Baked Smoked Gouda & Maple Bacon Cheddar Fondue

Baked Smoked Gouda and Maple Bacon Cheddar Fondue in a skillet with a toasted baguette slice pulling a strand of melted cheese Baked Smoked Gouda and Maple Bacon Cheddar Fondue in a skillet with a toasted baguette slice pulling a strand of melted cheese

Silky Smoke Meets Sweet-Salty Crunch

Yancey's Fancy Smoked Gouda and Maple Bacon Cheddar bake into one bubbling, pull-apart dip. The gouda brings a silky smoke, the maple bacon cheddar brings sweet-salty crunch, and together they melt into a glossy, stretchy finish perfect for a baguette.

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Serves: 8

What You Will Need

  • 8 oz Yancey's Fancy Smoked Gouda, shredded
  • 8 oz Yancey's Fancy Maple Bacon Cheddar, shredded
  • 1 tbsp cornstarch
  • 4 oz cream cheese, softened
  • 1/3 cup dry white wine or chicken broth
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1/4 tsp black pepper
  • 1 baguette, sliced and toasted
  • 2 Honeycrisp apples, sliced

What To Do

  1. Preheat and Toss the Cheese: Preheat the oven to 375°F. In a bowl, toss the shredded Smoked Gouda and Maple Bacon Cheddar with the cornstarch so the shreds are lightly coated. This keeps the fondue silky instead of greasy as it melts.
  2. Build the Base: In a small oven-safe skillet or shallow baking dish set over medium-low heat on the stovetop, whisk together the cream cheese, wine or broth, and garlic until smooth and gently simmering.
  3. Melt in the Cheese: Reduce heat to low and add the cheese mixture a handful at a time, stirring in a figure-8 motion until each addition fully melts before adding more. You're looking for one glossy, stretchy mass.
  4. Bake Until Bubbling: Smooth the top, transfer the skillet to the oven, and bake until the surface is deeply golden and bubbling at the edges.
  5. Finish and Serve: Sprinkle with the thyme and black pepper. Serve immediately, straight from the skillet, with the toasted baguette and apple slices for dipping. The cheese firms up fast, so get it to the table hot.

Pro Tips:

Swap the baguette for soft pretzel bites or sliced pears for a different dipper. Leftover fondue reheats loosely covered at 300°F until melty again. Add a splash of broth if it has stiffened up.