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More delicious fondue offerings, I prefer this to the typical Swiss Fondue made with Gruyere and Emmental.


  • 1/2 small onion
  • 8 oz Milk
  • 16 oz Grated Gouda
  • 2 tsp Caraway seeds
  • 3 tsp Corn Flour
  • 3 TB Gin
  • A couple of grinds of Black Pepper


  • Rub the inside of your fondue pot with the onion.
  • Add milk and heat just until it bubbles, then stir in the Gouda and continue to heat until, stirring frequently, until the cheese melts.
  • Stir in Caraway seeds.
  • In a small bowl, blend corn flour and gin until smooth.
  • Add to the cheese mixture and cook for an additional 2 -3 minutes until smooth and creamy.
  • Remove from heat and place on your fondue stand.
  • Serve with cubes of light rye and button mushrooms.

Categories: Appetizer  Dip 
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