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 Gruyère cheese, grated; 200g smoked Gouda cheese, grated; 1 cup dry white wine; 2 teaspoons cornstarch; 1 clove garlic, halved; Freshly ground black pepper, to taste; Fresh thyme, for garnish; Crusty bread, cut into bite-sized pieces; Fresh vegetables (broccoli, carrots, bell peppers); Apple slices

Highlighted under: Global Flavors

I absolutely adore making fondue, especially when it involves deep, smoky flavors. This Fondue with Smoked Cheese is a game-changer at any gathering. The combination of rich, smoky cheese melds perfectly with the creamy texture, creating a dish that everyone loves to dip into. Pair it with crusty bread or fresh vegetables, and you’ve got a simple yet elegant appetizer that impresses. It's an experience that turns the act of eating into a delightful interactive meal!

Created by

Marina Lowe

Last updated on 2026-01-06T00:28:28.289Z

When I made this fondue for the first time, I was surprised at how well the smoked cheese complemented the wine. I used a mix of Gruyère and smoked Gouda, and I found that the flavors blended beautifully, giving our gathering a special touch. Use a good quality wine—something you’d drink—to really bring out the flavors.

I also like to experiment with different dippers. While crusty bread is a classic choice, try adding vegetables like blanched broccoli or even some slices of apple for a refreshing contrast. It turns a simple fondue night into a memorable feast!

        Why You'll Love This Recipe
        Rich and complex flavors from the smoked cheese
Interactive dining experience that brings people together
Customizable with a variety of dippers and sides

      

The Art of Melting Cheese

When melting cheese for fondue, using a combination of Gruyère and smoked Gouda not only enhances the flavor profile but also creates a creamy texture. Gruyère contributes its nutty sweetness, while smoked Gouda brings depth with its rich, smoky notes. To ensure a perfectly smooth fondue, it's crucial to grate the cheeses finely. This increases the surface area for melting, allowing them to incorporate seamlessly into the wine.

Achieving the right heat is another fundamental aspect of creating a successful fondue. Aim for medium heat when warming the wine; you want it to be hot but not boiling. Boiling can cause the cheese to separate and become gritty, leading to an undesirable texture. Stirring continuously while adding the cheese helps emulsify it, keeping the fondue silky and cohesive.

Choosing Dippers Wisely

The choice of dippers is crucial for enhancing the fondue experience. Crusty bread is a classic option; I recommend a French baguette or rustic sourdough for their sturdy texture and ability to soak up cheese without falling apart. Fresh vegetables like blanched broccoli, carrots, and bell peppers add a crunchy contrast to the creamy fondue, while apple slices introduce a refreshing sweetness that balances the richness of the cheese.

You can also experiment with different dippers based on seasonal availability or personal preferences. For example, roasted baby potatoes or even pretzel bites can add a fun twist. If you're looking for a gluten-free option, consider using thick slices of cucumber or endives as the base for the gooey cheese.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g smoked Gouda cheese, grated
1 cup dry white wine
2 teaspoons cornstarch
1 clove garlic, halved
Freshly ground black pepper, to taste
Fresh thyme, for garnish

For Dipping

Crusty bread, cut into bite-sized pieces
Fresh vegetables (broccoli, carrots, bell peppers)
Apple slices

Instructions

Prep the Pot

Rub the inside of a fondue pot with the halved garlic cloves. Discard the garlic once done. This adds a subtle flavor to the fondue.

Combine the Cheeses

In a bowl, mix the grated Gruyère and smoked Gouda with cornstarch. This helps to prevent the cheese from clumping together when melted.

Heat the Wine

Pour the wine into the pot and heat over medium heat until warm but not boiling. Stir in the cheese mixture gradually, whisking continuously until it is fully melted and smooth.

Final Touches

Season the fondue with freshly ground black pepper. If you like, you can sprinkle some fresh thyme on top for added aroma.

Serve

Serve the fondue warm with your choice of dipping items like bread, vegetables, or fruit.

Pro Tips

Be sure to keep the fondue over a gentle heat to avoid the cheese seizing and becoming grainy.

Make-Ahead Tips

Fondue can be a fantastic make-ahead option for gatherings. You can prepare the cheese mixture in advance, storing it in the refrigerator for up to two days. Before serving, simply reheat it gently over low heat, stirring continuously to restore the smooth consistency. This saves you time on the day of your event, allowing you to enjoy your guests more without the last-minute stress of preparation.

If you've got leftovers, don't throw them away! The fondue can be refrigerated for up to three days. To reheat, place it back on the stovetop over low heat, adding a splash of wine to restore creaminess as it warms up. This not only minimizes waste but also provides a great excuse to have a cozy cheese night again.

Troubleshooting Fondue

While fondue is generally straightforward, a few common pitfalls can occur. If your cheese clumps or becomes stringy, the heat might be too high. Reduce the temperature and whisk vigorously to try to smooth it out. Additionally, using pre-shredded cheese can lead to issues due to the anti-caking agents used. Always opt for freshly grated cheese for the best melting results.

If the fondue is too thick, you can thin it out with more wine or a splash of warm water, mixing thoroughly until you achieve a silky texture. Conversely, if it's too runny, a little cornstarch mixed with cold water can help thicken it up. Just be sure to whisk in the cornstarch gradually over low heat to prevent lumps from forming.

Questions About Recipes

→ Can I make this fondue ahead of time?

It's best to make it fresh, but you can prepare the cheese mixture and keep it refrigerated. Just warm it up gently before serving.

→ What type of wine works best?

A dry white wine like Sauvignon Blanc or a light-bodied Chardonnay works well. Avoid sweet wines for the best balance.

→ Can I use other cheeses?

Absolutely! Feel free to experiment with different cheeses like Fontina or even blue cheese for a different flavor profile.

→ What can I serve besides bread?

Vegetables, apples, and even cooked potatoes are excellent options to dip into the fondue!