Classic Cheese Fondue {Alcohol-Free}
This is our family’s favorite classic cheese fondue recipe! Ooey, gooey, creamy and totally cheesy, it’s alcohol free and kid-friendly!
I am so, so, so (times 1,000) excited for today.
When I announce it is fondue night, my kids pretty much do cartwheels for 10 minutes straight.
It is one of our funnest and favorite family meals (and actually is one of the easier, quicker meals to put together; don’t let fondue intimidate you, it’s the simplest thing in the world).
Even though we eat dinner together 98.5% of the time, believe you me when I say that it isn’t always fun and giggles, as you can imagine. But fondue nights are totally and completely the best family dinner nights ever. We laugh and talk and really enjoy dinner together.
We’ve been doing the homemade fondue thing for years. But my modge-podge recipes have been less than stellar.
I’ve been trying to land on the perfect classic cheese fondue recipe for our family with that smooth and creamy and ultra-cheesy texture – and this is surely it.
Thanks to my friend, Kim, who shared her family’s amazing fondue (perfected by her husband who lived in Switzerland for a few years), I can honestly say I’ll never make another classic fondue recipe again; this one’s a keeper (all bets are off for how many variations of chocolate fondue I can come up with, though).
One of the reasons, fondue night manages to get us all rolling is because of this minor, little rule:
In our house, you better dip carefully because if your precious food ends up dropping into the fondue pot, your neighbor is going to get a kiss from your little lips.
Trust me, my boys don’t go around the house all huggy and kissy on a normal basis.
I’m pretty sure when they grow up, they’ll be able to say they got kisses from their siblings about the exact same number of times we ate fondue (which actually will account for quite a few smooches). I’m not entirely sure they’ll be willing to follow this rule when they are teenagers, but hey, 10 and under, and it’s still working for us.
It’s hilarious to see their reactions when they have to kiss each other on the cheek (usually consisting of “ooh, get it over quick, gross, yuck, gag!” while smiling the whole time, of course).
Back to the fondue though: this classic cheese fondue recipe is a dream. It’s creamy and cheesy and the texture is spot on. Just look how ooey and gooey it is.
And the cheese factor is through the roof.
Approximately .3 seconds after I snapped the picture below, one of the boys karate chopped through Jackson’s long cheesy monument with his fondue fork in order to have closer access to the fondue. You gotta act quickly in this house.
What to Dip in Fondue
We dip all sorts of glorious things in our fondue. Chicken sausages, steamed broccoli and other vegetables (like carrots and cauliflower), tender potatoes, lightly sauteed mushrooms, apples, and bread.
Lots and lots of bread. (I usually make this Rustic Crusty Bread and it’s so amazingly divine in fondue, it leaves me speechless.)
Fondue Pots
And can we stop for a second and talk about fondue pots? For years, I’ve used an electric Cuisinart pot. And…I hate to throw it under the bus and all, but I don’t really recommend it (although it does get pretty good reviews on Amazon, I must be picky).
When I bought it several years ago, I thought it would be better for our family because, you know, no real, live flame and all to entice five little kids to play and get burned with, plus you can make the fondue start to finish in the pot.
But the pot doesn’t heat evenly (meaning your fondue alternately simmers and then gets cold all while on the same setting) and the cord is super short and well, we just don’t love it (and rarely use it anymore)
My friend Kim has since given me this amazing Swissmar cast iron fondue pot (and I’ve loved it enough to gift it to several other people who love fondue as much as we do).
This classic cheese fondue can still be made start to finish in the pot and we use the gel to keep the flame going. I don’t know how I ever lived without it. It’s made fondue nights a thousand times better if that’s even possible.
Sidenote: Since I don’t cook with alcohol, I’ve always made non-alcoholic fondue recipes. They’ve been ok but not stellar until this amazing recipe. Whether or not you like to make fondue with wine, today’s recipe is perfect for our family (think: kid-friendly) and is really the best I’ve ever had! Since I haven’t subbed out the broth in the recipe for wine, I can’t give any tips, but there are numerous recipes online for more classic, wine-based recipes if you are looking for one like that.
One Year Ago: Refried Beans {Made in the Slow Cooker and Fat-Free}
Two Years Ago: Cheesecake Rice Pudding {Plus a Chocolate Version!}
Three Years Ago: Healthy Oatmeal Chocolate Chip Cookies
My Favorite Fondue Recipe
Ingredients
- 2 cups (228 g) lightly packed shredded Gruyere cheese
- 1 ½ cups (171 g) lightly packed shredded Swiss cheese
- 2 tablespoons (19 g) cornstarch
- 1 cup low-sodium good-quality chicken broth
- ⅛ teaspoon lemon juice (Important! Don't leave it out)
- 1 tablespoon finely minced or pressed garlic
- ¼ teaspoon ground black or white pepper
- ¼ teaspoon nutmeg
- Dash of paprika
Instructions
- Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
- In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn’t burn.
- Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
- Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes – the options are endless! Don’t forget if you drop your food into the fondue pot, lean over and give your neighbor a kiss!
Notes
Recommended Products
Recipe Source: adapted just very slightly from my friend Kim Blackham
I’ve been making this recipe for years using gruyere, Swiss and goat cheese I can find at Aldi. It has always turned out perfectly, and I follow the directions to a T. It’s perfectly creamy and delicious.
I was skeptical but this came together beautifully. The key seemed to be small handfuls of cheese and following the direction about stirring in an S shape. It was stellar! Honestly it tasted pretty similar to the fondue I have eaten in Switzerland. One note though is my 3 year old didn’t like it and didn’t like the strong cheese smell. If we made it again with a mild gouda or something milder he might. We will probably try to convert him to fondue with chocolate fondue first 🙂
So yummy! Thank you for a delicious fancy non alcoholic recipe! My family loved our fancy valentine’s dinner.
We LOVED this recipe. Kids and adults all loved it!
Made this and loved it. Question: Can this be saved for leftovers? If so, what is the best way to store, and then reheat? Thanks!
Hi Andee, it’s definitely best enjoyed fresh when it is first made, but you can refrigerate the leftovers and try reheating on low.
i haven’t tried it yet but i think it’ll be perfect for a school project since im studying on christmas in Switzerland.
Grateful for this recipe. Followed the directions. Used Gruyere and Fontina cheese. Absolute hit with the family! Thanks
Grateful for this recipe. Followed the directions. Used gruyere and Fontana cheese. Absolute hit with the family! Thanks
My husband and I went to a fondue restaurant several years ago and loved it so we decided to buy a fondue pot and have it with our kids. This is the first recipe I found and I’ve made it several times now! So yummy!
We’ve never had any problems with the texture. It comes out perfectly every time.
I’ve played around with different cheeses and everything comes out great. Thanks!
Can you do this in a crockpot?
I think once it is made, it can be kept warm in a crockpot (just make sure the settings of the crockpot aren’t over cooking the fondue).
“In our house, you better dip carefully because if your precious food ends up dropping into the fondue pot, your neighbor is going to get a kiss from your little lips.”
This is the one of the most disturbing things I have read, written from a parent about their children. sooo fkn gross!!! Wtf!!!!
What’s gross about giving your kids a kiss on the cheek? It doesn’t say “going to get a kiss ON your little lips” it says “FROM your little lips.” I think your mind is way too focused on gross things if you’re reading perversion into this.
Hi! Thank you for this non-alcoholic option! Looking forward to trying it soon. Do you know can arrowroot be substituted for the cornstarch?
I haven’t tried it, but I believe it can!
I’ve never bought chicken sausage before and would like to try it for a dipper. Can you tell me what brand you like? Is it precooked? I’m excited to have a fondue night this year for my birthday. Thank you for inspiring me!!!
I love the Aidell’s brand.
Can you make this in a crock pot or slow cooker? Can you use this recipe for that?
It’s best to make this on the stovetop and then possibly use a slow cooker to keep warm.
SOOO GOOD! HUGE success! The cheese pull is amazing and the taste is exquisite. Felt like we were in an expensive restaurant.
We loved this! I used vegetarian “no chicken” broth and it was just perfect. Enjoyed by kids and adults alike. Thanks for a great and easy recipe!
I just wanted to say that we have made this recipe for about 6 years with our littles – it’s become our Christmas Eve tradition and one we all look forward to it every year. Thank you! 🙂
Awful recipe, we have been making and eating fondue for years and had it all over Switzerland, we tried this cause we can’t have booze in for kids, this is NOT fondue it’s Cheesy chicken soup, get non alcoholic beer or wine and stick to the traditional
Hi there I just made this and it’s delicious. I made it as a trial for a party. Can I make this ahead and then put it in the fondue pot to re-warm do you think that would work? This is an appetizer at someone’s house and I don’t wanna be in the way in the kitchen.
Hi Jana, you can try that – a lot depends on the heat of the crockpot. If it’s too hot or not hot enough the texture of the fondue may change.
Can you replace the Swiss cheese with Gouda?
I haven’t tried that and don’t know how it would affect the texture, but it’s worth experimenting!
Thank you so much for this 5 star recipe!!! I swapped out the Gruyère for a block of Walmart’s great value Gouda cheese to fit our grocery budget, and it worked out perfectly! Other than the cheese swap I followed all of your clear and precise instructions, and came out with a creamy, yummy fondue!! My 6 and 3 year old get every last drop out of that pot! thank you for the new fondue tradition!
Absolutely loved this recipe although it didn’t stay thin for long it thickened up really fast and wouldn’t thin out.
Can you help me? First time making cheese fondue and I’m not sure where I went wrong. The broth and cheese never fully integrated, so the consistency was off and it was so thick. The cheese was high quality and the right kinds.
Katie,
Did you stir in the cheese a little at a time? That’s what helps me. After combining the cornstarch with the shredded cheese in a Ziploc bag, I use a whisk when adding small amounts of the cheese to the heated broth mixture. If you add too much cheese all at once it won’t melt properly. Hopefully, that will help you next time. Oh, and don’t forget the importance of the lemon juice. If the cheese gets too stringy, just add a little more lemon juice.
We used this recipe for the first time this New Year’s Eve. My family liked it better than the one we have been using for the last few years, so it has now become our favorite!
-Mary->
Hi Katie, adding the cheese gradually and whisking fully to combine before another addition will help a lot. Also, I echo what Mary said about the lemon juice. It can help with consistency/texture.
I lived in Switzerland while I was a teenage and have loved fondue ever since. My husband and I have an annual tradition of making fondue the night we put Christmas lights. Well for the past few years I’ve been pregnant for our even. In looking for an alcohol free recipe, I stumbled on this one. I absolutely loved it. Great consistency and flavour. Well done.
Can this be made in a crockpot instead???
It’s best made on the stovetop but it can stay warm in a crockpot.
I have used this recipe so many times over the last few years and it is always a hit!! Planning another fun family fondue night this Friday!! Thank you so much for sharing!
This definitely doesn’t taste like a traditional fondue. The Swiss cheese doesn’t give it the taste of Emmentaler, and this recipe never reaches typical consistency. That may be due to the lack of wine, but whaever the reason, I won’t do it again.
Perfect! My kid’s requested a “less alcoholic-tasting” classic fondue, and this one was great. It’s basically identical to the classic fondue that I normally make, but with chicken broth instead of wine (I did give it a splash of kirsch at the end). Great recipe!
This recipe has become our New Year’s tradition. Everyone loves it!
Excited to make your fondue tomorrow! The Gruyere my husband bought says “naturally lactose-free”. Is this the right cheese?
I think so!
Can I do cheddar instead of gruyere?
It will have a different texture (likely a bit greasier and grainy).
This recipe is simple and great. I scoured the internet this year because we loved it so much last year. Now, I’ll save it!
I am on keto and can’t have cornstarch. Can I leave that out of the cheese fondue recipe?
Unfortunately, if you leave it out the consistency of the fondue might be not be as smooth and creamy.
Have you ever made it without the corn starch? We just made it, but as others reported, it was not the right consistency for fondue, and I think it was likely the cornstarch . Other than that, it was delicious!
I always use the cornstarch…
We love this recipe but it is thick. So I had to add almost another cup of broth to it. The trick for sure is to add the cheese slowly. It’s the meal my kids request for their birthday dinners.
This sauce did not come together well. My family ate it but I would not make it again.
Thanks for the delicious recipe! I made this for my husband’s birthday this weekend. He and my kids enjoyed every bite. We even used your “kiss if you drop it rule”. It made the meal more of an event. 🙂
I tried a cheese fondue for the first time using this recipe. If there are better ones out there I’d be surprised. I questioned adding nutmeg to my cheesy sauce but was disciplined to follow the recipe as described to give it a chance. It was delicious!!! Everyone loved it! My only challenge was keeping a “dipping” consistency but I think I need a fondue pot rather than the mini crock I put it in! Thank you!
We cannot get the broth and the cheese to become one. What do you think is the issue?
Hi Sara, did you let each addition of cheese melt before adding more? You can usually reheat on low until it comes together
So delicious! Mine turned out really thick – we couldn’t dip it, but still enjoyed eating it.
– – I didn’t make it in a fondue pot – is that the reason? Other than that, the recipe was followed exactly. Are there some other tips to have it thinner consistency?
You can try adding more broth to thin it out, if needed. Did you make it in a normal pan on the stove?
This was delicious! My cheese clumped a bit, but I didn’t do the cornstarch and I might have stirred too briskly.
We pull out a chocolate fountain every Christmas Eve, but this year I wanted to try cheese fondue so we’d have a little “salty” to tone down all the sweet! This was EXACTLY what we needed! I doubled the receipe for my family of eight and we ate every cheesy drop! I think I did something wrong, though. It was creamy and ooey gooey perfection, but no matter what I did I couldn’t get my teenagers to kiss each other when they dropped their food! Maybe I need to add the cheese slower? Or use a different brand of broth? I’ll do some experimenting, but the recipe is a keeper either way! PS. I made your rustic bread to go with it and it was the favorite! Our poor chocolate fountain sat neglected in the corner. Thanks for two more great recipes!
Haha. I laughed out loud at your “where did I go wrong” thought process. If it makes you feel better, this year, my teenagers wouldn’t kiss each other either.
Every year when we attempt a fondue night, my husband complains that it’s not filling. We’ve done meat pieces cooked in broth but honest boiled meat never tastes great, does it? I think I’ll serve meatballs this time to beef it up (punny!) but are there any other good “serve with” ideas for a fondue spread?
We usually do: bread cubes, steamed broccoli and cauliflower, chicken sausages, meatballs, steamed potatoes, sliced apples. Seems to be pretty filling for us!
Super important question! How do you categorize this recipe in your binder?
I have a “Miscellaneous” section for catch-all recipes like this – but I think I’ll probably move it and stick it in “Main Dish”
Made this for tonight, NYE. I’m really satisfied with how it came out. The consistency is just perfect, and tastes great too. I can’t wait to serve to my guests. Thank you for sharing your recipe.
This is one of my favourite recipes in your website. It turns out great every time. I make it exactly as written, except I use vegetable broth (I just boil some vegetables before preparing the fondue). For those not having sucess getting the cheese and broth to combine: That happened to me once and then I realized the heat was too low. Onether time I used a high proportion of gouda and it turns out it is not a good cheese for fondue (it gets melted but it is not runny). I stick to the usual fondue cheeses and works out fine for me.
Thanks to this recipe I got to.know your site. I was tired of prepackaged fondue and I dont like the taste of wine in fondue, so I looked for a homemade recipe. I remember after cleaning up the kitchen that night, I started reading your website and have made many of your recipes since then.
This is so good! A holiday tradition for Christmas the last 2 years. My kids love this recipe and they are picky eaters. So that is saying a lot. Kid friendly, easy to make, so good!
Hey,
In case I can not get hold of a Chicken Broth. What would be a good substitute for the Chicken Broth ?
Kind Regards
I am thinking of making this as a refreshment for a baby shower with about 30-35 women. I have 2 fondue pots. How many of this recipe do you think I should plan on? Can I double the recipe in one pot or would I need to plan to refill as it gets eaten up?
If your pot is big enough, you can definitely double in one pot. It really depends on what other food you are serving to know how much of this you’d need, but I’d probably do a triple batch at least.