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.
- 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
- 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
- roasted brussels sprouts
- soft pretzel nuggets
- 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.
- 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.