Type: Main Course, Fondue
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 20 min.
Servings: 10


  1. Rub the bottom of a medium saucepan with the sliced garlic.
  2. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
  3. In a small bowl, toss together the two cheeses and the cornstarch.
  4. Reduce the heat to medium-low and add the coated cheeses slowly.
  5. Stir continuously until the mixture is melted and smooth.
  6. Season with black pepper and nutmeg.
  7. Serve the fondue immediately.


  • 1 cup dark beer or white wine
  • 3 cups shredded Beemster Vlaskaas
  • 2 tbsp flour
  • 2 tbsp half and half
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Bread cubes, apple slices, veggies, etc. to serve

Cheeses Mentioned


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.