Whether for a party, a date night in or a celebration, this Three Cheese Fondue will be a big hit. Packed with sharp cheddar, smoked gouda and sharp parmesan cheeses and served with delicious dippers.
**Update: This post has been updated since its original post date in 2014. The text and photos have been updated but the recipe remains the same.
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Let’s dip things in a rich cheese sauce and call it dinner! I don’t know who thought of it but I’m here for it. And it just may be the way to my heart.
We make this Three Cheese Fondue for our Christmas Eve dinner every year and it’s become a fun traditon to gather around the fondue pot with smorgasbord of dippers.
I hope you try it this holiday season too.
Changing Up the Classic Fondue
A classic fondue recipe features swiss cheese. While there’s nothing wrong with that, why not change it up? Plus, I’m not a huge swiss cheese fan.
So instead of classic, I tripled up the cheeses to create a sharp, creamy, smoky fondue that is our new favorite.
Ingredients for Three Cheese Fondue
The Best Wine to Use in Fondue Recipes
You’ll want a dry, crisp white wine when you’re making fondue. You want the acid of a dry white wine because it helps keep the cheese smooth and prevents it from getting clumpy.
And make sure it’s something you would want to drink because the flavor shines through the fondue. But it doesn’t have to be expensive.
Pinot grigio and sauvignon blanc are both good options.
How to Make Three Cheese Fondue
Start preheating your fondue pot over medium heat. I’ve had this fondue pot for years and it’s perfect for making the fondue and keeping it warm while it’s eaten.
If you don’t have a fondue pot, this can be made on the stove top in a saucepan. Follow the same directions, just using a large saucepan instead.
Shred all your cheeses. Mix them evenly in a big bowl then sprinkle in the cornstarch and mix it through.
Smash your garlic cloves and rub them on the inside of your pot. This will give some garlic flavor without the pieces of garlic floating throughout.
Add the wine to the pot and allow it to simmer for a few minutes. Bump the heat down to low.
Add the cheese, a few handfuls at a time, whisking until melted before adding more. Continue until all the cheese has been added. Season with salt, pepper and a pinch of nutmeg.
Delicious Dipping Options
The options are kind of endless when it comes to fondue. If you love it with cheese then go for it. These are a few of our favorites:
Let me know what your favorites are in the comments below.
More Cheesy Holiday Appetizers:
Three Cheese Fondue
- 1/2 lb. smoked gouda cheese, shredded
- 1/2 lb. sharp cheddar cheese, shredded
- 1/4 cup shredded parmesan
- 1/4 cup cornstarch
- 2 cloves garlic
- 1 cup white wine
- 1/8 tsp. kosher salt
- 1/8 tsp. nutmeg
- Few cracks of black pepper
- Assorted dippers: bread cubes, chicken, steak, steamed broccoli, cooked potatoes, soft pretzels
- Toss together the cheeses and cornstarch in a bowl. Set aside.
- Heat a fondue pot or a saucepan over medium heat. Finely mince the garlic and add to the skillet/fondue pot. Add white wine and allow to simmer for 2 minutes. Add salt, pepper and nutmeg and stir.
- Lower heat to low and add half the cheese. Stir until melted. Add in remaining cheese and stir until melted. Keep on low in your fondue pot and serve.