Fondue night, but make it extra cozy. This three-cheese blend turns velvety-smoky on the stove while croissants toast up in garlicky butter for dipping bliss.

It’s a simple, festive appetizer that feels special—perfect for holidays, game day, or a chill winter night with friends.

Ingredients & Notes

• Cheeses (3 melty types): I chose smoked gouda, gruyere, and Swiss cheese.

• Liquid (dry white wine, cider, or low-sodium stock): Wine gives classic tang; non-alcoholic options like cider or stock also work.

• Aromatics: Garlic for warmth; a pinch of smoked paprika or cayenne amps the “smoky.”

• Croissants: Day-old works great. The buttery layers crisp fast and hold sauce better than baguette.

This may come as a shock to a lot of you, but before this dish I was a total cheese fondue newbie. Like I’d really only had steak fondue that was cooked in oil. Cheese fondue was a whole new thing for me.

I guess I have known about cheese fondue for a while now, but for some reason I never actually thought of making it until now. We used to do steak fondue all the time growing up, but I don’t think I have had fondue (at home at least) since my family moved to Colorado eight years ago. I think we just stopped making it because through all the moving we seemed to have lost the fondue pot. Or threw it out (I did a lot of purging when my mom and I went back to Cleveland to clean out our old house for a family to rent – maybe a little too much)?

Anyway, I still don’t have a fondue pot, but I also don’t mind huddling over the warm stove on a cold night, shoveling cheese fondue into my mouth. Especially with buttered croissants.

It really doesn’t get any better.

So here’s the truth. I made this smoky 3 cheese fondue on a total whim one day. I saw a picture of cheese fondue in Martha Stewart Living and thought to myself, “I kind of gotta make that – now”.

I didn’t want to go to the store, so I decided I’d just use the cheeses I had on hand. Lucky for me, I always keep smoked gouda, Gruyère, fontina, brie and swiss in my fridge. Like at all times. Oh, and (truth be told) blue cheese, feta + goat too. Yeah, yeah, I know, let’s just say it’s a good thing the people I feed most often are all pretty active. Otherwise we might be rather large by now.

So I used a large amount of smoked gouda because I love the flavor and then Gruyère and swiss. I almost threw in a little brie, but decided against it because I felt like the brie would have gotten lost in all those strong flavored cheeses. But I did add some truffle oil, simply because I had it and it seemed like the perfect thing for cheese fondue. IT WAS. Truffle oil is so good. I know it’s not cheap, but when you can you should splurge a little and buy some.

Once all the cheese is melted, you need to immediately take some of those buttered, toasted croissants and start dipping, double dipping and then dipping some more.

And speaking of those croissants. Holy freaking wow! Frying them in butter was one of my better ideas. You know how the outsides of a grilled cheese are buttery, crisp and soft all at the same time? Well these croissants are like that only better, because they are croissants, loaded with garlic and basil, and then when dipped in cheese?

You can also serve the fondue with fresh fruit, veggies and seared meats, but let’s just be honest, we all know that buttered croissants and melted cheese together is really where it is at.

FAQ Block

Can I make this without wine?
Yes—use low-sodium stock and add a small splash of lemon juice or cider vinegar for brightness. Add gradually and taste as you go.

Which cheeses melt best for fondue?
Use well-melting cheeses and avoid very aged, dry cheeses. Finely grate and add in small handfuls over low heat for a smooth finish.

How do I keep the fondue from breaking or getting greasy?
Keep the heat gentle once cheese is in; don’t boil. If it starts to separate, lower the heat and whisk in a splash of acid and a bit more warm liquid.

Can I prep the croissants ahead?
Yes—split and brush with garlic butter, then chill. Toast just before serving until the layers are deeply golden and crisp.

Bonus points if you make this over the weekend. This is totally weekend food, and this weekend you get an extra day!