Bacon-and-Cheese Fondue

Bacon-and-Cheese Fondue
Servings: 15 to 20


  • 8 ounces Emmental cheese, coarsely grated (2 cups)
  • 8 ounces Gruyere cheese, coarsely grated (2 cups)
  • 8 ounces fontina cheese, coarsely grated (2 cups)
  • 2 1/2 tablespoons cornstarch
  • 3 cups apple juice
  • 2 1/2 teaspoons dried mustard
  • 2 pinches nutmeg
  • 4 ounces cooked sliced bacon (about 4 slices), crumbled, divided
  • Pretzel sticks, apple and pear slices, broccoli, bell pepper strips, cooked tater tots, and/or cooked tortellini, for dipping

Make It

1. Place cheeses and cornstarch in a zip-top bag and shake until well coated.

2. Bring apple juice to a simmer over medium heat in a heavy 5-quart pot. Whisking constantly, slowly add cheese mixture 1/2 cup at a time until smooth and fully incorporated. (Let mixture come to a simmer again after adding each 1/2 cup cheese.) Remove pan from heat and whisk in mustard, nutmeg, and three-fourths of bacon.

3. Serve in a small slow cooker on warm or a fondue pot set over a sterno flame. Garnish with remaining bacon. Serve with desired dippers and a skewer for each guest.