Smoked Gouda Fondue

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Category : Main Dishes, Recipes

Smoked Gouda FondueCheese fondues were popular decades ago. In fact, if you’re over 40, admit it–you have a fondue pot somewhere in the garage or storage room, don’t you? The number of unused fondue pots was so large that it became a joke to have one, kind of like having exercise equipment used as a laundry rack.

Well, it’s been long enough that fondue is coming back into fashion, though you don’t actually need a fondue pot to serve them. You can use individual serving bowls, if you like, and use the microwave to reheat them if the fondue sauce cools down too much.

The idea of a fondue is simple. Make a wonderful sauce (cheese, chocolate, or something savory) and use skewers to dip bite-size pieces of bread, fruit, or meat into it. Eat. Enjoy!

Making cheese fondue sauce can be a little tricky, so be sure to follow the directions exactly. Cheese can glob together instead of melting smoothly if it’s not heated carefully. (Been there, done that.)

  • Prep Time:
    15 min
  • Cook Time:
    15 min
  • Ready In:
    30 min
Servings: 4 servings
  • 2 T butter (Breckinridge Farm, Everson)
  • 1 T flour (Fairhaven Organic Flour Mill, Bellingham)
  • 1/4 c milk (Twin Brook Creamery, Lynden)
  • 2/3 lb smoked gouda cheese, grated (Appel Farms, Ferndale)
  • 2/3 c beer (Boundary Bay Brewery, Bellingham)*
  • Bread cut in bite-size cubes (homemade)
  • Metal or bamboo skewers

*Beer is a transitional food, since the product is made locally but not all ingredients are grown locally.


In a small non-stick sauce pan over medium heat, melt the butter and stir in the flour to make a roux. Add milk and heat until warm. Slowly add in the grated gouda, stirring constantly. If the cheese starts to get stringy instead of melting smoothly, raise the stove temperature slightly.

When cheese is thoroughly melted, add the beer. When everything is well mixed and starts to thicken, reduce heat to simmer.

If you like, you can transfer the mixture to a mini crockpot or heated fondue pot to serve.

To eat, put piece of bread on a skewer and dip in the fondue sauce.

Serving Suggestions:

Serve with local greens sauteed, steamed or pickled, such as Pickled Napa Cabbage and Bok Choy. Finish with a dessert, such as Raspberry Yogurt Cheese Dessert.

Food Sources:

Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
The Islander Grocery, Lummi Island

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Comments (2)

That looks simply amazing, thanks for sharing these. I’ve never seen a cheese fondue as yellow as that before. Is it because of the cheese? I haven’t tried gouda cheese, is it available in grocery stores? OH I see, could it be because of the butter?

The color of the fondue is primarily due to the cheese you use, though spices such as curry can change the color visibly, too. I used a smoked gouda which I bought at the Appel Farms Cheese Shoppe right on their farm near Ferndale (see Food Sources at the end of the recipe above). One of the great pleasures of local fresh food is that the colors are generally more vivid than food hauled in from outside the area which may have been produced months before you buy it in the grocery store. I’m glad you liked the recipe!

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