Here are some delicious fondue recipes we hope you enjoy!.

Fondue: Cheese fondue conjures up thoughts of ski trips and sitting around the fire at the end of the day with your family and friends, enjoying the conversation and eating something really delicious.

The word Fondue comes from the French word Fondre, which means to melt. It can be made from cheese (the classic recipe) but you can also enjoy meat or vegetable fondue or even chocolate fondue for dessert.

These days fondue has become a chance to experiment with many delicious flavors and many different styles of cheese at any time of the year. We hope that you enjoy some of the recipes below using many of suggested delicious, artisanal cheeses.

Classic Cheese Fondue
½ lb Tarantaise Cheese
½ lb Winchester Sharp Aged Gouda
1 Clove Garlic
2 Cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch or CT Made Westford Hill Kirsch-Eau De Vie
¼ tsp White Pepper
Nutmeg and/or Parprika to taste.

Rub the inside of the fondue pot with the garlic clove - add clove to pot or discard. Heat up the white wine and lemon juice -  should be hot - but not boiling. Mix cheese and flour in a bowl. Reduce heat to low and slowly add cheese and flour while stirring.

To dip: Crusty bread cut into bite size cubes and vegetables - broccoli, cauliflower, bell peppers etc.

Tip: If fondue is too loose add more cheese.  If fondue is too stiff add more wine.

Variations - Champagne Fondue - substitute the white wine with a good dry sparkling wine or champagne and eliminate the Kirsch or eau de vie.

Tomato Fondue - mix in two finely chopped and seeded tomatoes just before serving.

Brie and Pesto Fondue
1 lb Silvery Moon Creamery Brie style cheese (cubed with rind removed)
¼ cup packed coursley chopped basil leaves
¼ cup Wincheaster Sharp Aged Gouda
1 clove Garlic minced
1 cup dry white wine
1 tbsp white wine vinegar
2 tbsp cornstarch
Ground Pepper to taste

Add basil, aged Gouda, and garlic to a blender or food processor and add ¼ cup wine while still running - Set the pesto mixture aside. In fondue pot bring remaining wine and vinegar to simmer on medium heat. Toss Brie with corn starch and then slowly stir into fondue pot. Do not boil (some light bubbling is okay). Stir in pesto mixture. Add pepper to taste.

To dip: Crusty bread cut into bite-sized cubes, cooked chicken breast cut into cubes, asparagus, cherry tomatoes.

Mexican Fondue
1 cup beer
1 tbs lemon juice
5 chili peppers (seeded and chopped)
½ bell pepper (seeded and chopped)
1 lb Oakvale Farm Habanero Gouda
2 tbs flour
½ tsp paprika
pinch cumin
salt to taste

Heat beer on high until it foams. Add lemon juice chili peppers and bell peppers. Reduce heat to medium. Mix Habanero Gouda with flour, paprika and cumin. Slowly stir cheese into beer. Salt to taste.

To dip : Tortilla chips.

Fondue cheeses (Tarentaise-VT, Sharp Aged Gouda-CA, Habanero Gouda-OH, Silvery Moon Creamery Brie- ME)