Three-Cheese Holiday Fondue

Name: Three-Cheese Holiday Fondue
Prep time: 15 min
Yield: 4–6
Ingredients: 1 garlic clove, halved; 8 oz Mild Gouda, grated; 4 oz Cello Asiago, grated; 2 oz Cello Copper Kettle Parmesan, finely grated; 1 cup dry white wine (such as Sauvignon Blanc); 1 tablespoon cornstarch; 2 tablespoons Cello Mascarpone (for creaminess and shine); Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste

A festive twist on the classic Swiss fondue, this Cello Holiday Fondue blends creamy, nutty, and bold Cello cheeses for an irresistibly smooth melt. Made with Fontal, Asiago, and Copper Kettle Parmesan, it’s rich and savory with a subtle hint of sweetness and spice. Perfect for cozy gatherings, holiday entertaining, or a cheese-lover’s night in, it’s the ultimate centerpiece for your seasonal fondue board.

Directions

Prep the pot:
Rub the inside of your fondue pot or heavy saucepan with the halved garlic clove. Discard or keep the garlic for extra flavor.
Prepare the cheese:
In a medium bowl, toss the Mild Gouda, Asiago, and Copper Kettle Parmesan with cornstarch to evenly coat. This helps stabilize the fondue.
Simmer the wine:
In your fondue pot, bring the white wine to a gentle simmer over medium-low heat.
Melt the cheese:
Gradually add the cheese mixture, one handful at a time, stirring constantly in a zigzag motion (not circular) until the cheese melts and the mixture becomes smooth and glossy.
Add the finishing touches:
Stir in kirsch and Cello Mascarpone. Continue to stir until fully combined and silky. Season with freshly ground black pepper and nutmeg to taste.
Serve:
Transfer to a fondue pot or small cheese baker set over a low flame or tea light to keep warm and melty throughout serving.