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 crushed red pepper flakes if desired.
  4. Transfer cheese sauce to a fondue pot. Heat on low to keep warm. Serve with dippers.

Recipe Tip

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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