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Goat Cheese Fondue

Servings: 4

Growing up, my sister Lisa always had fondue on her birthday—it was a family tradition. It was also traditional for all seven of us kids to fight to get our skewers into the pot at the same time. Inevitably a few pieces of the bread would end up in the bottom, and then we’d compete to see who could fish those out. I have great memories of those meals, so I wanted to create a dish that reminded me of them. After spending time in Provence, in the south of France, I fell in love with goat cheese and decided to tweak my mom’s fondue recipe by altering the main ingredient. The goat cheese adds a slightly sophisticated spin to this childhood favorite.

This recipe is excerpted from Flavor Exposed. Read our review.


  • 1 Tbs. unsalted butter
  • 3 Tbs. diced shallots
  • 2 fresh thyme sprigs
  • 1/4 cup dry white wine
  • 1 Tbs. sugar
  • 1 cup heavy cream
  • 2 cups soft goat cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground white pepper
  • Endive leaves or toasted baguette for dipping


  • Melt the butter in a medium saucepan over medium heat. Reduce the heat to low, add the shallots and thyme, and sweat for 3 to 5 minutes, until the shallots are completely soft.
  • Increase the heat to medium and add the wine and sugar. Continue cooking, stirring occasionally, until the wine is reduced by half, another 2 to 3 minutes. Remove the thyme sprigs and discard. Add the heavy cream and reduce by half again.
  • Reduce the heat to low and gradually add the goat cheese, about 1/4 cup at a time. Be sure to moderate the heat so the mixture does not become grainy. Using a whisk or wooden spoon, continue stirring until all the cheese is thoroughly combined. Add the salt and white pepper and mix well. Transfer to a deep dish and serve immediately with endive leaves or toasted baguette for dipping.


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