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Utah’s Own Fondue

Utah's Own Fondue


Enjoy the scrumptious taste of fondue - a gooey, melted cheese dish made from combining Utah Cheeses (Rockhill Creamery, Heber Valley Cheese, Beehive Cheese) with a dry white wine OR chicken-broth and lemon juice (for the kids).

Combine with Utah breads, seasonal vegetables or snacks for the ultimate local experience.


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Utah's Own Fondue

  • 1 lb Rockhill Wasatch Mountain, coarsely shredded
  • 1/2 lb Heber Valley Cheese, Swiss Girl, coarsely shredded
  • 1 1/2 Tbsp cornstarch
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 Tbsp Kirsch
  • Salt and freshly ground white pepper
  • Crusty bread cubes, hard salami, and small dill pickles, for serving

In a bowl, toss cheeses with cornstarch.

Rub inside of a cheese fondue pot or medium, enameled cast-iron casserole with garlic, then add wine and bring to a simmer. Add cheese mixture all at once. Using a wooden spoon, stir over medium-low heat just until cheese is melted and smooth, about 5 minutes. Stir in Kirsch and season with salt and pepper. Serve with bread, salami and pickles.