There’s just something about melted cheese, isn’t there? This fondue for two is my favorite way to skip the restaurant reservation and stay in. It's cozy, simple enough to pull off last-minute, a little indulgent and feels elevated without being too fussy. I prefer an aged goat cheese like Midnight Moon from Cypress Grove for its nutty, caramel-like flavor. It melts beautifully when shredded finely, and gives this fondue a depth that feels special enough for date night. If you’re not feeling fondue or your date is lactose intolerant, try the miso-rosemary butter steak from my cookbook! Classic fondue generally has a shot of Kirsch or Brandy at the end, but I opted to skip out on them here. Please feel free to try it!

Fondue for Two Recipe
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 ounces Midnight Moon cheese, finely shredded (Or Gouda, or Gruyere)
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio work well)
1 split clove of garlic
1 teaspoon cornstarch
1 teaspoon fresh lemon juice (Plus 1 tablespoon more, if needed)
1/4 teaspoon fresh cracked black pepper
Optional: 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce

You’ll also need various things for dipping! This could be a clean-out-the-fridge moment, or you could be very intentional and plan a theme. Please see the paragraph below for ideas on what to dip in cheese fondue.

Equipment: I thrifted my cute Le Creuset saucepan with wooden handle for $10 last month and that is what inspired me to make fondue! Any small saucepan will work, but I think cast iron holds heat better. These basic fondue pots that keep warm with a tea light candle are great to make an impression, and then there are electric fondue pots which are pricier but that you could use for larger gatherings. Check your local thrift store first! I also see them often at estate sales.

Guidelines:

1. Prep the Cheese
Finely shred the cheese. I like the fine side of a box grater or a rotary cheese grater, both work great. In a medium bowl, toss the cheese and cornstarch until the cheese is fully coated…This helps the fondue stay smooth and prevents separation.

2. Flavor the Pot
Rub the inside of a small saucepan or fondue pot with the cut side of your garlic clove.

3. Warm the Wine
Pour the white wine into the pot and heat over medium-low until gently steaming. Do not boil.

4. Melt the Cheese
Add the cheese gradually, stirring constantly in a figure-eight motion. Keep the heat low and steady. The cheese should melt slowly into a silky sauce.

5. Finish
Stir in the lemon juice, black pepper, Dijon mustard and Worcestershire sauce, if using. Transfer to a fondue pot or keep warm over very low heat at the table.

What to Dip in Cheese Fondue

We are big eaters and since this meal served as our dinner, I included seared petite Denver steak from my good friends Porter Road. Their meat is dry-aged and this 4 ounce petite steak cooked rare and then cubed was perfect. Keeping these smaller sized steaks in the freezer is great for quick meals like this, but Porter Road also has these in a larger size for bigger dinners. I also like to serve 6 to 8 boiled baby potatoes tossed in olive oil, sea salt, pepper and rosemary. Then there are the less-desirable vegetables (My mother instilled in us a belief that there must always be something green on our plates) like raw broccoli, cherry tomatoes, etc. For a sweet finish I went with a large cubed honeycrisp apple. I found it to be just enough for us.

Other ideas:

Cubed garlic bread
Roasted chicken and apple sausage cut into 1 -inch thick chunks
Grapes
Slices of mortadella, ham, or salami
Pretzels
Stuffed mushrooms (cooked!)
Lightly steamed asparagus
Pickles of any kind (Steer away from red pickled vegetables since it may turn the fondue pink! Pimiento peppers are more than fine.)
Toasted or boiled ravioli with various fillings
Steamed baby carrots
Raw cauliflower florets

Remember the custom that originated in Switzerland: If a lady loses her bread cube in the fondue she pays a kiss to the nearest man; if a man loses his bread, he provides the next round of drinks. Unless you’re super close, I wouldn’t go and make anyone lose their piece of bread though. Keep it light and fun!

Frequently Asked Questions

Can I make fondue without alcohol?

Yes. Substitute the wine with low-sodium vegetable broth and add a n extra squeeze of lemon for brightness. Personally, I’d add some mashed roasted garlic, Better than Bouillon chicken or roasted garlic base to make a broth if not using alcohol. You want more flavor :)

Can I reheat fondue?

Gently, over very low heat. Add a splash of wine if you need to loosen it.

Can I prepare this ahead?

You can shred the cheese and prep the dippers in advance, but melt the fondue just before serving for the best texture.