Cheesy Mead Fondue

Mead and Cheese! Try this retro Fondue dish with gorgeous traditional mead melted with gooey cheeses. If you love cheese as much as we do...


  • 1 cut garlic clove
  • 100ml Atlantic Dry or Atlantic Dry White Port Barrel aged mead
  • 25ml White Port or triple Sec (Optional but awesome!)
  • 1 tsp lemon juice
  • 125g grated Gruyere cheese
  • 125g grated Emmental cheese
  • ½ teaspoon cornflour
  • Grated pepper
  • Grated nutmeg
  • French bread cubes to serve

Serves 2


This is one of our favourite dishes using a traditional mead – quick and easy to make and pairs beautifully with a glass of mead – inspired from an old recipe book we have –  The Book of Cheese – Rhona Newman

  1. Cut the bread cubes
  2. Rub inside of flameproof dish with cut garlic
  3. Pour in the Mead and lemon juice and heat gently till bubbling
  4. Gradually stir in the cheese & heat slowly until the cheese is melted
  5. Blend the cornflour with the White Port
  6. Add to the cheese and continue to cook gently for 2-3 minutes, stirring until the mix is thick & creamy
  7. Grate a little nutmeg and black pepper

Serve immediately with the bread cubes, either in the saucepan or pour into a heated fondue pot.

Ideally use a fondue set and forks to keep the cheesy wonderfulness warm while sharing. The tradition is if you drop your bread into the pot, you have to kiss the person next to you (with their consent of course!)

Denis @ Kinsale Mead