Fondue with Fontina Cheese

Name: Fondue with Fontina Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Fontina cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 tablespoon lemon juice; 2 cloves garlic, halved; Freshly ground black pepper, to taste; French baguette, cubed; Assorted vegetables (like broccoli and carrots), for dipping

Highlighted under: Global Flavors

When I think of cozy gatherings, fondue with Fontina cheese always comes to mind. The creamy, rich texture of the cheese combined with a hint of white wine creates a dip that is not only delicious but also perfect for sharing with friends and family. I've experimented with different cheeses and methods, but I keep coming back to this classic for its incredible depth of flavor. Whether served with crusty bread or fresh vegetables, this fondue definitely warms the heart and satisfies the palate.

Created by

Imogen Walker

Last updated on 2026-01-12T02:40:11.159Z

Preparing this fondue brings back so many memories of laughter and warmth. I remember the first time I made it with my family, and the aroma of melting cheese filled the kitchen. It’s not just about eating; it’s about the experience of dipping and sharing, making each bite a moment to treasure.

I’ve found that using a mix of Fontina and a splash of white wine enhances the cheese’s natural creaminess, while the French baguette provides the perfect vehicle for scooping. Don’t forget to add some freshly ground pepper for that extra kick!

        Why You Will Love This Recipe
        Indulgent and creamy texture that is incredibly satisfying
Pairs beautifully with a variety of dippers, from bread to vegetables
Great for both gatherings and intimate meals

      

Choosing the Right Cheese

The star of this fondue is undoubtedly the Fontina cheese, known for its creamy texture and intense flavor profile. Its ability to melt smoothly makes it an ideal choice for fondue. Gruyère is the perfect companion, adding a nutty sweetness that balances the richness of Fontina. If you're looking for a substitute for Gruyère, consider using Emmental cheese, which offers a similar melting quality and flavor profile. Just ensure that the total cheese quantity remains around 300 grams to maintain the creamy consistency.

For a more adventurous approach, you can experiment with other cheese combinations, such as adding a bit of aged cheddar for a sharper taste or a touch of blue cheese for depth. However, I recommend sticking to a mix of mild and flavorful cheeses to ensure the result is not overpowering. A good fondue should have a harmonious flavor where each cheese complements the other without dominating.

Perfecting Your Fondue Technique

When heating your fondue pot, it’s essential to keep the temperature controlled. Start by warming the wine and lemon juice mixture gently over medium heat. Avoid boiling, as this could lead to a grainy texture in the fondue. Stirring is crucial; combine the cheeses gradually while whisking continuously. This will help achieve a silky smooth consistency without clumps. If your fondue becomes too thick, add a splash more wine to adjust the texture.

Using a wooden spoon is preferred for stirring, as it helps prevent scratching the fondue pot and promotes even mixing. If you find your fondue is too thin after adding all the cheese, don't despair! A simple fix is to sprinkle a little cornstarch directly into the pot and whisk until it thickens to your desired consistency. Remember to serve your fondue immediately after preparing it to make the most of its delicious texture and flavor.

Ingredients

Gather all your ingredients before starting to ensure a smooth fondue-making process.

Fondue Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 tablespoon lemon juice
2 cloves garlic, halved
Freshly ground black pepper, to taste
French baguette, cubed
Assorted vegetables (like broccoli and carrots), for dipping

Feel free to customize your dippers based on your preferences!

Instructions

Follow these steps closely for a perfect fondue experience.

Prepare the Pot

Rub the inside of a fondue pot with the halved cloves of garlic to infuse flavor.

Combine Liquids

In the pot, combine the white wine and lemon juice. Heat over medium until warmed but not boiling.

Add Cheese

Gradually stir in the grated Fontina and Gruyère until melted and smooth.

Season and Serve

Add freshly ground black pepper to taste and serve immediately with cubed baguette and vegetables.

Enjoy your fondue with good company and a lot of smiles!

Pro Tips

For the best flavor, choose a high-quality Fontina and let the cheese come to room temperature before using it.

Dippers and Serving Suggestions

When it comes to dippers, the classic choice is cubed French baguette. However, variety can enhance your fondue experience. Try incorporating pretzel bites for a salty twist or use slices of sourdough for a tangy flavor. Fresh vegetables like blanched broccoli, carrots, or bell peppers add vibrant colors and crunchy textures, creating a delightful contrast to the creamy cheese.

To elevate the presentation of your fondue, consider arranging your dippers on a large platter, garnished with fresh herbs like parsley or chives for a pop of color. Serving your fondue pot with heat-resistant skewers or long forks can also make dipping easier and more enjoyable for guests. For an elegant touch, a small side of pickles or olives can complement the rich flavors beautifully.

Make-Ahead and Storage Tips

Fondue is best served fresh, but if you need to prepare in advance, you can grate the cheese and store it in an airtight container in the refrigerator for up to two days. It’s also a good idea to mix in a bit of cornstarch with the grated cheese to prevent clumping before storing. The wine and garlic mixture can be prepared ahead as well; just reheat gently before combining with the cheese.

If you have leftovers, allow the fondue to cool completely and store it in the fridge for up to 2 days. To reheat, place it back in a pot over low heat, stirring continuously to restore its smooth consistency. If it looks too thick, add a little wine to loosen it up. Enjoying fondue as a leftover can be just as delightful when paired with new dippers, making it a versatile dish.

Questions About Recipes

→ What type of cheese can I use for fondue?

Fontina and Gruyère are traditional choices, but you can also experiment with Emmental or Monte Veronese.

→ Can I make fondue without wine?

Yes! You can substitute wine with vegetable or chicken broth for a non-alcoholic option.

→ How should I store leftover fondue?

Store any leftover fondue in an airtight container in the refrigerator. Reheat gently before serving.

→ What can I dip in the fondue?

Baguette cubes are classic, but you can also use veggies, pretzels, or even cooked potatoes!