cheese fondue served with vegetables, grapes, chargrilled sourdough

Cheese Fondue

Prep time
20 minutes
Cook time
25 minutes
Take this '70s classic to the next level with fresh veges, fruit and char-grilled sourdough.

  • 1 clove garlic, finely chopped
  • 250ml dry white wine
  • 1 tablespoon cornflour
  • 1 tablespoon lemon juice
  • 200g Gruyere, at room temperature, grated
  • 200g Comte or Gruyere, at room temperature, grated
  • 200g Jarlesberg, at room temperature, grated
  • 1/4 tsp ground nutmeg

To accompany:

  • 1 small loaf sourdough bread, sliced into 1.5 cm thick slices, brushed with olive oil and chargrilled
  • 2 x 220g Chorizo sausages cut diagonally into 1cm thick slices and char-grilled
  • Vegetables/crudities:
    Steamed broccoli, asparagus, Brussels sprouts, Dutch carrots and baby potatoes
    Fresh radishes, cherry tomatoes and zucchini flowers
    Pickled onions and cornichons
    Grapes and fresh figs (see note)
Combine the garlic and 200ml wine in a medium saucepan and bring to a gentle simmer over medium heat. Allow to simmer for 3-4 minutes.

Meanwhile whisk the remaining wine, cornflour and lemon juice in a small bowl until combined. Add to the saucepan and whisk over a gentle simmer until well combined.


Gradually sprinkle small amounts of cheese to the saucepan, stirring between each addition until cheese has melted and fondue mixture is smooth. This process can take up to 10 minutes so don’t rush it otherwise the fondue can go lumpy or split.


Reduce the heat to low, stir in nutmeg and season to taste with salt and pepper.


Serve with grilled bread, chorizo sausage, various steamed vegetables, crudities, pickled onions, cornichons, grapes and figs.

If grapes and figs aren't available substitute apples and pears.