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Smoked Cheese Fondue

smoked fondue

Prep time:

15 minutes

Cook time:

20 minutes

Difficulty level:


Some people like to go out for Valentine’s Day, but for those of us who like to stay in, a Smoked Cheese Fondue is the perfect touch for a romantic meal.

A good fondue needs to be slowly melted and incorporated. We use lower heat and the indirect method of grilling on the grill.

Here are our favorites to dip in this fondue:

  • Crusty bread cut into 1-inch squares
  • Grilled or smoked sausage that has been cut into small bite-sized pieces
  • Other grilled meat, such as chicken or beef
  • Fresh cherry tomatoes
  • Apple slices
  • Roasted potatoes


  • 1 tablespoon unsalted butter
  • 8 ounces cremini mushrooms
  • ¼ teaspoon kosher salt
  • 1 clove garlic
  • 1 ¼ cup dry white wine (such as Chardonnay)
  • 1 tablespoon cornstarch
  • 2 teaspoons Kirsch (or any cherry flavored brandy)
  • ½ pound Comté cheese, shredded
  • ½ pound Emmental cheese, shredded


  • Fontina, Gruyere, 0r Gouda may be substituted for the cheeses
  • Apple or other flavored brandy or more wine can be substituted for the Kirsch


  1. Preheat the grill to 350 – 375 degrees Fahrenheit. Place a cast iron pot in the grill over indirect heat to let the pot warm up.
  2. When the grill reaches target temperature add butter and mushrooms and sauté until browned (around 8-10 minutes). Remove the mushrooms from the pot and set aside. If the mushrooms are big, or the pot is small, consider browning in two batches. You want one layer of mushrooms cooking at a time (otherwise they will steam and feel soft).
  3. With mushrooms removed, take the clove of garlic and rub it all over the warmed pot to give a flavor and essence of garlic to the pot (then remove the garlic). Add the wine, cover grill, and bring to a simmer (about 4 minutes).
  4. In a small bowl, combine the cornstarch and the brandy and whisk to combine. Then add to the simmering wine.
  5. Next, add the shredded cheese, a little bit at a time, and stir to incorporate. Continue stirring the fondue to incorporate the cheese and the liquid. After about 5 minutes the cheese should be combined, the look should be shiny, and the fondue should be thick and stretchy.
  6. Remove from the heat, and serve immediately in the pot, or transfer to a fondue pot for serving.
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