Fondue with Cheddar and Mustard

Name: Fondue with Cheddar and Mustard
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g sharp cheddar cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 2 teaspoons Dijon mustard; 1 clove garlic, minced; 1 tablespoon lemon juice; Pinch of nutmeg and pepper; Crusty bread, cut into cubes; Steamed broccoli florets; Sliced bell peppers; Cherry tomatoes

Highlighted under: Global Flavors

I absolutely love making fondue, especially when it's a delightful blend of cheddar and a hint of mustard! Every time I prepare this creamy dish, I’m reminded of fun evenings spent with friends, dipping fresh bread and crunchy vegetables into the gooey cheese. The way the flavors meld together is simply magical. Plus, this recipe allows room for customization—feel free to experiment with your favorite add-ins. Trust me, hosting a fondue night is a surefire way to create unforgettable memories!

Created by

Josie Lambert

Last updated on 2026-01-06T00:31:22.985Z

When I first attempted making fondue, I was apprehensive about getting the cheese just right. After several tries, I discovered that using a blend of sharp cheddar and smooth Gruyère elevated the flavors to an entirely new level. Since then, I’ve incorporated a teaspoon of Dijon mustard for that extra kick, and it’s made all the difference.

I recommend always using fresh, crusty bread for dipping—it adds a wonderful texture contrast to the creamy cheese. Don't be afraid to include vegetables too! They’re an exceptional addition, showcasing a beautiful variety of colors on the table.

        Why You Will Love This Recipe
        Rich, cheesy flavor with a zesty kick from mustard
Perfect for sharing and engaging conversations
Customizable with your favorite dippables

      

Understanding the Cheese Blend

Choosing the right cheese is crucial for achieving the desired flavor and texture in your fondue. Sharp cheddar provides a robust, tangy flavor, while Gruyère adds a rich creaminess and slight nuttiness. I recommend using a combination of aged cheeses, as their flavor will deepen during cooking. If you’re looking for a slightly stronger taste, you could substitute part of the Gruyère with Emmental cheese for more depth.

When preparing the cheese, tossing it with cornstarch helps to ensure smooth melting and prevents clumping. Cornstarch acts as a stabilizing agent, which is particularly beneficial when working with cheeses that have varying moisture contents. For a gluten-free option, you can substitute cornstarch for arrowroot powder as a thickening agent, which works similarly without any gluten.

Tips for Optimal Flavor and Texture

The right wine can make or break your fondue. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, not only complements the cheese but also aids in achieving a smooth consistency. It’s essential to simmer and not boil the wine mixture; boiling can cause the cheese to seize up and become grainy. Aim for a gentle simmer where small bubbles begin to form around the edges—this typically takes about 5 minutes on medium heat.

After adding the cheese mixture to the wine, continue to stir gently but thoroughly. The goal is to create a uniformly melted, glossy mixture. If it becomes too thick, you can add a splash of wine or a small amount of lemon juice to loosen it up. Conversely, if it’s too thin, sprinkle in a tiny bit more cornstarch, whisking continuously for the best results.

Ingredients

For the Fondue

200g sharp cheddar cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
2 teaspoons Dijon mustard
1 clove garlic, minced
1 tablespoon lemon juice
Pinch of nutmeg and pepper

For Dipping

Crusty bread, cut into cubes
Steamed broccoli florets
Sliced bell peppers
Cherry tomatoes

Instructions

Prepare the Cheese

In a bowl, combine the grated cheddar and Gruyère cheese. Toss with a little cornstarch to prevent clumping.

Cook the Base

In a fondue pot, combine the white wine, garlic, and lemon juice. Heat gently over medium flame until it starts to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously until melted and smooth. Stir in the Dijon mustard, nutmeg, and pepper.

Serve

Transfer the pot to a fondue burner and enjoy immediately with your choice of dipping items.

Pro Tips

For a richer flavor, try adding a splash of brandy to the cheese mixture. Ensure you stir continuously to maintain a smooth consistency, and don't rush the melting process.

Serving Suggestions

While crusty bread cubes are traditional, consider diversifying your dippables. Piled high with colorful steamed vegetables like asparagus or cauliflower can enhance not only the presentation but also the nutrition of your fondue spread. Pairing a variety of textures ensures there’s something for everyone to enjoy.

For a fun twist, add some charcuterie elements alongside your dippables. Meats such as prosciutto or salami offer a savory contrast to the creamy cheese. These not only elevate the dish but also encourage social interaction as guests mix and match flavors on their skewers.

Storing and Reheating Leftovers

If you have any leftover fondue (which is rare!), allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. When you're ready to enjoy it again, gently reheat it in a saucepan over low heat, stirring frequently to regain that creamy consistency. You might need to add a splash of wine or a bit of cream to help with reheating since the fondue can firm up in the fridge.

To prevent leftovers in the first place, consider scaling the recipe depending on your gathering size. Most fondue pots serve about four to six people, so adjust the cheese and wine quantities accordingly to avoid waste. I usually suggest planning for about 100-150 grams of cheese per person, depending on how much else you’re serving.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! While cheddar and Gruyère are traditional, feel free to mix in your favorite cheeses. Just remember to use a good melting cheese for the best results.

→ What can I use for dipping?

Crusty bread, vegetables like broccoli and bell peppers, and even cooked meats or sausage work well. Be creative with your dippables!

→ How do I store leftover fondue?

Leftover fondue can be stored in the refrigerator in an airtight container. Reheat gently on the stove when you're ready to enjoy it again.

→ Is this recipe gluten-free?

The fondue itself is gluten-free, but make sure to serve it with gluten-free dippers if you are catering to gluten-sensitive guests.