How to Make Bacon & Cheese Fondue
What could be better than savory smoked bacon and gooey cheese? Bacon and cheese fondue, of course. Not only does it pair well with pretty much anything—fruit, vegetables, pasta, bread—but it makes for a fun and easy upscale meal! Your guests will definitely be impressed when they find this at the table.
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
- Place cheeses and cornstarch in a zip-top bag and shake until well coated.
- 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.
- 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.
Don’t be surprised when the bowl runs out—it’s that good!