Cheese: Classic Fondue

Fondue is fun! It’s easy to make, delightful to eat and a great way to get your guests to interact with one another. Try some of these ideas from Giant Eagle® and make your next gathering a cheese fondue party!
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If the fondue is too thick, add more wine … never water. If it’s too thin, mix in some cornstarch.

The Basics

  • Melt Emmenthaler and Gruyére cheeses over a low flame in an enameled or fondue pot. Do this in handfuls, and don’t add more cheese until the each handful has melted. The cheese may bubble, but don’t let it boil.
  • Mix in a good white wine, such as Sauvignon Blanc, California Riesling, Chenin Blanc or Reisling. If the fondue is too thick, add more wine…never add water. If it’s too thin, mix in some cornstarch.

Fondue Etiquette

  • Plan on four guests per fondue pot.
  • Set dippers and condiments out in separate bowls and provide fondue forks with each.
  • After dipping, let excess cheese drip back into the fondue pot.
  • Because the fork goes back in the pot, avoid eating with it. Instead, slide the bread onto a plate and eat it with a second fork.
  • The crust that forms at the bottom of the pot is a delicacy. Lift it out and divide it among your guests.

Dippers and Dunkers

  • Cubes of French, Italian bread, rye or sourdough bread (leave the crusts on the cubes)
  • Cubes of cooked chicken (skin and bone removed), ham or sausage (garlic sausage is a great choice)
  • Cooked shrimp
  • Lump crab meat
  • Diced roasted or boiled potatoes (baby potatoes work best)
  • Asparagus spears
  • Broccoli or cauliflower florets (boil for two minutes)
  • Chunks of sweet peppers
  • Granny Smith apple slices
  • Pear slices
  • Baby carrots
  • Cherry tomatoes
  • Mushrooms
  • Olives


  • Serve more of the wine you used in the fondue, or opt for reds such as Bordeaux, Merlot, Chianti and Cabernet Sauvignon.
  • Tea, cider and beer also go well with cheese fondue.

Visit your Giant Eagle Cheese Shop for the freshest selection of fondue cheeses. Dip away!