Three Local Cheese Fondue | PCC Natural Markets

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Three Local Cheese Fondue

Serves: 6 to 8

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As fall settles in and the air gets crisp, my thoughts inevitably turn to steamy cheese fondue. Any combination of your favorite semi-firm cheeses would work in this recipe. Feel free to experiment! When you're choosing apples for roasting, you might try Honeycrisp, Pink Lady or Gala. Enjoy!


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Dredge the cheeses in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.

Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

Serve with crusty rosemary bread, roasted apples and butternut squash.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, October 2008

Beecher's handmade cheese

Beecher's Handmade Cheese

If you've recently been to Pike Place Market, you may have seen the huge glass windows looking in on the production of Seattle's finest artisanal cheese.

Kurt Beecher Dammeier, the founder of Beecher's, opened his cheesemaking facility here in 2003. With the assistance of his cheesemaker, Brad Sinko, they have established a reputation for some of the finest cheeses in the country.

Variety of Beecher's cheeses available at PCC:

  • Flagship — Beecher's signature cheese.
  • Blank Slate — A naturally cultured farmer's cheese with a delicate, spreadable texture.
  • Fresh curds — Bite-sized "squeaky cheese" with a clean, milky taste.
  • Just Jack — A classic Jack with a creamy, slow-cooked flavor.
  • World Flavors — Flavored cheese reflecting tastes from around the world.

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