As the weather grows cooler and guests make a yearly pilgrimage to new and familiar tables alike, dinner parties are the coziest spots in town. Fondue suits the season perfectly. The method of preparation behind these recipes is simple: Melt cheese in simmering wine, regularly stirring, before diving in with any of our recommended dippers (listed below). The flavors here expand on the classic Swiss blend of alpine-style cheeses to offer a span of new classics. (We didn’t forget the chocolate, either: A blend of semi-sweet chocolate and crème fraîche keeps the cozy going long after savory cheeses are gone.) Whether it’s an American twist on cheddars and local cider or a blend of creamy sheep’s milk cheeses pale as the impending snow, these fondues are sure to become an autumnal tradition.
This Asiago, Sage, and Walnut Fondue, made with creamy Asiago Pressato cheese, is mild and sweet with nutty tones.
End your meal with this indulgent Crème Fraîche and Semi-Sweet Chocolate Fondue, a natural partner with fresh fruit, gourmet marshmallows, shortbread, or cubed pound cake.
Enjoy a delicious tradition with this Classic Swiss Fondue, featuring Swiss cheeses, wine, garlic, and nutmeg
Three sheep’s milk cheeses—gouda, Ossau-Iraty, and P’tit Basque—combine for a creamy flavor and texture in Shepherd’s Fondue.
A mix of cheddars lends this Aged White Cheddar and Cider Fondue its silky texture and nutty flavor.
What to dip into your fondue? The possibilities are endless, but lucky for you we’ve got plenty of suggestions. Consult the chart below for ideas and tips on how to prepare your chosen dippers. Each row serves 8.
Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
