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Three-Cheese Four-Herb Fondue



– 6 ounces shredded Real California Cheddar cheese – 6 ounces shredded Real California Monterey Jack cheese – 4 ounces shredded Real California fontina cheese – 2 tablespoons all-purpose flour – 1 cup dry white wine – 1 1/2 teaspoons kirsch (optional) – 2 teaspoons chopped fresh marjoram – 2 teaspoons chopped fresh sage – 1 teaspoon chopped fresh thyme – 3/4 teaspoon chopped fresh rosemary
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Prep time: 20 minutes

Cook time: 10 minutes

In a medium bowl, combine Cheddar, Monterey Jack, fontina, and flour. Set aside.

In a fondue pot or medium saucepan over medium-high heat, bring wine to a simmer. Reduce the heat to medium-low and stir in cheese mixture, about 1/2 cup at a time, adding more when previous addition has melted.

Stir in kirsch, if using, marjoram, sage, thyme, and rosemary and serve (if not using a fondue pot, transfer to a serving bowl before serving).

Serves 6 to 8.