{"id":10650,"date":"2026-08-14T09:02:46","date_gmt":"2026-08-14T13:02:46","guid":{"rendered":"https:\/\/1001fondues.com\/?page_id=10650"},"modified":"2026-08-14T09:14:35","modified_gmt":"2026-08-14T13:14:35","slug":"cheese-fondue-guide","status":"publish","type":"page","link":"https:\/\/1001fondues.com\/en\/cheese-fondue-guide\/","title":{"rendered":"Cheese Fondue: Recipe, Tips, and Variations"},"content":{"rendered":"<div class=\"acf-entete-page alignwide bloc-acf flex flex-col  w-screen\">\n    <!-- Slider main container -->\n    <div class=\"swiper-container relative w-full\">\n        <!-- Additional required wrapper -->\n        <div class=\"swiper-wrapper w-screen h-screen\">\n            <!-- Slides -->\n                                                                                <div class=\"swiper-slide\">\n\n                        <div class=\"bg-cover bg-center relative overflow-hidden\">\n                            <img loading=\"lazy\" decoding=\"async\" width=\"2048\" height=\"1362\" src=\"https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR.jpg\" class=\"absolute inset-0 w-full h-full object-cover z-0\" alt=\"Fondue au fromage festive garnie de canneberges s\u00e9ch\u00e9es, abricots, graines de citrouille et noix\" srcset=\"https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR.jpg 2048w, https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR-300x200.jpg 300w, https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR-1024x681.jpg 1024w, https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR-768x511.jpg 768w, https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR-1536x1022.jpg 1536w, https:\/\/1001fondues.com\/app\/uploads\/2022\/11\/1001_Fondues_FondueFestive_HR-600x399.jpg 600w\" sizes=\"auto, (max-width: 2048px) 100vw, 2048px\" \/>\n\n                            \n                            <div class=\"w-screen lg:w-1\/2  bg-red bg-opacity-90 lg:transform lg:translate-x-full h-screen flex flex-col justify-center relative z-10\">\n\n                                <div class=\"sliderContainer flex flex-row mx-0 sm:mx-6\">\n                                    <div class=\"sliderContent pt-32 sm:p-0 mx-8\">\n                                        \n                                                                                <h1 class=\"text-4xl sm:text-6xl slideTitre boldFont\" data-swiper-parallax=\"-300\">Cheese Fondue: Recipe, Tips, and Variations<\/h1>\n                                                                                <div class=\"sliderText w-2\/3 mx-auto mt-6 sm:mt-10\" data-swiper-parallax=\"-500\">\n                                            <div class=\"slideText text-base md:text-lg baseFont\"><p>Cheese fondue is the ultimate crowd-pleaser: a simmering pot, golden cubes of bread, and local cheeses melting into gooey, stretchy strands. This guide has everything you need to make a great cheese fondue at home: the classic recipe and quantities, step-by-step prep, a ready-to-cook express version, variations to try, and answers to the most common questions.<\/p>\n<\/div>\n\n\n                                            \n                                        <\/div>\n\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                            1\n                        <\/div>\n\n\n                    <\/div>\n                            \n        <\/div>\n        <!-- If we need pagination -->\n        <div class=\"swiper-pagination absolute flex flex-col right-4 top-1\/2 z-10\"><\/div>\n    <\/div>\n\n    \n    <script>\n    (function () {\n        if (window.__entetePageCloneHeadingFix) { return; }\n        window.__entetePageCloneHeadingFix = true;\n\n        function demoteClonedHeadings() {\n            var headings = document.querySelectorAll('.swiper-slide-duplicate h1, .swiper-slide-duplicate h2');\n            for (var i = 0; i < headings.length; i++) {\n                var heading = headings[i];\n                var replacement = document.createElement('div');\n                for (var a = 0; a < heading.attributes.length; a++) {\n                    replacement.setAttribute(heading.attributes[a].name, heading.attributes[a].value);\n                }\n                \/\/ `title` porte font-style:italic \/ font-weight:800, que le div ne re\u00e7oit\n                \/\/ plus d\u00e8s lors qu'il n'est plus un h1\/h2.\n                replacement.className = (heading.className + ' title').trim();\n                replacement.setAttribute('aria-hidden', 'true');\n                replacement.innerHTML = heading.innerHTML;\n                heading.parentNode.replaceChild(replacement, heading);\n            }\n        }\n\n        function start() {\n            demoteClonedHeadings();\n            if (!window.MutationObserver) { return; }\n            \/\/ Swiper ajoute\/retire les clones comme enfants directs du wrapper (init,\n            \/\/ update, resize). On n'observe que childList sans subtree : le remplacement\n            \/\/ h1 -> div se fait plus profond dans la diapo et ne red\u00e9clenche donc pas\n            \/\/ l'observateur.\n            var wrappers = document.querySelectorAll('.swiper-container .swiper-wrapper');\n            for (var w = 0; w < wrappers.length; w++) {\n                new MutationObserver(demoteClonedHeadings).observe(wrappers[w], { childList: true });\n            }\n        }\n\n        if (document.readyState === 'loading') {\n            document.addEventListener('DOMContentLoaded', start);\n        } else {\n            start();\n        }\n        window.addEventListener('load', demoteClonedHeadings);\n    })();\n    <\/script>\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">Cheese Fondue Recipe: Ingredients and Quantities<\/h2>\n\n            <div class=\"content\">\n                <p><em>Quantities given as a guideline (classic cheese fondue recipe for 4 people). Confirm or adjust as needed before publishing.<\/em><\/p>\n<p><strong>Ingredients (serves 4)<\/strong><\/p>\n<ul>\n<li>200 g grated Gruy\u00e8re<\/li>\n<li>200 g grated Emmental<\/li>\n<li>200 g grated Swiss cheese or Vacherin Fribourgeois (the Swiss trio is just a starting point: discover other cheeses to try at the end of the recipe)<\/li>\n<li>1 clove garlic<\/li>\n<li>300 ml dry white wine<\/li>\n<li>15 ml (1 tbsp) cornstarch<\/li>\n<li>15 ml (1 tbsp) kirsch (optional)<\/li>\n<li>Nutmeg and ground pepper to taste<\/li>\n<\/ul>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">How to Make Cheese Fondue Step by Step<\/h2>\n\n            <div class=\"content\">\n                <ol>\n<li>Rub the inside of the fondue pot with the garlic clove, cut in half.<\/li>\n<li>Pour in the white wine and heat over medium heat, without letting it boil.<\/li>\n<li>Add the grated cheeses a little at a time, stirring with a wooden spoon in a figure-eight motion.<\/li>\n<li>Dissolve the cornstarch in a little water (30 ml) and stir it in to thicken the fondue.<\/li>\n<li>Season with nutmeg and pepper.<\/li>\n<li>Set the pot over the burner and serve right away with bread cubes and your choice of sides.<\/li>\n<\/ol>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h3 class=\"text-6xl italic mb-4\">Alternative Cheeses: French and Qu\u00e9b\u00e9cois Versions<\/h3>\n\n            <div class=\"content\">\n                <p>While the classic Swiss cheese base remains the traditional choice, there&#8217;s plenty of room for creativity with other cheeses. Keep the same proportions \u2014 three cheeses at 200 g grated each \u2014 and favour two firm cheeses for body plus one semi-firm cheese for creaminess. Here are a few cheeses you could try in a fondue:<\/p>\n<h4>Qu\u00e9b\u00e9cois Cheese Fondue<\/h4>\n<ul>\n<li>Louis d&#8217;Or and Hercule de Charlevoix: firm, Alpine-style cheeses that replace Gruy\u00e8re without compromising on texture.<\/li>\n<li>Le 1608 and Le Canotier de l&#8217;Isle: semi-firm cheeses that melt well and add creaminess.<\/li>\n<li>Tomme de Grosse-\u00cele: a semi-firm cheese with a bolder character, to use to taste.<\/li>\n<\/ul>\n<h4>French Cheese Fondue<\/h4>\n<ul>\n<li>Comt\u00e9 and Beaufort: two pressed, cooked cheeses that melt into long strands and give the mixture body.<\/li>\n<li>Emmental: mellows out the blend and lightens the flavour of the more aged cheeses.<\/li>\n<li>Tomme de Savoie: adds a rustic note as a semi-firm cheese.<\/li>\n<\/ul>\n<p>For a milder fondue, use less of the aged cheeses and more of the semi-firm ones.<\/p>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">Express Cheese Fondue with a Ready-to-Cook Fondue<\/h2>\n\n            <div class=\"content\">\n                <p><img decoding=\"async\" src=\"https:\/\/1001fondues.com\/app\/uploads\/2022\/10\/MJM-2014-e1727458126724.png\" alt=\"Chic! wine cheese fondue from 1001 Fondues, meal pouch and 125 g box, dairy-free\" style=\"max-width:100%;height:auto;\" \/><\/p>\n<p>For a no-prep cheese fondue, a ready-to-cook Chic! fondue does the job: just cut open the pouch, pour the contents into a suitable cooking vessel (fondue pot, saucepan, microwave-safe dish), then heat, stirring gently.<\/p>\n<p>To jazz it up, saut\u00e9 mushrooms (chanterelles, porcini, or c\u00e8pes) in 10 ml (2 tsp) of butter, prepare the fondue according to the package instructions, then add the mushrooms and stir. <a href=\"https:\/\/1001fondues.com\/en\/recipes\/cheese-fondue\/\">See the full recipe<\/a>.<\/p>\n<h3>What Sets These Fondues Apart<\/h3>\n<ul>\n<li><strong>Dairy-free<\/strong>: accessible to people with intolerances, with no change to texture or taste.<\/li>\n<li><strong>Two formats<\/strong>: the meal pouch for a full dinner, the 125 g box for cooking or for appetizers.<\/li>\n<li><strong>Flexible cooking<\/strong>: in a fondue pot, saucepan, or microwave, depending on what you have on hand.<\/li>\n<li><strong>No prep required<\/strong>: just pour and heat, stirring \u2014 no need to add wine, cornstarch, or seasoning.<\/li>\n<li><strong>A recipe base<\/strong>: the same fondue is the starting point for dozens of recipes, from dips to baked mac and cheese.<\/li>\n<\/ul>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">Cheese Fondue Variations to Try<\/h2>\n\n            <div class=\"content\">\n                <h3>Variations by Flavour<\/h3>\n<ul>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/blue-cheese-and-sage-fondue\/\">Blue Cheese and Sage Fondue<\/a>: a bold fondue with blue cheese, pears, plums, hazelnuts, and crispy fried sage leaves.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/cheese-fondue-litalienne\/\">Cheese Fondue \u00c0 l&#8217;Italienne<\/a>: a fondue with the sunny flavours of southern Italy, scented with sun-dried tomatoes.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/cheese-fondue-curry\/\">Cheese Fondue with Curry<\/a>: a cheese fondue with a touch of curry for a bit of exotic flair.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/tex-mex-cheese-fondue\/\">Tex-Mex Cheese Fondue<\/a>: a spicy, shareable version with Tex-Mex flavours.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/lemony-herb-fondue\/\">Lemony Herb Fondue<\/a>: a fresh, lemony fondue with herbs, just as good served over pasta.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/celebration-cheese-fondue\/\">Celebration Cheese Fondue<\/a>: a sweet-and-savoury fondue with dried fruit and nuts, perfect for celebrations.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/sweet-and-salty-fondue\/\">Sweet and Salty Fondue (Maple Baked Apples)<\/a>: a wonderfully comforting sweet-and-savoury fondue with maple and apples.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/cheesy-hot-dips\/\">Cheesy Hot Dips<\/a>: warm fondue-based dips, ideal for appetizers and sharing.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/dipper-delight-nachos-fondue\/\">Dipper Delight: Nachos and Fondue<\/a>: a rich, melty dip to go with your nachos.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/fondue-mushroom-bread-bo\/\">Fondue and Mushroom Bread Bowl<\/a>: a loaf of bread filled with fondue and wild mushrooms, meant for tearing and sharing.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/cheese-filled-dessert-pound-cake-maple-pecans\/\">Cheese-Filled Dessert with Pound Cake and Maple Pecans<\/a>: an indulgent dessert of pound cake, fondue, and maple pecans.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/veggie-delight-snackbox\/\">Veggie Delight Snackbox<\/a>: simple ideas for packing cheese fondue into a lunchbox.<\/li>\n<\/ul>\n<h3>Cider Fondue<\/h3>\n<p>Cider replaces the white wine for a milder, slightly fruitier fondue that works especially well for sweet-and-savoury dishes and desserts.<\/p>\n<ul>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/sweet-and-salty-fondue\/\">Sweet and Salty Fondue (Maple Baked Apples)<\/a>: maple-baked apples topped with cider fondue.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/stuffed-crepes\/\">Crepes Stuffed with Caramelized Apples and Apricots<\/a>: crepes filled with caramelized fruit and a fondue coulis.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/fondue-cruffins-pecans-maple-sugar\/\">Fondue Cruffins with Pecans and Maple Sugar<\/a>: a flaky pastry with pecans and maple.<\/li>\n<\/ul>\n<h3>Beer Fondue<\/h3>\n<p>Beer adds toasty notes and a bolder flavour than white wine. It works just as well in the fondue pot as it does as a base for baked, gratin-style dishes.<\/p>\n<ul>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/sauerkraut-cheese-fon\/\">Sauerkraut and Cheese Fondue<\/a>: sauerkraut, sausages, and baby potatoes, a revisited Alsatian plate.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/recipes\/dipper-delight-nachos-fondue\/\">Dipper Delight: Nachos and Fondue<\/a>: nachos baked with chicken, vegetables, and salsa.<\/li>\n<\/ul>\n<p>More beer-based recipes can be found in the <a href=\"https:\/\/1001fondues.com\/en\/recipes\/\">recipes section<\/a>.<\/p>\n<h3>Spirit-Based Fondue<\/h3>\n<p>Gin, whisky, and g\u00e9n\u00e9pi make for bolder fondues, best reserved for adventurous palates. Each spirit brings its own aromatic profile.<\/p>\n<ul>\n<li><a href=\"https:\/\/1001fondues.com\/en\/our-fondue\/buy-cheese-fondue\/chic-gin\/\">Chic! Gin<\/a>: floral notes from Distillerie Mariana&#8217;s Violette gin.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/buy-cheese-fondue\/\">Chic! Whisky<\/a>: bold, long-lasting flavours featuring Distillerie du St. Laurent&#8217;s 3-grain whisky.<\/li>\n<li><a href=\"https:\/\/1001fondues.com\/en\/our-fondue\/buy-cheese-fondue\/genepi\/\">G\u00e9n\u00e9pi Fondue<\/a>: herbal, floral notes paired with Charlevoix cheeses.<\/li>\n<\/ul>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-Aucune bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">Tips for a Perfect Cheese Fondue<\/h2>\n\n            <div class=\"content\">\n                <ul>\n<li>Grate the cheeses rather than cutting them: they&#8217;ll melt faster and more evenly.<\/li>\n<li>Heat the wine without letting it boil before adding the cheese.<\/li>\n<li>Stir in a figure-eight motion throughout serving to keep the texture smooth.<\/li>\n<li>If the fondue is too thick, add a little warm white wine; if it&#8217;s too thin, add a bit of dissolved cornstarch.<\/li>\n<li>Keep the heat moderate and stir constantly while cooking so the cheese melts evenly and the fondue doesn&#8217;t turn grainy.<\/li>\n<li>Plan a variety of dippers: bread, baby potatoes, crunchy vegetables, cured meats, and fruit.<\/li>\n<\/ul>\n\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"acf-une-colonne alignwide bloc-acf flex flex-col w-screen relative\">\n            <div class=\"bg-red bg-opacity-80 relative z-10\">\n    \n        <div class=\"container mx-auto px-10 sm:px-auto my-36\">\n\n            <h2 class=\"text-6xl italic mb-4\">Ready-to-Cook Cheese Fondues<\/h2>\n\n            <div class=\"content\">\n                <p>Discover ready-to-cook cheese fondues, dairy-free and ready in just a few minutes.<\/p>\n\n            <\/div>\n\n            \n            <div class=\"mt-10\">\n                <a href=\"https:\/\/1001fondues.com\/en\/buy-cheese-fondue\/\" class=\"customLink font-bold italic uppercase\">Shop Now<\/a>\n            <\/div>\n\n            \n\n        <\/div>\n\n    <\/div>\n\n<\/div>\n\n<div class=\"py-36 blocFaq w-screen\">\n\n    <div class=\"w-screen bg-yellow text-center py-10 mb-10 uppercase\">\n        <h1 class=\"text-4xl sm:text-6xl px-5 boldFont\">Cheese Fondue: Recipe, Tips, and Variations<\/h1>\n    <\/div>\n\n    <div class=\"container px-5 mx-auto\">\n        \n    <\/div>\n\n            \n            <div class=\"container px-5 mx-auto\">\n                <h2 class=\"text-4xl sm:text-5xl mt-10 mb-7 ml-4 md:ml-0 boldFont\">Frequently Asked Questions About Cheese Fondue<\/h2>\n            <\/div>\n\n            <div class=\"questionsReponses bg-yellow pt-10 pb-3\">\n\n                <div class=\"container px-5 mx-auto\">\n\n                                            \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>What Cheeses Should I Use for a Cheese Fondue Recipe?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>A classic cheese fondue recipe combines cheeses that melt well together and balance each other out. Gruy\u00e8re adds body, Emmental mellows the blend, and a Swiss cheese or Vacherin adds creaminess. You can swap in a local aged cheese for part of the mix for a stronger flavour. The key is to grate the cheeses and add them gradually for a smooth, even texture.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>How Much Cheese Per Person for a Cheese Fondue?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>For cheese fondue served as a main course, plan on 150 to 200 g of cheese per person, or about 700 g for four guests. Adjust based on appetite, whether there&#8217;s an appetizer or dessert, and the sides: with bread, potatoes, and vegetables, a slightly smaller portion is enough.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>What Wine Should I Use for a Cheese Fondue?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>A dry, crisp white wine remains the classic choice: its acidity helps the cheese melt smoothly without turning stringy. A dry local white works very well, and the same bottle can be used for cooking and serving. Wine isn&#8217;t mandatory, though: beer, cider, and certain spirits like gin, whisky, or g\u00e9n\u00e9pi make equally great fondues, each with its own character.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>What Beer Should I Use for a Cheese Fondue?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>A lager or wheat beer, with low bitterness, lets the cheese take centre stage for a milder fondue. A red or amber ale adds toastier notes and a bolder flavour. Very hoppy or very dark beers can overpower the cheese, best left to adventurous palates. A local microbrewery beer is always a great choice and a fun way to switch things up from one fondue to the next.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>How Do I Fix a Cheese Fondue That&#039;s Separated?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>If your cheese fondue separates and turns grainy, start by lowering the heat, since too much heat is often the cause. Then dissolve a teaspoon of cornstarch in a little cold white wine or water and whisk it in vigorously. The fondue will turn smooth again within moments. Always stir in a figure-eight motion to maintain a good emulsion.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>Can I Make Cheese Fondue Without Alcohol?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>Yes, an alcohol-free cheese fondue turns out great. Replace the white wine with unsweetened apple juice or white grape juice.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                            \n                            <div class=\"qr-item mb-6 mx-4\" style=\"border-bottom: 1px solid #ccb500;\">\n                                <div class=\"question cursor-pointer font-bold pb-6 text-lg sm:text-xl flex justify-between items-center\">\n                                    <span>What Is the &quot;Figure-Eight&quot; Technique?<\/span>\n                                    <span class=\"toggleAction bg-white px-3 py-1 font-bold ml-4\">+<\/span>\n                                <\/div>\n                                <div class=\"reponse text-normal sm:text-lg mb-8 hidden\">\n                                    <p>This is a cooking technique also used for whipping sabayon or cooking custard. The figure-eight motion helps distribute the ingredients evenly.<\/p>\n\n                                <\/div>\n\n                            <\/div>\n\n                    \n                <\/div>\n\n            <\/div>\n\n    \n<\/div>\n\n<script>\n    jQuery(document).ready(function() {\n        jQuery('div.qr-item div.question').on('click', function() {\n            jQuery(this).next().slideToggle();\n            jQuery(this).find('span.toggleAction').toggleClass('move');\n        })\n    })\n<\/script>","protected":false},"excerpt":{"rendered":"","protected":false},"author":319,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10650","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cheese Fondue: Recipe, Tips, and Variations | 1001 Fondues<\/title>\n<meta name=\"description\" content=\"A complete cheese fondue recipe: ingredients, prep, variations, and FAQ. 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