Fondue with Fontina and Black Pepper

Name: Fondue with Fontina and Black Pepper
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Fontina cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon freshly cracked black pepper; 1 clove garlic, halved; Baguette or dipping vegetables, for serving

Highlighted under: Oven Collection

I absolutely adore making fondue, especially this Fondue with Fontina and Black Pepper. The creamy texture and rich flavor of the Fontina cheese blend perfectly with the subtle kick of freshly cracked black pepper. It's not just a dish; it's a social experience that brings friends and family together around the table. I love how simple yet elegant this recipe is, making it perfect for special occasions or a cozy night in. Serve it with crusty bread or fresh vegetables, and you're in for a real treat!

Created by

Zinnia Fairweather

Last updated on 2026-01-14T04:21:35.621Z

When I first tried making fondue, I was nervous, but I quickly realized how forgiving the process is. The combination of melting Fontina cheese and the bold aroma of black pepper creates a delectable dip that's perfect for sharing. I learned that slow heating is key, so I use a double boiler setup to achieve that perfect creamy consistency.

One time, I paired it with a variety of dippers, from crunchy bread to fresh vegetables, and my guests couldn't get enough. I particularly love adding a splash of white wine, as it not only elevates the flavor but also helps achieve that luscious texture!

        Why You'll Love This Fondue
        Creamy Fontina cheese for a rich flavor
A hint of black pepper for the perfect kick
Great for social gatherings or cozy nights in

      

Understanding the Cheese

The choice of cheese is crucial for a successful fondue. Fontina cheese is preferred for its creamy texture and rich, nutty flavor which melts beautifully. When selecting Fontina, look for a semi-soft variety that can stretch without breaking. Gruyère adds another layer of complexity with its slight sweetness and earthy notes. Together, they create a well-balanced, flavorful base that’s ideal for dipping. Always grate the cheese yourself for the best melting results; pre-packaged cheeses often contain anti-caking agents that can affect the texture.

Cheese fondue is quite forgiving, but the right ratios are important. A standard rule is to use a proportion of 2:1 Fontina to Gruyère for optimal flavor. If you're looking for a sharper finish, substituting part of the Gruyère with aged cheddar can add punch. Remember, the key to a smooth fondue lies in mixing cheeses that melt well together, avoiding overly crumbly cheeses that won’t achieve that desired smooth consistency.

Perfecting the Technique

Heating the wine is a critical step in fondue preparation. It's essential to bring the wine to a gentle simmer; boiling can cause the cheese to clump rather than melt smoothly. A fondue pot with a heavy bottom is preferable as it distributes heat more evenly. Stir constantly as you add the grated cheeses; this ensures even melting and prevents scorching. You'll know it’s ready when the mixture is glossy and has a consistency that coats the back of a spoon.

If your fondue seems too thick after adding the cornstarch slurry, a splash of additional wine can help loosen it. Conversely, if it's too runny, let it simmer a bit longer to allow some liquid to evaporate. Always taste and adjust the seasoning; the freshly cracked black pepper elevates the dish significantly, but feel free to experiment with other spices like paprika or fresh herbs for a twist.

Serving Suggestions and Storage

For an elegant presentation, serve your fondue not just with crusty baguette pieces, but also with an array of colorful vegetables such as blanched broccoli, cherry tomatoes, or bell pepper strips. These additions not only provide a nice contrast in flavor but also create a visually appealing spread. You can also include boiled potatoes for a hearty option, making your fondue not just a snack, but a complete meal.

If you have leftovers, store the cooled fondue in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, adding a splash of wine if needed to restore the creamy texture. Fondue is best enjoyed fresh, but these steps will help retain the delicious flavors and textures when reheating.

Ingredients

Gather these ingredients to make your delicious fondue.

Fondue Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon freshly cracked black pepper
1 clove garlic, halved
Baguette or dipping vegetables, for serving

Once you have all your ingredients ready, you can start making your fondue!

Instructions

Follow these simple steps to prepare your fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove and discard the garlic. Pour the white wine into the pot.

Heat the Wine

Place the fondue pot over low heat and let the wine simmer gently.

Melt the Cheese

Gradually add the grated Fontina and Gruyère cheeses to the simmering wine, stirring continuously until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with the lemon juice to form a slurry. Gradually stir this mixture into the melted cheese to thicken it.

Add Flavor

Stir in the freshly cracked black pepper and serve the fondue immediately with your choice of dippers.

Enjoy your delicious fondue while it's hot!

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy along with the wine. This enhances the richness of the cheese and makes for a more decadent fondue experience.

Variations to Explore

While Fontina and Gruyère are classic choices, don't hesitate to get creative with your cheese combinations. Incorporating blue cheese can add a bold character, while a mild mozzarella could replace some of the Gruyère to keep things smoother. Just remember to maintain at least some Fontina in the mix, as its meltability is key to achieving that perfect fondue consistency.

For a twist on traditional flavors, consider adding herbs such as thyme or rosemary to the cheese mixture. A splash of truffle oil just before serving can elevate your fondue to gourmet status. Don't forget to experiment with different wines too; a fruity Riesling or even a light sparkling wine can introduce new flavor dimensions.

Troubleshooting Common Issues

If your fondue separates, it can often be salvaged by whisking in a little more wine or broth over low heat. This can help bring the mixture back together, as the added liquid allows the cheese to emulsify again. Always stir well with a wooden spoon for best results—metal can sometimes latch onto the mixture too aggressively, causing it to clump.

Another common issue is having a fondue that is too oily. This typically happens if the cheese was not sufficiently melted before adding the cornstarch mixture or if the heat was too high during the initial melting phase. To prevent this, keep the heat low and ensure all cheese is uniformly melted into the wine before thickening it.

Questions About Recipes

→ Can I use a different cheese for this fondue?

Absolutely! While Fontina and Gruyère are traditional, you can experiment with other cheeses like cheddar or mozzarella for a different flavor.

→ What can I dip in the fondue?

Popular choices include crusty bread, fresh vegetables, cooked meats, and even fruits like apple slices.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the fridge for up to 3 days. Reheat gently on the stove while stirring to restore its creamy texture.

→ Is fondue healthy?

Fondue can be rich and indulgent, so it's best enjoyed in moderation. You can also make it healthier by using more vegetables as dippers or reducing the cheese content.