Upside-down Cheese Fondue

Upside-down Cheese Fondue

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  • 4 ounces gruyere cheese, grated
  • 4 ounces aged gouda, grated
  • 1 1/2 tablespoons flour
  • 1 cup dry white wine
  • 1 teaspoon grated shallots
  • Pinch of nutmeg
  • Salt and white pepper, to taste
  • Accompaniments for dipping (see note)


Toss the cheeses with the flour. Place the wine and shallots in a heavy pot over medium heat and bring to a light simmer. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and keep warm until ready to serve.

Arrange your favorite accompaniments on individual plates for each guest. Just before serving, drizzle the fondue over the top.

Special notes:

Accompaniments for dipping (use any combination):

  • Roasted potatoes
  • Sliced apples and pears
  • Roasted root vegetables
  • Roasted winter squash
  • Steamed broccoli
  • Roasted cauliflower
  • Roasted mushrooms
  • Roasted Brussels sprouts
  • Roasted asparagus
  • Artisanal breads