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; 200ml dry white wine; 1 tablespoon cornstarch; 1 teaspoon freshly cracked black pepper; 1 clove garlic, halved; Bread cubes, for serving; Steamed vegetables, for serving

Highlighted under: Cozy Favorites

I absolutely love making Fondue with Fontina and Black Pepper for cozy gatherings. The rich, melty cheese combined with the aromatic black pepper creates an irresistible dip that pairs perfectly with crusty bread and fresh veggies. It’s always a hit at parties and is surprisingly simple to prepare. With just a few ingredients and some careful heating, I can share this delightful dish that brings everyone together around the table, savoring the experience of dipping and indulging in this creamy treat.

Created by

Ffion Llewellyn

Last updated on 2026-01-14T08:29:35.831Z

When I first tried making a fondue at home, I was pleasantly surprised how simple it was! I used Fontina cheese, which melts beautifully, providing that velvety texture we all love. Adding freshly cracked black pepper not only enhances the flavor but also gives it a sophisticated touch. I recommend using a good quality white wine for the best result, as it really elevates the dish.

In my quest for the perfect fondue consistency, I learned the importance of slowly heating the cheese and stirring consistently. This method ensures a smooth blend without any lumps. I always serve it with a variety of dippers like bread cubes and steamed vegetables, making it a versatile dish that everyone enjoys!

Why You Will Love This Recipe
Luxurious blend of creamy Fontina and sharp black pepper
Perfect for pairings with a variety of dippers
Creates a warm, inviting atmosphere for gatherings

The Cheese Choice

Choosing the right cheeses is crucial for the perfect fondue experience. Fontina provides that creamy, rich base, while Gruyère contributes a slightly nutty flavor that complements the Fontina beautifully. For those who might want to experiment, you can substitute Gruyère with Emmental cheese, which also melts beautifully and adds a milder flavor. Just remember, using at least 70% Fontina is key to achieving that luscious texture Fondue is known for.

Grating the cheese in advance not only makes melting easier but also allows the cornstarch to better coat the cheese, preventing it from clumping. Keep the cheeses chilled until you're ready to use them, as colder cheese melts more uniformly and smoothly. Take note that finely grating the cheese will help it melt more quickly and evenly, creating that desired gooey consistency.

Perfecting the Fondue Technique

When heating the white wine, the goal is to reach a gentle simmer rather than a boil. Boiling can cause the fondue to become grainy instead of smooth, as it forces the proteins in the cheese to separate. A wooden spoon is perfect for stirring; it ensures even mixing without scratching your fondue pot. You should also aim for low to medium heat throughout the melting process to avoid overheating any part of the cheese.

As you gradually add the cheese mixture to the simmering wine, stir continuously in a figure-eight pattern. This technique helps incorporate air into the mix and creates that signature silky texture. If your fondue seems too thick, add a splash more wine to loosen it up; conversely, if it's too thin, a little extra cheese can help achieve the perfect dip.

Ingredients

Gather these ingredients for a delicious fondue experience.

Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
200ml dry white wine
1 tablespoon cornstarch
1 teaspoon freshly cracked black pepper
1 clove garlic, halved
Bread cubes, for serving
Steamed vegetables, for serving

Ensure all ingredients are prepped for a smooth cooking experience.

Instructions

Follow these steps to prepare your fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic. This adds a subtle flavor to the cheese.

Combine the Ingredients

In a small bowl, toss the grated Fontina and Gruyère with cornstarch. This helps to thicken the fondue.

Heat the Wine

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

Melt the Cheese

Gradually add the cheese mix to the simmering wine, stirring constantly until smooth and fully melted.

Add Pepper

Stir in the freshly cracked black pepper and mix well. Adjust the seasoning if necessary.

Serve Warm

Transfer to a fondue stand to keep warm, and serve with bread cubes and vegetables for dipping!

Enjoy your fondue experience with friends and family!

Pro Tips

Always use high-quality cheese for the best fondue. Adjust the consistency with more wine or cheese as desired.

Dippers Delight

While bread cubes are the traditional choice for dipping, don’t hesitate to get creative with your dippers. Blanched vegetables such as broccoli, carrots, and bell peppers not only provide a colorful presentation but also add freshness to the dish. A small plate of pickles or olives can also offer a briny contrast to the rich fondue, enhancing the flavor experience for your guests.

If you want to add a gourmet twist, consider serving with thinly sliced cured meats like prosciutto or salami. They not only complement the flavor profile superbly but also offer a delightful contrasting texture. For a lighter option, try using toasted pita or croutons for extra crunch.

Storing and Reheating Fondue

If you happen to have leftovers—though it’s rare—you can store your fondue in an airtight container in the fridge for up to two days. When reheating, do so gently over low heat to avoid seizing; adding a splash of wine can help regain that smooth texture. Stir frequently and remove from heat as soon as it’s warm enough to enjoy again, ideally served freshly melted to maintain the best flavor and consistency.

For those planning ahead, preparing the cheese mixture can be done a day in advance. Simply toss the grated cheese with cornstarch, store it properly, and it’s ready to go when you need it. Just remember to bring both your cheese and wine mixture to room temperature before assembling them on the stove, ensuring an even melt.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can mix in cheeses like Emmental or cheddar for different flavors!

→ What can I dip in the fondue?

Crusty bread, vegetables, cooked meats, or even fruits like apples and pears work great.

→ How do I store leftover fondue?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

→ Is there a non-alcoholic version?

Absolutely! You can substitute the wine with vegetable broth or non-alcoholic wine.