Smoked Gouda Fondue is the best cheesy appetizer! Dip in all of your favorite savory foods. Or make it part of a fun dinner with cubed chicken and steak!
This Smoke Gouda Fondue is super easy to make, and there are endless things you can dip in it. You only need four ingredients to make the fondue, plus whatever dippers you want!
My family loves cheese in all forms, but cheesy dips and fondue are at the top of the list. We love getting Jerk Chicken Fondue from Redstone Grill. They offer it as an appetizer, but we often get it as a meal with chicken or steak cubes for dipping.
How To Make Smoked Gouda Fondue
1. Shred The Cheese
Cut the rind off of the smoked gouda and then shred it. I can only find smoked gouda in a block that has to be shredded, but I buy the regular gouda already shredded.
2. Melt Over Low Heat
Heat the heavy cream until it starts to simmer. Then, whisk in the shredded gouda, about 1/4 cup at a time, until melted.
3. Add Seasoning
Once all of the cheese is melted, whisk in the black pepper.
We keep it simple with only the black pepper, but you can add other seasonings such as garlic, thyme, oregano, or cumin.
Cheese Fondue Dippers
Cubed Bread
Cut French bread into cubes. Drizzle with olive oil and sprinkle with garlic salt. Stir and then drizzle with more olive oil and sprinkle with more garlic salt. Bake at 425˚F for 3-5 minutes, stirring and turning after 2 minutes.
Grilled Chicken
The restaurant we get the smoked gouda fondue from serves it with delicious jerk marinaded chicken. You can find my recipe for Jerk Chicken here. After cooking the chicken, cut it into cubes for dipping.
Green Apples
There is just something about the combination of cheese and apples. So, of course, sliced apples should be included as dippers. We prefer Granny Smith apples, but go ahead and use your favorite.
Fondue Pot
A fondue pot keeps the cheese melted with low heat. Ours has a candle underneath, and others plug. You can also use a mini crockpot on the warm setting.
Pour the smoked gouda fondue into a fondue pot, place in the center of a tray, and light the candle.
Arrange toasted bread cubes, green apple slices, and cubed Jamaican jerk chicken around the fondue.
Frequently Asked Questions
- What foods are good for fondue? Here is what to dip in cheese fondue: apples, chicken, bread cubes, grapes (the restaurant includes grapes), cubed steak, pretzels, veggies, and tortilla chips.
- What vegetables are good for fondue? Use fresh-cut vegetables such as broccoli, cauliflower, carrots, peppers, asparagus, sweet peas, and celery, or cooked or steamed vegetables such as potatoes, green beans, and Brussels sprouts.
- Do I have to use smoked gouda, or can all regular gouda be used? You can use only regular gouda and skip the smoked gouda but the flavor will not be the same.
- Why is my fondue chunky? You have to keep the heavy cream warm and SLOWLY add the cheese, allowing each 1/4 cup of shredded cheese to melt before adding more.
- Do I have to use a fondue pot? No, you can make the fondue and keep it warm in a crockpot or serve it immediately before it gets cold.
More Cheese Dips
- Cheddar Cheese Fondue is kid-friendly cheese dip.
- Easy Queso Blanco is super popular!
- Caprese Dip is a combination of cheeses, basil, and tomatoes.
- Cheesy Barbecue Dip is perfect for sharing!
Smoked Gouda Fondue
Ingredients
Smoked Gouda Fondue
- 2 cups heavy cream
- 3 cups shredded smoked Gouda
- 1 cup shredded Gouda
- 1/4 teaspoon black pepper
Toasted Bread Cubes
- 1/2 loaf French bread
- 2 tablespoon olive oil
- 1/2 teaspoon garlic salt
Instructions
Smoked Gouda Fondue
- Bring heavy cream to a simmer over medium heat.
- Slowly whisk in the shredded cheese a little (about 1/4 cup) at a time. Stirring until completely melted before adding more.
- Once all of the cheese has been added, stir in the black pepper.
Toasted Bread Cubes
- Cut the French bread into cubes and spread on a rimmed baking sheet.
- Drizzle with one tablespoon of olive oil and sprinkle with 1/4 teaspoon of garlic salt. Stir and repeat with the remaining olive oil and garlic salt.
- Bake at 425˚F for 3-5 minutes, stirring after 2 minutes.
Video
Tastemaker says
Tried this fondue this week. Very creamy, very smoky (one person asked if there was bacon in it). Only changes: added a pinch of roasted garlic powder, and used sliced smoked gouda as that what my shopping family member found, lol. (I chopped in up into tiny pieces before adding to the pot.) We enjoyed it with bread cubes (plain untoasted), apples, grapes, and raw broccoli. Had a small bit left over; I reheated it 2 days later over very low heat, and it was just as good. Thanks for the recipe.
Tonia Larson says
Fantastic! Thank you for circling back to leave a review!
Terri Gertken says
The first time I made this it turned out perfect. Last night the minute i took it off the heat it got hard. Diner was ruined and now I have a big blob. You have to cut the cheese with a fork and take a piece of meat. Can I fix the blob or is $30 worth of cheese garbage?
As I said, the first time it turned out perfect. Thank you.
Tonia says
Hi Terri,
Yes, you can definitely fix it! It sounds like you need more liquid. Put the fondue back into the saucepan over low heat and add more heavy cream, a little at a time, stirring constantly until it is the consistency you want. You can also add a little butter. If the fondue “breaks” while reheating (meaning the cheese and fat separate) keep stirring, over low heat, until it comes back together.
~Tonia
Kristi Nasby says
This is excellent thank you!! We VV love the original Redstone Jerk Chicken fondue. Unhappy they changed it. But happy you posted this! The only thing I change to be just like theirs from your recipe instead of the red pepper if you use jar pimentos makes it perfect.
Thank you!!
Ushmana Palmo Rai says
I never knew cheese fondue would go with apples and grapes as well! That fondue looks very thick and wholesome! yum!
Rhonda says
Love, love, love the Redstone fondue. I can’t wait to try this.