Perfectly Shareable Chardonel Fondue

April 11, 2017

Chardonel Fondue is perfectly dipable!

Fondue has an often disputed origin, but in 1930 it was named Switzerland’s National Dish, and it’s popularity has spread far and wide. There is something undeniably fun and communal about Fondue that makes it the perfect dish for sharing with a group. Traditional Fondue recipes include cheese, wine, herbs and garlic. Try this version featuring Missouri’s classic white wine, Chardonel.

Chardonel Fondue Recipe

Time: 15-20 minutes

Yield: 6-8 servings

Fondue is made of cheese, herbs and wine | MO Wine


1  Fresh garlic clove

½ lb  Gouda cheese

½ lb  Swiss cheese 

1 cup  Missouri Chardonel- dry, white wine

¼ cup  Cornstarch


White Pepper


Grate the cheese and coat with cornstarch. This recipe uses a double boiler method. You’ll need a heatproof bowl and a pan it will fit in without touching the bottom of the pan. Cut the garlic clove and rub it on the inside of the bowl to coat the bottom and sides. Place the bowl over the pan of water, bringing the water to a simmer. Add wine to the bowl and heat until warm but not too hot. (You’re looking for small bubbles, not a rolling boil.) Add the cheese a handful at a time stirring until melted. Once all of the cheese is melted, add salt and pepper to taste. Serve immediately with dippable delights such as bread, veggies, meat, or even apple slices.

Chardonel Fondue | Coating the cheese in corn starch helps it melt evenly and smoothly.

The Fondue will thicken quickly if you don’t have a Fondue pot or small slow cooker, so eat up! Pair this delicious shareable dish with a glass of Chardonel. Cheers! 

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