Fondue with Fontina Cheese

Name: Fondue with Fontina Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300g fontina cheese, grated; 150ml dry white wine; 1 clove garlic, halved; 1 tablespoon freshly squeezed lemon juice; Pinch of nutmeg; Salt and black pepper to taste; Crusty bread, cut into cubes (for serving); Blanched vegetables (for serving); Sliced apples (optional, for serving)

Highlighted under: Home Baking Recipes

I absolutely adore making fondue, and this Fondue with Fontina Cheese is a staple in my kitchen. The rich, creamy texture combined with the buttery and slightly nutty flavor of fontina cheese creates an indulgent experience that’s hard to resist. Whether it's a cozy night in or a gathering with friends, this recipe is sure to elevate any occasion. I love serving it with a variety of dippables, from crusty bread to blanched vegetables, making it a versatile dish that everyone can enjoy.

Created by

Charlotte Wilson

Last updated on 2026-01-13T00:25:35.155Z

When I first tried making fondue, I was amazed at how simple it could be, yet so elegant. Using high-quality fontina cheese is crucial; its meltability allows for a smooth and luscious texture that coats everything beautifully. I prefer to add a splash of white wine, which not only enhances the flavor but helps in achieving that silky consistency.

I experimented with various dippers, and trust me, freshly baked bread is a standout choice, but don’t overlook steamed broccoli or even sliced apples for a sweet twist. Each bite is a delightful combination of flavors!

        Why You'll Love This Recipe
        Rich and creamy texture that satisfies every cheese lover.
Customizable with various dippers to suit any taste.
Perfect for sharing, making it an ideal party dish.

      

Perfecting Your Fondue Technique

One of the most crucial aspects of making a smooth and delicious fondue is the gradual incorporation of cheese into the warm wine. Start with a low to medium heat when heating the wine—this prevents boiling and ensures the cheese melts evenly without clumping. I recommend stirring continuously from the moment you add the cheese; this will help achieve that velvety texture we all love. If the mixture looks too thick or seems to separate, a splash of additional wine can help rehydrate it and bring everything back together.

Another tip is to select a good quality dry white wine that complements the rich flavor of fontina cheese. A crisp Sauvignon Blanc or a fruity Chardonnay works wonderfully here, as they lend acidity that balances the creaminess of the cheese. If you’re looking for a non-alcoholic option, consider using unsweetened apple juice or vegetable broth, although the flavor will differ slightly.

Choosing the Right Dippers

The dippers you choose can elevate the fondue experience dramatically. Crusty bread is a classic choice; consider sourdough or a baguette for added texture. To prepare your bread, cut it into bite-sized cubes and let them sit out for about 15 minutes before serving. This drying out will help them hold up better when dipped into the cheesy mixture, preventing any sogginess during your fondue feast.

Vegetables also play a significant role in contrasting flavors and textures. Blanched broccoli, cauliflower, and asparagus not only add a pop of color but provide a delightful crunch. Just blanch them in salted boiling water for 2-3 minutes, then plunge them into ice water to stop the cooking process. For an unexpected twist, try serving sliced apples or even pickles; their acidity balances out the richness of the cheese and can be surprisingly delightful.

Ingredients

Here’s what you’ll need:

Fondue Ingredients

300g fontina cheese, grated
150ml dry white wine
1 clove garlic, halved
1 tablespoon freshly squeezed lemon juice
Pinch of nutmeg
Salt and black pepper to taste
Crusty bread, cut into cubes (for serving)
Blanched vegetables (for serving)
Sliced apples (optional, for serving)

Gather everything to make your fondue experience delightful!

Instructions

Follow these simple steps to make delicious fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This will infuse a subtle garlic flavor into the fondue.

Heat the Wine

In the prepared fondue pot, pour the white wine and heat over medium heat until simmering. Avoid boiling.

Add the Cheese

Gradually add the grated fontina cheese into the simmering wine, stirring continuously until melted and smooth.

Season the Mixture

Stir in the lemon juice, nutmeg, salt, and pepper, adjusting to taste. Keep the fondue warm over low heat.

Serve with Dippers

Enjoy the fondue by dipping crusty bread, blanched vegetables, or even sliced apples into the creamy mixture.

Let the delicious dipping begin!

Pro Tips

For an extra layer of flavor, experiment with different types of cheese or incorporate herbs and spices according to your preference.

Troubleshooting Fondue Consistency

If you find your fondue is too thick, it might be due to too much cheese or not enough moisture. A simple solution is to add a little more wine, stirring continuously until it reaches the desired consistency. Conversely, if it’s too runny, a bit more cheese can help thicken things up. Be cautious to add only small amounts at a time to avoid overpowering the balance of flavors.

Another common issue is the fondue seizing or clumping together. This typically happens if the cheese has been added too quickly or the heat is too high. If this occurs, transfer the pot off the heat and stir vigorously until the cheese becomes smooth again. If necessary, a splash of warm wine can help smooth out any stubborn clumps.

Storage and Reheating Tips

Leftover fondue can be stored in an airtight container in the refrigerator, but its texture will change once it cools. To reheat, gently warm the fondue in a saucepan over low heat, stirring in a bit of white wine or even milk to restore its creamy consistency. Avoid microwaving directly, as it may separate and become gritty.

For first-time fondue makers, preparing in advance can alleviate time pressures. You can pre-grate your cheese and blend a portion with cornstarch to help with the thickening process, as this prevents clumping. Also, consider measuring out your wine and lemon juice ahead of time, so everything is ready to go when you are.

Questions About Recipes

→ What type of wine is best for fondue?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best as it complements the cheese without overpowering it.

→ Can I make fondue ahead of time?

It's best to make fondue fresh, but you can prepare the cheese mixture earlier and reheat gently with some added wine.

→ What can I use for dipping besides bread?

Vegetables like broccoli, carrots, or bell peppers, as well as fruits like apples and pears, make excellent dippers!

→ What should I do if the fondue gets too thick?

You can add a bit more warm wine to loosen the consistency while stirring gently until smooth.