My Sweet Marie

Goat Cheese Fondue

Posted on: December 24, 2013

Did you know the word fondue comes from the French verb fondre? There’s writings of fondues from as far back as 1735 in France, where melted cheese was served over a portable stove and bread was dipped in using long forks. In the 1930’s it became a national dish for the Swiss and didn’t make it’s way to America till the 60’s. Of course the hippies would bring that in, wouldn’t they? Probably had the munchies! So here is another fondue recipe for you in case you’re headed to a fondue party this season, bring something different. The goat cheese fondue is great for those that cannot tolerate dairy as well.


  • 1 lb of goat’s cheese
  • 1 cup white wine
  • 1 tbsp. lemon juice
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1/2 small onion
  • thyme sprigs fresh
  • 1 tsp parsley
  • salt and pepper to taste
  • corn starch optional


  1. In the olive oil, sauté the garlic and onion.
  2. Add the wine and herbs, bring to a boil.
  3. Add in the cheese in chunks and stir till smooth.
  4. If thin, you may thicken by adding a bit of corn starch roux.
  5. Serve with dippers like breads, crackers, bread sticks, gnocchi, mini potatoes, veggies etc.

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