Fondue with Smoked Cheese

Name: Fondue with Smoked Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g aged Gruyère cheese, grated; 200g smoked Gouda cheese, grated; 200ml dry white wine; 2 teaspoons cornstarch; 1 clove garlic, halved; 1 tablespoon lemon juice; Freshly cracked black pepper; Crusty bread, cut into cubes; Vegetables (carrots, bell peppers, etc.) for dipping

Highlighted under: Global Flavors

I have always loved the rich and creamy indulgence of fondue, but when I discovered the unique flavor of smoked cheese, I knew I had to experiment. Combining the nutty depth of smoked cheese with white wine creates a perfectly balanced dish that’s both comforting and elegant. This fondue recipe has become a go-to for gatherings, as it invites everyone to dip and share. Plus, the play of textures and flavors makes it a delectable experience that keeps everyone coming back for more.

Created by

Keira Dalton

Last updated on 2026-01-10T12:31:17.598Z

Making this smoked cheese fondue was an exciting journey for me. I wanted to create something different from the traditional cheese fondues, and adding smoked cheese allowed for a rich, complex flavor that truly elevates the dish. I found that using a blend of Gruyère and smoked Gouda not only improved the taste but also enhanced the texture, making the fondue wonderfully creamy and smooth.

One of my favorite tips is to use a good quality white wine, as it adds a nice acidity that balances the richness of the cheese. I also recommend serving it with a variety of dippers like crusty bread, vegetables, and even charcuterie, which really turns this dish into a fun and interactive meal for family and friends.

        Why You'll Love This Fondue
        Rich, smoky flavor that tantalizes your taste buds
Smooth and creamy texture that pulls you in for more
Perfect for cozy gatherings or special occasions

      

Mastering the Cheese Melting Process

The key to achieving a smooth and creamy fondue lies in the melting process. Always add the cheese gradually to the warmed wine, stirring constantly with a wooden spoon or a silicone spatula. This helps prevent the cheese from clumping and ensures an even melt. Aim to keep the heat low—between medium to low—so that the mixture becomes glossy and thickens without boiling, which can cause the cheese to seize. If you notice the fondue starts to thicken too quickly, gently lower your heat to allow for a more controlled melt.

Choosing the right cheese is another critical element. Aged Gruyère provides a nutty complexity while smoked Gouda delivers that irresistible smoky flavor. If you need substitutions, consider using a similar aged cheese or a combination of fontina and smoked cheddar to maintain the depth of flavor. Experimenting with different cheeses can create intriguing flavor profiles—just ensure that they're both melt-friendly to get the desired fondue texture.

Dipping Delights: What to Serve

Fondue is all about the dippers—selecting the right accompaniments can elevate your fondue experience! Crusty bread cubes are a classic choice; French baguette or sourdough work wonderfully. Aim for a 1-inch cube for the perfect bite-sized piece that retains the gooey cheese. Vegetables such as blanched broccoli, roasted bell peppers, and carrot sticks bring earthy and fresh notes that contrast beautifully with the rich fondue. You might also consider pickles or roasted potatoes for added texture.

Don't shy away from sweet dippers either! Sliced apples or pears bring a lovely sweetness that pairs well with the savory smoky cheese. For a fun twist, try using pretzel bites for added saltiness, or even cooked shrimp for a coastal flair. The variety you offer opens the door for experimenting with flavors, so feel free to mix up the dippers based on seasonal ingredients or personal preferences.

Make-Ahead and Storage Tips

If you're planning to enjoy fondue without the fuss on the day of your gathering, making the cheese mixture ahead of time is a smart strategy. Combine the grated cheeses with cornstarch in a sealed container; this mixture can be stored in the refrigerator for up to two days. Just remember to let it come to room temperature before adding it to the warm wine for best results, as this will aid in even melting.

While fondue is best served fresh, if you have leftovers, you can store it in an airtight container in the fridge for up to three days. To reheat, place it in a saucepan over low heat and stir frequently. If the fondue becomes too thick, add a splash more wine to achieve the desired consistency. Remember, a little patience goes a long way in reviving its creamy texture!

Ingredients

Gather these ingredients for a delightful fondue experience:

Fondue Ingredients

200g aged Gruyère cheese, grated
200g smoked Gouda cheese, grated
200ml dry white wine
2 teaspoons cornstarch
1 clove garlic, halved
1 tablespoon lemon juice
Freshly cracked black pepper
Crusty bread, cut into cubes
Vegetables (carrots, bell peppers, etc.) for dipping

Ensure your cheese is fresh for the best results!

Instructions

Follow these steps to create the perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This will infuse a subtle flavor into the cheese.

Combine Ingredients

In a mixing bowl, toss the grated Gruyère and smoked Gouda with cornstarch. This helps thicken the fondue.

Heat the Wine

Pour the white wine into the pot and heat gently until it's warm, but do not let it boil.

Melt the Cheese

Gradually add the cheese mixture to the warmed wine, stirring constantly until melted and smooth.

Season and Serve

Stir in the lemon juice and pepper, then keep the fondue warm. Serve with bread cubes and vegetables for dipping.

Enjoy your delicious fondue with friends and family!

Pro Tips

For a twist, try adding herbs like thyme or a splash of brandy for an extra layer of flavor. Keeping the fondue warm is key to a smooth texture.

Troubleshooting Common Fondue Issues

Sometimes, fondue can end up grainy, typically due to the cheese overheating or not being melted uniformly. If this happens, rescue it by adding a small amount of white wine and whisking vigorously to reintegrate the cheese. This should help smooth out the mixture and restore its creamy texture. Remember to keep the heat low to prevent this issue in the future.

Another common problem is the cheese separating from the wine, leading to an undesirable layer of liquid on top. To prevent this, always use a cheese that is suitable for melting and ensure it is mixed well with cornstarch before adding to the wine. If separation occurs, whisk in a bit more cornstarch mixed with wine or cornstarch mixed with water to stabilize the mixture.

Scaling the Recipe

One of the joys of fondue is its versatility to scale up or down based on the occasion. For an intimate gathering, you can easily halve the recipe without affecting the overall balance of flavors. Conversely, if you’re hosting a larger party, consider doubling the cheese and wine proportions while adjusting your fondue pot to accommodate the increased volume; this might require additional cooking time to reach the desired temperature.

It's essential to keep the cheese-wine ratio consistent when scaling; for every 200g of cheese, use roughly 200ml of wine. This balance preserves the unique flavors and texture. Adjust your dippers accordingly; the number of people serving could affect how many veggies or pieces of bread you’ll need, so plan ahead to ensure no one is left without their favorites!

Questions About Recipes

→ What type of cheese works best for fondue?

A blend of Gruyère and a smoked cheese like Gouda gives a fantastic flavor and texture.

→ Can I make fondue without alcohol?

Yes! You can substitute the wine with vegetable or chicken broth, but the taste will differ slightly.

→ What can I use for dipping?

Bread, vegetables, and even meats like cooked sausage or chicken work great for dipping.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the refrigerator. Reheat gently before serving.