Recipe courtesy of The Cheese Shop

Rockhill Fondue

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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4 ounces semi-hard aged Edam cheese, such as Snow Canyon Edam, shredded

2 ounces Gruyere cheese, such as Wasatch Mt. Gruyere, shredded

2 ounces French-style washed-rind stinky cheese, such as Belvedere Tomme, shredded

1 tablespoon plus 1 teaspoon corn starch

1 cup beer or white wine (we use Aspen Brewing Co. Aspen Blond)


Special equipment:
fondue pot
  1. Combine the cheeses and toss with the cornstarch. Set aside. Bring the beer or wine to a simmer in a fondue pot. Stir the cheese blend into the simmering liquid, stirring occasionally until they melt into a smooth fondue.

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