Fondue with Smoked Cheese

Name: Fondue with Smoked Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 200g Gruyère cheese, grated; 200g smoked Gouda cheese, grated; 250ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; Freshly ground black pepper; Bread cubes, for dipping; Vegetables, for dipping (carrots, bell peppers, broccoli)

Highlighted under: Global Flavors

I absolutely love indulging in a rich, smoky fondue, especially on chillier evenings. This Fondue with Smoked Cheese has become a staple in my household, bringing together friends and family around the table for a cozy experience. The combination of gooey melted cheese and a hint of smoke creates a uniquely comforting flavor that is perfect for dipping bread, fresh vegetables, or even fruits. It’s an easy yet impressive dish that never fails to impress, and it’s a great way to enjoy a social meal with a bit of theatrical flair.

Created by

Adele Summers

Last updated on 2026-01-10T12:10:07.932Z

During a recent gathering, I decided to try something a little different with our fondue night by incorporating smoked cheese. I used a mixture of Gruyère and smoked Gouda, which not only melted beautifully but also introduced an incredible depth of flavor. I was surprised by how well the smoke complemented the creamy texture, making it an unforgettable experience.

One key detail I found important was allowing the cheese to come to room temperature before melting it in the pot. This simple tip helped achieve that luscious, gooey consistency we all crave in a fondue. Paired with a selection of fresh veggies and crusty bread, this fondue won hearts and sparked some great conversations!

        Why You'll Love This Recipe
        Rich, smoky flavor from the cheese
Creamy texture that invites endless dipping
Perfect for intimate gatherings or festive celebrations

      

Understanding Cheese Choices

The combination of Gruyère and smoked Gouda not only offers a robust flavor profile but also affects the texture of the fondue. Gruyère lends a classic creamy quality that melts beautifully, while smoked Gouda introduces a deep, earthy smokiness. If you're looking for alternatives, young cheddar can be used in place of Gruyère for a sharper taste, but make sure it's a good melting cheese to maintain that creamy consistency.

Remember that cheese quality matters significantly in this recipe. Opt for higher-fat cheeses to achieve a smoother melting experience. Avoid pre-shredded cheese, as these often contain anti-caking agents that can prevent a silky texture. Grating fresh cheese ensures a better melt and creamier end result.

Perfecting the Melting Technique

To achieve that luscious melted cheese, it's crucial to melt the mixture gently over medium heat, avoiding any boiling, which can lead to separation and a gritty texture. Stir continuously until you see the cheese become glossy and fully combined. If the mixture begins to clump, it might be overcooked; in this case, reduce heat and add a splash of wine to help smooth it out.

Incorporating cornstarch with the grated cheese not only prevents clumping but also aids in achieving a velvety consistency. Make sure to toss the grated cheese thoroughly in cornstarch before heating it up; this step helps the cheese maintain its creaminess as it melts.

Serving Suggestions and Variations

While bread and vegetables are classic pairings, don't hesitate to get creative with your dippers. Cubes of soft fruits like pears or apples can provide a sweet contrast to the smoky cheese, while roasted potatoes or crisp tortilla chips offer a unique twist. Aim for a variety of textures to make the dipping experience more enjoyable.

If you're planning for a larger gathering, this fondue can easily be scaled up by doubling the cheese and wine proportions. Just ensure to use a larger pot and keep the heat even. Fondue pots with a flame underneath are excellent for maintaining the temperature and ensuring that the cheese remains molten throughout your meal.

Ingredients for Fondue with Smoked Cheese

Fondue Ingredients

200g Gruyère cheese, grated
200g smoked Gouda cheese, grated
250ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
Freshly ground black pepper
Bread cubes, for dipping
Vegetables, for dipping (carrots, bell peppers, broccoli)

Prepare all your ingredients before starting the fondue for the best experience!

Instructions for Fondue with Smoked Cheese

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove to infuse a hint of garlic flavor. Discard the garlic once finished.

Combine Cheese and Wine

In a medium saucepan, combine the grated Gruyère and smoked Gouda cheeses with white wine. Stir gently over medium heat until melted and smooth.

Thicken the Mixture

In a small bowl, toss the grated cheese with cornstarch to prevent clumping. Gradually whisk the cheese mixture into the melted cheese until well combined.

Serve and Enjoy

Transfer the melted cheese into the warm fondue pot over low heat. Serve with assorted bread cubes and vegetables for dipping!

Enjoy your delicious fondue fresh from the pot!

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy or a sprinkle of nutmeg to the cheese mixture before serving.

Storage Tips

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low heat, stirring continuously to restore its creamy texture. If the fondue becomes too thick upon reheating, add a splash of wine or milk to thin it out.

Freezing fondue is not recommended as it can significantly alter the texture and flavor of the cheese when thawed. Instead, to prevent waste, consider making only the quantity you expect to consume, ensuring everyone enjoys it fresh and gooey.

Troubleshooting Common Issues

If your fondue seems to be separating, it may have overheated. To fix this, remove it from the heat immediately and stir in a little room-temperature wine to bring it back together. Alternatively, whisking in a bit of cornstarch slurry (cornstarch mixed with a little wine) can help thicken and stabilize the mixture.

Another common issue is a too-thick fondue. If this occurs, simply incorporate small amounts of warm white wine, about a tablespoon at a time, until you reach the desired creamy consistency. Remember, the key is to adjust gradually; too much at once can make it hard to get the right texture.

Questions About Recipes

→ What type of bread is best for dipping?

A crusty sourdough or French baguette works wonderfully, providing a nice texture to hold the cheese.

→ Can I use other types of cheese?

Absolutely! Feel free to experiment with other cheeses, but ensure they melt well, like Fontina or Emmental.

→ Is there a non-alcoholic option for this recipe?

You can substitute the white wine with a mixture of vegetable broth and a splash of lemon juice for acidity.

→ How should I store leftover fondue?

Store any leftovers in an airtight container in the fridge. Reheat gently on the stove with a bit of wine or broth to loosen it up.