Honey-Blue Cheese Fondue

Honey-Blue Cheese Fondue



  • 1/2 cup heavy cream
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
  • 3 tablespoons honey
  • 2 tablespoons walnuts, chopped and toasted


  • Fresh figs, dates, apricots and apples (or other fresh/dried fruits)


  1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
  2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
  3. When all the cheese has been added, stir in honey.
  4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
  5. Serve immediately.

Servings: 10 | Prep: 10 min | Cook: 5 min

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gew├╝rtztraminer, Riesling, Chenin Blanc, White Zinfandel

Recipe and photo used with permission from: American Dairy Association