Fondue with Creamy Fontina

Name: Fondue with Creamy Fontina
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 garlic clove, halved; 1 tablespoon lemon juice; 1 teaspoon cornstarch; Freshly ground black pepper, to taste; Assorted dippers (cubed crusty bread, vegetables, apples)

Highlighted under: Baking & Desserts

I love hosting gatherings, and this Fondue with Creamy Fontina has become my go-to dish for impressing friends and family. The rich, melt-in-your-mouth texture combined with the savory flavor is a delightful experience. Preparing this fondue is surprisingly simple; all you need is quality fontina cheese, some white wine, and a touch of garlic to elevate the taste. As everyone dips their bread into the bubbling pot of cheese, it's easy to see how this dish brings people together, and I can't wait for you to try it.

Created by

Perrie Lawson

Last updated on 2026-01-14T03:43:10.774Z

When I first attempted making fondue at home, I was blown away by how such a simple dish could create such a vibrant atmosphere. It was during a cozy winter evening that I decided to try this recipe, and I've never looked back. The secret lies in using high-quality fontina cheese, which melts beautifully and has a nutty flavor that pairs exquisitely with the wine.

Over the years, I've experimented with different dipping options, but crusty bread remains my favorite. The crunch of the bread contrasts nicely with the smooth cheese, creating a delightful mouthfeel. Don't forget to keep the fondue pot warm throughout your gathering for the best experience!

        Why You'll Love This Recipe
        Rich, creamy flavor that makes every bite unforgettable
Perfect for social gatherings and chilly nights
Customizable with various dipping options

      

Understanding Cheese Choices

The star of this fondue is, of course, the cheese. Fontina brings a rich creaminess that perfectly complements the nuttiness of Gruyère. When selecting your fontina, look for high-quality cheese from Valle d'Aosta, as this will yield the best flavor and melting properties. If you're in a pinch, you can substitute with a blend of Havarti and a bit of Parmesan, though this will alter the fondue's signature taste and texture.

Both cheeses should be freshly grated for optimal melting. Using pre-packaged grated cheese can contain anti-caking agents that inhibit smooth melting, so take a few extra minutes to grate your cheese by hand—that's where the magic happens!

Perfecting the Fondue Technique

To achieve that silky, smooth fondue consistency, it’s essential to control your heat. Start with low to medium heat to bring the wine and lemon juice just to a gentle simmer. High temperatures can cause the cheese to become grainy and clump together. Stir constantly as you add the cheese; this will help incorporate air and prevent the cheese from sticking to the bottom.

If your fondue seems too thick after adding the cornstarch, consider adding an additional splash of wine or a tiny bit of warm water to reach your desired consistency. Always taste and adjust seasoning with freshly ground black pepper just before serving—this elevates the overall flavor profile.

Serving Suggestions and Variations

While crusty bread is a classic dipping option, think outside the box! Fresh vegetables like blanched broccoli or crunchy bell peppers add a lightness that complements the rich cheese. For a sweet twist, apple slices or even thinly sliced pears can create a delightful contrast. You could even arrange a platter with assorted dippers to create a colorful display at your gathering.

If you're looking to get creative, try infusing your fondue with different flavors. Adding herbs like thyme or rosemary during the heating step can brighten the dish. Alternatively, a splash of brandy or a touch of truffle oil can elevate it to a gourmet experience. Just remember not to overpower the foundational flavors of the cheese.

Ingredients

Gather your ingredients for a delightful fondue experience:

Fondue Ingredients

200g fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 garlic clove, halved
1 tablespoon lemon juice
1 teaspoon cornstarch
Freshly ground black pepper, to taste
Assorted dippers (cubed crusty bread, vegetables, apples)

Make sure to prepare your dippers ahead of time for a smooth serving experience!

Instructions

Now, let's dive into the steps to create this delicious fondue:

Prep the Fondue Pot

Rub the inside of a fondue pot with the halved garlic clove for flavor, then discard the garlic.

Combine Ingredients

In the pot, combine the white wine and lemon juice. Heat gently until just simmering.

Melt the Cheese

Gradually add the grated fontina and Gruyère cheese, stirring constantly until melted and smooth.

Thicken the Mixture

Mix the cornstarch with a tablespoon of cold water and stir it into the melted cheese until well blended.

Season and Serve

Add black pepper to taste and keep the fondue warm over low heat. Serve with your choice of dippers.

Enjoy dipping your treats and happy fondue time!

Pro Tips

For an added twist, consider incorporating some herbs like thyme or rosemary into the fondue for extra flavor.

Make-Ahead Tips

Fondue is best enjoyed fresh, but you can prepare some components ahead of time. Grate the cheese and mix it with the cornstarch to ensure even coating, then store it in an airtight container in the refrigerator for up to two days. This saves you crucial time on the day of your gathering.

You can also pre-measure your wine and lemon juice into a small bowl. When you're ready to serve, quickly heat these on the stove, and then add the cheese mixture, creating a seamless transition from prep to enjoyment.

Storing and Reheating Leftovers

If you have any fondue left, allow it to cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to three days. To reheat, place it in a saucepan over low heat, slowly stirring until you get your desired consistency again. If it appears too thick, add a little bit of warm milk or wine.

Avoid using a microwave to reheat fondue, as it can cause the cheese to separate and turn grainy. By following the stovetop method, you’ll maintain the creamy texture and delicious flavor of your fondue.

Troubleshooting Common Issues

If your fondue turns out too grainy, it may have been heated at too high a temperature or wasn’t stirred enough. To fix this, remove the fondue from the heat and whisk in a splash of warm milk or cream until smooth. This can help restore the velvety texture.

Another common issue is the cheese clumping together. Always ensure the cheese is fully melted before adding the cornstarch mixture. When adding it, incorporate gradually while stirring consistently. If it doesn't blend well, a little extra wine may help salvage the texture.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Just ensure they melt well. A mix of Gruyère and Emmental also works nicely.

→ Is there a non-alcoholic version?

Yes, you can substitute the wine with a combination of vegetable broth and a little vinegar.

→ How do I reheat leftover fondue?

Gently reheat in a pot over low heat, adding a splash of wine or broth to restore the consistency.

→ What can I dip in the cheese besides bread?

Vegetables like blanched broccoli, roasted potatoes, and even apple slices are great options!