Cheese Fondue

Making fantastic cheese fondue

There's only thing better than cheese – melted cheese. That's why a grilled cheese is clearly the best sandwich on earth. It's why homemade mac and cheese is the stuff of dreams. And it's why cheese fondue – a warm, bubbly pot of melted cheese – is nothing short of culinary heaven.

Can you imagine a more perfect meal? Just the thought of dipping bread, broccoli, bacon, or roasted potatoes into a big pot of cheese fondue is enough to make your taste buds think they've won the lottery.

In Wisconsin, we've invented lots of ways to enjoy cheese fondue. We love the Old World recipes with emmenthaler and gruyere cheese. But you also find Wisconsin fondues with Monterey Jack, butterkäse and blue cheese. We'll fondue a young cheddar or smokey gouda any day. Basically, any cheese that melts is a fondue cheese in Wisconsin.

Take a spin through our website to meet more cheeses that can make a fantastic cheese fondue, or discover the best cheeses for a cheese board or a wine and cheese board. Search our recipes for instant pot mac and cheese ideas. Or scroll down for more tips on making cheese fondue at home.

Top tips for making cheese fondue

Keep these tips in mind for a foolproof cheese fondue recipe.

1. Use the highest quality cheese. Buy the best gruyere cheese, emmenthaler, comte, raclette, or fontina you can find.
2. Be a super shredder. Shredding your cheese quite finally will help it melt more easily.
3. Use the stove. Melt your fondue in a pot on the stove top and transfer it to your fondue pot only when it's ready to eat.
4. Go slow! Be sure to heat your cheeses slowly so they don't get rubbery.
5. Get adjusted. If your fondue is too thin, mix ½ teaspoon of flour or cornstarch with the same amount of wine and stir it into the fondue until it thickens. If the fondue is too thick, add a little wine and stir.
6. Branch out. In addition to bread, you can enjoy your fondue with lightly steamed broccoli or cauliflower, boiled or roasted potatoes, bacon, sliced apples, or pears.

Why choose a Fond du Lac or Fitchburg fondue?

In Wisconsin, it takes a village to a raise a cheese. Or more accurately, hundreds of villages, farms and cheesemakers. From Fond du Lac to Fitchburg and Shawano to Sheboygan, there are thousands of farmers and 1200 cheesemakers all dedicated to one thing: making the best, tastiest, most award-winning cheese on the planet. Nine of every 10 gallons of milk produced in our fertile dairy land winds up in a Wisconsin cheese. We make one-quarter of all the cheese in the nation, and nearly one-half of all the artisan cheese. Rock

When you work that hard at something, you're bound to get good at it. That explains the 5,552 cheese awards in our trophy case – more than any other state or country in the world.

So, next time you're fixing a cheese fondue, make sure it's a Wisconsin cheese you're melting. Your taste buds and your dinner guests will thank you.