Fondue 101: Everything You Need to Know About This Melty Delight

Fondue began as a practical way for Alpine villagers to enjoy hardened cheese and stale bread through the long winter. Just melt the cheese with wine, add garlic, stir until silky, and dinner is served. Today, it’s a cold-weather celebration in a pot.

Traditional Swiss fondue relies on two superstar cheeses: Gruyère and Emmentaler. They balance nutty richness with smooth meltability, creating that iconic creamy flow. At Murray’s, our Cave Aged Gruyère and 18-Month Emmentaler bring depth, nuttiness, and an irresistible savory warmth that anchors a classic fondue.

If you’re looking for an even simpler start, the Swiss Knight Fondue Mix—a ready-to-heat blend of Swiss cheeses—is your shortcut to fondue bliss.

They sound similar, but fonduta is Italy’s cousin to Swiss fondue: a silkier sauce traditionally made with fontina, egg yolk, and milk rather than wine. Fonduta tends to be looser, richer, and more custardy. Fondue is sharper, tangier, and anchored by Alpine character. Both are delicious; fondue is simply the more communal, dip-friendly experience.

You don’t need a chalet, just a heavy pot, a little patience, and great cheese. For the most approachable method, try our recipe for Classic Fondue.

Start by rubbing a halved garlic clove around the pot, releasing aromatic oils that will echo through every bite. Add white wine and gently heat until steaming. Then, gradually whisk in the cheeses, tossing with cornstarch beforehand to guarantee a smooth melt. Stir in a splash of kirsch if you like tradition—and a little tang. The finished fondue should be glossy, creamy, and just thick enough to cling to bread without dribbling back into the pot.

Prefer something unexpected? Try our Gjetost Fondue for a caramelly, cheesy dessert take or Fondue Dumplings for a playful twist on the classic.

Half the fun of fondue is the dipping… every bite a tiny experiment in texture and flavor.

Bread is the traditional base; look for crusty, chewy loaves like sourdough or baguette. Their firm structure means they won’t fall apart mid-dip, and they soak up melted cheese beautifully. Vegetables also shine: blanched broccoli, crisp endive leaves, roasted potatoes, and sweet cherry tomatoes all bring contrast to fondue’s deep savoriness.

For a punchy, palate-cleansing bite, cornichons are unbeatable. These tart little pickles cut through richness with bright acidity—try Trois Petits Cochons Cornichons.

If you like a little charcuterie with your melt, thick slices of Genoa salami offer a peppery, savory counterpoint to the fondue’s silkiness. And for added crunch, mini toasts bring texture and a perfect snap.

Ultimately, the best fondue spread blends soft, crisp, salty, sweet, and tangy. Think of it as building a tiny landscape of texture around your pot of molten cheese.

Fondue is more than melted cheese. It’s entertainment, ritual, and comfort wrapped into one bubbling, aromatic pot. It brings people together, sparks conversation, and turns the ordinary into the memorable. Once you understand the basics—what fondue is, how to make it, which cheeses melt best, and what to dip—you’re equipped to create a winter tradition all your own.

Shop online to get everything you need for fondue shipped nationwide, from melting cheeses to fondue mix to dippers and pairings. Or find a location to shop in-store.