Fondue with Raclette Cheese

Name: Fondue with Raclette Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g raclette cheese, shredded; 200ml dry white wine; 1 garlic clove, halved; 1 tbsp cornstarch; Black pepper to taste; Freshly grated nutmeg (optional); Bread cubes, blanched vegetables, and meats for dipping

Highlighted under: Comfort Recipes

I absolutely love making fondue with raclette cheese, especially during cozy winter evenings. The way the cheese melts and becomes gooey is simply irresistible. It’s not just about the taste but also the experience of sharing this dish with friends and family, dipping crispy bread, veggies, and meats into the rich, creamy cheese blend. I've perfected my method to ensure a smooth, velvety consistency every time, and I can't wait to share my secret tips with you.

Created by

Juniper Hale

Last updated on 2026-01-13T06:55:49.714Z

When I first tried fondue, I was enchanted by the communal aspect of dipping food into melted cheese. Over time, I realized that using raclette cheese takes the experience to a whole new level. Raclette's nutty flavor and excellent melting quality create a delightful dip that brings everyone together. Trust me, once you try it, you won't want to go back!

I found that adding a splash of white wine elevates the flavor profile while helping the cheese melt smoothly. It also enhances the fondue's aroma, making the whole kitchen smell divine. Pair it with fresh crusty bread and blanched veggies for a truly memorable meal.

        Why You'll Love This Recipe
        Irresistibly gooey cheese that's perfect for sharing
Simple ingredient list that delivers maximum flavor
Creates a cozy, interactive dining experience

      

The Importance of Quality Ingredients

Using high-quality raclette cheese is crucial for achieving that perfect gooey texture. The cheese's fat content helps create a smooth and creamy fondue, while its distinctive flavor elevates the dish. If you can't find raclette cheese, Gruyère or Emmental can serve as good substitutes, though the taste will slightly differ. Make sure to shred the cheese finely to aid in melting, ensuring a uniform consistency when mixed with the wine.

Dry white wine plays a pivotal role in this fondue. It not only adds acidity that balances the richness of the cheese but also assists in creating the ideal creamy texture. Choose a wine with good acidity, such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they can alter the flavor profile of your fondue. Heating the wine until it’s warm but not boiling allows the cheese to melt gently without becoming grainy.

Perfecting the Melting Technique

When melting the cheese, it’s important to add it gradually to the warm wine while stirring continuously. This technique prevents clumping, ensuring a smooth, velvety finish. Start with a handful of cheese at a time and mix until it fully melts before adding more. You’ll know it’s ready when the mixture appears glossy and flows easily. If you notice any lumps forming, reduce the heat and stir vigorously to re-emulsify the mixture.

One common issue during cheese fondue preparation is achieving the right consistency. If the cheese appears too thick or hardens quickly, you can adjust this by incorporating a bit more wine or a splash of vegetable broth. This will help thin it out and maintain the desired creamy texture. The goal is to have a pourable but thick consistency that clings to your dippers perfectly.

Serving Suggestions and Variations

When serving your fondue, consider a variety of dippers to enhance the experience. Traditional choices include cubed crusty bread, blanched vegetables such as broccoli or bell peppers, and thinly sliced cured meats like prosciutto. Another fun option is to offer pickles or marinated olives for a tangy contrast to the rich cheese. Arranging these items on a large platter allows everyone to customize their own dipping experience.

For a fun twist, try adding herbs or spices to the cheese mixture. A sprinkle of smoked paprika can add depth to the flavor, while fresh herbs like thyme or rosemary can introduce a fragrant note. If you're feeling adventurous, incorporating chopped sun-dried tomatoes or roasted garlic can provide an unexpected burst of flavor. Remember to adjust your seasonings as needed to ensure every bite is delicious.

Ingredients

Here’s what you’ll need to create this delicious fondue:

Fondue Ingredients

400g raclette cheese, shredded
200ml dry white wine
1 garlic clove, halved
1 tbsp cornstarch
Black pepper to taste
Freshly grated nutmeg (optional)
Bread cubes, blanched vegetables, and meats for dipping

Gather these fresh ingredients to start your fondue adventure!

Instructions

Follow these steps for a creamy, dreamy fondue:

Prepare the Pot

Rub the inside of your fondue pot with the halved garlic clove. This will infuse subtle flavor into the cheese.

Combine Ingredients

In a separate bowl, toss the shredded raclette cheese with cornstarch. This will help achieve a smooth consistency when melting.

Heat the Wine

Pour the white wine into the pot and heat over medium flame until it’s warm but not boiling.

Melt the Cheese

Gradually add the cheese to the warm wine, stirring constantly until smooth and melted.

Season and Serve

Season the melted cheese with black pepper and nutmeg, then serve immediately with your favorite dipping items.

Now you’re ready to dig in!

Pro Tips

For a twist, try adding a splash of brandy for an extra depth of flavor. Make sure to keep the fondue pot warm to maintain the creamy texture.

Make-Ahead Storage

If you're planning to enjoy fondue later or want to prepare in advance, the cheese mixture can be made and stored in the refrigerator for up to two days. Just be sure to cover it tightly to prevent it from drying out. When you're ready to serve, reheat gently over low heat, stirring until it loosens up and becomes creamy again. You might need to add a splash of white wine or broth if it thickens too much.

While fondue is best enjoyed fresh, you can also freeze the cheese mixture. Store it in an airtight container for up to three months. To reheat, allow it to thaw in the refrigerator overnight, then gently warm it in your fondue pot. Stir continuously to re-emulsify, as freezing can sometimes cause the texture to separate.

Troubleshooting Common Issues

If you find your cheese fondue is too stringy or greasy, it might be due to excessive heat or adding cheese too quickly. Always melt at a consistent, low temperature and add cheese gradually. If the texture becomes unmanageable, you can try blending in a small amount of warmed wine to help restore its creamy consistency.

Another issue that may arise is the cheese clumping instead of melting smoothly. To counteract this, ensure your cheese is shredded finely, and when mixing, stir consistently without bringing the wine to a boil. If clumping does occur, lower the heat and add a bit more white wine while stirring vigorously to help salvage the mixture.

Questions About Recipes

→ Can I use cheese other than raclette?

While raclette is traditional for fondue, you can mix it with Gruyère or Emmental for different flavors and textures.

→ What can I dip in cheese fondue?

Bread cubes, vegetables like broccoli and bell peppers, or even cooked meats like chicken and sausage work beautifully.

→ How do I store leftover fondue?

You can refrigerate leftover fondue in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of wine if needed.

→ Can I make this fondue ahead of time?

It’s best served fresh, but you can prepare the cheese and cornstarch mixture in advance and melt it right before serving.