The Recipe · No.771 · Cheese Fondue

Cheese Fondue, and Where to Source It

Rub the pot with garlic and get the wine simmering before the cheese goes in a handful at a time. The acid in a dry white breaks the cheese proteins down so the fondue stays smooth instead of splitting into a greasy clump; a little cornstarch tossed with the cheese keeps it stable.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook15 min
Makes4 servings
CuisineSwiss
Cook it with
One-pot
Can you make Cheese Fondue in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Gruyère
The sharp, nutty Alpine backbone, grated fine. A cave-aged Gruyère is best.
14 oz
Source it →
Vacherin Fribourgeois
Grated fine; it melts creamy and rounds out the Gruyère.
14 oz
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Dry white wine
An acidic white keeps the emulsion smooth; never a sweet wine. Buy this fresh and local.
1.25 cups
Local / market
Garlic
A cut clove to season the pot. Fresh, firm heads.
1 clove
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Crusty bread
Cut into cubes with a bit of crust on each. A good day-old sourdough holds up.
1 loaf
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Prep the potRub the inside of the pot with the cut garlic clove.
  2. Toss the cheeseMix the grated cheeses with a spoon of cornstarch.
  3. Heat the wineBring the wine to a bare simmer in the pot.
  4. Melt graduallyAdd cheese by the handful, stirring in a figure-eight until smooth, then move to a tabletop burner.
Part Three
The Toolkit

Fondue pot · Tabletop burner · Fondue forks

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