Parmesan Fondue Recipe
Parmesan Fondue Recipe photo by Taste of Home

Parmesan Fondue Recipe

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"This recipe was given to me many years ago at a New Year's potluck," says Gwynne Fleener of Coeur d'Alene, Idaho. "Since then, it has been a tradition to serve it at our holiday open house. The creamy mixture is always a hit."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:28 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 28 servings


  • 1-1/2 to 2 cups milk
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1-1/2 cups grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1 loaf (1 pound) French bread, cubed

Nutritional Facts

2 tablespoon: 100 calories, 5g fat (3g saturated fat), 14mg cholesterol, 241mg sodium, 9g carbohydrate (1g sugars, trace fiber), 4g protein


  1. In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Keep warm. Serve with bread cubes. Yield: about 3-1/2 cups.
Originally published as Parmesan Fondue in Quick Cooking November/December 2003, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 7, 2012

"Tasted fine, but will try out something new before I make it again."

Reviewed Nov. 1, 2012

"Good. Very mild. took a long time to melt on the stove without burning it."

Reviewed Nov. 29, 2010

"My family LOVED this. So fast and simple to fix. The next day we made alfredo sauce out of the left over and that was delicious as well."

Reviewed Nov. 16, 2010

"made the recipe for the "girls" i go to college with. Me the senoor citizen of the group... was introduced to a cheese fondue by on of the girls. This recipe was a hit!

I adapted the recipe and added other cheeses. Again, it was a hit not only with the"girls" but, my grandchildren, family, friends and neighbors."

Reviewed May. 17, 2009

"I tried this for a fondue party last night and it was AMAZING! I used a combination of Parmesan, Romano, and Asiago just for fun. Great recipe...thanks for sharing it!"

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