Goat Cheese Fondue

Makes 12 servings.


  • 2 loaves bread
  • 8 oz. soft French goat cheese such as fresh log, Ste Maure or chèvre brie
  • 1 pinch salt
  • 1 pinch black pepper
  • 1-1/2 c. dry white wine
  • 1 c. heavy cream
  • 2 minced shallots
  • 1 minced garlic clove
  • 1 handful chopped herbs


Slice bread into dip-able pieces. Bring the wine to a boil with shallots and garlic, simmer until reduced by half. Add cream, simmer until thickened, whisk in the goat cheese until smooth. Season with salt and pepper, stir in chopped herbs, serve.


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Photo & recipe courtesy of Goat Cheeses of France