Decadent, rich and totally groovy, this Camembert and fontina cheese fondue brings the party! This stunning fondue centerpiece will delight your guests and encourage them to mix and mingle around a pot of warm, melted cheese. Serve it up with a variety of dippers, and there is sure to be something for each of your guests to enjoy. Cheese fondue is the perfect way to add some nostalgic fun to your next dinner party.
The Best Cheeses for Fondue
For the creamiest, most flavorful fondue you’ll need 2 different types of cheese. One should be a semi firm cheese like fontina, Gruyère, gouda, Swiss or even cheddar. And the second should be creamy like goat cheese, brie, bleu or Camembert.
One of these two should be the hero flavor– strongly flavored, sharp, nutty or funky. And the second should be a more subtle background flavor. Be sure you don’t choose two intense cheeses or their flavors could clash. For this recipe we paired buttery, nutty fontina with a rich and funky Camembert. For maximum meltability, be sure to remove the rind on any cheese you use.
How to Make Cheese Fondue
To make a smooth and creamy cheese fondue, follow these 4 steps:
- Assemble your Accouterments: Because the cheese fondue comes together so quickly, you’ll want to prepare and plate your fondue dippers and accouterments ahead of time. Roast or panfry the chicken apple sausage and slice on a diagonal into large chunks. Slice sourdough bread into 1″ cubes and the green apple into wedges. In the center of a large heat-proof platter, place a fondue pot or large ramekin. Arrange the dippers and accouterments around the pot in artful sections.
- Prepare the Base: Although traditionally made with white wine, you can choose another light-colored, flavorful liquid like stock, broth, apple cider or white grape juice. Begin by rubbing the inside of a saucepan with a garlic clove to infuse a subtle flavor. Pour in your base liquid of choice into the pot, cover and heat over medium-low heat until it begins to simmer.
- Melt the Cheese: Grate your semi firm cheese and cut your soft cheese into chunks, removing the rind on both. Do not use pre-shredded or pre-crumbled cheeses. Toss the grated cheese with a dusting of flour until evenly coated. This will help thicken the fondue and prevent the cheese from clumping.
- Season and Serve: Turn the heat to low and gradually add the cheese mixture to the simmering base, whisking constantly. Flavor the fondue with lemon juice, Dijon mustard, nutmeg, kosher salt, and white pepper. Transfer the fondue from the saucepan into the fondue pot or ramekin in the center of the platter. Serve immediately!
What to Pair with Cheese Fondue
When selecting items to dip into this rich cheese fondue, opt for a variety of textures and flavors. You’ll want some soft, some crunch, some sweet and some salty. Go for a mixture of things like fresh crunchy veggies, carbs like bread or crackers and a protein like chicken, beef or sausage. You’ll just want to be sure you choose items that are hearty enough to hang on the fondue fork while you dip.
Also, keep in mind that not everything served has to be dipped directly into the cheese fondue. Items like fresh berries or dried fruit are delicious served on the side to help cut through the richness between dips.
We serve this fontina and Camembert cheese fondue with:
- Sourdough bread
- Chicken apple sausage
- Fig crackers
- Green grapes
- Granny smith apples
- Spicy gherkin pickles
- Blackberries
Alternative dippers for cheese fondue are:
- Poached chicken
- Kielbasa or andouille sausage
- Raw or roasted broccoli and cauliflower
- Radishes
- Carrot sticks
- Toasted slices of baguette
- Soft pretzel bites
- Roasted mini potatoes
Go crazy with what you and your family like or what you have on hand at home! Just make sure to at least include some type of bread or cracker and a pre-cooked protein.
No Fondue Pot?
No problem! Warm a large, oven-safe ramekin in a 250°F preheated oven. Cook the cheese fondue as directed on the stovetop and transfer to the pre-warmed dish right before serving. Instead of fondue forks, use long bamboo skewers. If the fondue cools, pop on a lid or some aluminum foil and transfer it back to 250° for about 10-15 minutes. Stir and enjoy!
Cheese Fondue
Decadent, rich and totally groovy, this Camembert and fontina cheese fondue brings the party!
Course Appetizer, Lunch, Main Course, Side DishCuisine EuropeanKeyword Cheese Fondue
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes
Servings 4
Equipment
- 1 small saucepan
- 1 fondue pot* or a large ramekin
- fondue forks or long bamboo skewers
- 1 whisk
Ingredients
Cheese Fondue
- 8 ounces fontina cheese*
- 8 ounces Camembert*
- 2 tablespoons flour
- 1 clove garlic
- 1 cup sparking apple cider**
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- Diamond kosher salt to taste
Accouterments
- 4-5 large chicken apple sausages***
- 1 sourdough baguette
- 1 granny smith apple
- 1 bunch green grapes
- 2 ounces fig crackers
- 1/2 cup spicy gherkin pickles
- 1/2 cup blackberries
Instructions
- Begin by assembling your platter of accouterments. Slice the chicken apple sausages*** on a diagonal into large chunks. Slice sourdough bread into 1" cubes and the green apple into wedges. Arrange these along with the green grapes, fig crackers, spicy gherkins and fresh blackberries on a large platter with a fondue pot or large ramekin in the center.
- Grate the fontina* cheese and toss to coat with the flour. Cut the rind off of a wheel of Camembert* and cut the creamy center into large chunks. Cut a garlic clove in half and rub the cut side all over the inside of a small saucepan. Heat the garlic rubbed saucepan over medium low heat and add the sparking apple cider.
- Once it comes to a simmer, add the cheese mixture to the sparking apple cider, whisking constantly. Once the cheese is smooth and melted, flavor with the lemon juice, Dijon mustard, nutmeg, and white pepper. Add kosher salt to taste.Transfer the fondue from the saucepan into the fondue pot or ramekin in the center of the platter. Serve immediately and enjoy hot!
Notes
* If you can’t find one or both of these cheese, we suggest using Gruyère instead of fontina and brie instead of Camembert.
**Although traditionally made with white wine, you can choose another light-colored, flavorful liquid like stock, broth, apple cider, non-alcoholic wine or white grape juice.
***Even though most chicken apple sausage are already pre-cooked, crisp up the outsides up by sautéing them in extra virgin olive oil over medium heat until the skin is caramelized.
****Warm a large, oven safe ramekin in a 250° preheated oven. Cook the cheese fondue as directed on the stovetop and transfer to the pre-warmed dish right before serving. Instead of fondue forks, use long bamboo skewers. If the fondue cools, pop on a lid or some aluminum foil and transfer it back to the 250° for about 10-15 minutes.
