Main Course Four Cheese Fondue (University Foodie)

Published on April 20th, 2013 | by Rachel Budke


Four Cheese Fondue

I made this for a fondue night with my sister.  We served it with apples, salami, and Sicilian bread. I would definitely recommend splurging a little bit and making sure that you buy good quality cheese – it will be well worth it.  If you have a fondue pot, you can obviously use that, but a crock pot or medium saucepan over low heat will work just fine!

Makes 3-4 Servings
Recipe adapted from: The Curvy Carrot


  • 4 ounces (1/2 cup) Fontina cheese, grated
  • 4 ounces (1/2 cup) Gruyere cheese, grated
  • 4 ounces (1/2 cup) Cheddar cheese, grated
  • 1 ounce blue cheese, crumbled
  • 2 tablespoons flour
  • 1 shallot, minced
  • 3/4 cup chicken stock
  • pinch of cayenne pepper


  1. In your crockpot (or fondue pot/saucepan), heat the chicken stock and shallots until hot.
  2. In a medium sized bowl, mix together the Fontina, Gruyere, and Cheddar cheeses with the flour.
  3. Add in 1/3 of the cheese mixture (don’t include the blue cheese), stirring until melted. Add the remaining cheese in thirds, allowing it to melt after each addition.
  4. Add in the blue cheese, stirring until melted.
  5. Season with a pinch of cayenne pepper.
  6. Serve with bread, fruit, veggies, meats or anything else you would enjoy!

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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