Fondue with Cheddar and Mustard

Name: Fondue with Cheddar and Mustard
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g sharp cheddar cheese, grated; 100g Gruyère cheese, grated; 1 tablespoon Dijon mustard; 1 cup dry white wine; 1 clove garlic, halved; Cornstarch, for thickening; Bread cubes and assorted vegetables for dipping

Highlighted under: Home Baking Collection

I absolutely adore fondue, and this Cheddar and Mustard version has quickly become a favorite in my home. The rich, creamy flavor of the melted cheddar paired with the tangy kick from the mustard creates a delightful experience that I can't resist. It’s perfect for gatherings, allowing everyone to dip and savor together. Even better, it comes together in just a few simple steps, making it an easy choice for any occasion that calls for warmth and comfort. Trust me, you won’t be able to stop dipping!

Created by

Emily Carter

Last updated on 2026-01-12T00:53:34.772Z

When I first decided to make fondue, I was hesitant about the right cheese to use. After several attempts, I found that combining sharp cheddar with a hint of mustard creates the perfect balance of flavors. I love how the mustard elevates the cheese, giving it a more sophisticated taste without overwhelming it. This fondue is a hit at every gathering!

An important tip I learned is to use white wine as a base to help the cheese melt smoothly; it adds both depth and creaminess to the dish. Plus, your fondue pot becomes an instant centerpiece, filled with bubbling goodness as friends and family gather around to enjoy it!

        Why You'll Love This Fondue
        Luxurious blend of sharp cheddar and tangy mustard
Warm and inviting dish perfect for group gatherings
Quick and simple preparation that doesn't skimp on flavor

      

Cheese Selection and Flavor Profiles

Choosing the right cheese is essential for achieving the perfect flavor and texture in your fondue. Sharp cheddar brings a distinct tanginess that’s essential for this recipe, while Gruyère adds a smooth, nutty undertone. The combination not only balances the flavors beautifully but also ensures a creamy consistency. If you can't find Gruyère, Swiss cheese works as a suitable alternative, although the flavor profile will shift slightly toward a milder taste.

The cheese should be freshly grated for optimal melting. Pre-packaged shredded cheese often contains anti-caking agents, which can lead to a gritty texture in your fondue. When grating, use a box grater or a food processor for uniform shreds that melt evenly. Aim for a mix that’s about 66% cheddar to 33% Gruyère to create a harmonious blend that’s both flavorful and smooth.

Serving Techniques for Fondue

To maintain the ideal dipping experience, consider using a fondue pot with a burner underneath to keep the cheese warm and smooth as you enjoy it. Typically, you’ll want to start with the heat set to medium, gradually adjusting as necessary—aim for a gentle simmer rather than a boil to avoid separating the cheese. Stir periodically with a fondue fork or wooden spoon to ensure even heating and prevent sticking.

As for dippers, hearty bread cubes work excellently, but don't overlook fall vegetables like blanched broccoli or roasted bell peppers which complement the cheese's richness. If you're feeling creative, even soft pretzels can provide an appealing contrast in flavor and texture. Keep your dippers small enough to melt in your mouth, and arrange them artfully around the pot for an inviting presentation.

Ingredients

Fondue Ingredients

200g sharp cheddar cheese, grated
100g Gruyère cheese, grated
1 tablespoon Dijon mustard
1 cup dry white wine
1 clove garlic, halved
Cornstarch, for thickening
Bread cubes and assorted vegetables for dipping

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut side of the garlic clove. This will infuse a light garlic flavor into the cheese.

Combine Ingredients

In the pot, add the white wine and heat over medium. Gradually stir in the grated cheddar and Gruyère cheese until melted. Add the Dijon mustard to taste.

Thicken the Mixture

If the cheese is too runny, dissolve a tablespoon of cornstarch in a bit of warm water and add it to the pot while stirring until you reach the desired thickness.

Serve and Enjoy

Keep the fondue warm and serve with bread cubes and vegetables for dipping. Enjoy your delicious Cheddar and Mustard fondue!

Pro Tips

For a smoother consistency, make sure your cheese is at room temperature before melting.

Make-Ahead Tips

If you want to prepare this fondue in advance, you can pre-shred your cheeses and store them in an airtight container in the refrigerator for up to two days. Just remember to bring them back to room temperature and lightly toss them with cornstarch just before cooking to help with melting. This will save you some time and ensure a smoother fondue without having to compromise on flavor.

You can also prepare the garlic-infused wine mixture ahead of time. Combine the wine with the halved garlic cloves in a pot and let it steep in the refrigerator overnight. This extra step infuses more flavor and allows you to jump straight to the melting stage when you are ready to serve.

Troubleshooting Common Issues

If your fondue turns out too thick, don’t panic. Gradually whisk in a little additional wine or broth until you achieve the desired consistency. If it's too thin, you can easily thicken it by mixing a tablespoon of cornstarch with water and stirring it into the mixture while it's still on low heat until it reaches the right thickness. This technique can save your fondue from being too runny.

A common issue with fondue is curdling due to overheating. To prevent this, always melt your cheeses on low to medium heat and stir continuously. If you see any signs of separation, gently remove the pot from the heat and whisk briskly to re-emulsify the mixture. Adding a splash of white wine can also help bring it back together, so keep some wine handy!

Questions About Recipes

→ Can I use other types of cheese?

Yes! Feel free to mix in other cheeses like Emmental or mozzarella for a different flavor profile.

→ What can I dip in the fondue?

You can use a variety of items like sourdough bread, steamed vegetables, and even cooked meats.

→ Can I prepare this ahead of time?

It's best to prepare the fondue fresh, but you can prep your ingredients and combine them closer to serving time.

→ What if my cheese doesn't melt smoothly?

Ensure you are using a good-quality cheese and that it's grated finely. If it clumps, try adding a little more wine or cornstarch.