Fondue with Fontina and Black Pepper

Name: Fondue with Fontina and Black Pepper
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 200g Fontina cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 2 teaspoons cornstarch; 1 tablespoon fresh black pepper, coarsely ground; 1 garlic clove, halved; 1 teaspoon lemon juice; Breads (baguette, sourdough) for dipping

Highlighted under: Favorite Baking Ideas

I absolutely adore making fondue, especially when it comes to this Fondue with Fontina and Black Pepper. The rich, creamy texture paired with the subtle kick of black pepper creates an indulgence that’s perfect for gathering around the table with friends and family. Preparing this dish feels like an event, and the aroma that fills the kitchen builds up the anticipation. It’s surprisingly easy, yet delivers an impressive impact that never fails to wow my guests. Let’s dip our way into creamy deliciousness!

Created by

Genevieve Porter

Last updated on 2026-01-14T01:01:35.606Z

When I first tried making this Fondue with Fontina and Black Pepper, I was drawn to the way the Fontina cheese melted perfectly with just a hint of spice. I remember dipping my first piece of crusty bread and being amazed by how well the flavors harmonized. The black pepper gives the fondue an unexpected depth, making each bite thoroughly enjoyable.

One tip I found essential was to keep the heat low – this ensures a smooth and velvety texture without burning the cheese. Switching to a wooden spoon for stirring helps to blend everything seamlessly. Trust me; once you've tried this recipe, you'll have a hard time going back to anything else!

Why You'll Love This Fondue
Irresistibly creamy texture that invites you to dunk and savor
The blend of Fontina cheese and black pepper is simply divine
Perfectly adaptable with various dippables from bread to vegetables

The Foundations of Fondue

Understanding the roles of your ingredients is crucial for a successful fondue. Fontina cheese, celebrated for its melting qualities, brings a rich, creamy base to the pot. The Gruyère cheese complements it by adding depth and a nutty flavor, which balances the creaminess and enhances the overall taste. This combination melts smoothly, creating a luscious texture that coats your chosen dippables beautifully. Trust me, using high-quality cheeses makes a noticeable difference in flavor; don't skimp here!

In addition to the cheese, the dry white wine serves a dual purpose. It not only aids in achieving that perfect melting consistency but also introduces acidity, which helps keep the fondue smooth and prevents it from becoming too thick. Choosing a wine you enjoy drinking is essential, as its flavors will be detectable in the final dish. Aim for a wine with high acidity, like a Sauvignon Blanc or a dry Riesling, to complement the richness of the cheese.

Perfecting the Fondue Technique

When it comes to fondue, the heating process requires care and attention. Position the pot over medium-low heat and stir constantly to prevent the cheese from scorching at the bottom, which can alter the texture and impart a burnt flavor. Look for a glossy appearance as it begins to melt, and continue until the mixture is velvety with no discernible lumps. If you find your cheese isn't melting as it should, add a splash more wine to create a smoother consistency.

As you incorporate the cornstarch and black pepper, remember that these elements play vital roles in the fondue’s final texture. The cornstarch acts as a stabilizer, helping to bind the melted cheeses and give your fondue that desired thick yet pourable quality. Be sure to blend it in thoroughly to avoid any lumps. For those who prefer a milder flavor, feel free to adjust the black pepper to taste; however, I encourage sticking to this amount for the best flavor balance.

Ingredients

Gather these ingredients for a delicious fondue experience:

Fondue Ingredients

200g Fontina cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon fresh black pepper, coarsely ground
1 garlic clove, halved
1 teaspoon lemon juice
Breads (baguette, sourdough) for dipping

Ensure you have everything prepped and ready for efficient dipping!

Instructions

Follow these simple steps to create a delectable fondue:

Prep the Pot

Rub the inside of a fondue pot with the halved garlic clove for added flavor.

Combine Ingredients

In the fondue pot, combine the Fontina and Gruyère cheese with the white wine and lemon juice.

Heat the Mixture

Place the pot over medium-low heat, stirring constantly until the cheese melts smoothly.

Add Cornstarch and Pepper

Once melted, mix in the cornstarch and black pepper, stirring until well combined and thickened.

Serve and Enjoy

Transfer the pot to a fondue stand with a flame and serve with assorted breads for dipping.

Don't forget to enjoy the communal experience of dipping!

Pro Tips

For a twist, try adding a splash of brandy or a sprinkle of nutmeg to elevate the flavor profile.

Serving Suggestions

When serving fondue, presentation is key! Utilize a large wooden board to arrange your dipping items aesthetically. A mix of bread types, such as crusty baguette slices, soft sourdough, or even pretzel bites, provides variety in flavors and textures. You can also include colorful vegetables like cherry tomatoes, blanched broccoli florets, or blanched asparagus for a fresh crunch. For something different, consider adding charcuterie like salami or prosciutto, which pairs beautifully with the rich cheese.

Don’t forget to provide fondue forks for dipping; these long forks not only aid in avoiding burns but add to the fun! I recommend encouraging your guests to dip and swirl their chosen morsels in the cheese for a deliciously indulgent experience. To elevate the meal, serve a crisp green salad or some pickles on the side to offer a refreshing contrast to the cheese's richness.

Storing and Reheating Leftovers

If you find yourself with leftover fondue, don’t fret! Allow it to cool, then transfer it to an airtight container and store it in the refrigerator for up to three days. When you’re ready to reheat, put it back into a fondue pot or a saucepan over low heat. Add a splash of wine or a bit of cream to help restore the creamy consistency as it warms, stirring frequently to regain its smooth texture. Just be careful not to overheat or it might become grainy.

If you've made a large batch for a gathering, consider scaling it down for smaller occasions. You can easily halve the ingredients, keeping the same ratios, to create a smaller serving. Mind the heat when reheating; a slow and steady approach works best to maintain the fondue's delightful qualities. It might be worth experimenting with different types of dippables during each serving, turning your fondue into a seasonal delight!

Questions About Recipes

→ Can I use other types of cheese?

Yes, feel free to mix in cheeses like cheddar or fontina for a different flavor.

→ What can I dip in fondue?

Bread, vegetables, cooked meats, or even fruits like apples work well!

→ How do I keep the fondue warm?

Use a fondue pot with a gentle heat source to keep the cheese melted and warm.

→ Can I prepare fondue in advance?

While best fresh, you can prepare the cheese mixture ahead and reheat gently before serving.