Breakfast Fondue

Breakfast Fondue


  • 1/4 cup (1 ounce) Wisconsin Swiss Cheese, shredded
  • 2 tablespoons (about 1/2 ounce) Wisconsin Gouda Cheese, shredded
  • 2 tablespoons (about 1/2 ounce) Wisconsin Muenster Cheese, shredded
  • 1 cup light bodied white wine, such as Pinot Grigio*
  • Fresh croissants, fruit, bagels and sausages for dipping


  1. Combine cheeses and wine in ceramic fondue pot; soak for 15 to 20 minutes.
  2. Heat mixture over low heat on stove top for 10 to 15 minutes, stirring constantly with a wooden spoon. Do not boil.
  3. Remove from heat and transfer to a tabletop burner.
  4. Serve with croissants, fruit, bagels and sausages.

Makes 4 to 6 servings.

* Can substitute with non-alcoholic white wine.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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