Apr 25, 2018


Spring Women’s Weekend at Bridgeport Resort in Door County was a huge success! This fun women’s weekend was created to pamper women and their friends. The weekend included a Friday Welcome Reception with Women’s Specialty Vendors and Cheese Fondue! The ladies had numerous opportunities on Saturday to pamper themselves. Complimentary chair massages and makeovers were provided. There were three different work out sessions and women’s wellness speakers provided at no charge. Find out more about the Wellness Speakers by visiting our blog, “Bridgeport Resort Spring Women’s Weekend Speakers.” The Fall Women’s Weekend will take place November 16th to 18th, 2018… Make your reservation now!

Here are the recipes from the Cheese Fondue… the Spinach Artichoke Fondue was delicious! All six recipes are actually Gluten Free Cheese Fondue recipes… although we served ours with fresh bakery bread from Scaturo’s Bakery, you could serve it with your favorite gluten free bread! We hope you enjoy these as much as we did!


Cheddar Cheese Fondue

1/2 Cup Butter
1/4 Cup Cornstarch
1 Teaspoon Salt, Optional
1/2 Teaspoon Ground Mustard
1/2 Teaspoon Pepper
1/2 Teaspoon Worcestershire Sauce
3 Cups Whole Milk (24oz)
4 Cups Shredded Cheddar Cheese (16oz)

Melt butter; stir in cornstarch, salt if desired, mustard, pepper and Worcestershire sauce until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat.
Add the cheese; cook and stir until cheese is melted.

Serves 16


Cheddar Beer Cheese Fondue

1 ½ Cups Light Beer (12oz)
½ Teaspoon Ground Mustard
1 Garlic Clove, Crushed With a Press
¼ Teaspoon Hot Sauce
4 Cups Shredded Cheddar Cheese (16oz)
2 Tablespoons Cornstarch

Heat beer, mustard, garlic and hot sauce.
Wisk in cheddar tossed with cornstarch until smooth.

Serves 16


Jalapeño Popper Cheese Fondue

1 Cup Dry White Wine (8oz)
1 Clove Garlic
2 Green Onions , Sliced
3 Ounces Cream Cheese
1 Cup Cheddar Cheese, Shredded (4oz)
1 Cup Swiss Cheese, Shredded (4oz)
1 Cup Mozzarella Cheese, Shredded (4oz)
1 Tablespoons Cornstarch
1/2 Pound Bacon, Cooked Crisp and Crumbled
4 Ounces Jalapeno Peppers, Drained and Chopped

Simmer wine, garlic & green onion for 2 minutes. Stir in cream cheese until melted.
Toss all shredded cheeses with flour. Add Cheese a handful at a time over low heat until melted.
Stir in remaining ingredients.

Serves 12


Spinach Artichoke Fondue

1 1/2 Cup Gruyere Cheese, Shredded (6oz)
1 1/2 Cup Mozzarella Cheese, Shredded (6oz)
3/4 Cup Parmesan Cheese, Shredded (3oz)
3 Teaspoon Cornstarch
1 Cup White Cooking Wine (8oz)
3 Tablespoon Garlic, Minced
2 1/4 Cup Chopped Baby Spinach
1 Cup Artichoke Hearts, Drained and Chopped

Combine the cheeses in a bowl and sprinkle with the flour.
Toss to evenly coat, set aside.
Pour cooking wine and garlic into a pot and cook over medium-high heat.
Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.
Stir in the cheeses and keep stirring until the cheese is stringy and melted completely.

Serves 15


White Cheddar Fondue

1/2 Cup Butter
1/4 Cup Cornstarch
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Ground Mustard
3 Cups Milk (24oz)
4 Cups Shredded White Cheddar Cheese (16oz)

In a medium sauce pan over medium heat, melt your butter.
Whisk in dry ingredients and allow it to cook for a couple of minutes until it starts to smell nutty.
Slowly start drizzling in your milk and Worcestershire and whisking all the while a couple of tablespoons at a time and whisk it in until it’s smooth before adding more.
You’ll initially have a very thick mixture, but it will eventually thin out from a paste to a sauce.
Once you’ve added all the liquid, allow it to cook, still stirring slowly, until you start to see bubbles. If you worked slowly enough, it should already be pretty well thickened.
Add your cheese and stir until melted and smooth.

Serves 16


Swiss Wine Fondue

Garlic Clove
4 Cups Shredded Swiss (16oz)
2 Tablespoon Cornstarch
2 Cup Dry White Wine (16oz)
Fresh Thyme Bundle
2 Tablespoon  Fresh Lemon Juice
2 Tablespoon Fresh Lemon Zest

Rub inside of fondue pot with a fresh clove of garlic.
Bring wine, thyme and lemon juice to a simmer.
Discard Thyme bundle and begin to slowly add cheese mixture, stirring constantly until smooth and velvety.

Serves 16

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