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Easy cheese fondue

Easy cheese fondue

A star rating of 2.4 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Using mild cheese means everyone in the family can enjoy this classic starter

  • Vegetarian
Nutrition: per serving
low insalt1.48g


For the fondue

  • 2 tbsp cider vinegar
  • 1 tsp cornflour
  • 250g cheddar , grated
  • 250g gruyère , grated
  • 3 tbsp crème fraîche

Suggestions for dipping

  • 4 thick slices bread , such as sourdough, chopped into chunks
  • 2 tbsp olive oil
  • 2 carrots , cut into batons
  • 2 peppers , deseeded and cut into strips
  • 2 celery sticks, thickly sliced
  • 200g pack mini salami or 1 thin salami cut into bite-size chunks


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.

  • STEP 2

    To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.

  • STEP 3

    To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Goes well with

Recipe from Good Food magazine, December 2010

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A star rating of 2.4 out of 5.6 ratings

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