Fondue with Raclette and Cracked Pepper

Name: Fondue with Raclette and Cracked Pepper
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Raclette cheese; 100g Gruyère cheese; 1 cup dry white wine; 1 clove garlic, minced; 1 tsp cracked black pepper; 1 tbsp cornstarch; 1 tbsp lemon juice; Dippers: Bread cubes, sliced vegetables, cured meats

Highlighted under: Global Flavors

I absolutely love making Fondue with Raclette and Cracked Pepper for gatherings with friends and family. The melty raclette cheese paired with a hint of cracked pepper creates an irresistible combination that's perfect for dipping! I enjoy the interactive aspect of fondue; everyone can get involved by choosing their favorite dippers, whether that's bread, veggies, or even charcuterie. In just a matter of minutes, you can whip up this delightful dish that’s sure to impress and warm your gathering with rich flavors and a cozy atmosphere.

Created by

Natalie Warren

Last updated on 2026-01-14T03:04:22.226Z

When I first tried Fondue with Raclette and Cracked Pepper, I was amazed at how simple it was to create such a gourmet experience at home. I discovered that using a combination of white wine and garlic in the fondue pot enhances the flavors beautifully, allowing the raclette cheese to shine through. I love serving it with a variety of dippers, which makes it a customizable dish that everyone at the table can enjoy.

One technique I found particularly effective was allowing the cheese to slowly melt over low heat while stirring consistently. This prevents scorching and creates that perfect silky texture we all dream of. Plus, the addition of cracked pepper not only gives it a slight kick but also elevates it to a sophisticated level that truly impresses.

        Why You Will Love This Recipe
        The luxurious melting cheese paired with bold cracked pepper flavors
A fun and interactive dining experience for family and friends
Quick to prepare, yet incredibly satisfying and gourmet

      

The Importance of Cheese Selection

Choosing high-quality cheeses for your fondue is essential for achieving that rich, gooey texture. Raclette cheese is specifically known for its meltability, providing that creamy consistency that fondue lovers crave. Pairing it with Gruyère adds a complex, nutty flavor that elevates the dish. If you're in a pinch, consider using a blend of other melting cheeses like Emmental or Fontina, but be careful to maintain the right balance to avoid a stringy or greasy texture.

It's also important to grate the cheese rather than cutting it into chunks. Grating increases the surface area, allowing it to melt evenly and smoothly into the wine base. Aim for a fine to medium grate for optimal results—this will help avoid clumps of unmelted cheese in your fondue.

Perfecting the Fondue Technique

When mixing the wine and cheese, temperature control is crucial. Start heating the wine over medium heat to avoid burning the garlic, which can impart a bitter flavor. Once it starts to bubble, reduce to low before adding the cheese. Stir continuously to create a homogenous mixture and prevent the cheese from sticking to the bottom of the pan. Look for a glossy, smooth consistency before adding the cornstarch slurry.

If the fondue seems too thick after adding the cornstarch, simply whisk in a bit more wine or a splash of water to achieve your desired texture. Conversely, if it’s too thin, let it simmer gently for a few minutes, stirring regularly, until it thickens up. This step is key to achieving that perfect fondue texture—neither too runny nor too stiff.

Serving and Enjoying Your Fondue

Presentation is key when it comes to fondue. For an inviting setup, arrange your dippers like crusty bread cubes, vibrant vegetables, and a selection of cured meats on a large platter. Consider adding a bowl of tangy pickles or olives for an extra flavor twist. Don't forget to provide long forks for dipping, and encourage guests to mingle and experiment with different combinations of dippers.

If you have leftovers, you can store the fondue in an airtight container in the refrigerator for up to three days. Reheat it gently on the stove over low heat, stirring frequently. If the texture changes after refrigeration, a small splash of water or wine will help restore the fondue to its former creamy glory. This way, you can enjoy your delightful creation more than once!

Ingredients

Fondue Ingredients

200g Raclette cheese
100g Gruyère cheese
1 cup dry white wine
1 clove garlic, minced
1 tsp cracked black pepper
1 tbsp cornstarch
1 tbsp lemon juice
Dippers: Bread cubes, sliced vegetables, cured meats

Enjoy this cheesy fondue dish with your favorite dipping items!

Instructions

Prepare the Cheese

Grate the Raclette and Gruyère cheese into a bowl and set aside.

Mix the Base

In a saucepan, combine the white wine, minced garlic, and cracked black pepper. Heat over medium until bubbling.

Melt the Cheese

Gradually add the grated cheeses to the wine mixture, stirring constantly until melted and smooth.

Thicken the Fondue

In a small bowl, mix cornstarch with lemon juice to create a slurry. Gradually stir this into the fondue until it thickens.

Serve

Transfer the fondue to a serving pot and enjoy with your choice of dippers!

Remember to keep the heat low when serving to maintain that gooey texture!

Pro Tips

Feel free to experiment with different cheeses or add herbs to customize the flavor profile of your fondue.

Ingredient Substitutions

If you're looking for a lighter option, experiment with low-fat cheeses. While the texture might vary slightly, using a reduced-fat Raclette or Gruyère can still yield a satisfying fondue. Just be sure to keep an eye on the melting process, as low-fat cheeses sometimes require lower temperatures to melt evenly without becoming grainy.

For a non-dairy alternative, consider using cashew cheese or a vegan cheese blend designed for melting. Pairing a blend of nutritional yeast with a creamy base like coconut milk can add both flavor and richness. Keep in mind that flavor profiles will change, so a bit of extra seasoning may be required to compensate.

Variations to Try

Seasonal flavors can elevate your fondue experience. Try incorporating ingredients like sautéed mushrooms, truffle oil, or roasted garlic into the cheese mixture for a gourmet twist. Additionally, a splash of different wines, such as a fruity red or herbaceous vermouth, can give your fondue a unique flavor profile tailored to your gathering's theme.

If you're feeling adventurous, consider a Swiss-style fondue with added herbs and spices. Incorporate fresh thyme or rosemary, which pairs beautifully with the cheese and adds a fragrant touch. Just be careful to use them sparingly, as strong flavors can easily overwhelm the delicate cheesiness.

Troubleshooting Fondue

If your fondue becomes rubbery, it usually indicates that the cheese was overheated or not melted slowly enough. To salvage it, add a bit more wine over low heat, stirring slowly to reintroduce moistness into the cheese. If stirring becomes difficult, using an immersion blender cautiously can help smooth it out.

On the flip side, if your fondue is too watery, take a few spoonfuls out into a separate bowl and whisk in a bit more cornstarch mixed with a small amount of wine or lemon juice until it's smooth. Gradually stir it back into the pot over low heat, ensuring it blends well without clumping.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can mix in cheeses like Emmental or cheddar for a different flavor.

→ How do I prevent the cheese from being too stringy?

Make sure to add the cheese gradually and keep the heat low while stirring continuously.

→ What type of wine is best for fondue?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for flavor.

→ Can I make fondue in advance?

While the fondue is best served fresh, you can prepare the cheese mixture ahead and reheat gently before serving.