The quantities below are provided as a general guide (classic cheese fondue recipe for 4 people).

Ingredients for 4 people

• 200 g Gruyère, grated
• 200 g Emmental, grated
• 200 g Swiss cheese or Vacherin Fribourgeois, grated (the Swiss trio is only a starting point — discover more cheese ideas at the end of the recipe)
• 1 clove garlic
• 300 ml dry white wine
• 15 ml (1 tbsp) cornstarch
• 15 ml (1 tbsp) kirsch (optional)
• Nutmeg and freshly ground pepper, to taste

1. Rub the inside of the fondue pot with the halved garlic clove.
2. Pour in the white wine and warm over medium heat, without boiling.
3. Add the grated cheeses gradually, stirring in a figure-eight motion with a wooden spoon.
4. Dissolve the cornstarch in 30 ml of water and add it to thicken the fondue.
5. Season with nutmeg and freshly ground pepper.
6. Place the fondue pot on its burner and serve immediately with bread cubes and your favourite accompaniments.

Although the classic fondue is traditionally made with Swiss cheeses, you can absolutely get creative and explore other combinations. Keep the same proportions — three cheeses, 200 g each, all grated — and aim for two firm cheeses for structure and one semi-firm cheese for creaminess. Here are a few examples of cheeses that work beautifully in fondue:

Québec Cheese Fondue

• Louis d’Or & Hercule de Charlevoix: Firm alpine-style cheeses that replace Gruyère effortlessly, with no compromise on texture.
• 1608 & Le Canotier de l’Isle: Semi-firm cheeses that melt smoothly and add a rich, creamy finish.
• Tomme de Grosse-Île: A semi-firm cheese with a more pronounced character — adjust the quantity to taste.

French Cheese Fondue

• Comté & Beaufort: Two cooked pressed cheeses that melt into long, silky strands and give the fondue its body.
• Emmental: Softens the blend and lightens the flavour of more aged cheeses.
• Tomme de Savoie: A semi-firm cheese that brings a rustic, earthy note.

For a milder fondue, reduce the amount of aged cheeses and increase the proportion of semi-firm cheeses.

For a no-prep cheese fondue, a Chic! ready-to-cook fondue does all the work: simply open the pouch, pour the contents into your preferred cooking vessel (fondue pot, saucepan, or microwave-safe bowl), and heat while stirring gently.

To jazz it up, sauté mushrooms — chanterelles, boletes, or porcini — in 10 ml (2 tsp) of butter. Prepare the fondue according to the package instructions, then add the mushrooms and stir to combine. See the full recipe.

What Sets These Fondues Apart

• Lactose-free: Accessible for people with lactose intolerance, with no change in texture or flavour.
• Two formats: A meal-size pouch for a full dinner, and a 125 g box for cooking or for appetizers.
• Flexible cooking: Fondue pot, saucepan, or microwave — depending on the equipment you have.
• Zero preparation: Just pour and heat while stirring. No wine, no cornstarch, no seasoning required.
• Recipe base: The same fondue becomes the starting point for dozens of recipes — from dips to baked macaroni au gratin.

Flavour Variations

• Blue Cheese and Sage Fondue: An intense, aromatic fondue enriched with blue cheese, served with pears, plums, hazelnuts, and crispy fried sage leaves.
• Cheese Fondue à l’Italienne: A sunny, southern-Italian twist, infused with the fragrance of sun-dried tomatoes.
• Cheese Fondue with Curry: A cheese fondue brightened with a touch of curry for a hint of exotic warmth.
• Tex-Mex Cheese Fondue: A spicy, crowd-pleasing Tex-Mex version perfect for sharing.
• Lemony Herb Fondue: A fresh, citrusy fondue with herbs — delicious served over pasta.
• Celebration Cheese Fondue: A sweet-and-savory fondue with dried fruits and nuts, ideal for festive gatherings.
• Sweet and Salty Fondue (Maple Baked Apples): A comforting sweet-savory fondue made with hints of maple and apples.
• Cheesy Hot Dips: Hot, cheesy dips made with fondue — perfect for appetizers and sharing.
• Dipper Delight – Nachos and Fondue: A melty, indulgent dip designed to accompany nachos.
• Fondue and Mushroom Bread Bowl: A rustic round loaf filled with fondue and wild mushrooms, meant to be torn apart and shared.
• Cheese-Filled Dessert with Pound Cake and Maple Pecans: A decadent dessert of pound cake, fondue, and maple-glazed pecans.
• Veggie Delight Snackbox: Simple ways to pack cheese fondue into a healthy lunchbox.

Cider Fondue

Cider replaces white wine for a milder, lightly fruity fondue that pairs beautifully with sweet-savory dishes and desserts.

• Sweet and Salty Fondue (Maple Baked Apples): Maple-cooked apples topped with cider fondue.
• Crepes Stuffed with Caramelized Apples and Apricots: Crêpes stuffed with caramelized fruit and finished with a drizzle of fondue.
• Fondue Cruffins with Pecans and Maple Sugar: A flaky pastry filled with fondue, pecans, and maple sugar.

Beer Fondue

Beer brings toasted notes and a deeper, more robust flavor than white wine. It works beautifully in a fondue pot or as a base for gratin-style baked dishes.

• Sauerkraut & Cheese Fondue: Sauerkraut, sausages, and baby potatoes — an Alsatian classic revisited.
• Dipper Delight – Nachos and Fondue: Golden-baked chicken nachos with vegetables and salsa.

More beer-based recipes can be found in the recipe section.

Spirits-Based Fondue

Gin, whisky, and génépi create bolder, more assertive fondues — perfect for curious palates. Each spirit brings its own aromatic profile.

• Chic! au gin: Floral notes from Violette gin by Distillerie Mariana.
• Chic! au whisky: Deep, lingering flavours from the St-Laurent 3 grains whisky by Distillerie Arsenal & Co.
• Au Génépi: Herbal and floral notes paired with cheeses from Charlevoix.

• Grate the cheese instead of cutting it — it melts faster and more evenly.
• Warm the wine without boiling it before adding the cheese.
• Stir in a figure-eight motion throughout the meal to maintain a smooth texture.
• If the fondue is too thick, add a splash of hot white wine; if it’s too thin, add a little cornstarch dissolved in liquid.
• Keep the heat moderate and stir constantly while cooking so the cheese melts evenly and the fondue doesn’t turn grainy.
• Plan a variety of accompaniments: bread, baby potatoes, crisp vegetables, charcuterie, and fruits.