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Three Cheese Fondue by The BakerMama

Three Cheese Fondue

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  • Author: The BakerMama
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 cups


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

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


  1. Put the cheeses and flour in a large bowl or baggie. Stir or shake until the cheese is coated with the flour.
  2. 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.
  3. 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.
  4. 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.