GypsyPlate Recipes

From Cheese To Chocolate, These Are The Best Fondue Recipes To Make On Valentine's Day

Hot cheese doesn't usually sound super sexy, but on Valentine's Day, it's nothing short of romantic. Fondue is fun and different, and it's surprisingly easy to make: meaning, there's no reason why you can't ring in the romance this year with one of these mouthwatering recipes. While you can't go wrong with the staple cheese dip, there are also countless other fondue recipes that are equally delicious and alluring. From a salted caramel masterpiece that pairs exceptionally well with crisp apples to a hazelnut liqueur creation that's intoxicatingly divine, this curated list of recipes is good enough to make you blush.

Make this Valentine's Day one to remember when you add love to these romantic recipes. Complete with ideas that are easy to make and even easier to eat to recipes that are sure to wow your significant other like never before, there's nothing on this list that won't make your taste buds swoon. Keep reading to see the best fondue recipes, ahead.

The Only Cheese Fondue Recipe You'll Ever Need

It's little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a recipe worthy of any fondue pot, we turned to Leah Park, the owner and cheesemonger of Milkfarm, a beloved artisan cheese shop in Los Angeles's Eagle Rock neighborhood. Park's fondue is a showcase of glorious Swiss cheeses that she chose for the specific flavors they impart (see her tasting notes in the sidebar below), but if you can't find all of them, you can play around a bit with substitutions — at its most basic, Swiss fondue is a mixture of Gruyere and Emmentaler cheese. (There are also French- and Italian-style fondues, but that's another story.)

You can make fondue in a fondue pot directly on the stove and then carry it to the fondue stand, or you can make it in a regular pot and transfer it to a fondue pot. If you're doing the latter, make sure that the fondue pot is warm; if it isn't, the fondue will cool quickly. And if you don't have a fondue pot, Park recommends making fondue in a regular pot and transferring it to a warmed crockpot. Whichever pot you use, it's hard to go wrong — just remember to pay attention to the heat, since you don't want the cheese to burn.

Serves 4-6

Ingredients:

For the fondue:

4 ounces Gruyere (1655)4 ounces Appenzeller (Black Label)4 ounces Emmentaler (Rahmtaler)4 ounces Aarewasser1 tablespoon cornstarch1 smashed garlic clove1 cup dry white wineFresh cracked pepper to taste1 tablespoon kirschFreshly grated nutmeg

For dipping:

BraesolaCrusty breadSmall boiled new potatoesPickled onionsCornichonsBlanched cauliflower and broccoliRaincoast Crisps fig and olive crackers (trust us)

Instructions:

Step 1: Grate all of the cheese with a box grater and place it in a large bowl. Sprinkle the cornstarch on top of the grated cheese and toss to evenly coat the cheese, then set aside.

Step 2: Smash the garlic clove with the flat side of a knife and place in a saucepan on the stovetop. Add the wine and bring to a light simmer over medium heat.

Step 3: Add the cheese mixture one handful at a time, stirring constantly with a wooden spoon. Continue to add until all the cheese is incorporated. Reduce the heat to low and stir until the cheese is smooth and starts to bubble lightly, 5-7 minutes. Add the pepper to taste. Transfer to a fondue pot, turn on the heating element, and enjoy!

Step 4: If you want to totally change the flavor and experience, you can stir ½-1 tablespoon kirsch and some grated fresh nutmeg into the pot when you're halfway through the fondue.

Leah Park is the owner and cheesemonger at Milkfarm Artisan Cheese Shop in Los Angeles.Haley Hunt Davis is a Los Angeles- and Atlanta-based commercial photographer and director specializing in food and product.Ryan Norton is a Los Angeles-based food stylist and recipe developer.Prop styling by Avary MitchellRecipe tested by Ivy Manning

Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day

Warm Up Winter With A Fun And Easy Cheese, Chocolate Or Crabmeat Fondue

Fondue has long been associated with the 1960s or '70s, when young Boomers with bell-bottomed jeans and shag haircuts made it a chic party theme.

Subscribe to continue reading this article. Already subscribed? To log in, click here.

Originally Published: February 5, 2025 at 5:50 AM CST

---