Brunch Fondue

Wisconsin Cheese Brunch Fondue Recipe
Active Time
40 Minutes



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. Place shredded alpine style and swiss into a large bowl. Cover and let stand for 2 hours at room temperature. Toss alpine style and swiss with flour.
  2. Rub cut sides of garlic on the inside of a large saucepan. Mince garlic; set aside. Combine wine and lemon juice in the pan over medium heat; bring to a gentle boil. Add reserved garlic; cook and stir for 1 minute.
  3. Reduce heat to low. Gradually stir in cheese mixture 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 to a fondue pot. Heat on low to keep warm. Serve with dippers.

Recipe Tip

Try this recipe 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.

Both alpine style and swiss are wonderful melting cheeses, making them an ideal choice for fondue. The wine assists with the smooth, dipping consistency. The cheese and wine are not only delicious but perfect together!  

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