Fondue with Mild Blue Cheese

Name: Fondue with Mild Blue Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g mild blue cheese, crumbled; 200g Gruyere cheese, grated; 1 cup dry white wine; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Fresh herbs for garnish (optional); Assorted dippers (bread, apples, vegetables)

Highlighted under: Global Flavors

I love making this Fondue with Mild Blue Cheese for gatherings because it’s a true crowd-pleaser. The creamy consistency and delightful tang of blue cheese create a unique flavor that pairs beautifully with an assortment of dippables. Whenever I serve this dish, it’s gone in no time! I enjoy experimenting with various accompaniments like crisp apples, crusty bread, and roasted vegetables, which all bring out the best in this irresistible cheese dish.

Created by

Veronica Miles

Last updated on 2026-01-12T03:10:12.673Z

This Fondue with Mild Blue Cheese is a recipe I hold dear, as it brings back memories of cozy nights with friends. The method I use involves gently melting the cheese over low heat, which allows it to maintain its creamy texture without becoming overly stringy. Trust me, a little patience is key here!

I've also found that a splash of white wine enhances the flavor and richness of the cheese. When mixing, it’s important to continuously stir to ensure even melting. Finish it off with a sprinkle of fresh herbs, and you have a decadent dish that’s perfect for sharing.

        Why You Will Love This Recipe
        Creamy and smooth texture that's perfect for dipping
Unique flavor profile with a mild tanginess
Versatile dippables that enhance the experience

      

The Role of Cheese in Fondue

The combination of mild blue cheese and Gruyere in this fondue creates a delightful balance of flavors and textures. The blue cheese offers a unique, creamy tang, while the Gruyere contributes nutty and sweet undertones, enhancing the overall depth of the dish. Using quality cheeses is essential; I recommend selecting a blue cheese that is mild yet flavorful, as it provides the perfect base without overwhelming the palate.

Meltability is crucial in fondue, and Gruyere shines in this aspect. Its high-fat content allows it to melt beautifully, creating a smooth and luscious texture. Be sure to grate the Gruyere finely to facilitate quicker melting—this will prevent clumps from forming in your fondue pot. If you want to experiment, a blend of cheeses, such as a sharp cheddar, can add complexity to the flavor profile.

Perfecting Your Technique

To achieve the smoothest consistency in your fondue, start by heating the wine gently over medium heat. If it comes to a boil, you risk losing the delicate flavors, so it's key to bring it to a gentle simmer. Once you add the cheese mixture, stir continuously—not just until melted, but until it reaches a glossy finish. This ensures that all ingredients are fully incorporated and prevent any burning at the bottom of your pot.

If your fondue starts to look too thick, a splash of additional white wine can help restore the creamy texture. Conversely, if it appears too runny, let it simmer gently for a minute while stirring until it thickens to the desired consistency. Keeping the fondue warm is important as it will thicken as it cools. I often use a fondue burner or a low heat setting on my stove for this purpose.

Serving Suggestions and Variations

When it comes to dippers, the options are endless! My personal favorites include fresh apple slices, which lend a crisp, sweet contrast to the savory cheese, and cubes of rustic bread that soak up the flavorful goodness. Roasted vegetables, such as bell peppers or zucchini, also pair nicely, adding texture and a hint of smokiness. Feel free to get creative with your dippers; pretzel bites, steamed potatoes, and even cured meats are excellent choices.

For a seasonal twist, consider adding herbs or spices into the cheese mixture. Fresh chives or cracked pepper can elevate the flavor profile. Additionally, a splash of different wines, like a fruity Riesling, can convey new dimensions to your fondue. If planning for a varied gathering, serving individual mini fondue pots can make it both fun and practical, catering to varying tastes.

Ingredients

Ingredients for Fondue with Mild Blue Cheese

Ingredients

200g mild blue cheese, crumbled
200g Gruyere cheese, grated
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon cornstarch
Fresh herbs for garnish (optional)
Assorted dippers (bread, apples, vegetables)

Instructions

Steps to Prepare

Prepare the Cheese Mixture

In a bowl, combine the crumbled blue cheese and grated Gruyere. Toss with the cornstarch until well coated. This helps the cheese melt evenly and prevents clumping.

Combine Wine and Garlic

In a fondue pot or a small saucepan, heat the white wine over medium heat. Add the minced garlic and bring to a gentle simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until fully melted and smooth. You may need to lower the heat to prevent burning.

Finish with Lemon Juice

Once the cheese has melted, stir in the lemon juice for a touch of acidity. Adjust the taste as necessary and keep the fondue warm.

Pro Tips

For added flavor, consider using herbed crusty bread or lightly toasting dippables before serving. A fun twist is to mix in some cooked bacon bits with the cheeses for a smoky flavor!

Ingredient Substitutions

If you're looking for a non-dairy option, consider using cashew cream blended with nutritional yeast for a similar creamy texture without dairy. For the cheese, a plant-based cheddar can replicate the flavor profile while keeping it vegan. Just be aware that the melting properties may differ, so monitor the consistency as you mix in your liquid ingredients.

In lieu of white wine, a non-alcoholic white wine substitute or even a blend of vegetable broth with a splash of vinegar can work nicely while still providing acidity. This alternative allows everyone to enjoy fondue, regardless of dietary restrictions, while retaining that essential tangy flavor.

Make-Ahead and Storage

One of the benefits of this fondue is that you can prepare the cheese mixture ahead of time. Just combine the crumbled blue cheese and Gruyere with cornstarch, and store it in an airtight container in the refrigerator for up to 2 days. When you're ready to enjoy, simply follow the steps of your recipe directly from the fridge, though you may need to add a little extra wine to help it melt smoothly.

If you have any fondue leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on low heat on the stovetop, adding a splash of wine or milk to restore creaminess. Avoid microwave reheating, as it can result in an uneven texture and can easily separate the cheese.

Troubleshooting Your Fondue

If your fondue becomes grainy, it might be due to cheese overheating or not being grated finely enough. In this case, try adding a bit more white wine while gently stirring over low heat until it smooths out. If you notice it separating, bring back to low heat and whisk vigorously to reintroduce the texture; adding a bit of cornstarch dissolved in cold water can also help stabilize it.

For those who find their fondue too thin, remember to keep it warm and allow it to simmer gently, stirring all the while. Another trick is to mix in small amounts of grated cheese if needed—this can help thicken and maintain the creamy consistency you're looking for.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with other cheeses, but be sure to include a creamy cheese for the best texture.

→ What if I don’t have a fondue pot?

You can use a regular saucepan on low heat. Just ensure to stir regularly to prevent burning.

→ Can I prepare the fondue ahead of time?

Yes, you can prepare the cheese mixture in advance and store it in the fridge. When ready to serve, melt it with the wine.

→ What dippers work best with this fondue?

Bread, fresh fruits like apples or pears, steamed vegetables, and even cured meats make excellent dippers!