Goat Cheese Fondue: A Step-By-Step Guide To Making It

Goat cheese fondue is a delicious and easy-to-make appetizer that can be prepared in several ways. The basic ingredients include goat cheese, wine, and cream, but some recipes also call for additional ingredients such as garlic, cornstarch, and fresh herbs. The cheese is typically grated or crumbled and melted in a saucepan or baking dish, creating a thick and creamy fondue. The fondue is then served warm with a variety of dippers, such as bread, apples, grapes, and vegetables. Some recipes suggest garnishes such as toasted nuts, pickled onions, or marinated artichoke hearts.

Ingredients and measurements

The ingredients and measurements for goat cheese fondue vary depending on the recipe. Here are a few options:

Option 1:

• 20 ounces of goat cheese at room temperature
• 1/2 cup of white wine (such as Pinot Grigio)
• 2 teaspoons of fresh thyme leaves
• Freshly cracked black pepper
• 2 tablespoons of chopped fresh chives
• 2 Gala apples, cut into wedges
• 1/2 pound of red seedless grapes
• 1/2 a loaf of sourdough bread, cut into 1-inch chunks

Option 2:

• 10 ounces of goat cheese
• 1/4 cup of pitted kalamata olives
• 1 sprig of fresh rosemary
• Freshly ground pepper
• 1/4 cup of olive oil
• Sourdough baguette, sliced (toasted or untoasted)

Option 3:

• 28 ounces of fondue:
• 21 ounces of mature Dutch goat cheese (grated)
• 1 Crottin Sevre et Belle (grated or sliced)
• 11 ounces of dry white wine (such as Sauvignon Blanc)
• 1 tablespoon of truffle tapenade (fresh)
• Other dippers like grilled or raw vegetables or cured ham

Option 4:

• 1/2 cup of heavy whipping cream
• Goat cheese (log type)
• Bread
• Organic Granny Smith apples

Option 5:

• 1 10-ounce log of goat cheese, halved
• 4 tablespoons of toasted chopped hazelnuts (optional)
• Toasted wheat baguette, crackers, or veggie sticks for dipping

Cooking method

To make goat cheese fondue, you'll need a goat cheese log, heavy cream, wine, and seasonings. The first step is to grate or crumble the goat cheese. Next, heat wine, spices, and/or garlic in a saucepan or fondue pot on the stovetop or in the oven. Once the liquid is warm, add the goat cheese and stir until melted. Finally, add cream to the mixture and stir until the fondue is smooth.

For a simple goat cheese fondue, use a ratio of 1 part heavy cream to 4 parts goat cheese. Place the goat cheese and cream into a small pot over medium-low heat. Using a small whisk, stir constantly until a smooth consistency is reached. This will only take a few minutes. Serve with chunks of lightly toasted bread and sliced green apples.

Alternatively, you can use a ratio of 2 parts wine to 3 parts goat cheese. Bring the wine to a boil in a fondue pot or other heat-resistant pan, then turn down the heat and gradually add the grated goat cheese, stirring constantly. Once the cheese has melted, switch to high heat and bring to a boil. Dissolve cornstarch in a small amount of wine and add it to the mixture. Keep the fondue warm and stir in any additional seasonings or ingredients, like truffle tapenade or whipping cream.

For a baked goat cheese fondue, preheat the oven to 250°F. Coat a 6" cast iron skillet with oil and place a 10 oz goat cheese log, halved, in the skillet. Completely wrap the skillet in foil and place it in the oven for 1-1.5 hours. Remove from the oven and gently spread the creamy goat cheese fondue to fill the skillet. Top with desired garnishes such as toasted nuts, pickled onions, or marinated artichoke hearts, and serve with a torn, toasted wheat baguette, crackers, or veggie sticks.

Another variation includes additional ingredients like olives and tomatoes. Place 4 ounces of goat cheese in the center of a small baking dish, using the back of a spoon to spread it out slightly. Add 1/4 cup of sliced kalamata olives and diced fresh tomatoes to the dish. Drizzle with 1/4 cup of olive oil and sprinkle with chopped fresh rosemary and freshly ground pepper to taste. Bake at 375°F for 12-15 minutes or until the goat cheese has melted and the olive oil is bubbly. Serve with slices of fresh sourdough baguette, toasted or untoasted.

Serving suggestions

There are many ways to serve goat cheese fondue, depending on your preferences. Here are some serving suggestions:

For a classic fondue experience, serve the goat cheese fondue warm with apples, grapes, or other fruits for dipping. Sourdough bread or a rustic baguette are also excellent choices for dipping into the fondue. You can toast the bread beforehand or serve it untoasted, depending on your preference. Toasted, torn wheat baguette adds a nice texture to your board and has a crunchy exterior while remaining chewy on the inside.

If you're looking for something more interactive, you can serve the fondue with a variety of dippers, such as grilled or raw vegetables (bell peppers, carrots, celery, etc.), cured ham, or other charcuterie board items. This allows your guests to customize their dipping experience and explore different flavour combinations.

For a more indulgent option, try serving the fondue with toasted nuts, pickled onions, marinated artichoke hearts, spicy sweet chilli sauce, capers, or olives. These toppings can be garnished on top of the fondue or served on the side, allowing your guests to create their own unique combinations.

Additionally, you can serve the fondue with a variety of crackers or bread options, such as a wheat baguette, sourdough chunks, or toasted bread slices. This provides a neutral base for the fondue and lets the flavour of the goat cheese shine through.

Finally, for a simpler approach, simply serve the goat cheese fondue with bread and apples. This allows the flavour of the fondue to take centre stage, and the sweetness of the apples pairs wonderfully with the savoury cheese.

Dipping options

There are many options for what to dip into your goat cheese fondue. Bread is the most popular dipper for cheese fondue, and there are many excellent options to choose from. French bread, breadsticks, and croutons are always favourites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels. Another option is unique bread, such as a rustic cranberry walnut loaf, which is fantastic when dipped in cheese. No matter which type of bread you choose, make sure to lightly toast it (especially bread that may fall apart in the cheese) and then cut it into large cubes. Other types of snack-style dippers to try are soft or hard pretzels (pretzels and cheese are a natural pairing) and wheat crackers or tortilla chips (think nachos).

Vegetables and cheese are a favourite combination, and almost any vegetable will do. You just need to decide how to cook it beforehand. Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple. Sauteed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are delicious additions to the tray of fondue dippers. And if you need something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes. Pickled vegetables—pearl onions, pickles, sweet gherkins—(that have been patted dry) are also a welcome dipper. If the veggie is an odd shape or small, offer toothpicks or some top of a skewer to simplify the dipping.

You may not think of fruit when it comes to fondue, but considering certain fruits have a place on a cheese platter, this pairing is certainly warranted. Serve raw or whole fruits like sliced green or red apple, sliced pear, pineapple, and seedless grapes. Allow guests to spear a few dried apricots or dried figs. Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.

Add a bit of protein to the platter and you've got a complete and satisfying meal that everyone will enjoy. Feature a bit of grilled steak, poached chicken, or cooked ham, which will all taste even better with a bit of melted cheese. Cured meats, like beef jerky, kielbasa, pepperoni, salami, and sausage, are all fun and flavorful dippers that will bring a bit of spice to your fondue pot. Lightly steamed seafood such as shrimp, crab, or lobster would be an elegant and decadent offering, perfect for a special occasion.

Recipe inspiration

Goat cheese fondue is a great appetiser or addition to an evening happy hour. It's easy to make, delicious, and perfect for sharing. Here are some ideas to inspire your goat cheese fondue creation:

Baked goat cheese fondue

For a simple, no-fuss recipe, try this baked goat cheese fondue. You'll need:

• A goat cheese log (4-8 ounces)
• 1/4 cup pitted kalamata olives
• 1 sprig of fresh rosemary
• Freshly ground pepper
• 1/4 cup olive oil
• Sourdough baguette, toasted or untoasted

Place 4 ounces of goat cheese in the centre of a small baking dish, spreading it out slightly with the back of a spoon. Add the olives to one side of the dish and dice a few slices of fresh tomato (about 1/4 cup) on the opposite side. Drizzle olive oil over the cheese, tomatoes, and olives. Sprinkle with rosemary and pepper, to taste. Bake at 375 degrees for 12-15 minutes, or until the goat cheese has melted and the olive oil is bubbly. Serve with slices of sourdough baguette.

Goat cheese fondue with truffle tapenade

For a more indulgent fondue, try this recipe by Dutch cheese specialist Kees Kromhout. You'll need:

• 21 ounces of mature Dutch goat cheese, grated
• 1 Crottin Sevre et Belle, grated or sliced
• 11 ounces of dry white wine, such as Sauvignon Blanc
• 1 tablespoon of truffle tapenade
• Dippers like grilled or raw vegetables, or cured ham

Pour the wine into a fondue pot or heat-resistant pan and bring it to a boil. Set aside a small amount of wine for later. Switch to low heat and gradually add the grated cheese, stirring constantly until it thickens. Then, turn up the heat and bring it to a boil. Dissolve cornstarch in the reserved wine and add it to the cheese mixture. Stir in the truffle tapenade to taste. Keep the fondue warm and serve with your choice of dippers.

Goat cheese fondue with heavy cream

For a rich and creamy fondue, try this recipe:

• 20 ounces of goat cheese, at room temperature
• 1/2 cup of white wine, such as Pinot Grigio
• 2 teaspoons of fresh thyme leaves
• Freshly cracked black pepper
• 2 tablespoons of chopped fresh chives
• 2 Gala apples, cut into wedges
• 1/2 pound of red seedless grapes
• 1/2 loaf of sourdough bread, cut into 1-inch chunks

Place the goat cheese in a small saucepan over low heat. Add the heavy cream and white wine, along with the thyme leaves and black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off (about 8-10 minutes). The fondue should be thick and creamy. Remove from the heat, stir in the chives, and drizzle with honey. Serve warm with apples, grapes, and sourdough bread for dipping.

Single-ingredient goat cheese fondue

For an incredibly easy fondue, you only need one ingredient: a 10-ounce log of goat cheese. Cut the log in half and place it in a 6" cast iron skillet coated with oil. Wrap the skillet tightly in foil and bake at a low temperature (250°) for 1-1.5 hours. After baking, spread the creamy goat cheese to fill the skillet and garnish with your choice of toppings, such as toasted nuts, pickled onions, marinated artichoke hearts, or spicy sweet chilli sauce. Serve with a graze board of your favourite crackers and dipping options, such as veggie sticks or torn, toasted wheat baguette.

Frequently asked questions