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Bacon and Brie Fondue


  • 3 ounces Baby Brie softened (or substitute spreadable Brie)
  • 1/2 cup Gruyere Cheese shredded
  • 1/2 cup Buttercase cheese shredded (you can substitute Fontina, Gouda, or Emmenthaler cheese)
  • 1/2 shallot finely chopped
  • 3/4 cup white wine
  • 1/2 cup bacon diced or crumbled
  • 2 tablespoons green onion chopped
  • juice from 1/2 lemon
  • The Melting Pot's Garlic and Wine Seasoning to taste (optional)


  • Heat wine in a double boiler or electric fondue pot.
  • Add chopped shallots and brie. Mix with a fork or whisk until creamy and combined.
  • Slowly add shredded cheese and mix until creamy.
  • Add lemon juice, bacon, and Garlic and Wine Seasoning.
  • Stir again, then top with green onions and serve.
  • *Serve with crisp vegetables, toasted bread, and crunchy green apple slices.