Italian Cheese Fondue

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/19/23
Italian Cheese Fondue

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
337 Calories
24g Fat
7g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 337
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 72%
Cholesterol 86mg 29%
Sodium 734mg 32%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 22g
Vitamin C 0mg 1%
Calcium 542mg 42%
Iron 0mg 2%
Potassium 148mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy Italian cheese fondue recipe is made with three kinds of cheese: mozzarella, fontina, and Parmesan. Serve it with cubes of salami, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies or whatever your heart desires.

The word "fondue" is from the French word fondre, which is the infinitive form of the verb "to melt." There are three different types of fondue, fondue au fromage, fondue bourguignonne, and chocolate fondue. They are of Swiss-French origin and were meant to be eaten communal-style from a central pot that guests gather around. For more on these types, see the information below the directions for this recipe.

Ingredients

  • 1 clove garlic, halved

  • 1 1/4 cups milk

  • 8 ounces mozzarella cheese, grated

  • 8 ounces fontina cheese, grated

  • 2 ounces Parmesan cheese, grated

  • 1 tablespoon cornstarch

  • 3 tablespoons dry white wine

  • Salami cubes, optional

  • Breadsticks, or crusty Italian bread cubes, optional

  • Veggies, optional

Steps to Make It

  1. Gather the ingredients.

    Italian Cheese Fondue ingredients

    The Spruce / Julia Hartbeck

  2. Rub the inside of a heavy saucepan with cut side of garlic. Discard garlic.

    garlic in the saucepan

    The Spruce / Julia Hartbeck

  3. Pour 1 1/4 cups milk into the saucepan and bring to a simmer. Stir in 8 ounces grated mozzarella cheese, 8 ounces grated fontina cheese and 2 ounces grated Parmesan cheese until melted and smooth.

    cheese sauce in a saucepan

    The Spruce / Julia Hartbeck

  4. In a small bowl or measuring cup, whisk together 1 tablespoon cornstarch and 3 tablespoons dry white wine until smooth.

    cornstarch and water mixture in a bowl

    The Spruce / Julia Hartbeck

  5. While constantly stirring, slowly pour wine mixture into cheese mixture and continue to cook until thickened.

    cheese sauce in a saucepan

    The Spruce / Julia Hartbeck

  6. Transfer to a fondue pot to keep warm. Serve with salami cubes, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies and whatever other dippers you might like.

    Italian Cheese Fondue in a saucepan

    The Spruce / Julia Hartbeck

Recipe Variations

  • Fondue au fromage (cheese fondue): The classic recipe consists of Emmental and Gruyère cheeses, white wine, Kirsch and seasonings.
  • Fondue Bourguignonne (beef fondue): Cubes of raw beef are cooked in a pot of hot oil or broth and then dipped into various sauces.
  • Chocolate Fondue: A combination of good-quality chocolates are melted with cream and, sometimes, liqueurs, and pound cake cubes, fresh fruit, pretzels, marshmallows and more are dipped into it.

Types of Fondue Pots

The type of fondue pot you need depends on the type of fondue you will be making. Chocolate fondues need a small, thicker pot and a candle flame is usually adequate. Meat fondues cooked in hot oil require a pot that can withstand very high heat (electric pots are best for this). A thicker pot that will hold the heat without scorching the contents is better for cheese fondues (candle, alcohol burner, Sterno, or electric are all good for cheese).

The Fondue Craze

Fondue was all the rage and a new way of entertaining in the '50s, '60s, and '70s. It fell out of favor for a few years and now it's as popular as ever, especially chocolate fondue, which seems to be on many restaurants' menus, even though they don't serve any other type of fondue.