Fondue with Raclette Cheese

Name: Fondue with Raclette Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g raclette cheese, grated; 200ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Assorted dippers (crusty bread, boiled potatoes, pickles, vegetables)

Highlighted under: Cultural Inspiration

I absolutely love making fondue with raclette cheese for gatherings because it brings everyone together around the table. The melted cheese, combined with the savory flavors, creates a delicious experience that I find irresistible. I enjoy pairing it with various dippers like crusty bread, pickles, and veggies to elevate the flavor. This dish is not just about the taste; it’s the joy of communal dining that makes it special, perfect for cozy nights in or festive celebrations.

Created by

Jacqueline Moore

Last updated on 2026-01-13T06:25:36.810Z

When I first tried fondue with raclette cheese during a Swiss vacation, it was love at first bite. The creamy texture and rich flavor of the cheese paired with the nostalgia of dipping a piece of bread made it unforgettable. This method ensures the cheese melts beautifully without separating, creating a smooth and velvety experience.

To enhance the flavors, I recommend using a splash of white wine in the cheese mixture — it not only helps with melting, but also adds a delightful depth to the fondue that truly elevates the dish. I always try to incorporate seasonal vegetables for a fresh twist!

        Why You'll Love This Recipe
        Irresistibly creamy raclette cheese for the ultimate melt
A fun, interactive dining experience with family and friends
Endless combinations of dippers to suit every palate

      

Choosing the Right Cheese

Raclette cheese is the star of this fondue, and its classic texture and flavor are paramount for success. When purchasing, opt for high-quality raclette rather than pre-shredded versions, which often contain anti-caking agents that can affect melting. A wheel or block allows you to grate as needed, ensuring freshness and the best melt. If you can't find raclette, Gruyère or Emmental can be excellent substitutes, but they each bring a different nuance to the dish.

To achieve the ideal melt, it's important to use cheese at room temperature before melting. Take it out of the fridge about 30 minutes prior to cooking. This step helps the cheese melt evenly and develop a creamy texture without clumping, so you'll enjoy that beautifully silky fondue.

Perfecting Your Dipper Selection

The dippers you choose can elevate your fondue experience significantly. While crusty bread and boiled potatoes are the classics, consider adding a variety of textures and flavors. Crunchy veggies like bell peppers, cucumbers, or even blanched broccoli add freshness and a nice contrast to the rich cheese. Experiment with sliced meats like salami or prosciutto for added flavor depth—just remember to balance richness with freshness to keep every bite exciting.

If you're looking to customize your fondue experience, think about offering condiments alongside your dippers. Mustard, pickled onions, or a tangy vinaigrette can brighten up the richness of the melted cheese. Set up a little station with different dips to encourage your guests to mix and match.

Tips for Serving and Storing Leftovers

Fondue is best enjoyed fresh, while the cheese is still warm and gooey. To keep it warm during serving, I recommend using a candle or a small burner underneath the pot. Avoid direct heat that can scorch the cheese; instead, aim for a gentle warmth. If your cheese begins to thicken, simply add a splash of white wine to loosen it back up, stirring continuously until smooth.

If you have leftovers, store the cooled fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a little more wine if needed to regain the desired consistency. However, keep in mind that the texture may slightly differ upon reheating, so it's best to enjoy the fondue shortly after preparation.

Ingredients for Fondue with Raclette Cheese

Fondue Ingredients

400g raclette cheese, grated
200ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
Freshly ground black pepper to taste
Assorted dippers (crusty bread, boiled potatoes, pickles, vegetables)

Gather everything you need for a delightful fondue evening!

How to Make Fondue with Raclette Cheese

Prepare the Fondue Pot

Rub the inside of your fondue pot with the halved garlic clove, then discard the garlic. This will infuse the pot with a subtle garlic flavor.

Melt the Cheese

In the pot, combine the grated raclette cheese and dry white wine over medium heat. Stir continuously until the cheese is melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with a bit of the melted cheese. Gradually add it back into the pot while stirring until the fondue thickens. Season with black pepper to taste.

Serve with Dippers

Transfer the pot to a heating stand. Arrange your dippers around the fondue pot for easy access, and enjoy!

Make dipping a fun and interactive part of your meal!

Pro Tips

For an extra layer of flavor, consider adding chopped herbs or a splash of lemon juice for a zesty twist. Make sure to keep the cheese warm throughout the meal to maintain that perfect melting consistency.

Troubleshooting Fondue

Achieving the perfect fondue can come with its challenges. If your cheese separates or becomes grainy, it may be due to overheating or using cheese that has too much moisture. To remedy this, try lowering the heat and consistently stirring the cheese. If separating occurs, adding a bit of cornstarch mixed with wine can help bring it back together without compromising the flavor.

Another common pitfall is having a fondue that's too thick to dip into. If you find the texture isn't as creamy as you'd like, gradually stir in a small amount of white wine to loosen it. Remember to add wine in increments; you can always make it thinner, but it's challenging to rectify an overly runny fondue.

Make-Ahead Ideas

While fondue is best served fresh, you can prepare certain components in advance. Grate the raclette cheese and store it in an airtight container in the refrigerator for a day or two. You can also prepare your dippers ahead of time, washing and chopping vegetables or slicing bread. Just make sure to keep your dippers in the refrigerator to maintain their freshness until you're ready to serve.

If you’re planning a large gathering, consider making multiple cheese fondues with different flavor profiles. A mix of cheeses, like adding some sautéed mushrooms or herbs, can offer variety. Just remember to adhere to the basic melting technique for each cheese type to ensure the perfect fondue consistency.

Experimenting with Flavors

While traditional raclette fondue is delightful on its own, feel free to get creative with added flavors. Experiment with infusing the white wine with herbs like fresh thyme or a splash of dry vermouth to add complexity to the base. Sautéing some minced garlic or shallots in the pot before adding the cheese can also enhance depth.

For a twist on classic fondue, consider adding roasted garlic or even a spoonful of mustard to the melted cheese for an added tang. Just be cautious with strong flavors; aim for a balance that complements the raclette rather than overpowering it. Each variation can turn your fondue into a unique culinary experience tailored to your taste.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! While raclette is traditional, other melting cheeses like Gruyère or Emmental can also work well.

→ What can I dip in raclette fondue?

Great options include crusty bread, boiled potatoes, blanched vegetables, and pickles for a tangy contrast.

→ Is it necessary to use white wine?

While white wine helps with melting and adds flavor, you can substitute it with vegetable broth for a non-alcoholic version.

→ How do I store leftover fondue?

You can refrigerate any leftover fondue in an airtight container and reheat it gently on low heat. Add a splash of wine or broth as needed.