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: 300g Fontina cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 2 cloves garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper to taste; 1 baguette, cubed; Fresh vegetables (such as broccoli and bell peppers)

Highlighted under: Party Ideas

I absolutely love making fondue with Fontina cheese, especially during cozy gatherings with friends and family. This indulgent dish brings everyone together, as we dip crusty bread and fresh vegetables into the creamy, melty cheese. The combination of rich, buttery Fontina and a hint of white wine creates an unforgettable flavor experience. Plus, it’s so easy to prepare, making it the perfect choice for any occasion where you want comfort food that feels a bit fancy without the fuss.

Created by

Adriana Whitaker

Last updated on 2026-01-11T21:09:42.098Z

When I first made fondue with Fontina cheese, I was amazed by how simple yet luxurious it felt. The creamy texture and smooth flavor are a perfect match for the slight acidity of the white wine, elevating the whole dish. I love the way it creates a communal experience, with everyone gathered around the pot dipping their favorite bites.

One important tip I learned is to use a mix of cheeses for depth of flavor. While Fontina is rich and creamy, adding a touch of Gruyère can introduce a nuttier note that truly rounds out the dish. Don't forget to keep your fondue warm—this is where the joy lies!

Why You'll Love This Fondue
Rich, creamy Fontina cheese creates a velvety texture
Perfect for social gatherings, bringing everyone together
Versatile dipping options, from bread to fresh veggies

The Magic of Melting Cheese

Fontina cheese is renowned for its rich, buttery flavor and meltability. When preparing this fondue, it's essential to use high-quality Fontina to achieve that silky texture. As it melts, the cheese should become creamy and slightly elastic, giving a satisfying pull when you dip in your bread or vegetables. If you notice the mixture becoming too thick, a splash more wine can smooth it out and regain that luscious consistency.

Gruyère cheese complements Fontina beautifully, adding a nutty undertone that elevates the overall flavor. It’s crucial to ensure both cheeses are grated finely for even melting; larger chunks may not melt adequately, leading to a lumpy fondue. When combining the cheeses, keep the heat low to prevent seizing, which can happen if the mixture is too hot or if the cheese gets too long in a high-heat environment.

Perfect Dipping Partners

The choice of dippables can significantly enhance your fondue experience. Cubed baguette is a classic option due to its crusty exterior, which provides a delightful contrast to the smooth cheese. I recommend toasting the bread lightly to deepen its flavor and add crunch, which can prevent it from becoming too soggy when dipped.

Fresh vegetables like bell peppers and broccoli not only bring vibrant colors to the table but also introduce a fresh, crisp element that balances the richness of the cheese. If you're looking for variety, consider adding blanched vegetables like asparagus or carrots, which will hold up well in the fondue while providing different tastes and textures to explore.

Ingredients

Gather the following ingredients to create the perfect fondue:

For the Fondue

300g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
2 cloves garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper to taste
1 baguette, cubed
Fresh vegetables (such as broccoli and bell peppers)

Now that you have everything ready, let’s move on to preparing the fondue!

Instructions

Follow these steps to make your delicious fondue:

Prepare the Pot

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

Combine Ingredients

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

Melt the Cheese

Gradually add the grated Fontina and Gruyère cheese, stirring constantly until melted and smooth. Mix cornstarch with a bit of wine to create a slurry, then stir this in.

Season and Serve

Add freshly ground black pepper to taste. Keep the mixture warm and serve with the cubed baguette and fresh vegetables for dipping.

Enjoy your fondue with family and friends!

Pro Tips

To keep your fondue creamy, make sure you stir continuously while adding cheese and use cheese at room temperature for better melting.

Storage and Reheating Tips

If you have any excess fondue after your gathering, store it in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat, adding a splash of white wine or milk to bring back its creamy texture. Make sure to stir frequently to prevent the cheese from separating or becoming clumpy.

Although fondue is best enjoyed fresh, you can also consider freezing it. However, be aware that freezing may change the texture slightly upon reheating. To freeze, allow the fondue to cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before gently reheating.

Dietary Adjustments and Variations

This recipe can easily be adapted for dietary preferences. For a lighter version, substitute half of the Fontina with a low-fat cheese like part-skim mozzarella, which will still melt well but reduce the fat content. Many cheese alternatives are also available for lactose-intolerant individuals; ensure you select ones that melt and stretch similarly for the best experience.

If you prefer a unique flavor twist, try adding herbs or spices directly into the cheese mixture. A touch of freshly grated nutmeg creates a warm undertone, while chopped fresh chives or garlic powder can add an aromatic kick. Experimenting with different cheese combinations can also be fun; try swapping out Gruyère with aged cheddar or Gouda for varied taste experiences!

Questions About Recipes

→ Can I use other types of cheese for fondue?

Yes! While Fontina and Gruyère are traditional, you can experiment with other melting cheeses like Emmental or Gouda.

→ What can I dip into the fondue?

Crusty bread, fresh vegetables, boiled potatoes, or even fruits like apples or pears work great!

→ How can I store leftover fondue?

If you have any leftovers, let it cool and store it in an airtight container in the fridge for up to three days. Reheat gently on the stove.

→ What's the best way to reheat fondue?

Reheat in a pot over low heat, adding a splash of white wine or milk to restore creaminess as needed.