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 clove garlic, halved; 1 cup dry white wine; 1 tsp black pepper, freshly ground; 1 tbsp cornstarch; 1 tbsp lemon juice

Highlighted under: Cozy Planning

I absolutely love gathering friends and family around a bubbling pot of fondue, and this Fondue with Fontina and Black Pepper is my go-to recipe for a cozy evening. The creamy Fontina cheese melts beautifully, creating a rich and savory dip that's utterly irresistible. The hint of black pepper adds a delightful kick that complements the cheese. It’s perfect for dipping crusty bread, vegetables, or even fruits. This recipe is not only simple to prepare but also makes for an impressive centerpiece at any gathering.

Created by

Blythe Rowland

Last updated on 2026-01-14T03:10:36.001Z

When I first tried making fondue at home, I was worried it wouldn’t be as good as the restaurant versions. However, after several attempts, I discovered that using quality Fontina cheese is key to achieving that gooey, melty texture. I also learned that adding a touch of black pepper really elevates the flavor profile, giving it a depth that’s quite wonderful.

One tip I swear by is to maintain a gentle heat while melting the cheese; this prevents it from becoming gritty. If you have a fondue pot with temperature control, that’s ideal, but a regular pot on the lowest flame works just fine. Enjoying this fondue with a variety of dippables makes it a fantastic gathering dish!

Why You'll Love This Fondue
Creamy Fontina cheese melts to perfection.
A subtle heat from black pepper adds sophistication.
Ideal for cozy gatherings and impressing guests.

Creating the Perfect Fondue Consistency

Achieving the right consistency in fondue is crucial for a smooth, delectable experience. The balance of cheese to liquid is key; for this recipe, using a combination of Fontina and Gruyère creates a creamy texture that’s not too thick or runny. As a guideline, when you first combine the cheeses, they should melt into a glossy, cohesive mass. If it feels too thick, add a bit more warm wine or lemon juice; if too thin, a little more cheese will help.

Stirring continuously while melting the cheese ensures even heat distribution, preventing clumps and burning. Keep your heat low and avoid boiling the mixture, as high heat can cause the cheese to separate and become grainy. The fondue should be creamy and smooth enough to coat your dippables nicely, so aim for a pourable yet thick texture.

Ingredient Insights for Flavor

Fontina cheese is known for its nutty flavor and excellent melting properties, which make it a top choice for fondue. When buying Fontina, look for varieties labeled as 'Italian' for the richest flavor. Gruyère adds a slightly sweet and earthy note; together, they create a well-rounded dip. Don't be afraid to mix in a little extra Gruyère if you're craving more depth, as it complements the Fontina beautifully.

Freshly cracked black pepper is not just a seasoning; it delivers a delightful warmth that elevates the flavor profile. If you prefer a milder taste, you can opt for white pepper instead. Just remember to start with a smaller quantity and adjust according to your heat preference. Black pepper’s contrast to the creaminess enhances the overall experience, making each bite thoroughly enjoyable.

Ingredients

Gather the following ingredients to create your Fondue with Fontina and Black Pepper:

Fondue Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 clove garlic, halved
1 cup dry white wine
1 tsp black pepper, freshly ground
1 tbsp cornstarch
1 tbsp lemon juice

Make sure to have plenty of dippables ready!

Steps to Prepare

Follow these steps to create your delicious fondue:

Prep the Pot

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

Combine Ingredients

In the pot, combine the white wine and lemon juice, and gently heat over low flame.

Melt the Cheese

Gradually add the grated Fontina and Gruyère cheese, stirring continuously until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with a bit of the melted cheese mixture to form a slurry, then stir it back into the pot.

Season and Serve

Add the black pepper, stirring to combine. Keep the fondue warm and enjoy with dippables.

Don't forget to keep stirring occasionally!

Pro Tips

For the best flavor, use a combination of cheeses and don't rush the melting process by raising the heat too much.

Serving Suggestions

To truly enhance your fondue experience, consider an assortment of dippables. Crusty baguette chunks are classic, but I also love serving blanched vegetables like broccoli, carrots, and bell peppers for a fresh twist. For a sweet contrast, fruit slices, particularly apples and pears, pair exceptionally well with the rich cheese.

Provide a range of dippers to cater to all tastes in your group. Think about including cubed meats, such as salami or prosciutto, which complement the richness of the cheese. Make it interactive by letting your guests choose and prepare their own platters, fostering an enjoyable communal dining experience.

Make-Ahead Tips

While fondue is best enjoyed freshly made, you can prep some components ahead of time. For instance, you can grate your cheeses and store them in an airtight container in the refrigerator up to a day in advance. Prepare the garlic and set aside, so you're ready to go when it’s time to gather with friends.

If you need to keep the fondue warm for an extended period, consider using a small slow cooker on low. This keeps the cheese melted without the risk of burning. If you have leftovers, they can be stored in the fridge for up to two days. When reheating, add a splash of white wine to help restore the creamy texture, and gently warm it over low heat, stirring occasionally.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to experiment! Just ensure they melt well together.

→ Is there a substitute for dry white wine?

You can use vegetable or chicken broth instead, but the flavor will differ.

→ How do I prevent the cheese from being gritty?

Keep the heat low and stir consistently while adding cheese gradually.

→ What can I dip in fondue?

Crusty bread, sliced vegetables, or even fruits like apples work wonderfully!