Recipe courtesy of The Cheese Shop
20 min
20 min
4 servings


  • 4 ounces semi-hard aged Edam cheese, such as Snow Canyon Edam, shredded
  • 2 ounces Gruyere cheese, such as Wasatch Mt. Gruyere, shredded
  • 2 ounces French-style washed-rind stinky cheese, such as Belvedere Tomme, shredded
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 cup beer or white wine (we use Aspen Brewing Co. Aspen Blond)


Special equipment: fondue pot

Combine the cheeses and toss with the cornstarch. Set aside. Bring the beer or wine to a simmer in a fondue pot. Stir the cheese blend into the simmering liquid, stirring occasionally until they melt into a smooth fondue.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Cheese Shop

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