This classic Swiss fondue is made with three types of cheese, Benchbreak Chardonnay, and a touch of nutmeg and allspice. It pairs well with bread, fruit, vegetables, or any of your favorite dippers, and it’s perfect for date night!
I don’t know about you, but I love a good date night in. Especially with the colder months ahead, nothing sounds quite as cozy as snuggling up next to that special someone for a romantic night at home. Especially one that involves delicious food and Cambria wine.
We love mixing up our date night menu - sometimes we cook together, sometimes we order in, and sometimes we just put together a plate of cheese and crackers and call it a night. But we recently made a fondue recipe that was out of this world delicious, and I couldn’t be more excited to share it with you!
Have you ever made fondue at home? If not, don’t be scared. The key is slow heat and constant stirring….and the result is totally worth the effort. For this “date night” version I used three different types of cheeses, Cambria Katherine’s Vineyard Chardonnay, a touch of lemon juice, white pepper, nutmeg, and allspice. Since it was for date night, I went all out with bread and fruit and veggies and shrimp….but you can feel free to keep it on the simpler side.
Of course, any good meal is only as good as the wine you serve it with….which is why we each poured our favorite variety of Cambria. I have to say - between the wine and the fondue and all the dippers (my favorites were the bread and the green apples) this was one of my favorite date nights of all time!
But it was’t just the menu that made it an amazing night…..there’s actually a lot of though that goes into planning a date night in. You can find my best Fondue Date Night tips over at my blog, Lemon Tree Dwelling, and be sure to leave me a comment with your favorite date night tips, too!
Fondue Date Night
Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Serves: 2 date night servings
- ¾ c. Cambria Katherine’s Vineyard Chardonnay
- 4 oz. shredded Swiss Cheese
- 4 oz. shredded Fontina Cheese
- 2 oz. shredded Gruyere or other Alpine Cheese
- 1 ½ Tbsp. flour
- 1/8 c. milk
- 1 Tbsp. lemon juice
- pinch white pepper
- pinch nutmeg
- pinch allspice
- Bring cheese to room temperature; toss with flour and set aside.
- In a large saucepan heat wine over medium heat until small bubbles rise to the surface, just before boiling.
- Reduce heat to low and stir in cheese mixture, a little at a time, stirring constantly and melting cheese completely before adding more.
- Stir until the mixture bubbles gently.
- Stir in milk, lemon juice, white pepper, nutmeg, and allspice.
- Transfer to a fondue pot and keep mixture bubbling gently over burner.
- Serve with bread, fruit, vegetables, shrimp, or any of your favorite dippers.