Fondue with Fontina and Black Pepper

Name: Fondue with Fontina and Black Pepper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300g Fontina cheese, grated; 150ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 tablespoon freshly cracked black pepper; 1 pinch of nutmeg; Crusty bread, cut into cubes

Highlighted under: Soft Cooking

I absolutely love making fondue at home, especially this creamy Fontina and Black Pepper version! The rich, nutty flavors of Fontina come alive when melted, creating a delightful dip that pairs perfectly with crusty bread. It's a wonderful experience to gather around the table and share this interactive dish with family and friends. The key to smooth fondue is to ensure the cheese is grated finely and to stir constantly, allowing the cheese to melt evenly without clumping. Trust me, once you try it, you won't want to stop dipping!

Created by

Miranda Keats

Last updated on 2026-01-14T01:57:34.403Z

When I first attempted a homemade fondue, I was surprised by how easy it came together. I started experimenting with different cheeses, and Fontina quickly became my favorite thanks to its melting qualities. The addition of fresh ground black pepper enhances the flavor profile, making it an exciting and complex dip. I recommend using a mix of cheeses for a richer taste, but Fontina alone holds its own beautifully.

One of my fondest memories is hosting a fondue party and watching my friends enjoy the process of dipping their bread. The best part? It encourages conversation and laughter! Just be sure to have plenty of bread and veggies ready to go; you won't believe how quickly they disappear!

Why You'll Love This Recipe
Creamy and dreamy texture that's incredibly satisfying
Rich, nutty flavor of Fontina complemented by spicy black pepper
Perfect for cozy gatherings or casual weeknight dinners

The Role of Cheese in Fondue

Fontina cheese is the star ingredient in this fondue recipe, known for its smooth melting properties and rich flavor. Choosing aged Fontina will enhance the nuttiness, while fresh Fontina will bring a creamier profile. When grating the cheese, aim for a fine texture to ensure it melts uniformly; this prevents any clumping that could occur with larger shreds. If you can’t find Fontina, Gruyère or a mixture of Gruyère and mozzarella can be used as a tasty substitute, although it will alter the final flavor slightly.

For an extra layer of flavor, consider adding a splash of kirsch, a cherry brandy, to the fondue during the melting process. This will introduce a hint of sweetness that pairs beautifully with the richness of the cheese and the spice of the black pepper. Kirsch also helps in achieving a silky consistency, so if you're looking to be adventurous, it's a worthwhile addition!

Perfecting the Fondue Technique

Stirring continuously while adding cheese is crucial to achieving a smooth fondue. Begin with a whisk to integrate the cheese effortlessly into the warm wine, which should be heated to just below boiling at around 85°C (185°F). If the mixture becomes too hot, the cheese may separate and develop a grainy texture. If this happens, you can rescue your fondue by whisking in a bit more wine or a splash of water to bring it back together.

Another key step is the use of cornstarch as a thickening agent, which prevents the cheese from separating. Be sure to dissolve the cornstarch completely in the water before adding it to the pot. This not only thickens your fondue but also helps to create a luscious, velvety mouthfeel that clings beautifully to bread when dipping.

Ingredients

Gather your ingredients before you start cooking for a smooth fondue experience.

Fondue Ingredients

300g Fontina cheese, grated
150ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
1 tablespoon freshly cracked black pepper
1 pinch of nutmeg
Crusty bread, cut into cubes

Make sure everything is prepped and ready to go for a seamless fondue experience!

Instructions

Follow these steps for a perfectly smooth fondue.

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic afterward.

Heat the Wine

Pour the white wine into the pot and heat it over medium heat until it’s warm but not boiling.

Add the Cheese

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

Thicken the Fondue

In a small bowl, mix cornstarch with a splash of water. Add this mixture to the pot to thicken the fondue, stirring well.

Season

Stir in the black pepper and nutmeg. Mix well and keep the fondue warm.

Serve

Serve the fondue immediately with crusty bread for dipping.

Enjoy your fondue by dipping various items for a delicious experience!

Pro Tips

For an extra layer of flavor, try adding a splash of brandy or a different aged cheese. Always stir gently to maintain that smooth texture.

Serving Suggestions

While crusty bread is a traditional accompaniment, consider offering a variety of dippers to enhance the experience. Vegetables like blanched broccoli, asparagus, and bell peppers add a fresh crunch, while cooked potatoes or roasted garlic cloves can introduce new flavors. If you're feeling indulgent, include an assortment of cured meats and pickles for a charcuterie twist.

For a festive touch, garnish your fondue with chopped fresh herbs such as chives or parsley just before serving. This not only adds color but also provides a burst of freshness that balances the richness of the cheese, making each dip even more enjoyable.

Storage and Reheating Tips

If you happen to have leftover fondue, store it in an airtight container in the fridge for up to three days. To reheat, gently warm it over low heat, adding a splash of white wine or milk to restore its creamy consistency. Stir frequently to avoid scorching. Ideally, using a fondue pot for reheating can help maintain even heat distribution, which is key to keeping the fondue silky.

While fondue is best enjoyed freshly made, you can also prepare your cheese mixture in advance. Grate the Fontina and mix it with cornstarch, storing it in the fridge until you’re ready to make the fondue. This streamlines the process and allows for a quicker assembly when guests arrive.

Questions About Recipes

→ Can I use a different cheese?

Absolutely! Gruyère or Emmental also work well in fondue.

→ What kind of bread is best for dipping?

A crusty bread like baguette or sourdough is ideal as it holds up well against the melted cheese.

→ How do I keep the fondue warm?

Most fondue pots have a small flame underneath; if you don’t have one, a stovetop or warming plate can also work.

→ Can I make fondue ahead of time?

It's best to prepare it fresh, but you can pre-grate the cheese and prepare the other ingredients in advance.