Almond Champagne Fondue Recipe



  • 8 ounces Gruyere cheese
  • 4 ounces Swiss cheese
  • 1 tbsp cornstarch
  • 5 ounces Brie cheese
  • 1 cup white wine
  • 3 tbsp Bickford Champagne Flavor
  • ½ tsp Bickford Almond Flavor
  • Dash grated nutmeg
  • (For dipping: prepare apple slices, cubes of French bread)




Shred Gruyere and Swiss cheeses using a hand grater (be sure to use natural, aged cheeses, not pasteurized processed forms of either). Toss together in a medium mixing bowl with the cornstarch. Cut rind off Brie and cut the soft cheese into small cubes.  Heat white wine and Bickford Champagne Flavor in a heavy, three-quart saucepan. Bring just to a simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then Brie cubes, stirring constantly in a zigzag motion, until cheese is melted. Add Bickford Almond Flavor and grated nutmeg. Continue stirring and simmer until the fondue is smooth, thickened and velvety, about 5 to 8 minutes. Do not boil or try to hurry this process.

Serve in a fondue pot and keep warm over a canned heat burner or candle. Use apple slices and French bread for dipping.

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