Fondue with White Cheddar and Rosemary

Name: Fondue with White Cheddar and Rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups grated white cheddar cheese; 1 cup grated Gruyère cheese; 1 cup white wine; 1 tablespoon cornstarch; 1 teaspoon finely chopped fresh rosemary; 1 clove garlic, halved; Fresh bread, cut into cubes for dipping; Vegetables of your choice (like broccoli or bell peppers)

Highlighted under: Baking & Desserts

I absolutely love indulging in a warm, creamy fondue, especially when it's made with the perfect blend of white cheddar and rosemary. This recipe has become one of my go-to favorites for gatherings. The aromatic rosemary elevates the rich cheese, creating a decadent dip that's simply irresistible. I appreciate how easy it is to prepare, allowing me to focus on enjoying the company around me. Whether served with fresh bread or crisp vegetables, this fondue is sure to impress and make any occasion feel special.

Created by

Stella Cameron

Last updated on 2026-01-14T02:31:12.790Z

When I first discovered this white cheddar and rosemary fondue, it instantly became a staple at my dinner parties. The invitation to dip fresh bread into this luxurious cheese blend draws everyone in. The secret is in the quality of the cheese and the infusion of rosemary, which provides an aromatic depth that is delightful.

I've found that the key to a smooth fondue is to mix in a bit of white wine, as it helps the cheese melt beautifully while imparting a subtle acidity that balances the richness. For the best experience, serve it hot and bubbly, with a selection of dippables ready to go!

        Why You'll Love This Fondue
        Rich and creamy texture that's utterly satisfying
Aromatic rosemary adds a sophisticated twist
Perfect for sharing, making it ideal for gatherings

      

The Role of Cheese in Fondue

The combination of white cheddar and Gruyère is not just a delightful pairing; each cheese brings a unique flavor and texture to the fondue. White cheddar contributes a sharp and tangy note, while Gruyère adds a nutty richness that balances the dish beautifully. To achieve the ideal melt, make sure to grate the cheese finely. This increases the surface area and helps it to melt smoothly into the wine, avoiding clumps and ensuring a creamy finish.

For the best results, opt for high-quality cheese. The flavor depth greatly influences the overall taste of the fondue. If you happen to have leftover cheese, consider incorporating a small amount of aged Gouda for an extra layer of complexity. Just remember to adjust the proportions slightly, as Gouda can be a bit richer, impacting the overall melt of the fondue.

Perfecting the Wine Temperature

Heating the wine is a crucial step in fondue preparation. The goal is to warm it until it’s hot but not boiling – ideally around 170°F to 180°F (77°C to 82°C). Boiling the wine can lead to a bitter taste and can cause the cheese to seize up rather than melt smoothly. Use a thermometer if you have one, or keep an eye on small bubbles forming at the edges of the pot; this is a good indicator of being ready to add the cheese.

The type of white wine you choose also matters. A crisp, dry white such as Sauvignon Blanc or Pinot Grigio will complement the cheeses beautifully. If you prefer a non-alcoholic option, you can substitute the wine with a blend of vegetable broth and a splash of white vinegar for acidity, which helps mimic the tanginess the wine provides.

Serving Suggestions and Variations

When it comes to dipping options, variety is key to enhancing your fondue experience. While fresh bread is a classic choice, I recommend including an assortment of vegetables such as blanched broccoli, crispy bell pepper strips, or even roasted potatoes. These not only add color to your platter but also provide a nice textural contrast to the creamy fondue.

For a twist on the traditional flavor profile, consider experimenting with additional herbs or spices. A pinch of nutmeg can enhance the richness of the cheese, while a dash of cayenne pepper adds an exciting kick. Just be cautious with these additions; a little goes a long way, and you want to maintain the fondue's creamy nature while enhancing its flavor.

Ingredients

Gather these ingredients before starting:

Fondue Ingredients

2 cups grated white cheddar cheese
1 cup grated Gruyère cheese
1 cup white wine
1 tablespoon cornstarch
1 teaspoon finely chopped fresh rosemary
1 clove garlic, halved
Fresh bread, cut into cubes for dipping
Vegetables of your choice (like broccoli or bell peppers)

Ensure all ingredients are prepared and measured out for a smooth cooking process.

Instructions

Follow these steps to create the perfect fondue:

Prepare the Pot

Rub the inside of the fondue pot with the halved garlic clove to infuse flavor. Discard the garlic.

Mix Cheese with Cornstarch

In a bowl, combine the grated white cheddar and Gruyère cheese with the cornstarch. Toss well to coat.

Heat the Wine

Pour the white wine into the pot and heat it over medium heat until warm but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the warm wine, stirring constantly until melted and smooth. Add the chopped rosemary.

Serve

Once the cheese is fully melted and creamy, serve immediately with fresh bread and vegetables for dipping.

Enjoy your warm fondue while it's hot for the best flavor and texture.

Pro Tips

For an extra touch, try adding a splash of lemon juice to your cheese mix for brightness. Always keep the fondue pot on low heat to maintain the temperature without burning the cheese.

Storage and Reheating

If you find yourself with leftover fondue, you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, use a double boiler or a microwave at low power, stirring frequently to ensure even heating. Adding a splash of white wine or a bit of cream can help restore the creamy consistency that may be lost during refrigeration.

When reheating, be cautious not to overheat the cheese, as it can become grainy. Instead, aim for a gentle melt while stirring to reincorporate any solids. This will help you achieve that smooth, velvety texture reminiscent of the freshly made fondue.

Scaling Up for Larger Gatherings

If you're hosting a larger gathering, scaling up this fondue recipe is simple. Just maintain the same ratios of cheese, wine, and cornstarch to ensure that the fondue remains creamy and well-blended. Consider using a larger fondue pot that allows you to increase the quantity without losing the ideal cooking temperature.

To accommodate more dips and keep the fondue warm for longer, make sure to serve it over a low flame or use a flame-retardant apparatus. This prevents the cheese from solidifying quickly and ensures all your guests can enjoy it at the perfect temperature throughout the evening.

Questions About Recipes

→ Can I substitute other cheeses?

Absolutely! Feel free to experiment with different cheese combinations like aged cheddar or mozzarella.

→ What can I dip in fondue?

Bread cubes, vegetables, and even fruits like apples or pears make great dippers.

→ How do I store leftover fondue?

Refrigerate any leftovers in an airtight container, and you can reheat it on the stove or in the microwave, adding a little wine to smooth it out.

→ Is this recipe gluten-free?

Use gluten-free bread for dipping, and the fondue itself is naturally gluten-free!