Gouda Fondue

adapted from Ilana Simon's The Fondue Bible Gouda may be purchased with or without caraway seeds. They may be added separately or omitted. W-S Journal

Yield: 4 servings ( Serving Size: servings )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1/4 teaspoon(s) caraway seeds, optional
  • 2 teaspoon(s) cornstarch
  • Cubes of French, rye, pumpernickel or multigrain bread
  • Cucumber chunks, red and green pepper slices or pickled onions
  • 1 teaspoon(s) freshly squeezed lime juice
  • 1 teaspoon(s) freshly squeezed lime juice
  • 1 clove(s) garlic, halved
  • 6 ounce(s) grated Edam cheese
  • 6 ounce(s) grated Gouda
  • 2/3 cup(s) lager beer


  1. 1. In a bowl, combine the cheeses, caraway and cornstarch.
  2. 2. Rub garlic around the inside of flameproof fondue pot or large saucepan. Discard garlic. Add beer and lime juice and bring to a simmer over medium heat.
  3. 3. Reduce heat to medium-low. Add cheese, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
  4. 4. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gouda Fondue Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy