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Classic Fondue

This iconic appetizer is the ultimate crowd-pleaser! Fondue, a traditional Swiss dish made from melted cheese and white wine, is served in a communal pot for dipping in bites of your choice: baguette, cornichons, potatoes, or just about anything else. For this simple recipe, we're combining a few bold melting cheeses and rich spices to create the perfect party dip that's made to pair with bright snacks like pickles and sweet onions. Want to mix things up? Make this fondue your own with an original blend of Swiss cheeses and a personal selection of dipping options.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 tbsp. corn starch

1 garlic clove

1 cup white wine

1 tbsp. lemon juice

salt, pepper, grated nutmeg to taste

1 lb. Murray’s Cave Aged Gruyère (shredded)

1/2 lb. Murray’s Estate Gouda (shredded)

1/2 lb. Jarlsberg (shredded)

Crusty bread or baguette

Fresh vegetables

1 Cornichons

1 Murray's Calabrese Salami

1 Murray's Genoa Salami

1 Peppadews

1 Murray's Sopressata Salami

In a bowl, toss the shredded cheeses with the cornstarch until the cheese is well-coated.
Cut the garlic clove in half. Rub the inside of a crock pot or fondue pot with garlic, then add the wine and lemon juice and bring to a simmer over low heat.
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat, just until the cheese is melted and smooth, about 5-10 minutes.
Season with salt, pepper, and grated nutmeg to taste.
Dip your favorite accompaniments into the fondue and enjoy with friends.

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