Classic Cheese Fondue


Food for thought:

  • Gruyere cheese is full of high-quality protein and amino acids and is good for building muscles. It also contains CLA (conjugated linoleic acid) which is a power cancer-fighting aid, and helps in lowering the risk of heart disease.

  • Arrowroot powder is grain-free, gluten-free and paleo-approved. It contains a good amount of potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Studies have even shown that arrowroot can stimulate immune cells and boost the immune system.


6 Servings

Prep Time

10 minutes

Cook Time

15 minutes



For the Fondue

  • 1/3 pound firm alpine-style cheese — such as gruyere

  • 1/3 pound fontina

  • 1/3 pound gouda

  • 2 tablespoons arrowroot powder

  • 1 cup dry white wine — such as Sauvignon Blanc (we recommend to omit)

  • 1 clove garlic — minced

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon brandy

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon nutmeg

Assorted Fondue Dippers:

Boiled baby new potatoes in their skins — quartered if large

  • Lightly steamed broccoli florets, cauliflower florets, or asparagus

  • Button mushrooms — wiped clean and stems removed

  • Cherry tomatoes

  • Sliced firm apples — such as Granny Smith

  • Cooked sliced hot sausage

  • Cubed French, sourdough, and/or pumpernickel bread


  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the arrow root powder, tossing thoroughly to coat all pieces.

  2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

  3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!


Additional Notes

Amount per serving (not including dippers) 

Calories: 343 Fat: 23g Net Carbs: 5g Protein: 20g

Original recipe: