracked black pepper, to taste

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Instructions

Prepare the Cheese: Toss shredded Gruyère and American cheeses with 3 tsp of cornstarch. In a separate bowl, toss shredded cheddar with the remaining 3 tsp of cornstarch.
Warm the Liquid: In a medium saucepan, heat the broth until warm but not boiling.
Cook Garlic: Melt butter over medium heat in the saucepan. Add minced garlic and cook until fragrant and golden (1-2 minutes).
Add Liquid: Pour in the warm broth and bring to a gentle simmer.
Incorporate Cheeses: Lower the heat and gradually whisk in the Gruyère and American cheese mixture until smooth. Then, add the cheddar cheese mixture and whisk until fully melted.
Season: Add freshly cracked black pepper to taste.
Serve: Transfer the fondue to a fondue pot over low heat. Serve immediately with your choice of dippers.

Notes

Cheese Variations: Try adding Fontina or Emmental for different flavors.
Flavor Enhancements: Add a pinch of nutmeg for a warm, aromatic touch.
Herb Infusion: Stir in fresh chopped chives or thyme for extra depth of flavor.