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Artisan Cheese Fondue

Nancy Johnson Horn, The Mama Maven Blog
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4


  • 1 cup shredded Blue Marble Cheddar from Sincerely Brigitte Cheese
  • 1.5 cup Garlic Basil Prairie Jack Cheese from Sincerely Brigitte Cheese
  • 1.5 cup Parsley Chive Prairie Jack Cheese from Sincerely Brigitte Cheese
  • 2 tablespoons all-purpose flour
  • 1 clove garlic cut in half
  • 1 cup dry white wine or can substitute with nonalcoholic white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons dry sherry (you can also use brandy or nonalcoholic white wine)
  • To Dip into the Fondue
  • Apple slices
  • 1 loaf 1lb French bread, cut into 1-inch pieces and toasted for a couple of minutes
  • Steamed cauliflower or broccoli


  • In resealable plastic food-storage bag, place cheeses and flour. Coat cheese with flour by shaking cheese and flour.
  • Add some garlic to the pot (you can use a fondue pot with this). Add wine. Simmer (don't let it boil). Add lemon juice.
  • Add cheese mixture as you stir with a whisk over low heat, until melted. Stir in sherry.
  • Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm.
  • Spear bread and fruit with forks or skewers (any supermarket should carry wooden skewers).