Vintage Fondue

What’s not to love about a cheese fondue that marries together the classic favorites: aged gouda, Swiss cheese, and a creamy young gouda! Smooth and slightly salty with a hint of sweet butterscotch from the 3 year gouda, is what makes this fondue recipe stand out from the rest.

Serves 20


16 oz. dry white wine

16 oz. low sodium chicken stock

3 garlic cloves, minced

1 lb. Vintage 3 year gouda, shredded

1 lb. Melkbus Baby Swiss Cheese, shredded

1 lb. Edam Cheese or Gouda Cheese, shredded

3 Tbsp cornstarch


1) In medium sauce pan, heat dry white wine, chicken stock, and minced garlic cloves. Simmer for 5-6 minutes.

2) In separate bowl, mix all shredded cheeses and cornstarch together.

3) Reduce liquid mixture heat to low and sprinkle cheese mixture into liquid, small amounts at a time until all the cheese is incorporated and fondue is smooth and melted.

4) Serve warm with favorite bread, veggies, or meats.

*Serves 20 as an appetizer or 8 as a dinner

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