Cheese Fondue with Homemade Bread


You do not have to spend a ton of money to have a five star dinner. Try this recipe for Cheese Fondue with Homemade Bread. This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.


  • 150 grams gruyere cheese
  • 150 grams gouda cheese
  • 50 grams cheese (Morbiers)
  • 50 grams roquefort cheese
  • 1 glass white wine
  • 1 jigger brandy
  • 1 tablespoon cornstarch
  • 1 garlic clove
  • lemon juice
  • nutmeg
  • ground black pepper
  • 350 grams flour (sifted)
  • 150 grams all purpose flour
  • 320 meters warm water
  • ham (diced)
  • black olives (chopped)
  • nuts (chopped)
  • sausages (cooked frankfurt, sliced)
  • apple slices


  1. A few hours before preparing the fondue, prepare the bread.
  2. Mix premixed flour and all purpose flour and add 300 ml water.
  3. Knead well.
  4. If the mixture is too dry, add a little more water.
  5. Mix thoroughly for about 5 minutes.
  6. Roll dough into a ball, cover with a cotton cloth and let rise for 1 hour.
  7. Preheat oven to 200°C (approximately 400°F).
  8. Divide the dough into three portions.
  9. Roll out portions of dough and sprinkle one with ham, one with black olives and one with nuts.
  10. Shape each piece into a breadstick (long French bread type) and place on a baking tray.
  11. Let rise for at least 30 minutes.
  12. Bake for 20-25 minutes at 200°C (approximately 400°F).
  13. Cool on rack. For the fondue, grate the cheeses.
  14. Rub the fondue pan with cut side of garlic clove and place on stovetop burner.
  15. Add cheeses, except Roquefort, and a few drops of lemon juice.
  16. Heat mixture over medium heat.
  17. Stirring constantly with a wooden spoon, add half of white wine.
  18. Dissolve cornstarch in remaining wine and stir into cheese mixture.
  19. Continue stirring.
  20. Tip: Cornstarch helps the cheese remain creamy and spread evenly on the bread.
  21. When the mixture becomes creamy, add brandy and let the alcohol evaporate.
  22. Season with nutmeg and freshly ground black pepper.
  23. To serve, arrange bread in small pieces on a serving platter and serve frankfurter sausages and apple slices on another serving platter.
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