Prep time
10 MIN
Total time
25 MIN



  1. Toss Gruyère,Fontina and Gouda cheeses with cornstarch until evenly combined; set aside. Set heatproof fondue pot or large,heavy-bottom saucepan over medium heat; cook bacon,stirring occasionally,until crisp. Drain on paper towel–lined plate. Wipe out pot.
  2. Add broth to pot; bring to simmer. Add cheese,a handful at a time,stirring until each handful is completely melted before adding the next one. Reduce heat if necessary. (Cheese should melt easily but should not boil.)
  3. Stir in lemon juice,mustard,pepper,nutmeg and half of the bacon. Sprinkle remaining bacon over top. Serve immediately with assorted dippers.

Recipe Tips

  • Dippers:
    Cubed bread,such as French stick,sourdough or pumpernickel
    Boiled baby new potatoes,halved
    Lightly steamed veggies,such as broccoli,cauliflower,asparagus
    Cherry tomatoes
    Granny Smith apple slices
    Sliced,hot cooked sausage
  • Replace Fontina with aged Cheddar cheese and add 1 tsp (5 mL) Worcestershire sauce with the mustard for an English twist.
  • Reduce sodium by using Campbell’s® Ready to Use 30% Less Sodium or No Salt Added Chicken Broth.

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

Did you make this?
Tell us what you think.


Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox