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Summer Fondue Fun

It's not just a winter treat – make Fondue on the grill and celebrate summer flavor!

Fondue is known as a warm and cheesy winter treat but it also can be served as fun and fuss-free summer fare.

After all, any outdoor grill can heat up a fondue pot - and melt cheeses into a delicious cheesy mix. Adding some summer flare to fondue is as simple as including some fresh fruits and grilled meats on the fondue-dipping menu.

For an ultra simple summer fondue – that's perfect as a cookout appetizer - a portion Ile de France Brie cheese can be wrapped in foil and placed on a warm grill for a few minutes. The creamy Brie will soften into a perfect consistency for dipping chunks of French bread, crackers, potatoes and fruits.

While an excellent and easy appetizer, summer fondue also has the potential to be more than pre meal fare – it can easily be made into a unique cookout entré.

In fact, switching up the basic ingredients in fondue easily transforms it from winter warmer to summer refresher For example, using creamy St. André cheese rather than the traditional hard swiss style cheese and a bubbly rosé wine instead of white wine puts a different, lighter twist on fondue.

Refreshing summer dippers like strawberries, peaches and apricots are fantastic with this lighter fondue (recipe below)

To savor grilled meats and vegetables with summer fondue is easy too – our steakhouse fondue (recipe below) creates perfect cheese mixture to use with grilled sirloin, roasted potatoes and broccoli.

Want another reason to serve fondue this summer? Everyone is serving burgers - serving fondue makes a unique, social meal sure to be appreciated by your friends and family. It's something different and delicious that still features grilling season favorites like meat, potatoes and summer fruits and vegetables.

Sparkling Triple Crème Fondue

¾ Sparkling rosé or champagne
2 tbsp. sugar
1 tbsp. fresh lemon juice
1 3" lemon peel
4 tsp. cornstarch
2 7-oz. pkgs. St. André cheese, rind removed, cheese cubed.
1 tbsp. cognac or brandy
1. In a large nonstick saucepan, combine champagne, sugar, lemon juice and peel. Simmer, sirring occasionally, 3 minutes. Discard lemon peel.

2. In a medium bowl, use a heat proof stirring tool to blend cornstarch into cheese. Add to saucepan one third at a time, stirring constantly until melted, before adding next third.

3. Cook over medum to low heat, stirring constantly, until smooth and thickened – about 7 minutes. Stir in brandy, then pour into serving vessels. Makes about 1 ¾ cups.

Steakhouse Fondue
Serve this delight with a robust Cabernet wine
2 tsp. butter
½ cup finely chopped shallots
1 ½ cups dry white wine
1 tbsp. finelly chopped fresh tarragon
1 tsp. tarragon vvinegar or lemon juice
8 tsp. shredded Emmental Cheese (about 2 ¾ cups)
8 tsp shredded St. Nectaire Cheese (if unavailable, Fol Epi can be used)
1 tbsp. cornstarch
1. In a large nonstick saucepan, melt butter. Add shallots and cook, stirring occasionally, until tender but not browned – about 5 minutes.

2. Add wine, tarragon and vinegar, reduce heat to low and simmer 3 minutes.

3. In a large bowl, combine cheeses and cornstarch, toss until well coated.

4. Add cheese to the saucepan a handful at a time, stirring after each addition until melted.

5. Cook over medium-low heat, constantly, until smooth and thickened – about 10 minutes.

Comments (2)Add Comment
written by Emilie, Ile de France Cheese Marketing Team, March 31, 2014
Hi Chris,

Thank you for reaching out to us! You are absolutely right- that is a typo and we will update and remove the following error:(about 2 ¾ cups).


-Emilie, Ile de France Cheese Marketing Team
written by Chris J, March 30, 2014
8 tsp. shredded Emmental Cheese (about 2 ¾ cups)

What? That's just not right.

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