Goat Cheese Fondue

This fondue is a light, clean twist on a dish of melted cheese that's bound to please. Follow Aimee Olexy's goat cheese version for a great appetizer or winter warmer.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Maya Visnyei
5 to 6


  • 1 tbsp olive oil
  • 1/4 cup diced shallot
  • 2 tbsp finely minced garlic
  • 2 cups finely diced tomato
  • 1 cup California red wine (Chef's preference: Zinfandel or Merlot)
  • 8 oz goat cheddar, grated (TIP: If desired, substitute with Florette goat Brie or goat Teleme.)
  • Zest of 1 lemon
  • 1 tbsp fine herbes mix, coarsely chopped (NOTE: Commonly used in Mediterranean cooking, fine herbes is a blend of chevril, chives, parsley and tarragon.)
  • Sea salt and fresh ground black pepper, to taste


  1. In a large skillet, heat oil on medium. Add shallot and garlic and saute until soft but not brown. Stir and look for translucence, approximately 4 minutes.
  2. Stir in tomato and wine and simmer, stirring, until reduced to a light sauce, 5 to 10 minutes. Remove from heat and stir in cheese, zest and fines herbes. Season with salt and pepper.
  3. Preheat oven to 325°F. Transfer mixture to a small baking or casserole dish and bake in center of oven until melted, 15 to 20 minutes. Serve immediately with your choice of vegetables.

Nutrition Information

  • Serving Size 3 oz
  • Calories 192
  • Carbohydrate Content 6 g
  • Cholesterol Content 17 mg
  • Fat Content 10 g
  • Fiber Content 1 g
  • Protein Content 8 g
  • Saturated Fat Content 6 g
  • Sodium Content 192 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g