Classic Creamy Gouda and Maasdam Fondue Recipe

Classic Creamy Gouda and Maasdam Fondue Recipe



  • 650g Creamy Gouda cheese, grated
  • 350g Maasdam cheese, grated
  • 1 clove garlic, halved
  • 300ml dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • For dipping: Cubes of crusty bread, apple slices, cooked baby potatoes, cherry tomatoes, and more.



  1. Prepare the Cheese:

    • Grate the Creamy Gouda and Maasdam cheeses.
    • Toss the grated cheeses together in a bowl to combine.
  2. Rub the Pot with Garlic:

    • Rub the inside of a fondue pot with the cut sides of the garlic clove.
  3. Make the Base:

    • Pour the dry white wine and lemon juice into the fondue pot.
    • Heat the mixture on low-medium heat until it's warm but not boiling.
  4. Add Cheeses:

    • Gradually add the mixed grated cheeses to the pot, stirring continuously in a figure-eight motion until the cheeses melt and blend smoothly.
  5. Season and Flavor:

    • Stir in the Dijon mustard, nutmeg, salt, and pepper. Adjust the seasoning to taste.
  6. Optional Thickening:

    • If you prefer a thicker consistency, mix 2 tablespoons of all-purpose flour with a little wine and gradually add it to the fondue, stirring constantly until desired thickness is reached.
  7. Serve:

    • Once the fondue has reached a smooth and creamy consistency, place the pot on the fondue stand over a low flame.
  8. Dipping:

    • Arrange the dipping items on a platter or in individual bowls.
    • Spear the dipping items with fondue forks and dip them into the melted cheese.
  9. Enjoy:

    • Relish the classic Creamy Gouda and Maasdam fondue with family and friends!

Remember to keep the fondue warm during serving. Adjust the heat as needed to prevent the fondue from solidifying. Enjoy your delightful fondue experience!

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