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 smoked cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Fresh bread, cut into cubes; Vegetables (such as broccoli or bell peppers), for dipping

Highlighted under: Global Flavors

When I first enjoyed fondue, I was captivated not just by the dish itself, but by the convivial atmosphere it creates. This Fondue with Smoked Cheese is my go-to when I want to impress guests or simply indulge in a comforting treat. The combination of rich, smoky flavors paired with fresh bread or crisp veggies makes every bite a delight. I love how easy it is to prepare, making it perfect for casual gatherings or intimate dinners. Trust me, this recipe will turn your kitchen into a gourmet fondue experience.

Created by

Ella Townsend

Last updated on 2026-01-10T11:07:08.154Z

One evening, I decided to explore different cheese combinations for fondue, and that's when I stumbled upon smoked cheese. The depth it added was remarkable, transforming the traditional fondue experience into something unforgettable. I found that pairing it with a hint of garlic and white wine elevated the flavor even further, creating a harmony that resonates with every palate.

As I shared this indulgent dish with friends, their smiles confirmed my creation was a hit. To ensure a silky texture, I always recommend grating the cheese instead of cubing it; this makes melting so much easier and guarantees a luscious finish that coats each dippable morsel perfectly.

        Why You'll Love This Fondue
        The delightful smoky flavor that elevates traditional fondue
Creamy, smooth texture perfect for dipping
A fun and interactive dining experience for friends and family

      

The Role of Cheese in Fondue

The choice of cheese is crucial for achieving the perfect fondue experience. In this recipe, the smoky flavor of the smoked cheese pairs beautifully with the nutty taste of Gruyère. Using a combination of these cheeses not only enhances the flavor profile but also balances creaminess and meltability. If you're unable to find smoked cheese, you can substitute it with a sharp cheddar, but remember that it will alter the overall flavor distinctly; a touch of smoked paprika can replicate the smoky effect.

Ensure your cheeses are finely grated before melting. This not only speeds up the melting process but also prevents clumping, which can lead to an uneven texture. When combined with the wine, the cheeses should melt into a smooth, glossy mixture—this indicates it’s ready for the next step. Using pre-shredded cheese is convenient, but it often contains anti-caking agents that can affect melting, so I highly recommend grating your cheese fresh for the best results.

Achieving the Perfect Consistency

The secret to a velvety smooth fondue lies in the cornstarch and lemon juice mixture. This not only thickens the fondue but also helps to stabilize the emulsion of fat and liquid created when melting the cheeses. If you find your fondue too thick, add a splash more of white wine to loosen the consistency, or if it’s too runny, a little more cornstarch slurry can help fix it. Stir continuously while adding to achieve the desired result.

While serving, keep the fondue pot over a low flame or a warming plate to maintain the temperature. If the fondue cools down too much, it may begin to stiffen up. Instead, a gentle reheat on low can help restore that luxurious texture, avoiding any separation of oil that might occur if overheated, providing a lovely uniform dip when you’re ready to enjoy.

Serving Suggestions and Variations

When it comes to dippers, fresh bread is a classic choice, but don’t shy away from experimenting with accompaniments. Alongside bread cubes, consider crispy vegetables, such as roasted Brussels sprouts or crispy bell pepper strips; these add a colorful touch and a fresh crunch that complements the creaminess of the cheese. For an enticing twist, try including apple slices or even cooked sausage bites for a touch of sweetness and savory depth.

Presentation plays a key role in the fondue experience; consider surrounding your fondue pot with a variety of dippers on colorful platters for visual appeal. If you want to take it a step further, add herbs like rosemary or thyme for a fragrant garnish, or even sprinkle a light dusting of smoked paprika for additional flavor as well as a pop of color. Enjoy family-style by placing all items within reach, encouraging a convivial atmosphere that makes fondue so special.

Ingredients

Fondue Ingredients

200g smoked cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Fresh bread, cut into cubes
Vegetables (such as broccoli or bell peppers), for dipping

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic. This will give a subtle hint of garlic flavor to your cheese.

Combine Cheese and Wine

In a saucepan, combine the grated smoked cheese and Gruyère cheese with the dry white wine. Gradually heat over medium-low heat while stirring.

Thicken the Mixture

In a small bowl, mix the cornstarch with lemon juice. Once the cheese has melted and becomes smooth, stir in the cornstarch mixture until the fondue thickens.

Serve and Enjoy

Transfer the cheese mixture to the prepared fondue pot, keep it warm, and enjoy with bread and vegetables for dipping.

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy or a sprinkle of smoked paprika to the cheese mixture.

Storage and Make-Ahead Tips

Fondue is best enjoyed fresh, but if you have leftovers, you can store the cooled fondue in an airtight container for up to three days in the refrigerator. To reheat, gently warm it in a saucepan over low heat, stirring constantly until melted and smooth again. If it becomes too thick after chilling, a little additional wine can help adjust the consistency back to a creamy dip.

Alternatively, you can prepare your cheese and wine mixture ahead of time. Grate the cheeses and mix them with cornstarch before storing them in the fridge. When you’re ready to serve, just combine with the wine and follow the steps to melt—this can save you time during your gathering, allowing you to focus on your guests.

Troubleshooting Common Issues

One common issue is the fondue becoming too stringy or firm; this usually happens if the cheese is cooked at too high a temperature. Always melt the cheese over medium-low heat and avoid boiling the mixture. If it does turn stringy, removing it from heat immediately and incorporating a little lemon juice can help to smooth it out by balancing the fat and acidity.

Another potential problem is the cheese separating from the liquid. This can be avoided by ensuring that all ingredients are at room temperature before mixing, as cold cheese can harden quickly against the hot liquids. Incorporating the cornstarch slurry gradually is also essential—doing so too quickly can lead to uneven results. Maintain an eye on the consistency throughout to ensure a seamless fondue experience.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to experiment! A mix of Emmental and cheddar can also work beautifully.

→ What kind of wine should I use?

A dry white wine like Sauvignon Blanc or Chardonnay complements the cheese flavors well.

→ How can I keep the fondue warm during serving?

Using a fondue pot with a burner will help maintain the temperature. Alternatively, you can keep it on low heat on the stove or transfer it back periodically.

→ Can I make this fondue in advance?

It’s best enjoyed fresh, but you can prepare the cheese mixture a few hours ahead and reheat gently before serving.