Fondue with Fontina and Black Pepper

Name: Fondue with Fontina and Black Pepper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 200g Fontina cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 tablespoon cornstarch; 1 teaspoon freshly cracked black pepper; 1 clove garlic, halved; 1 tablespoon lemon juice; Crusty bread, cut into bite-sized pieces, for dipping

Highlighted under: Home Baking Recipes

When I think of comfort food, fondue immediately comes to mind. I love the experience of melting rich Fontina cheese with a hint of black pepper, serving it hot, and dipping crusty bread into it. This recipe is perfect for gatherings with friends or family, where sharing delicious food is the highlight of the evening. The simplicity of the ingredients combined with the interactive setting makes it a joy to prepare and enjoy. Trust me, once you try this, you’ll crave it again and again!

Created by

Charlotte Wilson

Last updated on 2026-01-14T02:37:34.902Z

Making fondue is one of my favorite ways to gather around the table with loved ones. The process of watching the cheese melt and the anticipation of dipping is truly delightful. I discovered that adding freshly cracked black pepper not only enhances the flavor but also gives it a delightful kick. A key tip I learned is to ensure your pot is tempered, as this helps in achieving the perfect creamy consistency without burning the cheese.

One of my best experiences was when I paired this fondue with roasted vegetables as dippers. It added both color and a healthy option, balancing out the richness of the cheese. Don't forget to keep the heat low and stir gently for the smoothest result. This recipe keeps us coming back for more!

Why You Will Love This Recipe
The rich, creamy texture of melted Fontina cheese
A perfect balance between savory cheese and a hint of spice
An interactive dining experience that brings everyone together

Choosing the Right Cheese

The cheese you use plays a crucial role in achieving a perfect fondue. Fontina is known for its creamy texture and rich flavor, making it a fantastic base. Gruyère complements it beautifully with its nutty notes and slightly firm texture, which helps create a smooth blend. Look for quality cheeses that are fresh, as aged cheeses may not melt well and can result in a grainy fondue. If you're in a pinch, a combination of Emmental and Havarti can serve as acceptable substitutes.

When grating your cheese, opt for a coarse grater to ensure better melting. Avoid pre-shredded cheese, as it often contains anti-caking agents that can interfere with the melting process. To prepare the cheeses efficiently, consider grating them ahead of time and storing them in an airtight container until you're ready to assemble the fondue.

Perfecting the Fondue Technique

One of the keys to a successful fondue is controlling the temperature during the melting process. Start with low heat to avoid scorching the cheese, gradually increasing as needed. The ideal temperature is around 180°F (82°C), just below simmering. This slow and gentle heating method ensures a smooth and creamy texture rather than a clumpy, rubbery mess. Stir continuously using a wooden spoon to promote even melting and prevent sticking.

If you notice your fondue thickening too much, you can add a bit more wine or a splash of milk to thin it out. For the best dipping experience, keep the fondue over low heat during serving to maintain its desired consistency. A fondue pot with a burner is ideal for this purpose, or you can use a small electric fondue maker.

Ingredients for Fondue

For the Fondue

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 tablespoon cornstarch
1 teaspoon freshly cracked black pepper
1 clove garlic, halved
1 tablespoon lemon juice
Crusty bread, cut into bite-sized pieces, for dipping

Enjoy with your favorite dipping options!

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves to impart flavor. Then discard the garlic.

Mix the Cheese

In a bowl, mix the grated Fontina and Gruyère cheese with cornstarch to coat the cheese evenly.

Heat the Wine

Add the white wine and lemon juice to the pot and heat gently until it’s just barely simmering.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until the cheese melts smoothly.

Season

Stir in the freshly cracked black pepper. Adjust the seasoning according to taste.

Serve

Serve the fondue hot alongside crusty bread pieces for dipping.

Don't forget to keep the fondue warm throughout your gathering!

Pro Tips

For a more robust flavor, try adding a splash of brandy or a pinch of nutmeg to the cheese mixture.

Serving Suggestions

While crusty bread is a classic choice for dipping, there are many other delicious options to enhance your fondue experience. Consider adding blanched vegetables such as broccoli or cauliflower for a fresh crunch. Apple slices or thinly sliced pears pair wonderfully with the richness of the cheese, bringing a hint of sweetness to the dish. You can also offer cured meats like prosciutto or salami for guests who enjoy a bit of savory flavor with their cheese.

For a fun twist, try adding a selection of flavored oils or balsamic reductions for drizzling over the fondue. They not only elevate the taste but also add a beautiful presentation when served in small dipping bowls alongside the fondue pot.

Make-Ahead & Storage Tips

Fondue can be prepared ahead of time, which is perfect for entertaining. You can mix the cheeses with cornstarch and store the mixture in the refrigerator for up to 24 hours. Keep the wine and lemon juice mixture in a separate container and combine them just before heating. This will save you considerable time during your event and allow for a smooth, hassle-free preparation.

Leftover fondue can be stored in an airtight container in the fridge for up to two days. When reheating, do so gently on low heat, adding a splash of white wine or milk to restore its creamy consistency. This will help avoid a grainy texture, ensuring you can enjoy your fondue even days later.

Questions About Recipes

→ Can I use different types of cheese?

Yes, while Fontina and Gruyère are traditional, feel free to mix in cheeses like cheddar or mozzarella for different flavors.

→ What should I pair with the fondue?

Crusty bread is classic, but you can also enjoy it with vegetables like blanched broccoli, carrots, or even fruits like apples.

→ Can I make this ahead of time?

It's best enjoyed fresh, but you can prepare the cheese mixture ahead and reheat it gently before serving.

→ What type of pot should I use?

A ceramic or enameled cast-iron fondue pot works best for even heating to avoid burning the cheese.