RECIPES

Fontina, Swiss and Pancetta Fondue

Fondue is meant to be shared with loved ones. Fontina and swiss cheeses mingle with wine; and when melted, they create a lovely, gooey sauce. Serving it with unique dippers is fun, too!

Fontina, Swiss and Pancetta Fondue
Servings
10-12

Ingredients

Ingredients List

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Swiss can be used in this recipe.

Instructions

  1. Combine 1 cup wine and garlic in a large saucepan. Bring to a gentle boil over medium heat. Reduce heat to low; simmer. Remove garlic.
  2. Gradually whisk in fontina and swiss, a 1/4 cup at a time, until melted. (Do not boil.) Combine cornstarch and remaining wine in a small bowl until smooth; whisk into cheese mixture. Cook and whisk until mixture is smooth and thick. Add pancetta; whisk to combine. 
  3. Transfer cheese sauce to a fondue pot, Heat on low to keep warm. Serve with dippers.

Recipe Tip

  • Any brand of Wisconsin fontina or swiss cheeses can be used.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

The tradition of making swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than total weight.

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