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; 1 cup dry white wine; 1 clove garlic, halved; 1 tbsp lemon juice; Pinch of nutmeg; Salt and pepper to taste; Sturdy bread or vegetables for dipping

Highlighted under: Global Flavors

I absolutely adore making fondue, and this Fondue with Fontina Cheese has become a cherished dish in my kitchen. The creamy, gooey texture of melted Fontina combined with a hint of garlic and white wine creates a luxurious dipping experience for bread and vegetables. It’s perfect for cold winter nights or gatherings with friends. I’ve experimented with this recipe to balance the richness of the cheese with the acidity of the wine, ensuring every bite is flavorful and indulgent. It’s truly a favorite that always impresses!

Created by

Felicity Grant

Last updated on 2026-01-13T05:28:18.097Z

When I first made this fondue, I was blown away by how simple yet satisfying it turned out to be. The key lies in using a blend of cheeses, and I found that Fontina shines through distinctly without being overpowering. Pairing it with just the right amount of garlic brings out its natural sweetness, creating a depth of flavor that is utterly delightful.

One of my favorite tips is to use a sturdy bread, like a baguette or sourdough, as a dipper. The texture holds up wonderfully against the melted cheese, and you can enjoy every last gooey bit. Don’t forget to stir often while the cheese melts to achieve that perfect creaminess!

        Why You'll Love This Fondue
        Creamy Fontina that melts beautifully
Perfectly balanced flavors of garlic and wine
A fun and interactive dining experience

      

The Role of Cheese in Fondue

Fontina cheese is renowned for its creamy, rich flavor and exceptional meltability, making it an ideal choice for fondue. It has a mild, slightly nutty taste that pairs beautifully with the acidity of dry white wine. Gruyère adds a deeper, more robust flavor, contributing complexity to the dish. Using a combination of these cheeses ensures a smooth and luscious texture, as well as a well-rounded taste experience. Choose quality cheeses for the best results, as the flavor directly impacts the fondue's overall success.

If Fontina isn’t available, you can substitute it with young cheeses like Havarti or even mozzarella, which also melt well. However, keep in mind that this might slightly alter the flavor profile; try to stick to cheeses that have a creamy consistency and a mild taste. Gruyère can be replaced with a sharp cheddar or Emmental for a different twist, but ensure the ratios remain balanced to achieve that signature fondue texture.

Techniques for Perfect Fondue

When melting the cheese, it's crucial to do so gradually. Start by heating the wine until it shimmers but does not boil—this helps to prevent curdling and ensures the cheese melts evenly. Constant stirring as you add the cheese is essential; it not only helps incorporate the cheese into the wine smoothly but also prevents it from clumping. The fondue should become glossy and velvety; if it appears grainy, reduce the heat slightly and keep stirring to bring it back together.

A common issue when making fondue is ending up with a separated mixture. This often occurs if the cheese is added too quickly or if the pot gets too hot. If this happens, whisk in a bit more wine to bring the mixture back together; the acidity can help the cheese emulsify. Maintaining a gentle heat and stirring continuously are key techniques to ensure a luscious, uniformly melted cheese fondue.

Ingredients

Ingredients for Fondue with Fontina Cheese

Fondue Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tbsp lemon juice
Pinch of nutmeg
Salt and pepper to taste
Sturdy bread or vegetables for dipping

Instructions

Steps to Prepare Fondue

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This infuses the pot with a subtle garlic flavor.

Heat the Wine

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

Melt the Cheese

Gradually add the grated Fontina and Gruyère cheese to the wine, stirring constantly until the cheese is completely melted and smooth.

Season the Fondue

Add a pinch of nutmeg, salt, and pepper. Stir well to combine and adjust seasoning to taste.

Serve Immediately

Keep the fondue warm over a low flame or burner while serving with bread and vegetables for dipping.

Pro Tips

For a twist, try adding some cooked mushrooms or caramelized onions into the cheese mix for extra flavor. Also, make sure to use the best quality cheese for a richer taste.

Serving Suggestions

Creating an inviting fondue experience is all about the dippers. While crusty bread is a classic choice, feel free to enhance your platter by including an assortment of vegetables like blanched broccoli florets, carrot sticks, or even roasted potatoes. These not only add color to the table but also allow for various flavors and textures, providing a lovely contrast to the creamy cheese.

You can elevate your presentation by offering dipping options seasoned with spices or marinades. For instance, a drizzle of pesto or a sprinkle of chili flakes on the vegetables can introduce a delightful twist that complements the fondue. Additionally, consider adding fruits such as sliced apples or pears; their natural sweetness pairs nicely with the savory cheese.

Storage and Reheating Tips

Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, do so gently over low heat on the stovetop, stirring frequently to regain that desired creamy texture. Avoid reheating in the microwave, as this can cause the cheese to become rubbery and separate.

If you plan to serve fondue to a larger crowd or want to make it ahead of time, you can prepare the cheese mixture in advance and refrigerate it. Simply reheat and stir in a bit of additional wine just before serving to achieve the right consistency. Preparing the fondue in stages allows you to focus on your guest experience while still enjoying this indulgent dish.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While Fontina and Gruyère are traditional, you can mix in other melting cheeses like Emmental or even a bit of cheddar for a unique flavor.

→ What can I dip in the fondue?

Sturdy bread, fresh vegetables like broccoli or bell peppers, cooked meats, and even fruit like apple slices work wonderfully!

→ How should I store leftovers?

If you have leftovers, store them in an airtight container in the refrigerator. Reheat it gently on the stove with a splash of wine or milk to restore its creamy consistency.

→ Can I prepare the fondue in advance?

While it's best enjoyed fresh, you can prepare the cheese mixture in advance and reheat it when you're ready to serve.