Gorgonzola fondue Recipe

Gorgonzola fondue flavoured with white wine and thyme accompanied by homemade ciabatta and fruit and walnut bread

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(6 votes) 4.7/5


Pour people
  • Gorgonzola : 1000 g
  • Dry white wine : 750 ml
  • Gruyere : 200 g
  • Fresh thyme : 1 sprig
  • Ciabatta : 1 whole
  • Bread : 500 g


  • ETAPE 1

    Reduce the wine by half with the thyme. Turn the heat down while slowly whisking in the cheese so that it emulsifies into the wine, getting thicker as you go. Season with salt and pepper.

  • ETAPE 2

    Transfer into a suitable serving pot.

  • ETAPE 3

    Cut the bread and use to dip into the fondue.

Chef's tip

«Gorgonzola is really the star of the show here, the gruyere is just used to make the mix go slightly more stringy.»

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