Cheese fondue is the perfect addition to your New Year’s Eve party! It makes any gathering feel like a party, and this classic version is effortless to whip up!Jump to Recipe
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Cheese fondue is one of those things I grew up eating almost exclusively on birthday dinners at The Melting Pot. Have you been? It’s a national chain that serves exclusively fondue, complete with heaters in the table to keep it perfectly melty.
It wasn’t until I got a little older that I noticed that some people think it passe. Frankly, I have no idea why.
Fondue makes for a GREAT group dinner. There’s some activity, some creativity to it that lends a sense of entertainment to the meal – it’s way more interactive than simply going out to dinner.
Cheese fondue is a great option as an appetizer at a party, to mix up a dinner party, or a fun twist on date night. So it’s the perfect easy option for a New Year’s Eve party!
The best part? It’s so so simple to make! Think about it: it’s essentially just a gussied up version of chips and queso.
Don’t have a fondue set? No worries, you don’t need one! Yes, they’re handy. We got one as a wedding gift and I love it, but let’s be real, I don’t use it very often. No single-use kitchen tools made the cut to move to Europe with us anyway, so I’m quick to improvise. The simplest option is to transfer the cheese to a slow cooker to keep it warm the whole evening, or just keep it on the stove if the food is in the kitchen! You can also just put the hot pan with a trivet underneath if everyone’s tucking in right away. Add some toothpicks and you’re good to go without buying one more thing to store most of the year.
The recipe I’ve included here makes plenty as a shared appetizer for 4-6 (depending on what the main course is), but will go way further if it’s part of an hors d’oeuvres table at a party!
When choosing cheeses, there are tons of great options. Emmenthaler and Gruyere are probably the most traditional, and Raclette is a favorite of ours ever since discovering it in Chamonix. Even better? Go half and half!
If you want to get more creative, any cheese you love that will melt decently does the trick. But today, let’s stick to the classics!
Choosing your dippers
Just as important as the cheese are the dippers! Having a fun variety of goodies to dip is the best part.
Even if you’re just serving this for two, I’d suggest having at least 2 carb ones, 2 veggies, and green apples. It’s not an obvious combination but I LOVE it.
Ideas for dippers:
- french bread
- pita chips
- rye or other types of bread
- green beans, blanched
- broccoli, raw or roasted
- asparagus, roasted or blanched
- potatoes, boiled or roasted
- carrots, raw or roasted
- green apples
Classic Cheese Fondue
- 1 cup dry white wine
- 1 clove garlic
- 1/2 Tbsp water
- 1 Tbsp cornstarch
- 1 lb gruyere, emmenthaler, or raclette cheese shredded or cubed
- Smash the garlic, and heat with the white wine in a medium saucepan. In another small bowl, whisk the water and cornstarch until combined. Set aside.
- When it's just beginning to bubble, add the cheese. Turn heat to low and stir constantly until the cheese is melted and the mixture comes together to a uniform texture.
- If it's too soupy, add some of the cornstarch mixture and stir a few minutes. Add the rest if you're still not happy with the consistency.
- Serve with your favorite dippers!
- To reheat, you may need to add more wine (or water if you're out) as you reheat on the stove over low heat.