Brunch Fondue

Brunch Fondue
Active Time
30 Minutes


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Swiss can be used in this recipe.


  1. Combine the alpine-style, swiss and flour in a large bowl. Set aside.
  2. Rub cut sides of garlic on the inside of a medium saucepan. Mince garlic; set aside. Combine wine and lemon juice in the prepared pan over medium-low heat; cook and stir until mixture begins to bubble. Add reserved garlic; cook and stir for 1 minute.
  3. Reduce heat to low; gradually stir in reserved cheese mixture, a 1/4 cup at time, until melted. (Do not boil.) Add the spinach, bacon and green onions; cook and stir until spinach is wilted. Remove from the heat. Season with salt and pepper to taste. Stir in red pepper flakes if desired.
  4. Transfer cheese sauce to a fondue pot. Heat on low to keep warm. Serve with dippers.

Try this fondue with a Sauvignon Blanc or Chardonnay wine. 

Try this fondue with a Sauvignon Blanc or Chardonnay wine. 

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Alpine-style and swiss are wonderful melting cheeses, making them an ideal choice for fondue. Wine helps the fondue to have a smooth consistency for dipping. The cheeses and wine are not only delicious but perfect together!  

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