Dairy Farmers of Canada

Cozy Cheesy Fondue

Dip into this cozy, cheesy fondue recipe that pairs perfectly with bread, vegetables, or potatoes.

  • Cooking: 25 min
Yields 4 to 6
Cheese Fondue


  • 1 clove of garlic
  • 1 cup (250 mL) dry white wine, like a Sauvignon Blanc
  • 1/2 pound (226 g) grated Canadian Emmental cheese
  • 1/2 pound (226 g) grated Canadian Gruyère cheese
  • 1 tablespoon (15 mL) corn starch
  • 1 tablespoon (15 mL) lemon juice
  • Salt and ground white pepper to taste
  • Toasted bread cubes
  • Lightly blanched vegetables (potatoes, broccoli, mushrooms, asparagus, etc.)
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Rub cut faces of garlic cloves around the inside of a fondue pot or your double

Add the wine and heat it until it's slightly steaming

In a large bowl, toss together your grated cheese with cornstarch until its evenly coated with the corn starch.

Gradually add cheese mixture, about a handful at a time, stirring constantly with wire whisk over low heat, until melted.

Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes.

Stir in lemon juice until fully incorporated, then season with salt and pepper.

Transfer fondue to a fondue pot (if it’s not already in one) to keep it warm.


A double boiler provides gentle enough heat to prevent the fondue from breaking.

The corn starch helps to keep the fondue from breaking

The fondue needs to stay below a simmer once you start adding the cheese, or there's a risk it could break.

If fondue begins to thicken too much, add a small splash of wine to loosen it.