Fondue with Fontina Cheese

Name: Fondue with Fontina Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Fontina cheese, grated; 100g Gruyere cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon lemon juice; Freshly ground black pepper, to taste; Nutmeg, to taste; Crusty bread, cut into cubes; Steamed vegetables (broccoli, carrots, etc.); Sliced apples or pears; Cured meats (prosciutto, salami)

Highlighted under: Creative Baking Collection

I absolutely love nothing more than gathering with friends and sharing a pot of fondue filled with creamy Fontina cheese. It’s a delightful experience that feels both luxurious and cozy at the same time. The way the cheese melts into a smooth, velvety texture is truly irresistible. I often serve it with a variety of dippers, from crusty bread to fresh vegetables, making for a perfect communal dish. Every bite is a treat, and I can't wait to share this recipe with you so you can create your own fondue night!

Created by

Elspeth Murray

Last updated on 2026-01-11T15:45:34.886Z

My fondue adventures began on a chilly winter night when I decided to host a gathering. I wanted something warm and comforting, so I whipped up a batch of Fontina cheese fondue. The method I chose, heating the cheese gently with a splash of white wine, really enhances the flavors and creates that perfect creamy consistency. Everyone at the table was thrilled, and it quickly became a favorite!

I learned that using a mixture of different cheeses can also bring more depth to the flavor, but there’s something so special about the richness of Fontina on its own. Just remember to keep the heat low and stir gently to avoid any clumping. Enjoy dipping and savoring every bit!

Why You'll Love This Recipe
Luxurious creamy Fontina cheese that's perfect for dipping.
A delightful social experience that brings people together.
Easy to prepare with minimal ingredients, making it perfect for any occasion.

Mastering the Art of Cheese Melting

Achieving the perfect consistency of melted cheese is critical for a successful fondue. When mixing Fontina and Gruyere, make sure they are both freshly grated. Pre-grated cheeses often come with anti-caking agents that can hinder the melting process, resulting in a grainy texture. Tossing the cheese with cornstarch before heating it helps promote a smooth and creamy fondue by preventing clumping during melting.

Another tip is to maintain the right temperature while melting the cheese. Heat the wine to just below boiling—look for small bubbles forming around the edge of the pot. If the temperature is too high, the cheese can separate instead of melting smoothly. Stir gently and continuously in a figure-eight motion for an even melt, which also helps to incorporate air and achieve that desirable velvety texture.

Selecting the Right Dippers

The dippers you choose can complement the richness of the cheese and elevate your fondue experience. Crusty bread is a classic, but consider sourdough for its tang, or a hearty baguette with a crispy crust. Fresh vegetables such as blanched broccoli or sautéed mushrooms add a nice crunch and freshness that balances the creamy cheese. If you prefer something sweeter, apple or pear slices provide a delicious contrast.

Don’t shy away from cured meats either. Thinly sliced prosciutto or salami can enhance the flavor profile with their saltiness. For a vegetarian option, consider roasted chickpeas or marinated olives, which can add depth to your fondue experience. Mix and match to find your perfect combination; it’s all about experimentation and discovering what pleases your palate!

Ingredients

For the Fondue

200g Fontina cheese, grated
100g Gruyere cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Nutmeg, to taste

For Dipping

Crusty bread, cut into cubes
Steamed vegetables (broccoli, carrots, etc.)
Sliced apples or pears
Cured meats (prosciutto, salami)

Instructions

Prepare the Cheese

In a large bowl, combine the grated Fontina and Gruyere cheese. Toss them with a bit of cornstarch to prevent clumping.

Flavor the Wine

In a fondue pot, rub the inside with the cut garlic. Pour in the white wine and lemon juice, then heat over medium until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the hot wine, stirring continuously in a figure-eight motion until the cheese is fully melted and creamy.

Season and Serve

Add freshly ground black pepper and a sprinkle of nutmeg to taste. Keep the fondue warm over a low flame and serve with your dipping items.

Pro Tips

For an extra touch, try adding a splash of kirsch (cherry brandy) to the cheese mixture for enhanced flavor.

Storing and Reheating Fondue

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. To reheat, place it in a pot over low heat, adding a splash of white wine or a bit of cream to help restore its creamy texture as it warms. Stir frequently to avoid burning. Aim for a gentle heat, as a rapid increase in temperature can lead to separation, turning it grainy.

Freezing fondue is not typically recommended due to the potential texture changes after thawing, but if you must, pour it into a freezer-safe container and it can Last up to a month. Thaw overnight in the refrigerator before reheating, and follow your reheating tips carefully to revive its original creaminess.

Customizing Your Fondue Experience

Feel free to get creative with your fondue by incorporating additional flavors. Adding a splash of white truffle oil, a dollop of Dijon mustard, or even chopped herbs like chives or parsley can elevate the basic recipe. Spices like smoked paprika or cayenne pepper can also introduce a kick of flavor that pairs beautifully with the creamy cheese.

For a seasonal twist, consider incorporating roasted garlic or sun-dried tomatoes mixed into the melted cheese. This not only enhances the taste but also adds visual appeal. These variations can make each fondue experience unique, ensuring that even if you make fondue regularly, it never feels repetitive!

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Mixing cheeses like Gruyere and Emmental can add depth to your fondue.

→ What should I dip in my fondue?

Crusty bread, vegetables, fruits, and cured meats work wonderfully well!

→ How do I keep the fondue from getting lumpy?

Make sure to stir continuously and keep the heat low while melting the cheese.

→ Is fondue a good option for a party?

Definitely! It encourages sharing and creates a fun, interactive dining experience.