Dip into a retro vibe with these fondue recipes

Embrace the joy of warm, melted, stringy cheese (or add some heat with a fiery Sichuan version!).

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— See Justine Schofield make fondue and much more in Everyday Gourmet, weekdays 5pm on SBS Food and streaming at SBS ON Demand. —

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Everyday Gourmet with Justine Schofield

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"So much cheese! Too good!" says Justine Schofield as she lifts a long crunchy bread cracker, swirled with warm cheese, out of a fondue pot after making her version of this Swiss classic.

Fondues are indeed really all about "so much cheese" and here are some of our fave ways to embrace the retro vibe and cheesy goodness.

Justine's cheese fondue

Justine Schoefield makes cheese fondue in Everyday Gourmet. Credit: Everyday Gourmet with Justine Schofield

Justine Schofield's version adds white wine and Kirsch to a two-cheese mixture, flavoured with nutmeg and mustard, Dip, twirl and enjoy!

Comté cheese fondue (fondue au comté)

Source: SBS / SBS Food

Comté cheese is a hard cow's milk cheese, named after the French region in which it is produced. Here, Luke Nguyen turns it into a decadent fondue, perfect for dipping in pieces of baguette.

Cheese fondue les Alpages

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Gabriel Gaté shared this recipe with SBS after meeting a master affineur (cheesemonger) during a visit to the French Alps.

Swiss cheese fondue

Cheesy fondue for days. Credit: Alan Benson

Another thing to love about fondue: it's a great way to use up day-old bread! And as this recipe notes, you don't have to have a fondue pot to enjoy this winter wonder.

Fiery Sichuan fondue

Fiery Sichuan fondue Credit: Armelle Habib

As with many popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil.  Pile the fondue high with fresh herbs and cracked black pepper, then dip anything your heart desires into it.

Warm vacherin

Credit: Barefoot Contessa

This is like the 'save on the dishes' version of fondue - a whole cheese is heated in its wooden box and served up, gooey and melted.