Honey Blue Cheese Fondue

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Fresh fruits are dipped in this combination of cream, blue cheese and honey.
  • PrepN/A |
  • TotalN/A |
  • Serves 10


    • 1/2 cup heavy cream
    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice
    • 2 cups (about 8 ounces) Great Hill Blue or other domestic blue cheese, crumbled
    • 3 tablespoon honey
    • 2 tablespoon walnuts, chopped and toasted
  • For Serving:


In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel.

Additional Notes

For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
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