Three Cheese Fondues

Three Cheese Fondues
Servings: 6 Prep 15 mins Cook 5 mins per batch


  • 1/2 pound blue cheese
  • 1/2 pound smoked Gouda cheese
  • 1/2 pound pepper-Jack or jalapeno cheddar
  • 3 cups dry white wine
  • 6 tablespoons cold water
  • 4 1/2 tablespoons cornstarch
  • 1/4 teaspoon cayenne pepper
  • 3/8 teaspoon salt
  • Bread cubes, potato chips, steamed broccoli and apple chunks, for dipping

Make It

1. Separately shred or crumble each type of cheese onto sheets of waxed paper. Set aside.

2. In a heavy-bottomed medium-size saucepan, heat 1 cup of the wine until simmering. Add in blue cheese, stirring until mostly melted (sauce will be slightly lumpy). In a small bowl, stir together 2 tablespoons of the water and 1-1/2 tablespoons of the cornstarch. While stirring, add to cheese mixture in the pot. Cook until slightly thickened, about 2 minutes. Add in 1/8 teaspoon of the cayenne and 1/8 teaspoon salt. Transfer to a small fondue pot, such as one from Wilton. Cover loosely to keep warm while preparing remaining fondue.

3. Repeat step 2, using the smoked Gouda cheese. For the pepper-Jack or jalapeno cheddar option, repeat as above, omitting the cayenne pepper. Serve all 3 fondue flavors with an assortment of breads, potato chips, vegetables and apple pieces for dipping.