Mary Berry Cheese Fondue Recipe

This creamy, gooey Mary Berry Cheese Fondue is made with Gruyere, Emmental, and white wine, and ready in 20 minutes. Taking a chunk of crusty sourdough and plunging it into the bubbling pot never gets old. I love making this for casual winter gatherings with friends.

Why This Classic Works

I used to think fondue was fussy and required special equipment. It turns out that a simple saucepan and a gentle heat are all you really need to get started. The combination of Swiss cheeses and a dash of dry wine creates an incredibly smooth texture.

I learned the hard way that grating the cheese yourself is non-negotiable for melting evenly. Skipping the pre-grated bags ensures you do not end up with a grainy or lumpy dip.

Mary Berry Cheese Fondue Ingredients

• 1 clove garlic (halved)
• 300ml dry white wine
• 250g Gruyere cheese (grated)
• 250g Emmental cheese (grated)
• 1 tbsp cornflour
• 2 tbsp Kirsch (optional)
• 1 pinch ground nutmeg

How To Make Mary Berry Cheese Fondue

1. Rub the Pot: Rub the inside of a heavy-bottomed saucepan with the cut halves of the garlic clove, then discard the garlic.
2. Heat the Wine: Pour the dry white wine into the saucepan and bring it to a gentle simmer over medium-low heat.
3. Melt the Cheese: Gradually add the grated Gruyere and Emmental a handful at a time, stirring constantly until fully melted and smooth.
4. Thicken the Fondue: Mix the cornflour with the Kirsch or cold water in a small bowl to form a paste, then stir it into the cheese mixture.
5. Finish and Serve: Cook for another 2 minutes until thickened and bubbling slightly, then season with nutmeg and serve immediately.

Recipe Tips

• Grate your own cheese: Pre-grated cheese contains anti-caking agents that ruin the smooth texture.
• Keep the heat low: Boiling the cheese will cause the proteins to seize and separate into a greasy mess.
• Stir in a figure-eight: This motion keeps the cheese from clumping in the center of the pot.

What To Serve With Cheese Fondue

Serve this hot dip with cubes of crusty sourdough or a French baguette. Roasted baby potatoes, cornichons, and crisp apple slices also make excellent dippers that cut through the richness.

How To Store

Keep leftover fondue in an airtight container in the fridge for up to 3 days. Reheat very gently over low heat, adding a splash of white wine to help loosen the cheese. Freezing is not recommended.

FAQs

Can I make fondue without wine?

Yes, you can use chicken or vegetable broth instead. Add a squeeze of lemon juice to provide the necessary acidity that keeps the cheese smooth.

Why is my fondue stringy?

The heat might be too high, or you added the cheese too quickly before the previous handful melted. Always use low heat and patience.

Do I need a fondue pot?

A fondue pot helps keep the dip warm at the table, but it is not mandatory. A small slow cooker on the warm setting or a heavy cast-iron pot works fine.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 380mg
• Total Carbohydrate: 5g
• Protein: 28g

Try More Recipes:

• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Baked Cheesecake Recipe
• Mary Berry Cheese and Herb Scones Recipe