Italian Cheese Fondue

Have you tried cheese fondue? Or better yet, have you ever made it? It’s so much fun! This recipe takes the classic Swiss fondue dish and gives it and Italian twist….something I like quite a bit if you haven’t noticed! :)

Fondue happens to have a very special place in my heart because it was over a pot of cheese fondue that my husband and I started to fall in love. Ohhh…it’s a sweet story…I mean cheesy…I guess I mean both :) It’s true though, I made him take home the leftovers and he has been in love with me ever since…haha. It is one of those dishes that we both want often, not just because of our history, but because it’s melted cheesiness is so ridiculously good and comforting! Amazingly enough, we have only made it together a few times (this recipe being one of them) in 12 years of marriage. I have no idea why because it is a very easy and quick dish to prepare. You can dip whatever veggies, meat or bread you have on hand, and adults and kids alike love it. It also makes a great leftover sauce for pasta…if it gets that far!

Fondue had been on my list to make again because I was gifted a lovely Made in Italy fondue set at Christmas and I was so excited to use it! If you have a fondue set to use, great! I think they do make serving the dish a bit funner and fancier. But they aren’t necessary so don’t let that stop you from enjoying this delicious meal. This time was actually the first time I had used a proper set myself. I’ve put some below for other ways to serve it.

Also, do you want to know some fondue etiquette? The answer is yes. Why wouldn’t you?! It’s only going to make this recipe that much more fun. See below.

The Recipe

Italian Cheese Fondue

1 1/2 cups whole milk
1/2 cup dry white wine*
4 Tbsp flour OR 1 Tbsp + 1 tsp cornstarch
1-2 cloves garlic put through a press
8 oz mozzarella cheese grated
8 oz fontina cheese grated
2 oz parmasan cheese grated
pepper to taste (if desired)
Dippers - Roasted vegetables, sausages, cubed salami, cubed bread, olives, pickles

In a small bowl, mix together the wine and flour (or cornstarch) until combined, set aside.
Bring the milk to a simmer in a sauce pan, add all of the grated cheeses slowly, stirring constantly.
Continue stirring until it creamy - this takes a bit so don’t give up and think it’s ruined :)
When the cheeses have come together, add in the wine mix and stir until thickened.
Stir in pepper if desired. Transfer to a fondue pot or other warmer and serve.

* Non alcoholic version - 1/2 cup broth + 1 tsp lemon juice or vinegar. I haven’t personally tried this option but looked around at what else might would work :)

* No Fondue pot - For and informal setting you can simply make the fondue and serve it in individual bowls and the table with the dippers. For a more formal settings you could use a warming plate with a bowl or a double boiler type of setup with hot water on the warmer and bowl on fondue on top. Another option is to make the fondue and then keep it hot in a crockpot.

* Etiquette - The following information and links are from Everything Fondue website -

Fondue Rituals

In Europe it is proper to serve guests with a glass of dry white wine or english tea and a few slices of prosciutto with white pepper to be nibbled on during the fondue party.

Setting the Table

Fondue is perfect for a relaxing and social evening with family and friends. The warmth of the flame, dipping in cheese, and drinking of wine sets the stage for a special evening.

Set your table with a bright and earthly colored cloth and dishes with colors or patterns of flowers. A bouquet can also bring nature indoors and set the stage for a relaxing meal.

Ideally, you will plan on having 2 to 4 people per pot. More than that will cause the cheese to be over stirred and the pot to be crowded with too many forks. Each person should have their own fondue fork and small saucer or plate. Have napkins available for each person. Give each person some wine or tea while eating along with some proscuitto if desired. (No water, as that would cause them to feel bloated.) Keep a pepper mill on the table with white pepper in it.

Put your bread in a basket lined with cloth napkins. Serve your veggies on a plate for passing.

How to Dip

The proper method for dipping your bread in cheese is to scrape the bread on the bottom of the pot in a slow zig zag or figure eight. The idea is that each person who dips should help to stir the pot a little and get the full flavor of the cheese.

Once you lift your bread above the cheese, let the excess cheese drip a little back into the pot to prevent wasting cheese while allowing it to cool for a moment before eating.

It is in very bad taste to double dip in the cheese or to put your mouth directly on your fondue fork. When eating your bread directly off the fork, just grab the bread with your teeth without touching the fork. Or, you can slide the bread off of your fork and onto your saucer and use a regular fork to stab and eat your bread.

Just For Fun

Some people like to establish some ground rules before serving fondue to make it more interesting. Here are some fun ideas you might want to try at your next fondue party.

If anyone loses their bread in the cheese, they have to drink a shot of Kirsch.
If someone forgets to stir the pot when they dip, they have to properly stir their next piece of bread and serve it to the person on their right.
If someone puts their mouth on their fork, they have to kiss the person on their left.

Traditional “Shot in the Middle”

Another tradition: the “coupe d’midi”, or “shot in the middle”, for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you’re feeling too full. Don’t ask us how this works…it just does.

What To Do With The Hard Cheese On The Bottom Of The Pot

Once you have eaten most of the cheese, you will find a film of hardened cheese on the bottom called “la courte” or “la religuese”. Don’t throw it away! The Swiss consider it a treat to break it off the bottom and eat it with their guests once the pot is empty. Hey, don’t knock it until you try it!