Fondue with Smoked Gouda Blend

Name: Fondue with Smoked Gouda Blend
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz smoked gouda cheese, shredded; 4 oz Gruyère cheese, shredded; 1 cup dry white wine; 2 teaspoons cornstarch; 1 clove garlic, halved; 1 tablespoon fresh lemon juice; Fresh crusty bread, cut into cubes; Assorted vegetables (carrots, bell peppers, etc.) for dipping

Highlighted under: Global Flavors

I absolutely adore creating the perfect fondue experience at home, and this Fondue with Smoked Gouda Blend has become my go-to recipe. The combination of smoky gouda and creamy texture is simply irresistible and elevates any gathering. I love how it brings everyone together around the table, dipping fresh bread and crunchy vegetables into the warm, cheesy goodness. This fondue not only makes for a delightful appetizer but also serves as a warm, comforting dish for cozy nights in. Let’s create magic in a pot!

Created by

Chelsea Payne

Last updated on 2026-01-13T03:52:13.088Z

When I first experimented with this smoked gouda fondue, I was amazed at how the flavors meld perfectly. I’ve tried different cheeses, but the smokiness adds a depth that’s absolutely compelling. The secret? Pairing it with just the right amount of white wine enhances the smoothness while bringing out the cheese’s robust taste.

As I started serving this at gatherings, I noticed everyone gravitates towards it, and it often becomes the star of the evening. I recommend using fresh crusty bread and crunchy apples for dipping. The contrast in textures is out of this world!

        Why You'll Love This Recipe
        Luxurious blend of smoked gouda for a unique twist on classic fondue
Creamy and melt-in-your-mouth texture that's hard to resist
Perfect for gatherings, date nights, or cozy family dinners

      

The Essential Cheese Blend

Using a combination of smoked gouda and Gruyère cheese creates a uniquely rich flavor profile. Smoked gouda offers a creamy texture and a hint of smokiness, which pairs beautifully with the nutty and slightly sweet characteristics of Gruyère. This blend not only enhances the overall taste but also contributes to a creamy melting quality that elevates your fondue experience.

When shredding your cheeses, ensure that they are freshly grated instead of pre-shredded versions. Pre-shredded cheese often contains anti-caking agents that can impede the melting process. Through a consistent melt, you'll achieve that decadent fondue texture that encourages everyone to dip eagerly.

Preparing Your Fondue Pot

The process of infusing your fondue pot with garlic is a crucial step. Not only does it impart a subtle depth of flavor, but it also enhances the overall aroma of your dish. Make sure to rub the pot with moderate pressure to allow the natural oils from the garlic to coat the surface.

While the traditional fondue pot works best, any heat-safe pot or even a heavy-bottom saucepan can serve adequately. Just be cautious with the heat; keep it at a medium level to avoid scorching the cheese. Stirring continuously is essential—this prevents any cheese from sticking to the bottom and burning, ensuring a smooth consistency.

Ingredients

Fondue Ingredients

8 oz smoked gouda cheese, shredded
4 oz Gruyère cheese, shredded
1 cup dry white wine
2 teaspoons cornstarch
1 clove garlic, halved
1 tablespoon fresh lemon juice
Fresh crusty bread, cut into cubes
Assorted vegetables (carrots, bell peppers, etc.) for dipping

These ingredients will create a delicious and creamy fondue that's perfect for dipping your favorite snacks.

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove to infuse it with flavor. Discard the garlic.

Mix the Cheese and Wine

In a small bowl, toss the shredded smoked gouda and Gruyère cheese with cornstarch. This will help keep the cheese from clumping together.

Heat and Combine

Heat the white wine and lemon juice in the fondue pot over medium heat until just simmering. Slowly add the cheese mixture, stirring continuously until melted and smooth.

Serve and Enjoy

Keep the fondue warm on a low heat setting. Serve it with cubes of fresh bread and assorted vegetables for dipping.

Make sure to stir occasionally to maintain a smooth consistency as the fondue sits.

Pro Tips

Feel free to experiment with different cheeses
a combination of sharp cheddar could also work well!

Serving Suggestions

Fresh crusty bread is a classic pairing for your fondue, but don't hesitate to explore with alternatives like pretzel bites or sourdough for different textures and flavors. When preparing vegetables, consider blanching them briefly in hot water to enhance their flavor and make them a bit softer for easier dipping. Carrots, bell peppers, and even steamed broccoli work wonderfully.

I often like to set up a fondue board where guests can create their own combinations. You may even add cooked meats like sausage or chicken to elevate the dish further. Encourage creativity—it makes for a fun and engaging gathering!

Storage and Reheating Tips

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. Reheat gently over low heat on the stove, adding a splash of wine or cream to restore its creamy consistency. Avoid rapid boiling, as this can cause the cheese to separate and lose its smooth texture.

For those looking to enjoy fondue on the go, consider portioning it into smaller containers before reheating. This allows for quicker, more controlled warming and ensures that you can savor a personal serving whenever the craving strikes.

Questions About Recipes

→ Can I use non-alcoholic wine?

Yes, you can substitute with a non-alcoholic wine or a mix of broth and vinegar.

→ What is the best way to store leftovers?

Store leftover fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ What type of bread is best for dipping?

A crusty baguette or sourdough bread works wonderfully for dipping.

→ Can I use pre-shredded cheese?

Yes, but fresh cheese tends to melt better, so if possible, shred it yourself.