Sweet Gorgonzola Fondue

By Melissa Clark

Published January 23, 2017

Total Time
15 minutes
Rating
4(28)
Comments
Read comments

Try serving this supremely creamy blue cheese fondue with apples, pears or grapes, and crusty cubes of French bread. It is divine, and it also comes together in about 15 minutes.

Featured in: A Little Nostalgia, a Long Fork and Lots of Cheese

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Ingredients

Yield:6 servings

  • 1 garlic clove, halved

  • 1 cup sweet wine, such as Passito di Pantelleria or Sauternes

  • ¾ pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled

  • 2 tablespoons plus 2 teaspoons cornstarch

  • 1 tablespoon cream cheese

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Crusty bread, apple cubes or grapes, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

7 grams carbs; 45 milligrams cholesterol; 251 calories; 5 grams monosaturated fat; 11 grams saturated fat; 17 grams fat; 662 milligrams sodium; 12 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.

  2. Step 2

    Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.

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Ratings

4 out of 5
28 user ratings
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Comments

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Jim

I made it for dinner with Stilton and it wasn't great. The taste is very strong, so it would work better as a spread than a fondue – think of it as an alternative to hummus, pesto, or tapenade. A half batch of this would be very tasty, for example, on a sliced baguette with cherry tomatoes as a sort of bruschetta. It should also be commented that this has a dark blue-grey color, which again would be fine for a spread but feels strange for a main course.

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