Four-cheese fondue with herbed dippers and crudité Four-cheese fondue with herbed dippers and crudité

You are sure to impress with this quick and easy recipe of homemade cheese fondue, perfectly indulgent for a cold winter's night.


Serves 4–6


15 mins



  • 2 tbs plain flour
  • 1 cup dry white wine
  • ¼ tsp freshly grated nutmeg
  • 125g mild cheddar cheese, grated
  • 125g Gruyère cheese, grated
  • 100g mozzarella, grated
  • 50g parmesan or Parmigiano Reggiano, grated
  • ½ tsp salt
  • Assorted crudité, to serve

Herbed dippers

  • 100g unsalted butter, softened
  • 1 tsp fennel seeds, crushed in a mortar and pestle
  • ½ tsp dried chilli flakes
  • ½ tsp freshly ground pepper
  • 2 garlic cloves, grated or crushed
  • 4 thyme sprigs, leaves picked
  • ½ sourdough baguette, sliced on an angle


Preheat oven to 220°C (200°C fan-forced). For the dippers, combine the ingredients (except the bread, of course!) in a bowl. Stir to combine. Spread the butter mixture over one side of the baguette slices. Place on a lined baking tray. Bake for 8–10 minutes or until golden and bubbling.
Place the flour in a small saucepan and gradually whisk in the wine (this will prevent any lumps). Place over medium heat then bring to a simmer. Cook for 2 minutes then reduce to low. Gradually add the cheese, whisking, until all melted and very well combined. Add a little water or milk if you want it a bit looser. Serve with crudité and herbed dippers

Originally published in The Costco Connection, May/Jun 2024. Pick up the latest copy at your local warehouse or read it online.