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; 100ml dry white wine; 2 teaspoons cornstarch; 1 garlic clove, halved; Fresh black pepper, to taste; A pinch of nutmeg (optional); Crusty bread, cut into cubes; Blanched vegetables (broccoli, cauliflower); Apple slices; Cooked sausages

Highlighted under: Cultural Planning

When I think of cozy evenings, melted cheese fondue with Fontina and a hint of black pepper always comes to mind. This rich and creamy dish warms both the heart and the palate, making it an absolute favorite in our household. I’ve fine-tuned this recipe to enhance the flavors without overwhelming them, and the result is a beautifully balanced fondue that’s perfect for dipping. It’s an ideal choice for gatherings, so gather your friends and family and fondue away!

Created by

Francesca Holt

Last updated on 2026-01-14T08:13:35.641Z

One winter night, I wanted to create a fondue that would elevate our usual cheese nights. I experimented with combining Fontina and fresh black pepper, and the flavors came together beautifully! The creamy texture of the Fontina perfectly complements the pepper's subtle heat, making every bite a delight.

To achieve the best melt, I included a splash of white wine, which not only enhances the flavor but also helps the cheese melt smoothly. I also discovered that a hint of freshly grated nutmeg can add an unexpected layer of warmth that’s truly irresistible.

Why You'll Love This Recipe
Rich, creamy texture that envelops your favorite dippers
The kick of black pepper adds an unexpected depth of flavor
Perfect for hosting fondue nights with friends and family

The Art of Melting Cheese

The key to a luscious cheese fondue lies in the melting process. Fontina cheese is known for its excellent melting properties, which makes it ideal for fondue. When mixing the cheese with cornstarch, you're creating a barrier that prevents the cheese from becoming stringy or clumping together; it also helps to stabilize the cheese's fat and moisture content during the melting process. Aim for a medium heat, allowing the cheese to melt uniformly without scorching.

To achieve a smooth consistency, it’s crucial to add the grated cheese gradually to the warm wine. This allows the cheese to incorporate seamlessly instead of forming lumps. Stir constantly with a wooden spoon or a silicone spatula, ensuring even heating. If you notice the cheese becoming too thick, adding an additional splash of warm wine will restore the desired silky texture.

Enhancing Flavor with Add-ins

The addition of black pepper brings a distinctive note to the fondue, elevating its flavor profile. If you prefer a milder taste, consider using white pepper instead; it adds warmth without the visual speckling. For an extra layer of complexity, a pinch of nutmeg can enhance the nutty notes of the Fontina. Always start with a small amount, intuitively adjusting as you taste, since the flavors can intensify with heat.

Feel free to explore additional flavorings to personalize your fondue. A tablespoon of Dijon mustard can introduce tanginess, while a splash of lemon juice can brighten the dish. Experimenting with herbal notes, like finely chopped fresh thyme or rosemary, can also provide an aromatic twist that beautifully complements the cheese.

Perfect Pairings for Dipping

When it comes to dippers, variety adds excitement to the fondue experience. Crusty bread is a classic choice, but don’t overlook other options. Breadsticks or tortilla chips can add crunch, while blanched vegetables like asparagus or carrots offer a refreshing contrast to the rich cheese. For a sweet touch, apple slices bring tartness that balances the creaminess beautifully.

If you’re planning a fondue gathering, consider preparing an array of dippers ahead of time. Store blanched vegetables in an airtight container to retain their crunch, and let the bread cool completely to avoid sogginess. This way, you can focus on enjoying the moment with friends while savouring each fondue bite.

Ingredients

For the Fondue

300g Fontina cheese, grated
100ml dry white wine
2 teaspoons cornstarch
1 garlic clove, halved
Fresh black pepper, to taste
A pinch of nutmeg (optional)

For Dipping

Crusty bread, cut into cubes
Blanched vegetables (broccoli, cauliflower)
Apple slices
Cooked sausages

Instructions

Prepare the Cheese

In a small bowl, toss the grated Fontina with cornstarch to coat. This will help the cheese melt smoothly.

Flavor the Wine

Rub the inside of a fondue pot with the halved garlic. Pour in the white wine and heat gently over medium heat.

Melt the Cheese

Once the wine is warm (but not boiling), gradually add the cheese mixture, stirring constantly until melted. Add black pepper and nutmeg, adjusting to taste.

Serve

Keep the fondue warm on a low flame or candle and enjoy it with your choice of bread, veggies, and fruits.

Pro Tips

For an extra layer of flavor, try adding a splash of sherry or a different cheese variety into the mix. Make sure to keep the fondue warm but not boiling to avoid seizing.

Troubleshooting Your Fondue

If you find that your fondue is too thick, simply whisk in a little warm white wine to achieve the desired consistency. On the other hand, if the fondue is too runny, double-check your cheese to wine ratio. A lack of cheese can cause the fondue not to set properly; ensure you're measuring accurately for the best texture.

In instances where the cheese separates or becomes grainy, this usually results from overheating. To remedy this, remove the fondue pot from direct heat and stir vigorously until you see a smoother texture. If necessary, using an immersion blender briefly can help re-emulsify the fondue.

Make-Ahead & Storage Tips

While fondue is best enjoyed fresh, if you have leftovers, allow them to cool and store in an airtight container in the refrigerator for up to three days. Reheating gently over low heat can help restore the creamy texture; consider adding a splash of warm wine to loosen it if it seems too thick upon reheating.

If you plan to prepare a fondue in advance for a gathering, consider pre-grating your Fontina and coating it with cornstarch ahead of time. This not only saves you preparation time on the day but ensures a smooth melting process when you’re ready to enjoy the fondue.

Scaling Up or Down

Scaling this fondue recipe up or down is quite straightforward. For smaller servings, halving the recipe allows you to create fondue for two without any loss in flavor. Just ensure you adjust your fondue pot size accordingly to prevent spillage.

For larger gatherings, simply multiply the recipe but be cautious with your pot's capacity. Aim to provide enough surface area for even melting—using two smaller pots can sometimes work better than one large pot, ensuring that cheese maintains its ideal consistency while serving.

Questions About Recipes

→ Can I use other cheeses for this fondue?

Yes! Combining Fontina with Gruyère or Emmental can give a wonderful flavor variation.

→ What other dippers pair well with fondue?

Aside from bread, try using vegetables like bell peppers or even fruits like pears for a sweet contrast.

→ How do I store leftovers?

Store any leftover fondue in an airtight container in the refrigerator and reheat gently with a splash of wine or water.

→ What can I do if my fondue is too thick?

If the fondue becomes too thick, simply stir in a little more wine until you reach your desired consistency.