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, grated; 200g Gruyère cheese, grated; 300ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; Black pepper, to taste; Freshly grated nutmeg, to taste; Crusty bread, cubed; Blanched vegetables (broccoli, carrots, etc.); Boiled potatoes, halved; Apple slices

Highlighted under: Special Cooking

When I crave comfort food, there's nothing quite like a bubbling pot of raclette cheese fondue to warm my heart and satisfy my hunger. The rich, creamy texture and nutty flavor of the cheese make it an irresistible treat. I love preparing this fondue for gatherings with family and friends, where everyone can dip their favorite ingredients into the gooey goodness. Pair it with crusty bread, vegetables, or even boiled potatoes, and you have a lively meal that brings everyone together in delight.

Created by

Willow Harries

Last updated on 2026-01-13T03:25:35.326Z

My first attempt at making raclette fondue was a memorable adventure. I experimented with different cheeses and found that a blend of raclette and Gruyère creates the perfect balance of creaminess and flavor. The aroma that filled my kitchen was irresistible, and I couldn’t wait to dig in!

One tip I discovered is to keep the heat low once the cheese has melted. This ensures a smooth, velvety consistency, perfect for dipping. I also love to add a splash of white wine to enhance the flavor and improve the texture, making every bite divine.

        Why You'll Love This Recipe
        Rich, creamy texture that envelops every bite
Perfectly nutty flavor complemented by a splash of white wine
Fun, interactive dining experience with friends and family

      

Essential Cheese Choices

Raclette cheese is the star of this fondue, known for its excellent melting properties. It has a creamy, slightly nutty flavor perfect for dipping. Combining it with Gruyère cheese adds depth, as Gruyère is slightly more robust and turns beautifully smooth when melted. To ensure the best results, use high-quality cheeses specific for melting; avoid pre-shredded options as they often contain anti-caking agents that hinder the smooth texture we desire.

Another vital factor to consider is the temperature during melting. Start with medium-low heat to avoid scalding the cheese, which can cause it to become grainy. Stirring continuously while adding the cheese helps create a creamy consistency. If the fondue appears too thick, you can gradually add a little more warm wine to get the desired smoothness.

Perfect Pairings for Dipping

While crusty bread is a classic choice, adding variety with different dipping items can elevate your fondue experience. Consider blanched veggies like broccoli, cauliflower, or bell peppers for a crunchy contrast. These lend a fresh element to the richness of the cheese. Additionally, boiled potatoes are not just a filler; their texture soaks up the fondue, enhancing every bite. If you savor something sweet, apple slices provide a refreshing balance to the savory cheese.

For those wanting to avoid gluten, gluten-free bread options or fresh vegetable sticks work wonderfully as substitutes. You could also try cured meats such as prosciutto or salami, which can add a savory, salty kick when dipped in the warm cheese mixture.

Ingredients

For the Fondue

400g raclette cheese, grated
200g Gruyère cheese, grated
300ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
Black pepper, to taste
Freshly grated nutmeg, to taste

For Dipping

Crusty bread, cubed
Blanched vegetables (broccoli, carrots, etc.)
Boiled potatoes, halved
Apple slices

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the halved garlic clove. Discard the garlic afterward.

Combine the Cheeses

In a bowl, mix the grated raclette and Gruyère cheese with cornstarch to coat the cheese evenly.

Heat the Wine

Pour the white wine into the fondue pot and heat it over low medium heat until warm, but not boiling.

Melt the Cheeses

Gradually add the cheese mixture to the warm wine, stirring constantly in a figure-eight motion until completely melted and smooth.

Season and Serve

Season with black pepper and nutmeg. Keep the fondue warm over a low flame and serve with your choice of dippables.

Enjoy your fondue while it’s warm for the best experience!

Pro Tips

Use a mix of cheeses for a more complex flavor and always keep the heat low once melted to prevent the cheese from hardening.

Make-Ahead Tips

This cheese fondue is most enjoyable when fresh, but you can still prepare elements ahead of time. Grate the cheeses and mix them with cornstarch a day in advance, storing them in an airtight container in the refrigerator. You can also prepare the vegetables and boil the potatoes beforehand, keeping them stored in cold water until you are ready to serve. Just remember to drain them well before dipping to avoid excess moisture in the fondue.

If you find yourself with leftover fondue, it can be stored in the fridge for up to three days. To reheat, gently warm it in a saucepan over low heat, stirring constantly to attain the original creamy texture. Avoid high heat, as it can cause the cheese to separate and become grainy.

Troubleshooting Common Issues

If your fondue turns out too thick, don't hesitate to add a bit more warm wine. This will help loosen the mixture without compromising the flavor. Conversely, if the fondue is too thin, you can mix a little cornstarch with cold water and stir it into the cheese for a thicker consistency while it’s on low heat.

Another common challenge is graininess. If the cheese has seized up and appears clumpy, this may be due to overheating. Always keep the heat moderate, and remember that continuous stirring helps keep everything smooth and combined. Adding more wine can also help rescue a grainy fondue by allowing the melted cheese to mingle with the alcohol and smooth out.

Questions About Recipes

→ Can I use other varieties of cheese?

Yes! While raclette and Gruyère are traditional, you can experiment with other melting cheeses like Emmental or Fontina.

→ What if I don't have a fondue pot?

You can use a heavy-bottomed saucepan and serve it directly from the pot. Just make sure to keep it warm.

→ Can I make this recipe in advance?

It’s best served fresh, but you can prepare the cheese mixture and keep it refrigerated until ready to use.

→ What are some good dippers for this fondue?

Crusty bread, blanched vegetables, boiled potatoes, and even fruit like apples or pears work beautifully.