Fondue with Fontina and Black Pepper

Name: Fondue with Fontina and Black Pepper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300g Fontina cheese, grated; 150ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 teaspoon freshly ground black pepper; 1 tablespoon lemon juice; Bread cubes, vegetables, and fruits for dipping

Highlighted under: Oven Collection

I absolutely love indulging in a luxurious, creamy fondue, especially when it's made with Fontina cheese. This recipe combines the rich flavors of Fontina with a hint of black pepper, creating a delightful dip that's perfect for cozy gatherings or a romantic night in. We serve it with crusty bread, crisp vegetables, and even some juicy fruits for a delicious contrast. Whether you're hosting friends or enjoying a quiet evening, this fondue will elevate your experience to a whole new level!

Created by

Zinnia Fairweather

Last updated on 2026-01-14T00:49:36.464Z

When I first tried making fondue at home, I was pleasantly surprised by how simple yet satisfying the process is. Using high-quality Fontina cheese makes all the difference in the world. I remember the first time I experimented with adding black pepper; it perfectly enhanced the cheese's creamy texture while adding just the right kick of spice.

One of my favorite tips is to ensure your cheese is shredded or cubed uniformly, which helps it melt evenly. Pairing this fondue with some roasted vegetables not only gives a delightful crunch but also adds freshness that balances the richness of the cheese. It's a perfect blend of flavors and textures!

        Why You'll Love This Fondue
        Luxurious creaminess that envelops every bite
Distinctive flavor of Fontina enhanced with black pepper
Perfect for sharing, making every gathering special

      

Choosing the Right Fontina

When selecting Fontina cheese for your fondue, look for a high-quality, aged Fontina that has a rich flavor and creamy texture. Fresh Fontina has a more delicate taste, while the younger varieties are milder. The ideal choice will melt smoothly and contribute a luxurious mouthfeel. If Fontina isn't available, Gruyère or a combination of Gruyère and Emmental can serve as substitutes, though the flavor profile will change slightly.

Opting for raw milk Fontina can also enhance your fondue experience, offering a more complex flavor. However, be mindful of the melting point if you're using artisan cheeses, as some can become grainy if overheated. Aim for a gentle simmer when melting to maintain that perfect creamy consistency.

Perfecting the Fondue Technique

The key to a flawless fondue lies in the gradual melting of the cheese. Start by heating the wine slowly to avoid seizing the cheese; a temperature around 70-80°C (158-176°F) is ideal. Once the wine is simmering, add the cheese ina handful at a time, stirring continuously in a figure-eight motion to ensure even melting. If the mixture begins to separate, you can stir in a little cornstarch mixed with water to bring it back together.

Remember to serve the fondue at a warm enough temperature to keep it gooey, around 50°C (122°F). If your fondue pot has a flame or a rechaud, keep the heat low to prevent the bottom from cooking too rapidly. Stir frequently to maintain a uniform texture and prevent any curdling.

Serving and Pairing Ideas

For a delightful dipping experience, consider serving your fondue with an array of dippables. Crusty baguette cubes are classic, but try including blanched vegetables like broccoli or carrots for a fresh crunch. Pear or apple slices also offer a lovely contrast to the creamy richness, while pickled vegetables can provide a tangy bite that complements the cheese.

To elevate your fondue night, set up a fondue board where guests can create their own combinations. Include an assortment of cured meats, nuts, and even marinated olives. For a twist, add herbs like chives or fresh thyme to the fondue, bringing an extra layer of flavor to each dip.

Ingredients

Ingredients for Fondue

Fondue Ingredients

300g Fontina cheese, grated
150ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
1 teaspoon freshly ground black pepper
1 tablespoon lemon juice
Bread cubes, vegetables, and fruits for dipping

Feel free to get creative with your dippers!

Instructions

Prepare the Cheese

In a bowl, toss the grated Fontina cheese with cornstarch to prevent clumping.

Prepare the Pot

Rub the inside of a fondue pot with the garlic halves and discard the garlic.

Heat the Wine

Pour the white wine into the pot and heat over medium heat until it starts to simmer.

Melt the Cheese

Gradually add the cheese mixture, stirring continuously until melted and smooth.

Add Seasoning

Stir in the black pepper and lemon juice for added flavor. Adjust seasoning if necessary.

Serve

Keep the fondue warm and serve with your choice of dipping items.

Enjoy your delicious creation with friends or family!

Pro Tips

For an extra layer of flavor, try adding a splash of brandy to the cheese mixture as it melts.

Make-Ahead and Storage Tips

Fondue is best enjoyed fresh, but if you want to prepare it ahead of time, melt and blend the cheese and wine mixture, then store it in an airtight container in the refrigerator for up to 24 hours. When ready to serve, reheat gently in a double boiler or a fondue pot over low heat, stirring until smooth and creamy again.

Be cautious while reheating; do it slowly to avoid burning the cheese. If it becomes too thick upon reheating, a splash of wine can help restore its perfect consistency.

Troubleshooting Common Fondue Issues

If your fondue turns out grainy, it usually results from overheating the cheese or using cheese that isn't fresh enough. To fix this, add a little more white wine, stirring continuously until smooth. If the fondue is too thick, adding a touch of lemon juice can also help to lighten the texture.

In case your fondue is bubbling too vigorously, lower the heat immediately to avoid burning the cheese. It's always better to maintain a gentler simmer for a smooth, luscious dip.

Fondue Variations

Feel free to get creative with your fondue by adjusting the spices and herbs. Incorporate a dash of nutmeg or a pinch of cumin to add intriguing notes to the flavor profile. For an even bolder taste, try infusing the wine with fresh herbs like rosemary or thyme before adding the cheese.

You can also experiment by swirling in some cooked mushrooms or spinach right before serving, creating a more hearty dip. This is a great way to incorporate additional flavors and textures while still enjoying the richness of the Fontina.

Questions About Recipes

→ Can I use other cheeses for this fondue?

Yes, you can experiment with cheeses like Gruyère or Emmental, but the flavor and texture will vary.

→ Is there a vegetarian option for the wine?

Absolutely! Use a vegetable broth as a substitute for wine, which will still provide a rich flavor.

→ How do I store leftover fondue?

You can refrigerate leftovers in an airtight container. Reheat gently to serve again.

→ What dipping options work best?

Crusty bread, fresh vegetables like bell peppers or carrots, and fruits like apple slices work wonderfully!