Cheese Fondue Recipes for the Holidays

Falling for Fondue: Delightful Cheese Fondue Recipes for the Holidays

There are few holiday pleasures as satisfying as a pot of perfectly melted cheese. It’s simple, elegant, and endlessly riffable — the kind of dish chefs love for its technique and home cooks love for its payoff. Whether you’re planning a relaxed gathering or a more polished spread, fondue delivers that warm, indulgent “holiday evening” energy the moment the pot hits the table.

Below, two standout recipes: one herb-forward and Alpine-inspired, the other rich with Vermont cheddar and craft ale. Both are easy, both are deeply comforting, and both bring a little gourmet flair to cold-weather entertaining.

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Garlic & Herb Cheese Fondue

A soft, aromatic blend with fresh herbs and ultra-creamy Fromager d’Affinois.

Ingredients

• 7 oz Fromager d’Affinois Garlic & Herb, cubed
• 5.3 oz Gruyère, grated
• 5.3 oz Emmental, grated
• 1 clove garlic, halved
• 1 tbsp parsley, finely chopped
• 1 tbsp thyme leaves
• 1 tbsp chives, chopped
• 1 cup dry white wine (Sauvignon Blanc works beautifully)
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp kirsch (optional)
• Salt & freshly ground pepper
• Pinch of nutmeg

Instructions

1. Prepare the cheese. Grate the Gruyère and Emmental; cube the Fromager d’Affinois. Toss the grated cheeses with cornstarch.
2. Season the pot. Rub the inside of the fondue pot or a heavy saucepan with the cut sides of the garlic; discard the garlic.
3. Warm the wine. Add wine and lemon juice; heat over medium until gently simmering.
4. Melt the cheeses. Add the grated cheeses gradually, stirring in a figure-eight motion until smooth.
5. Add the soft cheese. Stir in the cubed Fromager d’Affinois until fully melted and creamy.
6. Finish with herbs. Add parsley, thyme, chives, nutmeg, salt, and pepper.
7. Serve. Keep warm over a low flame. Serve with bread, vegetables, sliced fruit, or meats for dipping.
8. Tip: Maintain low heat to prevent curdling and stir occasionally for a silky texture.

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Easy Beer & Cheese Fondue

A bold, pub-inspired version that’s quick, hearty, and always a crowd-pleaser.
Serves: 4 (or two very hungry cheese lovers)

Ingredients

• 1 tbsp butter
• 1 ½ tbsp cornstarch
• ½ tsp mustard
• 1 cup Vermont ale
• 1 lb Grafton Cheddar, shredded

Instructions

1. In the fondue pot, combine butter and cornstarch until smooth.
2. Add mustard and ale; heat until the mixture begins to thicken.
3. Stir constantly, then remove from heat.
4. Add cheese; return to low heat and stir until melted.
5. Transfer to a fondue burner if serving tableside.

Serving Ideas

Artisan bread cubes, chicken or sausage bites, apple slices, cherry tomatoes, carrots — anything sturdy enough for a dunk.

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