Cheese Fondue

It’s time to bring back the Seventies with cheese fondue! This gooey, decadent first course is a delicious party starter and sure to wow your guests!

The Backstory: When I think of Cheese Fondue my mind automatically goes back in time to the late 1950s  thru the 1970s when fondues first came into fashion. This delicious cheesy dish was often served when visiting friends and the younger generation of cousins. Fondue was also very popular because many brides received a fondue pot as a shower or engagement gift, as they were quite the fashionable “it” gift to give. More of the Backstory after the recipe

Cheese Fondue

Thick cheese that swirls around on chunks of bread is a true comfort food. Tasty seasonings and wine enhances the cheese to a smooth and delicate taste.
Course Appetizer
Cuisine French
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


  • 1 cup Swiss cheese, grated can be mixed with gruyer cheese
  • 1 cup dry white wine
  • 4 tbsp. flour
  • Kosher salt a dash
  • black or white pepper a dash
  • 1/4 tsp. ground nutmeg to taste
  • 1 loaf French bread cut into 1 inch pieces. Set aside.
  • 1 clove garlic cut in 1/2


  1. Do Not Use A Metal Pot. In a deep glass pot (I used a large Corningware deep dish), rub the garlic all over the inside of the pot. Discard the garlic.
  2. Simmer the wine on low heat. Add the cheese in small batches, stirring constantly. When all the cheese is melted, add the seasonings, then the flour. The mixture should be thick. If you think it is to thick you might have to add a teaspoon or two of water.
  3. Transfer to a fondue pot. This pot has a candle on the bottom that keeps the cheese warm. Place a piece of bread on a fork and dip into the cheese mixture and enjoy.

…The Backstory continues: Decadent cheese fondue seemed to have fallen from grace for a few decades, probably in part due to its calorie count (the 1980s ushered in Jane Fonda, aerobics, frozen yogurt, and the era or low-fat, no-fat, and just about low–fill in the blank) everything! However, I believe there’s still a place for this delicious course at a party. And even though we tend to think of cheese fondue as an American dish, it actually has its early roots in Swiss and French kitchens.  Now it seems to have made a comeback.  To that, I say, it’s about time! And as we all know, what goes around comes around. Amen to that.


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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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