Double Cheese and Walnut Fondue

Cheese fondues are meant to be decadent and this one is no exception. Enjoy as a perfect appetizer or serve as a finish to a meal with port and fruit.


  • large saucepan or fondue pot
  • stove
  • small bowl
  • fondue burner (optional)


  • 1 1/2 cups (375 mL) dry Riesling wine
  • 1 lb (500 g) extra old Cheddar cheese, shredded
  • 8 oz (250 g) local blue cheese, crumbled
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) water
  • 1/4 cup (50 mL) finely chopped  and toasted walnuts
  • 1 tsp (5 mL) chopped fresh thyme
  • Pinch of pepper
  • 2 baguettes, cubed
  • 2 pears, cored and cubed


  1. In a large saucepan or fondue pot, bring wine to a simmer over medium heat. Add cheeses, stirring until melted and smooth. Take your time and add the cheeses gradually, melting slowly for a richer, smoother result.
  2. In a small bowl, whisk together cornstarch and water. Add gradually, stirring into the cheese mixture. Add the walnuts, thyme, and pepper. Pour into fondue pot and bring to a gentle simmer over fondue burner. Serve with baguette and pear.