If there’s a season that calls for fondue, it’s winter. Made popular in the 1970s, this kitschy treat is warm, delicious—and fun. Want to try it at the cottage this year? We asked cookbook author and cheese expert, Gurth M. Pretty, the owner of Lakeview Cheese Galore in Mississauga, Ont., for his tips.
1. Use a combination of flavourful cheese varieties that will melt well. Swiss-style fondue is the most well-known version, typically made with a mix of Gruyère, Emmental, and Appenzeller, but other great cheese options include year-old cheddar, Gouda, or aged Havarti.
2. To make a simple fondue from scratch, no specialty fondue pot necessary, use the stove and a saucepan, or a slow cooker. Along with cheese—plan for about 200 grams, shredded, per person—you’ll need garlic, white wine or apple cider, and cornstarch.
3. For a recipe that serves two (you can scale it up as necessary): in a bowl, combine 400 grams of cheese with 2 tsp cornstarch and set aside. Rub half a peeled garlic clove on the inside of a saucepan or a slow cooker; add 3/4 cups of wine or cider and warm over medium heat. Stir or whisk a handful of the cheese and cornstarch mixture into the heated liquid until melted. Add the rest of the cheese-cornstarch mixture, one handful at a time, until it is all melted.
4. Ready to eat? You’ll need to keep the cheese warm on the table. If using a saucepan, Pretty suggests a portable stovetop. (Or, we say: kitchen party time! Gather at the stove.)
5. Start dipping. It’s traditional to dip cubed baguette, but other tasty options include steamed baby potatoes, grilled sausage, cherry tomatoes, steamed cauliflower or broccoli, fried button mushrooms, or sliced apples.
Bonus Tip: It’s tricky to eat fondue without dedicated fondue forks; you can find them for as little as $3 per set. Or ask your cottage neighbours if you can borrow a set from them. Someone on your lake was an adult in the ’70s, right?
This article originally appeared in the Winter ’25 issue of Cottage Life.
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