Italian Cheese Fondue
Transform your next gathering into a cozy, gourmet experience with this indulgent Italian Cheese Fondue recipe! A luxurious blend of creamy Fontina and sharp Parmesan cheeses is melted with a hint of dry white wine and seasoned with fragrant nutmeg and black pepper for a perfectly balanced flavor profile. This dish delivers both elegance and comfort, beautifully elevated by its velvety texture and rich, cheesy aroma. Served alongside crusty cubed bread, vibrant vegetables, and savory cured meats, this fondue is an irresistible centerpiece for casual gatherings, romantic dinners, or festive occasions. Ready in just 30 minutes, it's a delightful fusion of classic fondue technique with bold Italian flair—perfect for cheese lovers and fans of Italian cuisine alike. Grab your fondue forks and prepare to dip into creamy bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fontina cheese
- 100 grams Parmesan cheese, grated
- 250 milliliters Whole milk
- 100 milliliters Heavy cream
- 1 piece Garlic clove, halved
- 120 milliliters Dry white wine
- 2 teaspoons Cornstarch
- 0.25 teaspoons Nutmeg, freshly grated
- 0.25 teaspoons Ground black pepper
- 1 loaf Rustic bread, cubed (for dipping)
- 200 grams Assorted vegetables and cured meats (optional)
Instructions
Grate the Fontina cheese and Parmesan cheese. Set aside.
In a small bowl, mix the cornstarch with 2 tablespoons of milk to create a slurry. Set aside.
Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic clove. Discard the garlic or leave in the pot for a subtle flavor, as preferred.
Pour the milk, heavy cream, and white wine into the pot. Heat over medium heat until the mixture is warm but not boiling.
Add the grated Fontina cheese gradually, stirring constantly with a wooden spoon or whisk to melt and incorporate it into the liquid.
Once the Fontina cheese is completely melted, stir in the Parmesan cheese and continue to mix until smooth and creamy.
Stir in the cornstarch slurry and cook for an additional 2-3 minutes over low heat, or until the fondue thickens to your desired consistency.
Season with freshly grated nutmeg and a pinch of black pepper. Taste and adjust seasoning if needed.
Transfer the fondue to a preheated fondue pot with a flame underneath to keep it warm, or serve directly from the pan if enjoying immediately.
Serve with cubed bread, assorted vegetables (e.g., blanched broccoli, carrots, or cherry tomatoes), and cured meats like prosciutto or salami for dipping.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 34.2 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 4332 mg | 333% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
