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CHOW: Recipes: Semi Classic Fondue- with a Fontina twist
MEMBER RECIPE

Semi Classic Fondue- with a Fontina twist Recipe

By anavis
Difficulty: Easy | Total Time: 20 minutes | Active Time: | Makes: 3 to 4 servings

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.

INGREDIENTS
  • 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
INSTRUCTIONS
  1. Mix the shredded Gruyere and Fontina in a bowl, along with the flour. Make sure to evenly coat the cheese
  2. Bring the Riesling to a boil in a medium sauce pan
  3. Once 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. Add 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. Rub the bottom of the fondue pot with garlic cloves
  6. Pour fondue into pot and enjoy

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews
POST A COMMENT |4 Comments

COMMENT

  • far superior to previous fondues I have made
    texture was perfect, flavor excellent

    thank you!!!

  • Thanks for the compliment, I'm glad you enjoyed it! I've made many different fondues but the fontina and riesling combination seems to compliment each other the best. I usually boil some potatoes to dip also, and fresh veggies like broccoli and cauliflower work nicely.

  • I made your fondue this evening and my honest opinion is this:

    WOW ~ DELICIOUS DOESN'T EVEN DESCRIBE IT'S EXPLOSIVE AND SMOOTH TASTE ~

    This recipe is a keeper and I followed your directions ~ except I did had some kosher salt (2 twists of the mill & fresh ground pepper) AWESOME ~ THANK YOU FOR POSTING THE RECIPE ~ WE LOVE IT

  • I think this recipe looks fantastic ~ I love fondue ~ I have reisling that I have been using for my Risotto

    Besides cubed bread what else are you using to dip in your fondue?