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: 4 servings
Ingredients: 300g Fontina cheese, grated; 150ml dry white wine; 1 clove garlic, halved; Freshly cracked black pepper to taste; Cornstarch for thickening (optional); Fresh bread cubes for dipping; Vegetables for dipping (like broccoli and bell peppers)

Highlighted under: Modern Baking Inspiration

When I first tried making fondue at home, I was surprised at how simple yet elegant it could be. Using creamy Fontina cheese paired with a hint of black pepper creates a rich flavor that’s perfect for dipping. In this recipe, I’ll share the steps that made my fondue not only a delightful experience but a conversation starter at my gatherings. Trust me, this dish will quickly become a favorite for cozy nights in and special occasions alike!

Created by

Linnea Porter

Last updated on 2026-01-14T01:25:39.797Z

After experimenting with several cheese varieties, I found that Fontina really takes the lead in creating that luscious, gooey texture that fondue is famous for. The addition of freshly cracked black pepper not only elevates the flavor but adds a delightful kick that keeps everyone coming back for more. I recommend using a dry white wine for a balanced flavor, as it enhances the richness of the cheese.

Using a fondue pot or a heavy-bottomed saucepan works wonders in maintaining the right temperature. Maintaining a gentle heat is key to keeping the cheese smooth and preventing it from becoming too stringy. I also love serving up fresh vegetables and artisanal bread for dipping, which adds a delightful crunch against the creamy backdrop of the fondue.

        Why You Will Love This Recipe
        Creamy and gooey texture that’s absolutely irresistible.
Perfectly balanced flavors of Fontina and black pepper.
Great for sharing with friends and family during gatherings.

      

Choosing the Right Cheese

Fontina cheese is the star of this fondue, thanks to its creamy texture and nutty flavor. When selecting your cheese, look for high-quality Fontina that has good elasticity and melts smoothly. Aged Fontina will add a richer flavor, but be cautious not to choose one that’s overly firm, as it may not melt well. If you can’t find Fontina, Gruyère or Emmental are suitable substitutes that will still provide that delectable gooeyness characteristic of fondue.

Make sure the cheese is grated to ensure it melts evenly. I recommend grating it right before you plan to make the fondue to preserve the freshness and flavor. If you have any leftovers, storing the grated cheese in an airtight container can help maintain its texture and prevent it from clumping together.

Perfecting the Fondue Technique

The key to a smooth fondue lies in the constant stirring and low heat. Start with medium-low heat to gently combine the wine and cheese without burning them. If the mixture begins to bubble, reduce the heat immediately. Stirring continuously, use a wooden spoon to ensure the cheese melds into a silky mixture. This technique also helps to prevent any clumping, which can be a common pitfall if the cheese is added too quickly or the heat is too high.

If you prefer a thicker fondue, after melting the cheese, mix a tablespoon of cornstarch with the grated cheese before adding it to the wine. Cornstarch helps to stabilize the cheese mixture, preventing it from separating. If your fondue ends up too thick, adding a splash of warm wine can help loosen it to your desired consistency without losing the flavor.

Ingredients

Fondue Ingredients

300g Fontina cheese, grated
150ml dry white wine
1 clove garlic, halved
Freshly cracked black pepper to taste
Cornstarch for thickening (optional)
Fresh bread cubes for dipping
Vegetables for dipping (like broccoli and bell peppers)

Instructions

Prepare the Cheese

Grate the Fontina cheese and set aside. If you like a thicker consistency, mix a tablespoon of cornstarch with the grated cheese.

Flavor the Wine

In a fondue pot or heavy-bottomed saucepan, rub the inside with the halved garlic. Add the dry white wine and heat over medium-low until it's warm, but not boiling.

Melt the Cheese

Gradually add the grated Fontina cheese to the warm wine, stirring continuously. Keep the heat low to avoid clumping, incorporating all the cheese until completely melted.

Season and Serve

Add freshly cracked black pepper to taste. Once smooth, transfer the pot to a fondue stand with a candle underneath or keep it on low heat. Serve with fresh bread and vegetables for dipping.

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice or a hint of nutmeg to your cheese blend. Additionally, toasted bread slices retain heat better for dipping, ensuring a delightful fondue experience!

Serving Suggestions

When it comes to dipping accompaniments, variety is key! Freshly baked bread cubes are a classic choice, but you can elevate your fondue experience by including blanched vegetables like broccoli, cauliflower, or bell peppers. For an interesting twist, consider offering sliced apples or pears—they provide a refreshing contrast to the savory cheese.

For a festive touch, place your fondue pot over a small flame or candle to keep the cheese warm throughout your gathering. This not only creates a rustic ambiance but also ensures your fondue remains perfectly melted for the duration of your meal. Pair your fondue with a selection of light wines or sparkling water to cleanse the palate between bites.

Make-Ahead and Storage Tips

Fondue can be both simple and celebratory, making it ideal for gatherings. You can prep the cheese in advance; grate it and mix it with cornstarch to prevent clumping. Keep it stored in the refrigerator, and when you're ready to serve, just follow the heating instructions. If you have any leftover fondue, it can be stored in an airtight container for up to three days in the fridge.

Reheating is straightforward—just add a splash of wine to the leftover fondue and warm it over low heat, stirring until it's soft and gooey again. However, I would recommend adjusting the seasoning since the flavors tend to mellow out after refrigeration. This way, you can enjoy a freshly-made fondue experience even with the practicality of leftovers!

Questions About Recipes

→ Can I use other types of cheese?

Yes! Gruyère and Emmental are also excellent alternatives, and you can mix them for added flavor.

→ What can I dip besides bread?

Vegetables like broccoli, bell peppers, and even cooked potatoes are great options for dipping.

→ How do I store leftover fondue?

Allow the fondue to cool completely before transferring it to an airtight container. You can reheat it gently on the stove with a splash of wine.

→ Can this recipe be made in advance?

It’s best enjoyed fresh, but you can prepare the cheese mix ahead of time. Just melt it gently just before serving.