Fondues and Fun

Creating a fun and relaxed atmosphere for your guests? Fondue fits the bill perfectly. Bring your guests together around this perennial favorite. All it takes is a simmering pot of melted cheese and some dip-worthy accompaniments for the fondue fun to begin.
Search Recipes   

Cheese: Alpine-Style, Fontina
Category: Appetizer
Servings: 4-6

Cheese: Mascarpone
Category: Dessert
Servings: 6-8

Cheese: Alpine-Style, Asiago, Cheddar, Pepato
Category: Appetizer
Servings: 4

Cheese: Cold Pack, Fontina
Category: Fondue
Servings: 6

Cheese: Alpine-Style, Swiss
Category: Fondue
Servings: 4-6

Cheese: Asiago, Cheddar, Limburger, Pepper Jack
Servings: 8-10

Cheese Fondue
By Chef Gregg Wangard

Servings: 4-6


1/2 cup dry white wine
1 cup (4 ounces) Wisconsin alpine-style cheese, shredded
1 cup (4 ounces) Wisconsin fontina cheese, shredded
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced

Cooking Directions:

In a medium heavy-bottom sauce pan, heat wine to slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly.

In small bowl, combine cornstarch and water. Stir into cheese mixture. Simmer over low heat for 3 to 5 minutes or until mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time. Serve with the bread, apple, and pear slices.

Chocolate Mascarpone Fondue
By Chef Trey Foshee

Servings: 6-8


1/2 pound bittersweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 1/4 cups cream
1/3 cup sugar
8 ounces Wisconsin mascarpone cheese
1/4 cup (2 ounces) bourbon, orange liqueur or another favorite liqueur
1 cinnamon stick

Cooking Directions:

Combine all ingredients in medium bowl (or the top of a double boiler). Place over pot of simmering water on stove burner. Do not allow bowl to touch water. Heat until melted, smooth and warm, stirring often. Remove from heat. Pour into fondue or other pot and keep warm. Serve immediately, dipping accompaniments such as pound cake, strawberries, apples, bananas or marshmallows.

Smoky Cheese Fondue

Servings: 4


1 cup (4 ounces) Wisconsin smoked cheddar cheese, shredded
3/4 cup (3 ounces) Wisconsin alpine-style cheese, shredded
1/2 cup (2 ounces) Wisconsin pepato cheese, Wisconsin romano cheese or Wisconsin asiago cheese, shredded
2 tablespoons flour
1 teaspoon ground dry mustard
1 cup dry white wine
1 teaspoon Worcestershire sauce
3 to 4 drops hot pepper sauce
1 teaspoon Dijon mustard
1 loaf sourdough bread, cut into cubes

Cooking Directions:

In small bowl, combine cheeses, flour and dry mustard. Toss to coat.

In small saucepan, bring wine to simmer. Add small handful of cheese mixture and stir until cheese has melted. Repeat process until all cheese is melted. Add Worcestershire sauce, hot sauce and Dijon mustard and cook over low heat until mixture is thick and smooth. Transfer to fondue pot and keep warm. Serve with cubes of bread for dipping.

Fontina Fondue with Chardonnay

Servings: 6


1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup Chardonnay wine or other dry white wine
4 cups (1 pound) Wisconsin fontina cheese, shredded
1 container (1 pound) Wisconsin cold pack Swiss almond cheese, shredded
1 teaspoon Dijon mustard
Sourdough and dark rye bread, cut in 1-inch cubes

Cooking Directions:

Melt butter over medium heat; stir in flour. Gradually stir in milk and bring to a boil. Continue cooking and stir until mixture thickens slightly. Add wine. Remove from heat. Gradually add cheeses, stirring until melted. Mix in mustard. Transfer to fondue server. Serve with bread cubes for dipping.

Note: An additional 1/2 cup of milk can be substituted for the wine, if desired.

Swiss Cheese Fondue

Servings: 4-6


1 1/4 cups dry white wine, divided
1 large clove garlic, halved
5 cups (20 ounces) Wisconsin Swiss or alpine-style cheese, shredded
4 teaspoons cornstarch
1/8 teaspoon nutmeg
1 loaf (1 pound) French bread, cut into 1 1/2-inch chunks

Cooking Directions:

In 3-quart saucepan, combine 1 cup wine and garlic. Bring just to simmering over low heat. Remove garlic.

Gradually stir in cheese, waiting for each addition to melt before adding more; do not boil. When the cheese is completely melted, mix cornstarch and nutmeg with remaining wine. Add to cheese mixture; stir until evenly smooth and thick. Transfer to fondue pot or chafing dish, maintaining a temperature just below boiling for best consistency.

Serve with vegetable chunks or French bread cubes.

Fondue Picante
By Adapted from a recipe by Chef Tracy McGrady

Servings: 8-10


1 1/2 cups whole milk
1/2 cup heavy cream
2 ounces (1/2 stick) butter
2 tablespoons flour
1 tablespoon adobo liquid from canned chile chipotles in adobo sauce or to taste
2 cups (8 ounces) Wisconsin Bellavitano® cheese or Wisconsin asiago cheese, shredded
1 1/4 cups (about 8 ounces) Wisconsin limburger cheese, crumbled
2 cups (8 ounces) Wisconsin pepper jack cheese, shredded
2 cups (8 ounces) Wisconsin smoked cheddar cheese, shredded
1/4 cup pepitas (hulled pumpkin seeds), toasted, optional

Corn chips, fried corn tortilla wedges, boiled potato skewers, chorizo skewers, cubed pepper bread

Cooking Directions:

In heavy sauce pan, scald milk and cream (heated just below 212ºF boiling point).

Melt butter in separate heavy 2-quart saucepan. Whisk in flour and cook over low heat for about 2-3 minutes, being careful not to scorch. Gradually add milk and cream to flour mixture, stirring until smooth. Over low heat, begin adding cheese, blending until smooth before adding additional. Pour into fondue pot or serve in hollowed-out pumpkin for special touch. Sprinkle with pepitas. For dipping, choose corn chips, fried corn tortilla wedges, boiled potato skewers, chorizo skewers or cubed rustic pepper bread.

Tips & Tricks

See All Tips