This luxurious Parmesan fondue is creamy, savory, and aromatic, combining nutty Parmesan, smooth cream, and subtle seasonings for a refined dip that elevates any table. Ideal for holiday gatherings, romantic dinners, or cozy nights in. The slow, gentle melting process ensures a velvety texture that pairs beautifully with breads, vegetables, and roasted snacks.
Ingredients (Serves 4–6)
Cheese & Dairy
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2 cups freshly grated Parmesan cheese (Parmigiano-Reggiano preferred for best melting and flavor)
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1 cup freshly grated Asiago or Romano cheese (optional, but adds depth and creaminess)
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2 tablespoons cornstarch (helps stabilize and thicken the fondue)
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1 ½ cups half-and-half (or 1 cup heavy cream + ½ cup milk for richer fondue)
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½ cup dry white wine (or use more cream/milk if avoiding alcohol)
Seasonings
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1 tablespoon butter
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1–2 cloves garlic, minced or smashed
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½ teaspoon Dijon mustard (enhances sharpness)
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½ teaspoon freshly ground black pepper
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¼ teaspoon nutmeg (classic for creamy cheese dishes)
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Salt, to taste (use sparingly, Parmesan is salty)
Optional Flavor Enhancers
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1 tablespoon lemon juice (adds brightness, helps the cheese melt smoothly)
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¼ teaspoon crushed red pepper flakes (for gentle heat)
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1 teaspoon Worcestershire sauce
Instructions
1. Prepare the Cheese
Grate all cheese finely (this ensures smooth melting).
Toss the Parmesan and Asiago with the cornstarch in a large bowl.
This prevents clumping and keeps the fondue silky.
2. Start the Flavor Base
In a medium saucepan or fondue pot, melt the butter over medium-low heat.
Add the garlic and sauté gently for 1–2 minutes until fragrant but not browned.
Browning garlic can turn the fondue bitter.
3. Warm the Liquid
Pour in the white wine and half-and-half.
Heat until steaming, just below a simmer.
Avoid boiling — this can cause the cheese to separate later.
4. Add Seasonings
Stir in:
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Dijon mustard
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Black pepper
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Nutmeg
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Worcestershire (optional)
Let the mixture warm for another 1–2 minutes so the flavors bloom.
5. Melt the Cheese Slowly
Lower the heat to low.
Add the cheese mixture one handful at a time, stirring constantly with a wooden spoon or whisk.
Allow each handful to melt fully before adding the next.
This slow process is essential for achieving a smooth, velvety fondue.
If the sauce seems too thick early on, add a splash of milk.
If it seems too thin at the end, add one more handful of Parmesan.
6. Final Touches
Taste the fondue.
Add lemon juice for brightness or more pepper for depth.
Adjust salt only if necessary — Parmesan has plenty of salt on its own.
7. Serve
Transfer the hot fondue to a pre-warmed fondue pot set over a candle or low flame.
Stir occasionally to keep the cheese from settling or forming a skin.
What to Dip (Expanded List)
Breads & Grains
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Crusty French bread cubes
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Sourdough pieces
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Garlic bread chunks
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Soft pretzels or pretzel bites
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Breadsticks
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Toasted baguette slices
Vegetables
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Steamed broccoli
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Cauliflower florets
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Grilled zucchini
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Roasted potatoes
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Cherry tomatoes
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Bell pepper strips
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Blanched asparagus
Proteins
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Grilled chicken bites
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Cooked Italian sausage slices
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Shrimp (lightly seasoned)
Fruits & Extras
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Apple slices (tart apples pair beautifully with Parmesan)
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Pear slices
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Grapes
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Roasted mushrooms
Tips for Perfect Parmesan Fondue
Use Fresh Cheese
Pre-shredded cheese contains anti-caking ingredients that prevent smooth melting.
Keep Heat Low
High heat will cause the cheese to separate or turn grainy.
Add Cheese Slowly
Rushing the melting process results in a gritty texture.
Balance the Sauce
If too thick → add a splash of wine or cream.
If too thin → add more grated Parmesan.
Pairing Ideas
Serve with:
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A crisp white wine
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Sparkling water with lemon
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Charcuterie board items
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Warm herbs like rosemary or thyme on the side
* 1 1/2 cups milk
* 2 (8 ounce) packages cream cheese, cubed
* 1 1/2 cups grated Parmesan / Cheddar cheese
* 1/2 teaspoon garlic salt
* 1 (1 pound) loaf French bread, cubed
Cheddar Cheese Fondue Instructions
1. First of all in a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. And then stir in Parmesan / Cheddar cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Enjoy the fondue !
mattys-brie-cheddar-cheese-fondue
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