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Murray’s Summer Fondue

Let’s get dipping! We’ve created a cheesy fondue that’s perfect for summer grilling and warm-weather gatherings. For the dip, we combined three fan-favorite cheeses to mix up a smooth, bright blend: Raclette, a classic French melter with a bold, fruity profile; Fontina, a classic Italian table cheese; and Challerhocker, a crunchy cheese with a butterscotch-like profile. Whipped together with a hint of spice and paired with grilled vegetables, this seasonal fondue is a guaranteed crowd-pleaser.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/3 lb Challerhocker

1 cup Pilsner-style beer

1 Tbsp Corn Starch

1 dash Worcestershire sauce

1 tsp Paprika

1 Tbsp Garlic, minced

½ tsp Lemon juice

1 dash Sea salt

1 Baguette

1 bunch Broccoli rabe

2 Russet potatoes

2 Zucchini

½ lb Cremini mushrooms

⅓ lb French Raclette

2 Tbsp Murray’s Italian EVOO, 750 mL

2 tsp Sir Kensington’s Dijon Mustard, 11 oz.

⅓ lb Ciresa Fontina Fontal

Clean the russet potatoes thoroughly and slice into wedges. Place in the microwave on high for 3 minutes or parboil.
Cut zucchini into coins. Clean and de-stem the cremini mushrooms. Clean the broccoli.
Shred each of the three cheeses and toss in a bowl with the cornstarch. Set aside.
Prepare a charcoal grill with direct and indirect heat zones. Allow the grill to reach at least 350 degrees.
Set cast iron skillet over direct heat zone and add beer. Close the lid and wait until the beer has started to boil.
Add the cheese mixture to the beer, one handful at a time and stir in a figure eight pattern to incorporate. Allow each handful to completely melt before adding more.
Stir in the mustard, Worcestershire, paprika, minced garlic and lemon juice. Season with salt.
Once all ingredients have been fully incorporated and fondue is silky smooth, slide the cast iron skillet over to the indirect heat zone.
While you cook the vegetables, occasionally give the fondue a stir once and a while to keep the mixture homogeneous.
Prepare the grates over the direct heat zone by oiling them.
Evenly distribute the vegetables across the direct heat zone grate and grill until tender and browned on both sides.
Remove to a serving platter and sprinkle with extra sea salt.
Slice the baguette and place briefly over the direct heat zones to brown lightly.
Serve hot fondue with grilled vegetables and slices of grilled baguette.
Toss each vegetable in a bowl with olive oil and salt. Set aside.

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