Fondue with White Cheddar and Rosemary

Name: Fondue with White Cheddar and Rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g white cheddar cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 tablespoon fresh rosemary, finely chopped; 1 clove garlic, halved; 1 tablespoon lemon juice; Flour for dusting; Salt and pepper to taste

Highlighted under: Baking & Desserts

I absolutely adore hosting cozy nights with friends and family, and my go-to dish is this delightful fondue with white cheddar and rosemary. The creamy melt of the cheese combined with the fragrant rosemary creates an unforgettable flavor. It’s straightforward to prepare and perfect for dipping fresh bread, crisp vegetables, or even fruit! Each bite is warm and inviting, making it an ideal centerpiece for any gathering, regardless of the season.

Created by

Rosie Mitchell

Last updated on 2026-01-14T00:55:21.574Z

When I first decided to make fondue at home, I was unsure how it would turn out, but it quickly became a family favorite. I experimented with different cheese combinations, and white cheddar paired perfectly with rosemary, adding a unique twist. Using high-quality cheese made a significant difference in texture and flavor, contributing to an unforgettable dining experience.

I love that fondue encourages everyone to gather around the pot and interact while enjoying delicious dippings. A tip I found invaluable was to toss the bread cubes in a little flour before adding them to the cheese; it helps to keep the cheese fondue smooth and prevents clumping. It’s a simple technique that yields great results!

        Why You'll Love This Fondue
        Creamy, gooey white cheddar will enchant your taste buds
A fragrant touch of rosemary elevates the classic flavor
Perfect for social gatherings, bringing everyone together

      

Mastering the Fondue Technique

Creating the perfect fondue involves understanding the right cheese ratios. The blend of white cheddar and Gruyère is crucial, as cheddar brings creaminess while Gruyère offers a slightly nutty flavor with excellent melting properties. Aim for equal parts by weight; you can replace Gruyère with Emmental if you prefer, but avoid low-moisture cheeses as they can lead to a grainy texture. Ensure the cheese is finely grated so it melts evenly and incorporates smoothly into the wine.

When heating the fondue, it’s important to stir continuously over medium heat to prevent the mixture from scorching. If you see the cheese starting to bubble too aggressively or smell burnt, lower the heat immediately. You want a smooth, glossy mixture that’s just beginning to simmer but not boiling vigorously. This allows the flavors to meld while maintaining the ideal consistency for dipping.

To enhance the fondue experience, this recipe highlights the use of fresh rosemary. Not only does it impart a wonderful aroma, but it also complements the rich cheeses beautifully. Make sure to chop the rosemary finely so its flavor disperses evenly throughout the fondue. If you're not a fan, consider substituting with fresh thyme or a pinch of nutmeg for a different aromatic twist.

Perfect Pairings and Dippers

The beauty of this fondue lies not just in the cheese but also in what you choose to dip! Traditional dippers include crusty bread, such as a baguette or sourdough, cut into bite-sized cubes. For a healthier option, add a variety of fresh vegetables like cherry tomatoes, bell pepper strips, or even blanched broccoli. If you’re feeling adventurous, fruit options like apples or pears can provide a sweet contrast to the savory cheese, enhancing each bite.

I find that the fondue experience is even more fun when you offer a variety of dippers. For a classic twist, consider incorporating roasted potatoes or pretzel bites to round out the flavors. To keep everything warm and inviting, use fondue forks or skewers for an easy serving method. Arrange your dippers on a large platter and keep them warm in the oven at a low temperature until you're ready to serve.

If you're planning on hosting, consider making a charcuterie board alongside your fondue. Meats like prosciutto or salami can complement the cheese flavors, and olives or pickled vegetables add a nice tang that contrasts well with the creamy texture of the fondue. This will not only enhance the dining experience but also create a visually stunning centerpiece for your gathering.

Ingredients

Fondue Ingredients

200g white cheddar cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 tablespoon fresh rosemary, finely chopped
1 clove garlic, halved
1 tablespoon lemon juice
Flour for dusting
Salt and pepper to taste

Enjoy your fondue with fresh bread, vegetables, or fruits for dipping!

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove for flavor. Discard the garlic.

Combine Ingredients

In the pot, combine the grated cheeses, white wine, and lemon juice. Stir well until blended.

Heat the Fondue

Place the pot over medium heat and stir constantly until the mixture is smooth and bubbling.

Add Rosemary and Season

Stir in the fresh rosemary, seasoning with salt and pepper to taste.

Serve Warm

Keep the pot heated and serve with assorted dippers such as bread, vegetables, or fruits.

Make sure to keep the fondue warm and stir occasionally to maintain a smooth consistency.

Pro Tips

For added flavor, you can experiment with different herbs or spices to personalize your fondue. A splash of brandy can also enhance the taste.

Storing and Reheating Fondue

If you have any leftover fondue, it can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, adding a splash of white wine or a little milk to loosen the consistency as it thickens upon cooling. Stir frequently to ensure it heats uniformly without sticking to the pan. This method will get your fondue back to its creamy state without losing the original flavor.

Alternatively, if you plan to make the fondue ahead of time, prepare it up to the point of serving and keep it in the fondue pot on a warm setting. Just be cautious not to let it overheat, as this can alter the texture and flavor. The longer it sits, the more frequently you may need to stir, so set a timer to remind yourself to check on it every 15-20 minutes.

Scaling the Recipe

This fondue recipe is easily scalable depending on the number of guests you have. For larger gatherings, you can double or even triple the ingredients while maintaining the same ratios. Just ensure that your fondue pot can accommodate the larger quantity. If you're using a standard pot, consider preparing two smaller batches to prevent overcrowding and uneven melting.

When scaling up, be mindful of the heating time. A larger volume will take longer to melt, and it’s crucial to keep stirring to maintain an even texture. As a tip, always test the consistency and flavor before serving. You might find that you need to adjust the seasoning slightly with more salt or rosemary to balance the increased quantities.

Questions About Recipes

→ Can I use pre-shredded cheese?

While you can use pre-shredded cheese, it often contains anti-caking agents that can affect the smoothness of the fondue. For best results, grate your cheese fresh.

→ What can I dip in the fondue?

Breads like baguette or sourdough are classic, but you can also dip vegetables like cherry tomatoes and bell peppers or even fruits like apple slices.

→ Can I make this fondue ahead of time?

It’s best to prepare fondue right before serving, but you can prepare the cheese mixture in advance. Just reheat gently while stirring.

→ What type of wine should I use?

A dry white wine is ideal, such as Sauvignon Blanc or Chardonnay, as it complements the cheese flavors.