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, shredded; 100g Gruyère cheese, shredded; 1 cup dry white wine; 1 clove garlic, halved; 1 tbsp cornstarch; Freshly ground black pepper, to taste; Crusty bread, cut into cubes, for serving; Optional: veggies or apples for dipping

Highlighted under: Authentic Favorites

I absolutely adore this Fondue with Fontina Cheese! It has an incredible combination of rich flavors and a creamy texture that makes every bite feel indulgent. I love gathering around the pot with friends and family, dipping crusty bread into the gooey cheese, and sharing laughter and warmth. This recipe is perfect for a cozy gathering or a romantic evening in. With just a few simple ingredients, you can create this restaurant-quality dish right in your home, making any occasion feel special.

Created by

Selene Woodward

Last updated on 2026-01-13T02:31:35.294Z

When I first tried making fondue, I was surprised by how easy it was to create such a delicious dish. The key to a perfect fondue is to ensure your cheese is properly melted and the mixture is balanced with white wine and a hint of garlic. I discovered that blending different cheeses enhances the flavor, and Fontina is my favorite for this recipe due to its creamy texture.

One tip I found incredibly helpful is to coat the shredded cheese in cornstarch before adding it to the pot. This prevents clumping and ensures a silky smooth finish. Each time I serve this fondue, it disappears within minutes, leaving my guests wanting more!

        Why You Will Love This Recipe
        Rich, creamy texture that’s perfect for dipping
A blend of flavors with Fontina cheese and white wine
Perfect for gatherings or cozy nights in

      

The Importance of Cheese Selection

Choosing the right cheese is crucial for a successful fondue. Fontina cheese offers a rich, nutty flavor and a smooth melting quality that creates the desired creamy texture. Gruyère, on the other hand, adds depth with its slightly sweet and earthy notes. I highly recommend using high-quality, aged cheeses for the best flavor profile. If you're in a pinch, you can substitute with Emmental cheese, but be aware that the flavor will differ slightly.

Another factor to consider is grating your cheese just before use. Pre-packaged shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded cheese will combine better, providing that luscious, gooey consistency we all desire when making fondue.

Perfecting the Heat

Maintaining the right temperature is key when melting cheese for fondue. Start by heating the white wine over medium heat, ensuring it reaches a temperature just below boiling—look for small bubbles around the edges. If the wine gets too hot, the cheese may curdle instead of melting smoothly. Once the wine is ready, gradually add the cheese mixture while stirring continuously in a figure-eight pattern. This technique not only incorporates the cheese evenly but also prevents the cheese from clumping together.

If your fondue begins to separate while serving, don’t panic! You can save it by adding a little more wine and stirring until it becomes smooth again. This step helps re-emulsify the mixture, bringing back that velvety texture.

Creative Dipping Options

While crusty bread is a classic and delicious option for dipping, don’t shy away from exploring other dippables. Fresh veggies like blanched broccoli, carrots, or bell peppers can add a delightful crunch and balance the richness of the cheese. If you're feeling adventurous, sliced apples or pears provide a refreshing contrast that pairs beautifully with the savory flavors of the fondue.

When serving, consider presenting the dippables on a wooden board or a tiered platter for a visually appealing touch. This not only enhances the dining experience but also allows guests to select their preferred dips easily, creating a fun and interactive atmosphere.

Ingredients

Gather the following ingredients to prepare this delightful fondue:

Ingredients

200g Fontina cheese, shredded
100g Gruyère cheese, shredded
1 cup dry white wine
1 clove garlic, halved
1 tbsp cornstarch
Freshly ground black pepper, to taste
Crusty bread, cut into cubes, for serving
Optional: veggies or apples for dipping

Once you have your ingredients ready, you can start making this delicious fondue.

Instructions

Follow these steps to create the perfect Fondue with Fontina Cheese:

Prepare the Pot

Rub the inside of a fondue pot or small saucepan with the halved garlic clove, discarding the garlic afterward.

Combine the Cheeses

In a bowl, toss the shredded Fontina and Gruyère cheese with cornstarch until well coated.

Heat the Wine

Pour the white wine into the pot and heat over medium heat until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the hot wine, stirring continuously in a figure-eight pattern until melted and smooth.

Season and Serve

Add freshly ground black pepper to taste, then serve immediately with crusty bread and optional dippables.

Enjoy your creamy fondue with your favorite dippables!

Pro Tips

For extra flavor, you can add a splash of lemon juice or a hint of nutmeg to your fondue mix. Make sure to keep the pot on low heat to avoid burning the cheese.

Make-Ahead and Storage Tips

You can prepare the cheese mixture a day in advance, mixing the shredded cheese with cornstarch to help it stay fresh. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply follow the steps for heating the wine and melting the cheese. Avoid freezing the fondue, as the texture will change significantly upon thawing.

If you have leftover fondue, store it in the fridge for up to two days. Reheat gently on the stovetop over low heat, adding a splash of wine or water to achieve that creamy consistency again. Stir continuously to prevent it from sticking or burning.

Scaling the Recipe

This fondue recipe is easily scalable for larger gatherings. For every additional guest, plan on adding about 100 grams of cheese and roughly ¼ cup of wine. Consider using multiple fondue pots if you're anticipating a crowd, as this allows for a more manageable serving process and keeps everyone engaged.

Keep in mind that you'll need to adjust cooking times accordingly, especially when melting the cheese. Always monitor the heat closely, ensuring that each pot is at a consistent temperature to avoid uneven melting.

Troubleshooting Common Issues

If your fondue becomes stringy or clumpy, it usually means that you’ve added the cheese too quickly or the heat was too high. To remedy this, lower the heat and continue stirring while adding a small amount of wine until the mixture becomes smooth again. This gentle reconstitution can save your fondue from becoming a hard mass.

Lastly, if the cheese separates from the wine, it’s likely due to the cheese being too cold or the wine being too hot. Always ensure your cheese is at room temperature before starting the recipe, and stick to medium flame when heating the wine to help prevent these mishaps.

Questions About Recipes

→ Can I use other types of cheese for fondue?

Yes, you can experiment with different cheeses like Swiss or cheddar, but make sure they melt well.

→ What can I dip in cheese fondue?

Crusty bread, vegetables, and even fruits like apple slices work wonderfully!

→ How do I prevent the cheese from becoming too thick?

If your fondue is too thick, stir in a bit more wine or stock to get it to the right consistency.

→ Can leftovers be reheated?

Yes, you can gently reheat leftover fondue over low heat, adding a splash of wine if needed to restore creaminess.