My kids love this cheese fondue recipe. It’s nice to make this for Valentine’s Day dinner, to make it a special meal for them. Here’s the recipe for Non-Alcoholic Cheese Fondue…
Non Alcoholic Cheese Fondue
1 pound Swiss* cheese
2 cloves of Garlic
3 T. All-Purpose Flour
2 T. Butter
1 1/2 cups Milk
½ T. Lemon Juice
1/8 tsp. ground Nutmeg
Salt and Pepper to taste
*You can mix Swiss and Gruyere for a stronger taste. Some people prefer Cheddar.Dippers – Italian or French Bread cut into about 1 ¼ to 1 ½ inch pieces is a must! We also like thin sausage cut into bite sized pieces. If you’d like you can serve slices of apple on the side.
Peel garlic and slice the cloves in half the long way so the most inner surface is showing. Rub a heavy saucepan with two halves of the garlic for flavoring. Rub the fondue pot with the other two garlic halves.
Grate the cheese and mix with 1 T. of the flour.
Melt the butter in saucepan over medium-low heat. Add rest of flour. Stir well till smooth. Add about ½ cup of milk and stir till smooth. Slowly add the rest of the milk, stirring constantly until the mixture thickens to about the consistency of light cream. Add a handful of cheese and keep stirring. Let the cheese melt and then add another handful and stir until it melts. Repeat the process until all the cheese is melted.
Once all the cheese has been added and the mixture is smooth, you can stir in the nutmeg, salt and pepper. Finally, add the lemon juice. Stir well till the mixture is smooth once again.
Light the sterno and add cheese mixture to the fondue pot. Eat immediately! Spear bread and dunk in fondue and enjoy. Scrape the bottom of the pot with whatever you’re dipping from time to time to keep it from burning.
Bon Appétit!
Lisa
This article was posted on Sunday, February 12th, 2006 at 8:41 pm and is filed under Cheese Fondue, Main Course, Non Alcoholic Fondue, Recipes of the World. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
44 Responses to “Non Alcoholic Cheese Fondue – A Holiday Day Treat for your Kids”
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March 6th, 2006 at 6:50 pm
WELL my foods group and I are wanting to make fondue for our upcoming free lab but we’re not sure how many people this recipe is made for. There are 4 of us in my group, soo..if you could just get back to me on that it’d be reeealll nice. THANK YOU!
Kyle G
The Canadian Prince
March 6th, 2006 at 6:59 pm
If you’re not eating anything else, and there are 4 adults, I’d one and a half or double the recipe. You’ll probably have leftovers, but at least you won’t have to worry about not having enough.
September 16th, 2006 at 2:16 pm
Your recipie looks good but i’m throwing a sweet 16 party for myself and I was wondering if you coud substitute vegtable broth instead of the milk. I am afraid of muting the flavor. if you could e-mail me with a reply as soon as possible i would really appritiate it. Thank you for your time, and help.
September 16th, 2006 at 4:26 pm
I’ve seen chicken broth used as a substitution for wine in non-alcoholic fondue. I believe chicken broth would have more flavor than vegetable broth. Though I think vegetable broth might be okay. I’ve never made it that way.
If you’re using broth, I’d only use one cup instead of 1 1/2 cup like in the milk recipe, since broth is thinner than milk.
Good luck and let us know how it turns out!
-Lisa
December 29th, 2007 at 3:56 pm
I like this recipe but I have a fondue set so how do i still make this?
December 31st, 2007 at 3:24 pm
I’ve always just made it in the sauce pan and then transferred it to my fondue set to serve.
December 31st, 2007 at 4:04 pm
Me too – I make it stove top 1st.
December 31st, 2007 at 9:00 pm
Great recipe! I never thought of making it in a seperate pot first, but it works much better that way. I used all Gruyere- it was absolutely delicious! Thanks.
February 14th, 2008 at 8:57 pm
I made non-alcoholic fondue tonight following my regular fondue recipe, but substituting chicken broth for wine and leaving out the brandy. My daughter loved it more than the one above (she’s not that into milk). My son liked it just as much as the one above.
I could taste the chicken broth. So make sure you don’t mind that taste if you make it that way.
The next time I’ll try it with half chicken broth/half vegetable broth.
April 17th, 2008 at 4:09 pm
Hmmmm… sounds good. I’m making cheese fondue for 2 adults and 2 kids tomorrow night. I’ll try this recipe as written and let you know how it went over :)
June 9th, 2008 at 1:01 am
It was wonderful recipe. I passed to all my friends. It’s very informative.
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July 30th, 2008 at 10:37 pm
Kraft Foods Philippines donated 200 cases of cheese to our organization. We would like to make cheese fondue for our slum dwellers but didn’t know where to start. Thanks to this website, we will try & serve it this Sat.
November 21st, 2008 at 8:42 pm
Just had to post to say thank you for the best fondue! We are making it part of our holidays this year, as we did last year, and it’s the star of the dinner! Again, thank you so much! :))
December 12th, 2008 at 7:57 pm
Hi Lisa
I am writing a cookbook called “The Curious Cook”. I have been searching for a non-alcoholic cheese fondue recipe for ages and this is the only one i’ve managed to find. Would it be okay with you if I include your recipe in my cookbook? I did say where i got the recipe:) Please get back to me on this.
December 31st, 2008 at 5:07 pm
Fabulous recipe. It is Hogmanay here on the West coast of Scotland and we have just devoured this! We know it is going to become a firm family favourite.As my 10 year old just typed “Its really nice!”
January 3rd, 2010 at 10:48 pm
I’m going to try this with mozzarella… do you think it will work better with milk, vegetable broth or chicken broth?
January 3rd, 2010 at 11:16 pm
I found a version online (which I’ve never tried) which mixed fontina cheese with mozzarella and a little parmesan. I think you should make a mix of cheese like this because mozzarella alone might be too stringy. They used milk.
1 clove garlic cut in half
1-1/4 cups milk
8 ounces grated mozzarella cheese
8 ounces grated fontina cheese
2 ounces grated Parmesan cheese
1 Tablespoon cornstarch
3 Tablespoons dry white wine (you should be able to skip the wine and use 3 T. milk instead if you want to make it non-alcoholic)
The full recipe is at the link above.
February 11th, 2010 at 2:53 am
I’m spending Valentines weekend out of town with my boyfriend and was racking my brain trying to think of a special meal for him, guys are so hard to please! But he LOVES cheese so I thought yay fondue! unfortunately I don’t like wine, so when I found this i jumped for joy, I’ll try this out and we’ll see how the weekend goes ;D thanks!
December 29th, 2011 at 3:25 pm
My grandmother (I’m 13) made this and she made it with white cheddar.It was good and a little punchy(I don’t like fondue with alcohol or strong cheese).Thanks :) H
February 6th, 2012 at 12:19 pm
Lisa how long does this recipe take? i;m doing this for a cooking class and i need to know how long it takes to prepare and cook this \
Thanks :D
February 6th, 2012 at 12:41 pm
The timing depends on what you dunk in it… if you’re making sausage, you’ll need the time to cook the sausage. The fondue itself takes the time to cut the garlic, shred the cheese, measure the supplies, prepare what you’re dipping into it and then cook it… so it depends on what you prepare in advance and if you have help with these steps. The actual cooking time on the stove is not that long. When I make it this New Year’s Eve it took only about 10 – 15 minutes from start to finish.
February 11th, 2013 at 4:06 pm
Do you think it would work with almond milk?
February 11th, 2013 at 4:21 pm
I never made cheese fondue with almond milk… according to other sites, you can cook almond milk on low heat. So I think you could make this substitute. I’d use plain unsweetened almond milk. Another possibility is coconut milk.
If you make it like this, please let us know how it turns out. Thanks!
March 16th, 2013 at 1:52 am
Best fondue ever! I needed non-alcoholic because I refuse to have any in the house (out of respect for my father who can’t have it) and this recipe was just perfect. We didn’t have the garlic cloves, but adding a tiny shake of granulated garlic was perfect to add the flavor! We made it with regular swiss, which was wonderful, but I just purchased Kerrygold’s Dubliner Irish Cheese and I have full intentions of using that for fondue in the next few days using your recipe! It would be perfect for St. Patrick’s day, for people who like to do stuff for that! If I make it with the Dubliner, I’ll follow up! Sharing this recipe with everyone! Thanks!
April 6th, 2013 at 3:02 pm
Hi, I may sound a bit thick but do the T.’s in the recipe, ie 3 T. All-Purpose Flour, stand for tablespoons?
Thank you, Im looking forward to using this recipe.
April 8th, 2013 at 3:15 pm
Yes, “T.” is for “tablespoons”
May 21st, 2014 at 12:19 am
I might use this recipe for a french class. I’m only twelve and I can’t use brandy. I have to make enough for everyone to sample it (about 10 kids in the class). I was wondering how much this recipe makes.
May 21st, 2014 at 8:58 am
Hi Cici,
I think if you double the recipe you’ll have more than enough fondue for everyone to have some. You don’t need the brandy at all! Enjoy!
Mama Lisa
September 24th, 2014 at 7:05 pm
Does it matter what type of milk you use? i.e. 1%, 2%, skim, whole
September 24th, 2014 at 7:38 pm
You can use any milk but the one you choose will determine how thick the fondue turns out. If you use skim milk you probably want to lower the amount because it’s so thin. If your fondue gets too thick you can always add a little more milk at a time.
January 2nd, 2015 at 3:27 pm
Thanks for the recipe! This was delicious. It’s hard to find a fondue recipe without alcohol. We do not drink and wanted to make on new year’s eve with our children. We used swiss and gouda cheese.
February 12th, 2015 at 11:55 pm
Can you make this ahead of time and reheat? Thanks.
February 13th, 2015 at 3:12 am
most likely you can… Whenever I’ve had leftovers, I’ve reheated them in the microwave for a minute or so at a time, stirring the fondue after each minute.
February 23rd, 2015 at 8:41 am
It looks very nice! Do you dip something to this founde?
Normally we dip small cubes veggies or something when we eat.
Do you eat with bread? We eat with bread,too.
February 23rd, 2015 at 10:06 pm
We dip Italian bread and sausages.
September 3rd, 2016 at 8:01 pm
* Okay, i am very new to this. What the heck is “T.”???? t spoon? tablespoon? a Tonne???
September 4th, 2016 at 2:02 am
T. is Tablespoon
September 12th, 2016 at 9:37 pm
I made this today and I’m not sure what I did wrong (if anything). It was all nice and smooth until I added the lemon juice at the end and then it got all curdled looking. (Almost like ricotta) We used half swiss and half gruyere. I think it broke. Do you know what could have gone wrong?
September 12th, 2016 at 11:32 pm
That’s never happened to me before Kai. I’m not sure what happened. Anyone else?
March 15th, 2017 at 3:18 am
Adding lemon juice to hot milk makes it curdle, I believe. You want to mix it in with cold milk before heating everything.
August 28th, 2018 at 10:23 am
Thanks for the jumping off spot! We had fondue last night and I used veggie broth instead of wine and it worked great. Don’t know why I never thought of using it before this.
February 1st, 2019 at 12:10 am
hi Lisa I have an assignment to write about and give ingredients about a food in Switzerland. I think the serving size is pretty big and I don’t know how to reduce it because I am 11. I think this is a great recipe and I would love for you to get back to me ASAP! thanks
February 1st, 2019 at 3:10 pm
You could cut the amounts in half, but it might not work well because if you don’t have enough fondue in the pot it will burn quickly. I recommend making the full amount.
December 22nd, 2020 at 9:09 pm
I love this recipe. I have been using it every Christmas Eve for 5 years now. When I was young, my mom made fondue every Christmas Eve. but she stopped when I was in high school. She bought me a fondue set for Christmas a while back. And I restarted the tradition my kids … who definitely appreciate no alcohol taste 😊