Goat Cheese Fondue with Fried Sage.
I think it goes without saying how I feel about cheese.
Which means it should go without saying how I feel about fondue.
I’m going to tell you anyway. Surprised? Didn’t think so.
Fondue is one of my favorite things in the universe. I know, I know, I say that about, well… just about everything. But this time I truly mean it. My mom would make us fondue once in a blue moon when I was younger. I adored it. She probably made it less than once a year but I bet I hounded her to make it multiple times a month. Seriously, nothing beat those bread cubes dipped in that melty cheese.
If she taught me anything, it’s that going to school for music in the 70s taught you how to make fantastic fondue. Take that as you will.
I realize that these are quite possibly the most boring pictures of goat cheese fondue, ever. I also completely forget to put the lid on my little fondue pot. It’s just some plain white cheese and bread, but let’s act all cliche and say that looks can be deceiving. Because they can! This is gooey goat cheese with crumbled fried sage, and we are talking about sage fried in butter. Um, hello lover.
And I know what you’re about to ask me.
Yes, you. I soooo know you.
You’re about to say… “I don’t really like goat cheese so can I use another cheese?”
Um. No. Not here. This is goat cheese fondue. Goat cheese freaking fondue.
If you love fondue but don’t like this cheese of the goat (I can understand, we can still be friends), try the super old school method listed at the bottom of the recipe that I shared years ago for traditional fondue that uses cheeses that will most likely take four different trips to random grocery stores to find. That was a mouthful. It is so totally worth it. I swear.
And so is this.
Goat Cheese Fondue with Fried Sage
- 2 garlic cloves, finely minced or pressed
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 16 ounces goat cheese
- a pinch each of salt, pepper and nutmeg
- bread, apples, fresh vegetables
- fried sage
- 10-15 sage leaves
- 3 tablespoons unsalted butter
- 1 teaspoon olive oil
- In a small sauce pan, add white wine and garlic. Bring to a simmer and add heavy cream, stirring well then add in goat cheese. Turn the heat down to low and stir for 8-10 minutes until cheese is fully melted. Add in a pinch each of salt, pepper and nutmeg then taste and season more if desired.
- While the goat cheese is melting, heat a skillet over medium heat and add olive oil and butter. Once melted and bubbling, add in sage leaves and fry for a minute or two, being careful not to let the butter burn. Remove and let drain on a paper towel.
- To serve, crumble a few sage leaves into the fondue, stirring well, and place the remaining leaves on top. Serve with bread, fruit and vegetables.
Did you make this recipe?
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I appreciate you so much!
You should probably also make some cupcake fondue. Because who doesn’t want THAT?
72 Comments on “Goat Cheese Fondue with Fried Sage.”
My daughter has shares in the milk from a goat herd which equates to 2 gallons of milk a month. She is supposed to pick up her share monthly and somehow time got away from her and she just went and got 9 gallons of goat milk. Guess I’m her new partner in that venture; it’s just too much for one person!
As a result I just made my own goat cheese recently. So easy, so good, so perfect for fondue!
Boring photos? I think not!! I’m like salivating over here…Looks delicious!!!! =)
Ergo – Blog
Utterly EXQUISITE last shot of slate with bread piece-melted fromage…..Your photography of cuisine is stunning….and perfect.
I live in the fondue capitol of the world….and, while the Swiss and Savoyards would say it it not “real” fondue sans vacherin or gruyère…..your offering proves otherwise!…Cozy Christmas-y “together again” fare for friends and family…Merci bien!
This looks perfectly luxurious. Pair it with a bottle of champagne. Yes, New Years Eve-here I come!
I can see this being the beginning of a beautiful mac and cheese!
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This looks absolutely delicious! I friggen LOVE goat cheese! However I am intolerant to sage, could you suggest a different topping?
This is pretty freaking outstanding.
Goat cheese cannot be replaced. And if you don’t like goat cheese…. well…. not to be harsh, but you have no soul. (Boyfriend of mine, I’m lookin’ at you!)
Nice post. I learn something totally new and challenging
on sites I stumbleupon on a daily basis. It’s always interesting to read through content from other writers and use something from other web sites.
Oh.My.God! I live in the land of fondue (and chocolate, cows and watches), but I have never seen anything this amazing! So creative, decadent and …any other adjective to describe this awesomeness! I love love love all your posts, but this one takes the cake (maybe not all of it..but you get what I mean :))
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I made this to serve as an appetizer with dinner tonight. For dippers I used strawberries, granny smith apples, snow peas, broccoli and orange peppers. I loved the flavour of the dip, however, I did find it a bit runny [a word my husband has informed me I should never use when describing food…oops!]. It was almost a soupy texture (very thin) when heated over the fondue pot, though it did solidify when left at room temperature. If I made this again, I’d probably try adding a bit less liquid so that it wasn’t so loose when heated in the pot.
I adore cottage cheese, must try it out <3
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