Swiss, Gruyère and Gouda, oh my! This Three Cheese Fondue is the stuff dreams are made of. Easy to make and irresistibly delicious, it’s perfect for a party appetizer or even a light meal.
Say Cheese!
Y’all, I dream about cheese. That’s not even a joke. I’ve seriously had dreams about building cheese and charcuterie boards and making cheese dips. And this wonderfully melty Three Cheese Fondue recipe will definitely make an appearance at some point. It’s straight up dreamy. A mix of Swiss, Gruyère and Gouda cheeses make this mild and nutty dip exceptionally creamy and rich. It’s so easy, too! You just need a little patience for whisking the melting cheese so it doesn’t burn. But oh my gosh, it’s so worth the wait!
And then there are the dippers! I’m pretty sure *anything* becomes exponentially delicious when dipped in cheese. Here are some of my favorites:
- grape tomatoes
- parboiled broccolini
- steamed baby cauliflower
- mini sweet peppers
- lightly toasted french baguette cubes
- lightly toasted pumpernickel bread cubes
- salame stick, cut into cubes
- boiled baby potatoes
- boild sweet potato cubes
- al dente cooked cheese tortellini
- apples
- roasted brussels sprouts
- soft pretzel nuggets
- grapes
How to Make Three Cheese Fondue
First, put the cheeses and flour in a large bowl or baggie. Stir or shake until the cheese is coated with the flour.
Then add the olive oil and garlic to a fondue pot or heavy saucepan. Cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the wine and lemon juice, and when it just starts to simmer turn the heat down to low.
Gradually add the cheese mixture, about 1/2 cup at a time, stirring constantly with a whisk until the cheese is melted. Stir in the brandy and nutmeg.
Keep warm over low heat. If prepared in a saucepan, pour into a fondue pot or slow cooker to keep warm over low heat while serving.
Remember!
- Fondue must be served over heat to maintain its smooth and creamy texture. Don’t overcook the fondue or it will get clumpy.
- If the fondue starts to thicken, stir in a tablespoon of white wine at a time until dipping consistency.
- Cheese fondue can be made a day in advance and kept in the refrigerator. Reheat over low heat, adding additional white wine as needed to thin the fondue and reach the dipping consistency.
More Cheesy Dips to Dive Into
My Skillet Caprese Dip blends melted mozzarella, ripe tomatoes and fresh basil for an easy and delicious appetizer. Cheese lovers won’t be able to get enough of this Pimento Cheese Dip. It’s easy to make and so savory and tangy, it’s sure to be a hit at your next get-together. For a dip no one can resist, serve up some hot and melty Gouda and Cheddar Cheese Fondue.
If you make this Three Cheese Fondue recipe and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
Three Cheese Fondue
- Author: The BakerMama
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Prep Time: 10
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Cook Time: 15
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Total Time: 25 minutes
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Yield: 6 cups
Print Recipe
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Swiss, Gruyère and Gouda, oh my! This Three Cheese Fondue is the stuff dreams are made of. Easy to make and irresistibly delicious, it’s perfect for a party appetizer or even a light meal.
Ingredients
- 2 cups shredded Gruyère cheese (8 ounces)
- 2 cups shredded Swiss cheese (8 ounces)
- 2 cups shredded gouda cheese (8 ounces)
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup dry white wine (Sauvignon Blanc, or any dry white that’s high in acid)
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon brandy, optional
- ⅛ teaspoon ground nutmeg
Dipper Ideas:
- grape tomatoes
- parboiled broccolini
- steamed baby cauliflower
- mini sweet peppers
- lightly toasted french baguette cubes
- lightly toasted pumpernickel bread cubes
- salame stick, cut into cubes
- boiled baby potatoes
- boild sweet potato cubes
- al dente cooked cheese tortellini
- apples
- roasted brussels sprouts
- soft pretzel nuggets
- grapes
Instructions
- Put the cheeses and flour in a large bowl or baggie. Stir or shake until the cheese is coated with the flour.
- Add the olive oil and garlic to a fondue pot or heavy saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the wine and lemon juice and when it just starts to simmer turn the heat to low.
- Gradually add the cheese mixture, about 1/2 cup at a time, stirring constantly with a whisk until the cheese is melted. Stir in the brandy and nutmeg.
- Keep warm over low heat. If prepared in a saucepan, pour into a fondue pot or slow cooker to keep warm over low heat while serving.
Notes
- Fondue must be served over heat to maintain its smooth and creamy texture. Don’t overcook the fondue or it will get clumpy.
- If the fondue starts to thicken, stir in a tablespoon of white wine at a time until dipping consistency.
- Cheese fondue can be made a day in advance and kept in the refrigerator. Reheat over low heat, adding additional white wine as needed to thin the fondue and reach the dipping consistency.
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