Fondue with Fontina and Black Pepper

The Art of Cheese Selection

While Fontina cheese is the star of this fondue, it's key to choose a high-quality variety for the best flavor. Look for Fontina from Italy, which has a rich, nutty taste that mellows beautifully when melted. If you can’t find Fontina, Gruyère can be a solid substitute, though its flavor is sharper and saltier. For a more unique twist, consider mixing the two cheeses to enhance complexity and nuance in your fondue.

Melted cheese textures can be affected by moisture content, so using a block of Fontina instead of pre-shredded cheese is crucial. Shredded cheeses often contain anti-caking agents that can lead to a clumpy consistency. Grate your cheese at home for a silky, smooth consistency. Opt for a medium grate to balance melting and texture.

Mastering the Melting Process

When heating the wine, aim for a temperature just below simmering, around 190°F (88°C). This gentle heat is essential to preventing a grainy texture in your fondue. If the wine starts to boil, immediately reduce the heat, as boiling can destabilize the cheese structure, causing it to separate.

As you add the cheese to the wine, stir with a wooden spoon or a silicone spatula in a figure-eight motion. This not only helps prevent sticking but also promotes even melting. Look for a smooth, glossy texture before serving; it should flow easily but not be overly runny. If the fondue becomes too thick, add a splash more wine to reach your desired consistency.

Serving Suggestions and Pairings

Present your fondue pot with a selection of dippables beyond just bread. Try fresh vegetables like blanched broccoli or asparagus, or even bite-sized cured meats like salami or prosciutto. Variations can include sautéed mushrooms for an earthy touch or apple slices for a sweet contrast to the rich cheese. Ensure your dippables are bite-sized and easy to handle; this enhances the communal experience.

To keep your fondue warm and enjoyable throughout serving, consider using a tealight candle under the pot or a small burner set to low heat. If you have leftovers, store your fondue in an airtight container in the fridge. Reheat gently over low heat, adding a splash of wine to restore its creamy texture while stirring continuously.

Troubleshooting Cheese Fondue

If your fondue separates or becomes grainy, don’t despair! This usually happens when the cheese has been heated too quickly or at too high a temperature. To remedy this, lower the heat and add a splash of warm wine, stirring constantly until re-emulsified. It’s also helpful to keep the fondue pot on a low flame during serving to maintain a stable temperature.

In case you find your fondue too thick, you can easily thin it with additional wine or a splash of stock. On the flip side, if it’s too runny, stirring in a bit more grated cheese or cornstarch mixed with a teaspoon of wine can help thicken the mixture back to a desirable consistency.

Make-Ahead Tips

If you’re planning to serve this fondue at a gathering, you can prep components in advance. Grate the Fontina and toss it with cornstarch a few hours ahead, and store it in the refrigerator. Likewise, you can measure the white wine and keep it chilled until ready to heat. Just remember to rub the pot with garlic right before you start cooking for maximum flavor.

While fondue is best enjoyed fresh, you can store leftovers in the refrigerator for up to two days. When reheating, do so gently over low heat to avoid separating the cheese. Adding a bit more wine can help regain the silky texture. Freshly dwerking toppings before serving can also enhance the flavor.