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: 300g Fontina cheese, shredded; 150ml dry white wine; 1 clove garlic, halved; 1 teaspoon lemon juice; Freshly ground black pepper to taste; Crusty bread, cut into cubes (for dipping); Vegetable dippers, such as carrots and bell peppers

Highlighted under: Global Planning

I absolutely adore making Fondue with Fontina Cheese, especially during cozy get-togethers with friends and family. The creamy textures and rich flavors create an inviting centerpiece that everyone loves to gather around. Whether it's a chilly evening or a festive occasion, I find this dish to be one of the best ways to share warmth and laughter. Plus, experimenting with different dippers, like crusty bread and seasonal vegetables, adds a delightful twist to each bite, making every fondue experience unique and memorable.

Created by

Questa Beaumont

Last updated on 2026-01-13T07:25:36.876Z

When I first made this Fondue with Fontina Cheese, I was amazed by how the flavor of the cheese melded with the richness of a splash of white wine. It not only enhanced the taste but also provided that perfect creaminess. I also like to use fresh garlic, as it adds a subtle depth without overpowering the delicate cheese.

A key tip I’ve learned is to always use a good quality Fontina cheese for this recipe. The better the base ingredient, the more delicious your fondue will turn out. I recommend pairing it with crispy artisan bread for an unbeatable combination!

Why You'll Love This Fondue
Lusciously creamy and satisfying texture
Rich Fontina flavor pairs perfectly with various dippers
Ideal for gatherings, creating a fun and interactive dining experience

The Art of Cheese Selection

Choosing the right cheese is crucial for achieving that signature silky fondue texture. Fontina cheese is ideal due to its excellent melting properties, but if you can't find it, Gruyère or a mix of Emmental can provide great substitutes. Always opt for high-quality cheese, as pre-shredded varieties often contain anti-caking agents that may hinder smooth melting. For maximum flavor, look for Fontina that is aged at least six months, as this will contribute a more robust profile to the fondue.

Another tip is to grate the cheese yourself. Not only does this help achieve a smoother texture, but it also allows for better melting. Grate it just before using to ensure it stays fresh. When combining cheeses, if you're feeling adventurous, consider blending a little bit of sharp cheese with Fontina for a delightful contrast in flavors. Just make sure to adjust the wine accordingly to maintain the correct consistency.

Perfecting the Fondue Technique

When melting your cheese, it’s essential to keep the heat on medium-low to prevent the cheese from seizing or becoming grainy. Patience is key here—stir the cheese mixture continuously with a wooden spoon to promote even melting. Look for a glossy texture as a sign that the cheese is fully melted and has emulsified with the wine. If your fondue becomes too thick, add a little more wine, a tablespoon at a time, until it reaches your desired consistency. Conversely, if it's too thin, let it simmer gently to reduce slightly.

Don’t forget to constantly taste your fondue as you prepare it. You may want to adjust the seasoning with more lemon juice or black pepper, depending on your preference. A squeeze of fresh lemon juice will cut through the richness, enhancing the overall flavor without overpowering it. If you're feeling fancy, try garnishing with herbs like chives or a sprinkle of nutmeg for an elegant finishing touch.

Ingredients

Fondue Ingredients

300g Fontina cheese, shredded
150ml dry white wine
1 clove garlic, halved
1 teaspoon lemon juice
Freshly ground black pepper to taste
Crusty bread, cut into cubes (for dipping)
Vegetable dippers, such as carrots and bell peppers

Instructions

Prepare the Cheese

In a medium bowl, combine the shredded Fontina cheese with lemon juice to prevent clumping. Set aside.

Flavor the Pot

Rub the bottom of a fondue pot with the halved garlic cloves for a subtle garlicky flavor. Discard the garlic afterward.

Combine Ingredients

Pour the white wine into the pot and heat over medium flame until it simmers. Gradually add the cheese mixture, stirring continuously until melted and smooth.

Season and Serve

Add freshly ground black pepper to taste. Keep the fondue warm and serve immediately with bread and vegetable dippers.

Pro Tips

For a more complex flavor, try mixing in a splash of brandy or adding some spices like nutmeg before serving.

Serving Suggestions

While crusty bread is a classic choice for dippers, consider getting creative with your selection. Fresh fruits like apples and pears provide a sweet contrast to the rich cheese, while pickled vegetables add a crunchy and tangy component. Additionally, boiled or blanched potatoes, and even soft pretzels make for excellent dippers. For a heartier approach, cube up some cooked sausages or grilled meats, showcasing a delightful combination alongside the cheesy goodness.

If hosting a fondue gathering, set up a dipping station with various seasoned oils or flavored salts to enhance the dippers' taste. This interactive dining experience encourages guests to experiment, making it not just a meal but also a fun activity. Having a variety of textures and flavors available will surely keep everyone engaged and satisfied throughout the evening.

Make-Ahead and Storage Tips

Fondue is best enjoyed fresh, but if you'd like to prep ahead, consider shredding and mixing your cheeses with lemon juice a few hours prior. Store in an airtight container in the refrigerator but keep the wine and seasoning separate until you’re ready to heat. Good to note: once the cheese is combined with the wine, it tends to lose its ideal melting quality if left too long before serving.

If you have leftover fondue, it can be stored in the fridge for up to two days. To reheat, place it in a saucepan over low heat, stirring often. Add a splash of wine or milk to restore its creamy texture. Reheating fondue in the microwave isn't recommended as it can cause the cheese to become rubbery, but low and slow on the stovetop will keep it indulgent and delicious.

Questions About Recipes

→ Can I use other types of cheese?

Yes, Gouda and Gruyère are also great alternatives for fondue.

→ What can I use for dipping besides bread?

You can use an assortment of vegetables like broccoli, cherry tomatoes, or even fruits like apples.

→ How do I keep fondue warm while serving?

Use a candle burner or a low heat source under the fondue pot to keep it warm.

→ Is there a vegetarian version of this recipe?

Yes! Just ensure that the white wine is vegetarian-friendly or use vegetable broth instead.