Italian Cheese Fondue

Fondue savoyarde (three-cheese fondue)

Caroline Martin/Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
379 Calories
25g Fat
14g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 379
% Daily Value*
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 88mg 29%
Sodium 747mg 32%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Protein 24g
Calcium 611mg 47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy Italian cheese fondue recipe is made with three kinds of cheese: mozzarella, fontina, and Parmesan. Serve it with cubes of salami, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies or whatever your heart desires.

The word "fondue" is from the French word fondre, which is the infinitive form of the verb "to melt." There are three different types of fondue, fondue au fromage, fondue bourguignonne, and chocolate fondue. They are of Swiss-French origin and were meant to be eaten communal-style from a central pot that guests gather around. For more on these types, see the information below the directions for this recipe.


  • 1 clove garlic (halved)
  • 1 1/4 cups milk
  • 8 ounces mozzarella cheese (grated)
  • 8 ounces fontina cheese (grated)
  • 2 ounces Parmesan cheese (grated)
  • 1 tablespoon cornstarch
  • 3 tablespoons white wine (dry)
  • Optional: salami cubes (or breadsticks, crusty Italian bread cubes, veggies, etc.)

Steps to Make It

  1. Gather the ingredients.

  2. Rub the inside of a heavy saucepan with cut side of garlic. Discard garlic.

  3. Pour 1 1/4 cups milk into the saucepan and bring to a simmer. Stir in 8 ounces grated mozzarella cheese, 8 ounces grated fontina cheese and 2 ounces grated Parmesan cheese until melted and smooth.

  4. In a small bowl or measuring cup, whisk together 1 tablespoon cornstarch and 3 tablespoons dry white wine until smooth.

  5. While constantly stirring, slowly pour wine mixture into cheese mixture and continue to cook until thickened.

  6. Transfer to a fondue pot to keep warm. Serve with salami cubes, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies and whatever other dippers you might like.

Recipe Variations

  • Fondue au fromage (cheese fondue): The classic recipe consists of Emmental and Gruyère cheeses, white wine, Kirsch and seasonings.
  • Fondue Bourguignonne (beef fondue): Cubes of raw beef are cooked in a pot of hot oil or broth and then dipped into various sauces.
  • Chocolate Fondue: A combination of good-quality chocolates are melted with cream and, sometimes, liqueurs, and pound cake cubes, fresh fruit, pretzels, marshmallows and more are dipped into it.

Types of Fondue Pots

The type of fondue pot you need depends on the type of fondue you will be making. Chocolate fondues need a small, thicker pot and a candle flame is usually adequate. Meat fondues cooked in hot oil require a pot that can withstand very high heat (electric pots are best for this). A thicker pot that will hold the heat without scorching the contents is better for cheese fondues (candle, alcohol burner, Sterno or electric are all good for cheese).

The Fondue Craze

Fondue was all the rage and a new way of entertaining in the '50s, '60s, and '70s. It fell out of favor for a few years and now it's as popular as ever, especially chocolate fondue which seems to be on many restaurants' menus, even though they don't serve any other type of fondue.