Cabot Sharp Cheddar Fondue Recipe

Be sure to make our Cabot Sharp Cheddar Cheese Fondue for your next fondue night. With just a few ingredients, most of which you likely have on hand, this fondue recipe promises easy preparation while delivering fabulous flavor. A dry white wine is one of the few essential ingredients in fondue. Wine is important for providing great flavor, but its tartaric acid is also key in ensuring a stable fondue forms (i.e. it will avoid the cheese clumping together and becoming an unappetizing, stringy mess). You’ll also need garlic cloves, bay leaves, Cabot Sharp Cheddar Shredded Cheese, cornstarch, cold water, and nutmeg. This fondue recipe is wonderful served with large cubes of French or Italian bread and is also divine with a variety of fresh produce – think apple and pear slices, and carrot and zucchini sticks. Delicious!

Interested in trying another cheddar cheese fondue? Our Northern Cabot Cheese Fondue makes sixteen servings and uses two of our cheeses - Cabot Pepper Jack cheese and Cabot Lite75 Sharp Cheddar. With the addition of butter, green onions, shallots, and basil leaves, this fondue recipe is truly savory and satisfying. As a cooperative off 800 farm families, Cabot continuously strives to produce the best dairy products around. We hope you enjoyed our cheddar cheese fondue and would greatly appreciate if you would rate and review it after trying it out!