Three Cheese Fondue

Three Cheese Fondue 2
Fondue is usually our go to meal on evenings when Noah spends the night at my parent’s house. He’s a cheese and carboholic but I’ve just never felt comfortable letting him eat something with so much wine in it. Poor guy would be ticked if he knew what was going on when he wasn’t around.

I’ve made many different fondue recipes, I’ve never actually made the same one twice. That is, until now. This will most definitely be my go-to recipe going forward. I am not a fan of swiss cheese so after trying several different versions of the classic fondue, I decided it was time to switch up the cheese and break tradition.
Three Cheese Fondue 3
This fondue recipe combines smoked gouda, extra sharp cheddar and parmesan to create the ultimate ooey, gooey dip for all your favorite accompaniments. Some of our favorite dippers are chicken, steak, crusty French bread, ciabatta, steamed broccoli and lightly sautéed zucchini. Soft pretzels are also pretty darn amazing if you are really feeling wild.

Three Cheese Fondue
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  1. 1/2 lb. smoked gouda, shredded
  2. 1/2 lb. extra sharp cheddar, shredded
  3. 1/4 cup parmesan, shredded
  4. 2 cloves garlic
  5. 1 cup white wine
  6. ¼ cup cornstarch, enough to coat the cheese
  7. Kosher or sea salt and cracked black pepper to taste
  8. Grated nutmeg to taste
  9. Shot of hot sauce
  10. Assorted dippers such as bread, chicken, steak, broccoli, zucchini, soft pretzels, carrots
  1. Smash the garlic cloves and rub inside of fondue pot or heavy saucepan; then discard the garlic.
  2. Put saucepan on the stovetop over medium heat (or heat fondue pot to medium heat) and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the gouda, cheddar and parmesan in a bowl with cornstarch, add the cheese to the saucepan or fondue pot and melt; stir to prevent scorching. When melted, add the nutmeg and hot sauce. Adjust seasoning to taste.
Adapted from Nugget Market
Adapted from Nugget Market
Meg's Everyday Indulgence


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