Fondue with Fontina Cheese

Name: Fondue with Fontina Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Fontina cheese, grated; 100g Gruyère cheese, grated; 200ml dry white wine; 2 cloves garlic, halved; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Fresh bread cubes; Blanched vegetables (carrots, broccoli, etc.); Cooked meats (chicken, sausage, etc.); Apple slices

Highlighted under: Creative Baking Ideas

I absolutely love making fondue with Fontina cheese; it's the perfect dish for a cozy gathering. The creamy, melted cheese is rich and flavorful, and it's an experience to dip fresh bread into that bubbling pot. Whether you're entertaining guests or just enjoying a quiet night in, this recipe brings warmth and comfort to the table. I enjoy personalizing it with different dippers too, from vegetables to meats, making it a delightful occasion every time. Let's dive into this decadent cheese experience together!

Created by

Allegra Stone

Last updated on 2026-01-11T18:02:37.060Z

Certainly, preparing fondue is more than just cooking; it’s about creating a memorable dining experience. When I first tried this recipe, I was pleasantly surprised by how easily the Fontina melted into a silky cheese sauce. I recommend using fresh Fontina for the best flavor and texture, which really takes the dish to the next level.

Over the years, I’ve experimented with various wines and seasonings, but I always return to the classic blend with a splash of dry white wine. This combination not only enhances the flavor of the cheese but also ensures a delightful, smooth consistency that everyone will love.

        Why You'll Love This Recipe
        Incredibly creamy and rich flavor that warms the heart
Perfect for sharing with friends and family during gatherings
Easily customizable with a variety of dippers

      

The Art of Cheese Selection

Fontina cheese is a star in this fondue due to its excellent melting properties and creamy texture. When choosing Fontina, look for the authentic Italian version, which is slightly more robust in flavor than its processed counterparts. Gruyère, another key ingredient, adds a nutty richness that complements the creaminess of Fontina. Both cheeses work in harmony to create a luscious and velvety fondue, making it vital not to substitute them with lower-quality alternatives, as it can impact both flavor and texture.

In case you're exploring variations, consider replacing Gruyère with aged cheddar or Emmental for a distinct taste. However, be aware that these substitutions can alter the classic Swiss flavor profile significantly. Always choose high-fat cheeses, as they melt better, ensuring your fondue remains smooth and free of graininess, which can be a common issue with low-fat cheese.

It's also advisable to grate your cheese rather than using pre-shredded options. Pre-shredded cheeses often contain anti-caking agents that can prevent a smooth melt. Freshly grated cheese will give you the best result, creating that delightful gooey texture that's the hallmark of a good fondue.

Mastering the Fondue Technique

When preparing the fondue, the temperature of the wine is crucial. Heat it over medium heat, ensuring it reaches a gentle simmer—not a rolling boil—to avoid scorching the cheese later on. A gentle heat will allow the cheese to melt uniformly and maintain its creamy consistency. Stir continuously as you add the cheese mixture, which helps in achieving a silky texture. If it becomes too thick, you can always adjust by adding a bit more wine or a splash of milk.

As you season your fondue with pepper at the end, consider including a pinch of nutmeg for an added depth of flavor. Nutmeg is a classic pairing with creamy cheeses and adds a warm, aromatic note that takes your fondue to the next level. Also, taste your mixture before serving to adjust seasoning if needed; everyone's palate is different, and a small tweak can enhance the overall experience.

If you find your fondue thickening up too much during serving, heat a little more wine in a separate pan and stir it in gradually until you reach your desired consistency. This simple adjustment can revive your fondue and keep it smooth as you serve it throughout the evening.

Ingredients

For the Fondue

200g Fontina cheese, grated
100g Gruyère cheese, grated
200ml dry white wine
2 cloves garlic, halved
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste

For Dipping

Fresh bread cubes
Blanched vegetables (carrots, broccoli, etc.)
Cooked meats (chicken, sausage, etc.)
Apple slices

Instructions

Prepare the Cheese

In a bowl, mix the grated Fontina and Gruyère cheese with the cornstarch. This will help stabilize the cheese when melting.

Infuse the Wine

In a fondue pot, rub the insides with the halved garlic cloves. Pour in the dry white wine and lemon juice, heating it over medium until it starts to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring gently to combine. Keep stirring until the cheese is completely melted and smooth.

Season and Serve

Season the fondue with freshly ground black pepper, and serve immediately with your choice of dippers. Enjoy!

Pro Tips

For a smoother fondue, ensure all cheese is finely grated and warm all ingredients before combining. You can also add a splash of brandy for extra flavor!

Dippers Delight

The choice of dippers can elevate your fondue experience significantly. While fresh bread cubes are a classic, consider toasting them lightly for added texture and flavor contrast. A mix of baguette, sourdough, or even pretzel bread can enhance the taste. For vegetables, blanched asparagus, bell peppers, and even roasted garlic can offer a gourmet touch, bringing vibrant colors and flavors to your fondue spread.

For a heartier dipping experience, explore pairing your fondue with various cooked meats. Sautéed shrimp, marinated chicken pieces, or thinly sliced cured meats like prosciutto provide an indulgent option that complements the creamy cheese remarkably well. Fruit, such as apple slices or pears, adds a refreshing sweet note that contrasts beautifully with the rich fondue.

If you’re feeling adventurous, try homemade pickles or olives as dippers. The briny, tangy flavors from these can cut through the richness of the cheese, creating a balanced and refreshing bite. The variety not only adds color to your table but also caters to many tastes and preferences, making the fondue experience both inclusive and enjoyable for everyone.

Storage and Reheating Tips

If you have leftovers, store the fondue in an airtight container in the fridge for up to three days. When reheating, avoid using the microwave, as it can cause the cheese to become rubbery. Instead, gently reheat it in a saucepan over low heat. Stir in a small amount of white wine or milk to help regain its creamy consistency as you warm it up, aiming for a smooth texture to mimic the freshly made fondue.

It's essential not to freeze your fondue, as cheese can separate and change texture when thawed. The best strategy is to only prepare what you plan to consume, allowing for a fresh and delicious experience every time. If you’re expecting a crowd, consider doubling the recipe and enjoying the fondue in batches—refreshing it as needed to maintain its perfect texture.

In case your fondue thickens too much during storage, just add a splash of white wine or milk while reheating and stir until combined. This will restore the fondue to a luscious state, ensuring it remains enjoyable even the next day. Don’t hesitate to experiment with adding more cheese or spices to customize leftovers to your taste.

Questions About Recipes

→ What type of cheese is best for fondue?

Fontina, Gruyère, and Emmental are excellent choices for a classic fondue.

→ Can I use other types of wine?

Yes, a dry white wine is ideal, but you can experiment with Riesling or Sauvignon Blanc.

→ How do I keep the fondue warm?

Use a fondue pot with a heat source to keep the cheese melted and warm throughout your meal.

→ What can I dip in the cheese?

Common dippers include bread cubes, roasted vegetables, cooked meats, and even fruits like apples.