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, shredded; 100g Gruyère cheese, shredded; 150ml dry white wine; 1 clove garlic, halved; 1 teaspoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Crusty bread, for dipping; Vegetables of your choice, for dipping

Highlighted under: Classic Baking Collection

I absolutely love making Fondue with Fontina Cheese whenever I have friends over. This creamy, rich dish becomes the centerpiece of any gathering and never fails to impress. The unique flavor of Fontina pairs beautifully with fresh herbs and spices, elevating the melted cheese experience. Plus, it’s incredibly fun to share and dip various items like crusty bread or vegetables. Each bite is a heavenly blend of textures and tastes, and I can’t get enough of it. Let’s dive into this delicious recipe together!

Created by

Nola Patterson

Last updated on 2026-01-11T21:02:35.970Z

I remember the first time I made this Fondue with Fontina Cheese. I was nervous but excited to impress my friends. The key to achieving that perfect creamy consistency lies in gently heating the cheese and adding a splash of white wine. It not only enhances the flavor but also helps in making the cheese melt smoothly without clumping.

One surprising tip I discovered is to coat the bread you'll be using for dipping in a bit of cornstarch. This little trick prevents the bread from getting too soggy and helps keep all the delicious cheese in place as you savor each bite. I can't wait for you to try this delightful fondue!

        Why You'll Love This Recipe
        Incredibly rich and creamy texture that warms your soul
Perfect balance of flavors with fresh herbs and white wine
Fun and interactive dish that brings people together

      

The Art of Cheese Selection

Choosing the right cheeses is crucial for a successful fondue. Fontina offers a creamy texture and a nutty flavor that beautifully melds with Gruyère, which brings a touch of tanginess. If you're in a pinch, you can substitute Gruyère with Emmental or Jarlsberg, but be mindful that this will alter the flavor profile slightly. Remember, quality matters here; opt for artisanal cheeses for the best melting characteristics.

When shredding the cheese, ensure it is at room temperature for optimal melting. Cold cheese can clump up or create a grainy texture in your fondue. Grate the cheese finely and mix it with cornstarch, which helps prevent the cheese from becoming stringy and encourages a smooth, luscious consistency.

Mastering the Melting Process

Heat is key to a perfect fondue. Start with a low flame or medium heat to gently warm the pot, adding the wine and lemon juice first to allow their flavors to infuse. Once you commence adding the cheese, keep the mixture over low heat to prevent burning while constantly stirring. You're looking for a glossy, thick texture—this will take around 5-10 minutes of gentle heat and continuous stirring.

If your fondue turns out too thick, a splash of wine or a little more lemon juice can be added to loosen it. Conversely, if it’s too thin, consider sprinkling in a bit more cornstarch mixed with water. This can rectify the consistency while you keep stirring it over low heat.

Serving Suggestions and Variations

For an interactive experience, provide a variety of dippers alongside your fondue. Classic choices include cubes of crusty bread, but feel free to include blanched vegetables like broccoli, asparagus, or bell peppers for a fresh crunch. I love to add cooked potatoes or even slices of apple for a sweet contrast to the savory cheese.

Feel free to get creative with the flavor profile! Adding a splash of brandy or a hint of truffle oil just before serving can take your fondue to the next level. Experimenting with different herbs like rosemary or thyme can also add unique twists, enhancing the overall richness and depth of flavor in this delightful dish.

Ingredients

Gather these ingredients for a delightful fondue experience!

Fondue Ingredients

200g Fontina cheese, shredded
100g Gruyère cheese, shredded
150ml dry white wine
1 clove garlic, halved
1 teaspoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste
Crusty bread, for dipping
Vegetables of your choice, for dipping

Make sure to have your dippers ready for this scrumptious fondue!

Instructions

Follow these steps closely for the perfect fondue!

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. Discard garlic when done.

Melt the Cheeses

In a separate bowl, toss the shredded Fontina and Gruyère with cornstarch. Add white wine and lemon juice to the pot and heat gently. Gradually add the cheese, stirring constantly until melted and smooth.

Season and Serve

Season the melted cheese with black pepper. Transfer the pot to a fondue stand over a low flame to keep warm. Serve immediately with crusty bread and vegetables.

Dive into this delightful cheese fondue and enjoy every bite!

Pro Tips

For an extra depth of flavor, consider adding a splash of brandy or kirsch to the cheese mixture. It pairs wonderfully with the Fontina.

Storage and Reheating

If you have leftover fondue, store it in an airtight container in the refrigerator. It should be consumed within 2 days for the best taste. When reheating, place the fondue pot back on low heat and gently warm it up, adding a little extra wine or lemon juice to restore its creamy texture. Stir continuously to avoid any curdling.

Freezing fondue isn't recommended, as the texture may change and become grainy once thawed. However, you can prepare the cheese mix and cornstarch ahead of time, storing them in the fridge until you're ready to make your fondue. Just remember to account for the time to melt and combine!

Troubleshooting Common Issues

If your fondue separates or curdles while melting, it might be due to overheating or adding the cheese too quickly. Always maintain low heat and add the cheese gradually, stirring constantly. If the cheese does separate, you can salvage it by whisking in a small amount of cornstarch slurry.

For a fondue that turns gritty, this typically results from low-quality cheese or a lack of cornstarch. Make sure to use high-quality cheeses and toss them well with cornstarch before melting for the best results. That preparation step greatly influences the final smoothness!

Scaling the Recipe

Scaling up your fondue recipe is simple; just maintain the same ratios in the ingredients. For larger gatherings, consider using a larger pot to accommodate the increased volume without crowding the cheese. Be mindful of the additional time it may take for the cheese to melt thoroughly when working with larger quantities.

If you're having a smaller gathering, feel free to halve the recipe. Keeping the ratios intact, you can still achieve fantastic flavors without overwhelming your guests. A smaller portion can be easier to manage and allows everyone to enjoy a consistent experience of melting cheese directly from the pot.

Questions About Recipes

→ Can I use other cheeses?

Yes! While Fontina is classic, you can mix in cheeses like Emmental or cheddar for different flavor profiles.

→ What can I use for dipping, besides bread?

Vegetables like bell peppers, cherry tomatoes, and cooked potatoes are excellent choices. Even fruits like apples or pears can be delicious!

→ How do I store leftover fondue?

You can refrigerate leftover fondue in an airtight container. Reheat gently on the stove with a splash of wine to restore its creamy texture.

→ How can I make the fondue gluten-free?

Simply use gluten-free bread or vegetables for dipping, and ensure all other ingredients are gluten-free.