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For Fondue:

  • 1/3 pound firm alpine-style cheese such as gruyere 
  • 1/3 pound fontina
  • 1/3 pound gouda 
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 clove garlic minced 1 tablespoon fresh lemon juice 
  • 2 tablespoons cornstarch
  • 1/8 teaspoon nutmeg Assorted fondue 
  • 1 tablespoon brandy 1 teaspoon Dijon mustard 


To Dip: 

  • Cauliflower 
  • Broccoli
  • Asparagus
  • Mushrooms
  • Cherry tomatoes 
  • Sliced apples 
  • Fingerling potatoes 
  • Your favorite toasted bread sticks
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  1. Grate all the cheeses. In a large bowl, mix cheeses with cornstarch to coat all ingredients evenly.  
  2. In a fondue pot or saucepan safe for baking, bring wine, garlic, and lemon juice  to simmer over medium-low heat.
  3. Gradually add the cheeses, stirring thoroughly after each to achieve a smooth fondue. 
  4. Add in brandy, mustard, and nutmeg. 
  5. Prepare your favorite selection of dipping options on a platter. Transfer  the fondue to your fondue pot and serve with fondue forks or skewers. Dive in and enjoy with a glass of Sassoregale Sangiovese!
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