Fondue with Smoked Cheese

Name: Fondue with Smoked Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g smoked Gouda cheese, grated; 1 cup dry white wine; 2 cloves garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper to taste; Assorted dippables: crusty bread, veggies, cured meats

Highlighted under: Global Flavors

I absolutely adore making fondue, especially when it involves rich, smoky flavors that tantalize the taste buds. This Fondue with Smoked Cheese has become a staple at our gatherings, as it perfectly balances the creaminess of melted cheese with a deep, savory smokiness. In just under an hour, I can whip this up and have everyone dipping crusty bread, fresh veggies, and even bits of cured meats into this mouthwatering pot. It’s a delightful way to create an interactive dining experience with friends and family!

Created by

Brittany Shaw

Last updated on 2026-01-13T04:01:15.229Z

When I first tried this smoked cheese fondue, I was blown away by how effortlessly the flavors melded together. The unique addition of smoked cheese added that extra depth that ordinary cheese simply couldn’t provide. I highly recommend using a mix of cheeses; a blend of Gruyère and smoked Gouda creates a truly irresistible flavor combination.

I’ve found that the success of fondue largely relies on the quality of the cheese and the use of a good dry white wine. This not only enhances the taste but also helps achieve that perfect melted consistency. I always choose a wine that I would enjoy drinking on its own!

        Why You Will Love This Recipe
        Robust smoky flavor that elevates traditional fondue
Creamy texture that is perfect for dipping
Easy to customize with various dippables

      

Understanding the Cheese Blend

The selection of cheeses is crucial for the flavor and texture of your fondue. Gruyère is known for its smooth melting properties and nutty taste, while smoked Gouda imparts a rich, deep flavor that enhances the overall profile. Combining these two provides a perfect balance; Gruyère ensures a creamy consistency, whereas smoked Gouda adds that enticing smokiness. For a different twist, feel free to experiment with other smoked cheeses, such as smoked cheddar, but keep in mind how they interact with the white wine base.

It’s essential to grate your cheese instead of cubing it. This increases the surface area, allowing it to melt evenly and quickly in the wine. If you're short on time, using pre-grated cheese can be convenient, but ensure they're from a reputable brand to avoid the addition of anti-caking agents that may affect melting. Remember to let your cheese sit at room temperature for about 30 minutes before starting to melt it; this brings out the best flavor and texture.

Cooking Technique Tips

The fondue process requires gentle heat. Start with medium heat to bring the wine to a simmer, then lower it as you add the cheese. If the mixture gets too hot too quickly, it may seize, forming a grainy texture instead of a smooth fondue. Keep an eye on the mixture and stir continuously until it’s glossy and well-blended, taking about 5-7 minutes. This process allows the cheeses to meld perfectly with the wine, creating a luscious dip.

When incorporating the cornstarch, remember that it acts as a stabilizer, preventing separation of the cheese and liquid. Mixing it with lemon juice beforehand allows for better dispersion and eliminates any lumps. After adding, keep stirring for another 2-3 minutes, which ensures the fondue thickens properly and reaches the desired consistency, perfect for dipping.

Serving and Enjoying Fondue

To keep your fondue warm and smooth, consider using a fondue pot with a heat source, such as a tea light or a burner. This maintains the ideal serving temperature of around 130-140°F (54-60°C) to prevent cooling and thickening too quickly. Have a variety of dippables ready to complement the flavors—crusty bread is classic, but crunchy vegetables like bell peppers and carrots add freshness, while cured meats provide additional protein and saltiness.

Prepare your dippables in advance by cutting them into bite-sized pieces, which allows everyone to enjoy the fondue experience without interruptions. I often include a selection of pickles or olives for a tangy contrast to the rich cheese. To elevate the experience even further, consider serving with a chilled white wine or a light-bodied beer that pairs wonderfully with the smoky notes of this fondue.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g smoked Gouda cheese, grated
1 cup dry white wine
2 cloves garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper to taste
Assorted dippables: crusty bread, veggies, cured meats

Prep all your ingredients ahead of time for a seamless fondue experience!

Steps

Preparation and Base

In a medium-sized saucepan, rub the interior with the halved garlic cloves. Pour in the dry white wine and heat over medium until it simmers.

Melting the Cheese

Gradually add the grated Gruyère and smoked Gouda to the wine, stirring continuously until melted and smooth.

Thickening the Mixture

In a small bowl, mix the cornstarch and lemon juice, then stir it into the cheese mixture. Continue to cook while stirring until the fondue is thickened.

Serving

Transfer the fondue to a serving pot. Serve hot with your choice of dippables and enjoy with friends!

Don't forget to keep the fondue warm as you enjoy it, so it remains melty and delicious!

Pro Tips

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

Variations and Customizations

While the classic combination of Gruyère and smoked Gouda is stellar, you can customize your fondue by adding herbs or spices. For example, incorporating a teaspoon of smoked paprika or a sprinkle of cayenne pepper can enhance the flavor and add a kick. Using infused oils or fresh herbs like thyme or rosemary can also lend a unique aromatic quality to your fondue, making it truly your own.

For those who prefer a vegetarian option, consider using vegetable broth instead of wine. This will still provide a savory base, but you may need to experiment with seasonings, such as nutritional yeast or miso paste, to achieve a depth of flavor akin to wine. Nut milk or dairy alternatives, such as cashew cream mixed with nutritional yeast, can also create a creamy base for a vegan fondue.

Storage and Reheating

If you find yourself with leftover fondue, cool it to room temperature quickly and store it in an airtight container in the refrigerator for up to 2 days. Reheating can be a delicate process; return it to a saucepan over low heat. Add a splash of white wine or milk to restore the creaminess, stirring constantly until it’s warmed through. Avoid microwaving directly, as it can cause the cheese to become rubbery or clumpy.

It's important to note that fondue can sometimes lose its silky texture upon refrigeration, so expect some variation when reheating. To remedy this, whisk vigorously during warming, helping to reincorporate the fats and emulsifiers in the cheese. This way, you'll get a pleasant fondue experience even after storing.

Troubleshooting Common Issues

If your fondue is too thick after cooking, you can adjust it easily by stirring in a little warm wine or broth until it reaches your desired consistency. Conversely, if it ends up too runny, it may mean the cheese didn’t emulsify properly. In this case, you can thicken it by mixing a bit more cornstarch with a small amount of liquid and then gently heating until thickened, stirring continuously to combine well.

Another common issue is if the fondue separates or becomes grainy. This can happen if the heat is too high. If this occurs, try lowering the heat and whisking aggressively to bring it back together. Should it not come together, whisking in a tiny bit of room-temperature cornstarch slurry can also help bring it back to a smoother consistency.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Experimenting with different cheeses can yield unique and delicious results. Just aim for cheeses that melt well.

→ What if I don't have a fondue pot?

You can use a regular saucepan on low heat, just ensure to stir frequently to avoid burning the cheese.

→ How do I store leftover fondue?

Store any leftovers in an airtight container in the fridge. To reheat, add a splash of wine or water and gently warm over low heat.

→ What can I dip in the fondue?

Bread, vegetables, and cured meats work wonderfully, but you can also try fruits like apples or pears for a sweet contrast.