Favorite Fondue Recipe

I am so, so, so (times 1,000) excited for today.

When I announce it is fondue night, my kids pretty much do cartwheels for 10 minutes straight. It is one of our funnest and favorite family meals (and actually is one of the easier, quicker meals to put together; don’t let fondue intimidate you, it’s the simplest thing in the world).

Even though we eat dinner together 98.5% of the time, believe you me when I say that it isn’t always fun and giggles, as you can imagine. But fondue nights are totally and completely the best family dinner nights ever. We laugh and talk and really enjoy dinner together.

We’ve been doing the homemade fondue thing for years. But my modge-podge recipes have been less than stellar.

I’ve been trying to land on the perfect fondue recipe for our family with that smooth and creamy and ultra-cheesy texture – and this is surely it.

Thanks to my friend, Kim, who shared her family’s amazing fondue (perfected by her husband who lived in Switzerland for a few years), I can honestly say I’ll never make another classic fondue recipe again; this one’s a keeper (all bets are off for how many variations of chocolate fondue I can come up with, though).

One of the reasons, fondue night manages to get us all rolling is because of this minor, little rule:
Favorite Fondue Recipe

In our house, you better dip carefully because if your precious food ends up dropping into the fondue pot, your neighbor is going to get a kiss from your little lips.

Trust me, my boys don’t go around the house all huggy and kissy on a normal basis.

I’m pretty sure when they grow up, they’ll be able to say they got kisses from their siblings about the exact same number of times we ate fondue (which actually will account for quite a few smooches). I’m not entirely sure they’ll be willing to follow this rule when they are teenagers, but hey, 10 and under, and it’s still working for us.

It’s hilarious to see their reactions when they have to kiss each other on the cheek (usually consisting of “ooh, get it over quick, gross, yuck, gag!” while smiling the whole time, of course).

Back to the fondue though: this fondue recipe is a dream. It’s creamy and cheesy and the texture is spot on. Just look how ooey and gooey it is.

Favorite Fondue Recipe

And the cheese factor is through the roof.

Approximately .3 seconds after I snapped the picture below, one of the boys karate chopped through Jackson’s long cheesy monument with his fondue fork in order to have closer access to the fondue. You gotta act quickly in this house.

Favorite Fondue Recipe

We dip all sorts of glorious things in our fondue. Chicken sausages, steamed broccoli and other vegetables (like carrots and cauliflower), tender potatoes, lightly sauteed mushrooms, apples, and bread.

Lots and lots of bread. (I usually make this Rustic Crusty Bread and it’s so amazingly divine in fondue, it leaves me speechless.)

And can we stop for a second and talk about fondue pots? For years, I’ve used an electric Cuisinart pot. And…I hate to throw it under the bus and all, but I don’t really recommend it (although it does get pretty good reviews on Amazon, I must be picky).

When I bought it several years ago, I thought it would be better for our family because, you know, no real, live flame and all to entice five little kids to play and get burned with, plus you can make the fondue start to finish in the pot.

But the pot doesn’t heat evenly (meaning your fondue alternately simmers and then gets cold all while on the same setting) and the cord is super short and well, we just don’t love it (and rarely use it anymore)

My friend Kim has since given me this amazing Swissmar cast iron fondue pot (and I’ve loved it enough to gift it to several other people who love fondue as much as we do).

The fondue can still be made start to finish in the pot and we use the gel to keep the flame going. I don’t know how I ever lived without it. It’s made fondue nights a thousand times better if that’s even possible.

Favorite Fondue Recipe

Sidenote: Since I don’t cook with alcohol, I’ve always made non-alcoholic fondue recipes. They’ve been ok but not stellar until this amazing recipe. Whether or not you like to make fondue with wine, today’s recipe is perfect for our family (think: kid-friendly) and is really the best I’ve ever had! Since I haven’t subbed out the broth in the recipe for wine, I can’t give any tips, but there are numerous recipes online for more classic, wine-based recipes if you are looking for one like that. 

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My Favorite Fondue Recipe

Yield: Serves 4-6

My Favorite Fondue Recipe

Kim and her husband recommend adding to the recipe 1/4 teaspoon Mirador seasoning. This is a Swiss spice blend that is particularly hard to find here in the United States (I could not find it where I live). As a replacement, they suggest subbing in Knorr Aromat Seasoning. I chose to leave this out simply due to the MSG (which may not be an issue for you) and the fondue was still fabulous.

Also, don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!


  • 2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
  • 1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
  • 2 tablespoons cornstarch
  • 1 cup low-sodium, good-quality chicken broth
  • 1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
  • 1 tablespoon finely minced or pressed garlic
  • 1/4 teaspoon ground black or white pepper
  • 1/4 teaspoon nutmeg
  • Dash of paprika


  1. Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
  2. In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
  3. Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
  4. Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! Don't forget if you drop your food into the fondue pot, lean over and give your neighbor a kiss!

Recipe Source: adapted just very slightly from my friend Kim Blackham

Disclaimer: this post contains a few Amazon affiliate links.

99 Responses to Family Fondue Night

  1. Jane Becker says:

    Wow, this is exactly what I needed! Perfect. Though it’s going to one pot of your recipe for the kids and one high-alcohol for me!

  2. […] out Mel’s site for my husband’s AMAZING FONDUE RECIPE. While you are there, browse her other delicious recipes. Most of our favorite dinners and desserts […]

  3. KH says:

    Where do you find Gruyere cheese? Im not having any luck. 🙁

  4. Melissa says:

    Hi Mel, I think I just became you! (Doesn’t hurt that my first name is Melissa). I made this cheese fondue and rustic bread for Christmas eve this year. My family loved it! (Me, hubby, 7 year old boy). It was such a hit, we made it again a few nights later for Sister Missionaries (LDS). And that rustic bread!!!! I’ve been making a french bread recipe for a while that everyone loves. My family declared the rustic bread to be even better!
    Can’t wait to follow your Instapot recipes. Your boys look like so much fun. Wish we could get them together with my son. He’s an only child (not our choice…) and loves being around other kids! Thanks for your recipes. 🙂

    • Mel says:

      I love this, Melissa! So happy you (and the missionaries!) loved it. I think this is what we are making today before life returns to complete normal tomorrow. 🙂 If you son likes rough and tumble and lots of noise, he’d love it here!

  5. Leanne says:

    This recipe looks amazing. Do you think I could make it on the stove and then transfer it to a crock pot to keep warm? I don’t have a fondue pot?

  6. Dasha says:

    Hi Mel,

    I’m making this for a group of about ten this week. Do you see any issues with doubling it? Would it make it burn easier or change the consistency?

  7. Ralph says:

    Having unwittingly dropped a few hundred dollars at The Melting Pot earlier this year, I am glad I found this recipe. We not only had no idea how expensive it was, but in the rush of unfamiliarity I missed the mention of the wine. We don’t drink, and my kids (21 & 20) thought it was disgusting. Thankfully they replaced it with their only alcohol free cheese.
    I plan to buy a few pots for home. The Cuisinart looks like it would be fine for the broth cooking of the main course. But I plan to get a gel model for cheese and chocolate.

  8. Beth says:

    My family LOVES fondu night thanks to you! Complete with the smackaroos! I have made your fondu recipe several times and it’s always delicious. Tonight, I happened to find some ham stock, from an amazing ham I cooked a couple months ago, hiding in my freezer. I used it, and wow! Fondu went to the next level!

  9. Emma says:

    This recipe looks amazing and I’m going to try it, but some of the measurements seem a bit off: 1/8 teaspoon of lemon juice is less than 1 mililiter or about .02 liquid ounces. That would be equivalent to a single drop of juice. And 1 tablespoon of minced garlic is a huge quantity. I wouldn’t even use a whole teaspoon of minced garlic in a creamy fondue or sauce.

    Otherwise, this looks great. 🙂

  10. Cath says:

    I cannot NOT comment on this recipe! I’ve made it twice for friends and both times, they’ve raved! I made two minor adjustments. The first was halving the chicken stock and subbing in 1/2c of white wine which was boiled for several minutes–gives a soft authentic wine flavor, but a lot of the alcohol is boiled out and because I still keep half of the stock in the recipe, it’s not TOO wine-y. The second is not coating the cheese with the cornflour–I simply shake it in an airtight Tupperware with the chicken stock until it’s completely blended and pour it straight into the pot with the cheese. This recipe is a winner!

  11. Ann says:

    Hi Mel,
    I am making fondue from some friends and one of one doesn’t drink so this recipe looked perfect. However, 2 of us don’t eat meat so chciken stock is no good! Can we use a vegetable alternative? And is broth the same as stock (very inexperienced cook here!).

    • Ann says:

      Sorry- full of typos in that comment! I meant that *for some friends, *one of us doesn’t drink, *chicken. 🙂

    • Mel says:

      Hi Ann – sure, you could definitely play around with the broth and try subbing in a veggie broth. I’ve noticed a lot of veggie broths have a stronger flavor than chicken broth so just keep an eye on that so the fondue doesn’t taste like carrots. 🙂 Yes, usually broth can be interchanged with stock (stock is often more concentrated in flavor).

  12. Annie says:

    I just made this and the flavors were so delicious. But I ended up having to throw most of it out. For some reason, the cheese wouldn’t melt into the broth. I ended up with a huge block of semi melted cheese and a little bit of sauce. The cheese would not melt fully no matter what I tried. What did I do wrong? I did use Jarlsberg instead of Gruyere.

    • Mel says:

      Hi Annie – I’ve never used Jarlsberg cheese in this so I’m guessing that’s the culprit. Sorry it didn’t work out!

      • Annie says:

        No worries, it was delicious, just not a very good consistency. I thought Jarlsberg was very similar to Swiss. So I’m wondering is there another reason it would have seized up like that? Would it do that if I had the broth to hot when I started stirring in the cheese? Just want to make sure I get it right the next time around.

        • Mel says:

          It could be the broth – but the liquid does need to stay warm to melt the cheese. It’s pretty important to add the cheese one small handful at a time and make sure it’s fully melted before adding more.

  13. Katrina says:

    Delicious! Just made this tonight and thought it was great! Thanks!

  14. Anna says:

    We made this for NYE this year too – and I LOVED it. It was perfectly what I wanted.

  15. Jessica says:

    Thank you for this kid friendly recipe! We made it for New Year’s Eve and both kids and adults agree it was the best! We even added the kissing rule and it was a fun addition to the party.

  16. Laura Hale says:

    Fondue night is New Years Eve for us :). I like to make a creamy tomato bisque for the main dish fondue. I’ve struggled with cheese fondue in the past, so I am excited to try this!

  17. Sam says:

    Oh sorry, I do have a crock pot but it’s going to be used for hot chocolate!

  18. Sam says:

    Hi! I have a question. There will be 5 of us total, I have a fondue pot but it’s just not big enough, any suggestions on how to make it? I though maybe a double boiler situation (aka a bowl on top of a pot for me haha) to keep it warm?

  19. Amanda says:

    I’m planning a date night with my husband tonight at home, and I don’t have a fondue pot (not in the budget). How horrible will it be if I just use a large stockpot?

    • Mel says:

      Hi Amanda – sorry for the late response. Did you try this? I wouldn’t recommend using a large pot unless you have a way to moderate the heat evenly to keep it warm while you eat without burning it (or letting it cool too much).

  20. Emily says:

    I just tried this and it was great, thanks! Our family always did white wine in the cheese fondue growing up but I thought this was just as good or even better without the wine. I used Kitchen Basic stock and the juice of half a lemon, and used a bit less garlic since I had roasted garlic ciabatta bread for dipping.

  21. Deb says:

    Hey you! I’m sorry if you’ve already answered this questions but I cannot seem to find that cheese for this recipe(Gruyere one)? Is there anyway you can take a picture of it? I even asked the person at Costco and I swear she thought I grew horns!! LOL! Or, do you recommend another alternative if I can’t find it.

    Again sorry if you’ve answered it!! Love your guts…

  22. Amy says:

    Hi Mel,
    I just have a quick question about the consistency of my fondue. It was very delicious, but it had a grainy quality. I followed the recipe exactly but maybe I didn’t cook it long enough on the stove before moving it to the burner. I love your site and every recipe that I have tried has been great! I ordered the Swissmar fondue pot and we had a great family night enjoying this recipe. I made the french bread and we had steamed veggies and chicken sausage! Delish!
    I just wish it was a smoother consistency. If you have any suggestions…thanks!!

    • Mel says:

      Hi Amy – is there any chance it might have overcooked or cooked at too high of a temperature? I’ve noticed mine gets a slightly lumpier and maybe grainy (I haven’t noticed that particular texture but I think it could happen) if it is heated too high. Does that make sense?

  23. lisa taylor says:

    Oh- also- do you think an ele tric pressure cooker set on “warm” would work as a fondue pot? Thanks again!

    • Mel says:

      Hi Lisa – you’d have to experiment with the cheeses – I’ve only made it as is since the recipe gives a perfectly smooth, creamy fondue. I think cheddar might be too oily (and might cause the fondue to be grainy). Also, I’m not familiar with electric pressure cookers but if the warm setting is safe and usable, it’s worth a try!

  24. lisa taylor says:

    Hi! This looks great! I’m wondering what would happen if I subbed colby or cheddar for the swiss? Thanks!

  25. Rachel says:

    Hello, Mel! We’re thinking of making chocolate fondue to celebrate Christmas with my 5 siblings and oodles of nieces and nephews. Any guidance for us on a recipe?

    • Mel says:

      Hi Rachel – we’re doing the same thing! I’ve used this recipe a time or two and it’s great (but I omit the chocolate liqueur and start with only half the liquid and add more if needed – the full amount makes it too runny).

  26. Heather says:


    Have you ever re-heated leftovers? We are suprising our kids with a trip on Christmas day but I thought this would be fun to eat in the hotel. I can’t plug in any appliances they don’t provide so I’d have to use a microwave to heat. If I had it all made and chilled it, do you think it would reheat? Or I could cook in the microwave?

    • Mel says:

      I’d probably try to avoid cooking it from start to finish in the microwave but I think it might reheat well if you add a little broth and use low power. Do you have a way to keep it warm while eating? It does best if it doesn’t cool off too much (not as melty and stringy and easy to dip in).

  27. Kasandra Miller says:

    Hi Mel-I’ve been thinking about this post since you posted it. I’ve decided we’re going to have a “Fondue Christmas Eve.” With that said, do you mind posting your chocolate fondue recipe? And if you have a white chocolate recipe, that would be great too (my husband doesn’t eat any other chocolate).

  28. meg says:

    Made this last night for our annual fondue night with friends!! It was a hit!!! Completely delicious!! This tasted just as good as the Swiss cheese fondue at the melting pot that we love. Great recipe! Thank you!!

  29. Lauri says:

    Where do you get the fondue pots you are giving away? Can you supply the website if there is one?

  30. sara says:

    I am such a big fondue fan! Yours looks like a lot of fun. 🙂

  31. Lisa says:

    Love fondue! Do you think tapioca starch or something along those lines would work in place of cornstarch? My friend is allergic to corn but this is the best looking fondue I’ve seen!

  32. Fondue=fun! Since it is cider season, I think I will try this fondue recipe with a bit of cider in place of alchol. Has anyone tried that?

  33. Dionne says:

    White grape juice and/or apple juice substitute nicely for wine in recipes. It gives the cheese fondue a slightly sweet taste. Fondue-ing is so much fun!

  34. Ruth says:

    Hi Mel, Thank you for the info directing us to (your friend), Kim Blackham’s site. What a gift that was! I read a lot of her posts, which were all good btw. That being said, the post that she did on helping those going through grief really got my attention. That post should be required reading for all of us. I think most of us fail miserably at following through with our good intentions when someone is hurting. Hopefully, her post will help me —-as well as others—be a kinder, more compassionate person.

    AND, the fondue sounds like so much fun! What a great idea!
    Thank you!

  35. Sandy says:

    We had the SAME tradition in my family growing up. All of us sisters would fight over who got to sit next to my older brother because he wouldn’t let us touch him any other day of the year 🙂

  36. Jo says:

    Your recipes have seriously changed my and my family’s lives! I thought I hated to cook. For the last year I have cooked a lot and EVERY recipe has been yours! I know I can trust that I won’t have to pull my hair out on too many recipe details AND most of all it will always taste worthy of the work put in. Thank you Mel!

  37. Julie says:

    YUM! I would love to try this and create some great family memories. My adult daughter and her boyfriend would LOVE the smooching game! Do you have to use a fondue pot? Is there anything else that could be substituted?

  38. Sue says:

    I love your recipes and website -by the way!-
    Anyway, family dinner is very important, I do feel. However, we are a self-employed family and it isn’t always going to happen with out the children weeping and wailing from hunger and/or staggering off to bed at dark-thirty. The most success I have is when I pre-plan my menus for the week and have my food ready and waiting. That is what I would suggest!

  39. LeeAnn says:

    I love fondue, but have never tried to make it myself. Hopefully I’ll win and can try this at home!

  40. Elizabeth W says:

    I love your recipes! I share the same cooking philosophies, so I use quite a few of them. I just wanted to say that I also appreciate it when you review products honestly even )and especially) when you’re not paid to do it. Good kitchen products can make cooking SO much easier, and when there’s so many to choose from, it’s nice to have someone else’s perspective!

  41. Love this family tradition Mel! I need to get me a fondue pot!

  42. susan says:

    We like to have fondue around the holidays, but all my recipes have turned out dodgy. Glad to know I have one that is tried and tested to turn to when the time comes!

  43. Pamela says:

    Believe it or not I’ve never had fondue. Guess I lead a sheltered life. None of my kids have fondue’d either. After seeing those pics and seeing this yummy recipe I think we are going to have to correct that. I also don’t use alcohol in my cooking so this will be perfect for us.
    Of course first I guess I need a fondue pot 🙂

  44. Robin says:

    I have been looking for a good fondue recipe for a long time. Sometimes at work we will have a fondue potluck. We bring a chocolate and a cheese fondue and it is easy for people touring various foods to dip. People spoon some of the fondue onto their plate so we don’t share germs

  45. Stephanie Mavis says:

    Hi Mel! Fondue brings back happy memories of childhood. I have my mom’s old electric fondue pot, but I haven’t used it in years. (I’m a little worried it might cause an electical fire.) This would be the perfect time to bring back the family fondue nights to our house. Of course, I might need a new fondue pot. WIsh me luck on the giveaway! 🙂

  46. Amelia says:

    We also do a fondue night. We started doing this for our valentines day dinner. My kids think it’s the greatest thing in the world. I’m so excited to try this recipe and see how my family likes it.

  47. Sandy Doll says:

    We have done fondue – the oil kind for Christmas Eve since our kids were little with steak and sausage but now the 10 grandkids – 10 adults we have 4 fondue pots all are the electric kind and it is a little tricky at times. I have a nephew who lives in Bern, Switzerland and I have been to Gruyere and had the cheese and the fondue so good and learned that you drink tea with cheese fondue or wine never soda. I am very excited to use this recipe just need to get a new fondue pot I can see.

  48. Kira says:

    I can’t wait to try this. All of your ideas seriously rock! What a fun tradition I hope we start. This was a great read, as are all your posts. Your family, yourself included, is absolutely darling. Bring on the cheese!

  49. Terry A. says:

    I am VERY excited to try this recipe!! Thanks for posting it!

  50. Amanda says:

    This is one of the moments when I wish my stomach loved cheese as much as my mouth does! Looks AMAZING. (Darn dairy issues.)

    We also fondue on New Year’s–but we do an oil fondue. I make tempura batter, breaded cheese cubes, various sauces, various meats, and lots of veggies…we love it. And that’s the only time we eat it because of the oil. Our rule is the first person to lose their dipper gets to do the dishes. I may have to institute the kissing rule for the later losses. 🙂

  51. Karen says:

    We want to have fondue on Christmas Eve this year and I’ll definitely be using this recipe! I love the photos, especially the one of you with your daughter (I have 2 daughters so I fall for anything daughterish). Thanks for the recipe, for the joy you’ll bring on Christmas Eve, and for the smile with the photos!

  52. CHEESE!!!! What more could you ask for but food covered with cheese. Would so love to try fondue.

  53. Amanda c says:

    My family always did/does an oil fondue on New Year’s Eve. I think it’s our best tradition. I tried a non-alcoholic cheese one during Christmas we were away and it was very “Meh”. I can’t wait to try this!!

  54. Dawn J says:

    My 6 year old has never had fondue yet. It’s about time – he’ll love it!!

  55. Tammi says:

    I’ve never made fondue before at home. Good opportunity to try!

  56. Anne says:

    We love fondue and have been making it for 30 years. My recipe is similar to your except I use buttermilk instead of the chicken broth. I don’t use alcohol either and it was hard to find a good replacement. I shred the cheeses and then toss them with the cornstarch. Heat the buttermilk and add the seasonings and cheese. Thanks for this post. I love it!

  57. Angela says:

    Hey Mel,
    I got on to your website to look up another recipe, but got distracted by your cute kids. Fondue looks like so much fun. We tried it last year for New Years with the Young Men and Women. It was a big hit. We may have to make it a tradition. I grew up eating an Asian version called hot pot. It was always the coveted birthday meal. Hope you all are getting settled into your new house and life. Miss ya!

  58. Teresa says:

    So excited to try this! Is there another name for Gruyere, i have had trouble finding that cheese. Also, I have to say I like Kim’s idea better about who drops the bread has to do the dishes. Just saying! 🙂

    • Mel says:

      Hi Teresa – I don’t think it goes by another name. Some people substitute Swiss cheese for it but in this case (for the fondue), it will probably lend a different flavor/texture if substituted with something else. And now I’m thinking we’ll adopt the dishes rule AND still continue the smooching rule. 🙂

  59. stephanie says:

    Wow! Thank you so much! I am a loyal fan of your recipes and I am just so happy to see you highlighting a blog like Kim’s! I am a student (and client!!) of EFT and I cannot wait to check her out!

  60. Amy W. says:

    Hey, Mel! Quick question- where do you get your Gruyere? Do we need super high-end? The stuff I saw at the store was $25 per pound… A little above my price range… Any suggestions would be welcome! Thanks a bunch!

    • Mel says:

      Hi Amy – good question. I’m not sure if about the whole spectrum of Gruyere cheeses – perhaps another store would carry it at a better price? It definitely is a more expensive cheese (but well worth it for this recipe!); I’ve found it at Sam’s Club and Costco for the best price.

  61. Cammee says:

    Ok, that fondue looks perfect! I can’t stop thinking about it. It’s going to have to be made ASAP!

  62. judy werner says:

    Perfect idea for entertaining — especially those grandkids!

  63. Barb K says:

    I’ve always wanted to have fondue family nite! (Cheaper than going to the Melting Pot!)
    Thanks for Kim’s site, very nice & thanks for the opportunity & yummy recipe!

  64. Saskia says:

    I love, love, love fondue. We used to do it on Christmas Eve. And then I became lactose intolerant and now must die of jealousy instead of eating that delicious stuff. Not fair.

  65. Kris says:

    Good food and family….what could be better. Thanks for another yummy recipe.

  66. Alicia says:

    I love fondue. It creates such a great opportunity to talk, laugh, and spend time with those you love. My family (3 girls, DH, and I) does a “meat” fondue…chicken, shrimp, crab, steak… every year on New Year’s. We cook the meats in a vegetable broth, and sit around and remember all of our “favorites” of the previous year. Because it takes a while for the meats to cook, I actually use pre-cooked shrimp which basically just needs to be warmed in the broth as a “filler” food so there are not long gaps between meats. I also have a slideshow running on our computer of pictures from all of our activities from the previous year. It is one of the highlights of our year, and my kids absolutely love it. It is probably our #1 favorite family tradition.

    And for once, I have to say I disagree with something you mentioned–I happen to LOVE my Cuisinart fondue pot, if you don’t count the short cord. 😉 I haven’t had any problems with uneven heating; when cooking meats, the electric is just more reliable than flame. With that said, though, maybe if I had a better “flame” pot I’d like that more. Can’t wait to try this new cheese recipe!

    • Mel says:

      Hi Alicia – I’m glad you love the Cuisinart fondue pot (I’m telling you, it gets great reviews on amazon). I can see how it would be really nice for meat fondue because it can keep the broth at a good simmer. I love your ideas of a family slideshow on New Year’s – I might have to steal that tradition!

    • Claire says:

      That is such a wonderful tradition. I love it, it sounds like the sort of thing your kids will remember for the rest of their lives. I might try this in our house.
      I love cheese fondue and broth/meat fondue and the totally unhealthy hot oil one (only had that once in a restaurant. I won’t be trying it at home any time soon!!

      This looks a great recipe Mel, cant wait to try it 🙂


  67. katie says:

    I am so making this. My sister-in-law uses martinelli’s in place of alcohol.

  68. Renee says:

    Oh my gosh, this looks like so much fun. I’m inspired to try this with my little family! 🙂

  69. […] out Mel’s site for my husband’s AMAZING FONDUE RECIPE. While you are there, browse her other delicious recipes. Most of our favorite dinners and desserts […]

  70. Kim in MD says:

    Mel- you and your family are SO adorable! I have never made fondue, but since you have perfected it I will give it a try!

  71. Teresa says:

    Mel, you are just adorable. This is a fantastic, fun post, and I can’t wait to try this recipe. I also don’t cook with alcohol, so this is perfect for my family. Not sure the kissing will work with my two teenage boys, but my husband and I can try!

  72. […] Fondue Recipe with my favorite food blogger, Mel at MelsKitchenCafe.com.  She has posted his FONDUE RECIPE on her site today and just for fun – {and because we really like you guys} we are giving away […]

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