Cheese Fondue

Probably the most famous of party foods, cheese fondue originated in Switzerland but has become popular around the world with a range of recipes available.

10 Recipes




35 reviews

A delicious white bread ring that is filled with grated gruyere and emmental cheeses. One loaf is enough to feed many, making this a great winter potluck idea.

Recipe by: Lisa Russell

3 reviews

Not a traditional Fondue but perfect for entertaining and feeding the masses on match day, delicious also as a hot party dip that will have them lining up for more and possibly missing the winning score!

Recipe by: sarar

10 reviews

People always seem to love fondue at a party and it's not at all hard to do, although it helps if you have a fondue pot with a heater for serving.

Recipe by: CHICOMOM

412 reviews

Serve this fondue with bread or vegetables, fruit like figs or green apples and cooked meat or salami. Add chives or herbs to the sauce as well.

Recipe by: Sheila

2 reviews

Warm up the party with a classic Swiss fondue! Watch this recipe being made in the Allrecipes Fondue Video.

Recipe by: LenaM

No reviews

Fondue is a nice thing to do with a group of friends over a winter dinner party. You can make it with all sorts of cheese but I think Gruyère is the best.

Recipe by: KarlHeinz

1 review

Cheese fondue has been going in and out of fashion for years. I am specific about the types of cheeses used as I think these get the best results, you can experiment for what you like best.

Recipe by: Nora

No reviews

You can easily scale the ingredients for this delicious party recipe - just keep to the ratio of 200g cheese to 100ml wine.

Recipe by: Lilo

No reviews

This is a perfect recipe for a quick cheesy fondue for entertaining, or just something fun and different for your family. I make this with my Magic Bullet blender, but it can be done with any blender or stick blender.

Recipe by: MissEerie_Chef

No reviews

This is a traditional cheese fondue using wine and three cheeses. By cutting the bread two hours before it gives it time to firm up and is easier to dip.

Recipe by: michel

1 / 1

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