3 Cheese Fondue
Prep Time
Cook Time
Prep Time
Cook Time
  • 1 garlic clove
  • 1tsp olive oil
  • 2tbs all purpose flour or cornstarch
  • 1cup good dry white wine
  • 1.5cups cups gruyere cheese (shred it)
  • 1.5cups fontina cheese (shed it)
  • 1/2 cup gorgonzola cheese (we found it in crumb form. worked great.)
  • 1tsp lemon juice
  • salt to taste
  • 1/4 – 1/2tsp black pepper
  • Few drops of truffle oil (I got mine from Trader Joe’s)
  • ** If you find your fondue to be too thick, you can thin it out using fat free half & half, milk, heavy cream.
  1. Rub insides of your pot with a garlic clove. Add olive oil and heat the pot on a medium-low flame. Add flour and cook stirring constantly. To it add wine and cook for a minute or two until it all mixes together. Add the shredded cheeses slowly few tbsps of each cheese at a time with constant whisking so it melts before you add the next batch of cheese. Make sure the flame is SUPER LOW. Add salt, lemon juice, black pepper. Taste and adjust seasoning. Just before serving, add few drops of truffle oil.
  2. Serve with lots of tasty dippers!
Recipe Notes

Adapted From: Well Plated