Semi Classic Fondue- with a Fontina twist

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3 to 4 servings Easy
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Ingredients (6)

  • 1 1/2 cups shredded or cubed aged-Gruyere
  • 1 1/2 cups shredded or cubed Val d'Aosta Fontina
  • 2 tablespoon all-purpose flour
  • 2 cloves garlic
  • 1 cup Riesling (any type is fine, choose based on sweetness preference)
  • 1 teaspoon cinnamon

Summary

As a huge cheese lover, I have played around with many fondue recipes. After many cheese and wine variations, I came across what I believe to be the perfect mixture. It’s a slight variation on the classic Swiss recipe: Gruyere and Fontina replace the Swiss cheese, and Riesling takes the place of the Kirsch.
The earthiness and nuttiness of the Gruyere and Fontina play off each other perfectly, while the sweetness of the Riesling provides an appropriate balance. Mix in some boiled potatoes and bread and you have a dish that is perfect for cold winter days or anytime of the year when a cheese-fix is needed.

Instructions

  1. 1Mix the shredded Gruyere and Fontina in a bowl, along with the flour. Make sure to evenly coat the cheese
  2. 2Bring the Riesling to a boil in a medium sauce pan
  3. 3Once the Riesling is boiling, slowly add in the cheese 1/2 cup at a time. Stir constantly and wait to add more cheese until previous is melted
  4. 4Add cinnamon once all the cheese has been added and continue to stir for a few more minutes, or until fondue reaches a smooth consistency
  5. 5Rub the bottom of the fondue pot with garlic cloves
  6. 6Pour fondue into pot and enjoy
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