White Wine Fondue Recipe

Course: Appetizer, appetizer/dip

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 250kcal

This super easy fondue cheese is made with Swiss, gouda, and white wine, and can be served with breads, crackers, chips, and more.

In a small saucepan, sauté the garlic over medium heat until translucent and fragrant, about 2 minutes.
2 cloves garlic
Add the white wine and stir to combine.
1 cup white wine
Add in the cornstarch, both cheeses, cooking Sherry, and salt and pepper. Use a whisk to stir and combine fully as the cheese melts. Stir continuously to make sure you don't burn the cheese.
¼ cup cornstarch, 12 ounces shredded or cubed gouda cheese, 4 ounces shredded or cubed Swiss cheese, 1 tablespoon dry cooking Sherry, Kosher salt and freshly ground black pepper
Stir in the basil. If the fondue is too thick, add a bit more wine. If too thin, add a bit more cheese.
2 tablespoons minced fresh basil
Remove from heat and serve immediately. Use crostini, bread cubes, apples, veggies, or chips as dippers.

Use a whisk to mix the ingredients together. It will combine more easily than if using a spoon.
Don't have the pot on too high of a heat or the cheese at the bottom can burn. Keep stirring so that it doesn't catch.
Once the cheese has all melted, you can add in more wine or more cheese to make it your preferred consistency.

Storage: Store white wine fondue in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.