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; 200ml dry white wine; 1 garlic clove, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly cracked black pepper; Crusty bread, cut into cubes; Assorted dippers (e.g. vegetables, pickles, cured meats)

Highlighted under: Fusion Ideas

Growing up in Switzerland, fondue was always a special occasion. I remember the laughter and warmth that surrounded us as we melted Raclette cheese pots over an open flame. This recipe not only brings back those cherished memories but also transforms any gathering into a cozy celebration. The rich, gooey texture of Raclette perfectly pairs with crusty bread and can be enhanced with various accompaniments. Whether for a festive gathering or a simple evening at home, this fondue is sure to make your taste buds sing.

Created by

Frederica Houghton

Last updated on 2026-01-11T21:57:34.858Z

One of my fondest memories is crafting the ideal fondue with friends around a rustic table. We experimented with ingredients and found that adding a splash of white wine really elevates the dish, bringing a slight acidity that balances the richness of the cheese. The aroma that fills the room while the cheese melts is pure bliss!

I also discovered that serving different dippers like roasted vegetables and pickles not only adds texture but also complements the cheese's creaminess wonderfully. In my experience, it helps to have a variety of items to enhance the overall experience, turning every bite into a delightful surprise.

        Why You'll Love This Fondue
        Meltingly creamy Raclette that pairs perfectly with a variety of dippers
A fun and interactive way to enjoy dinner with friends and family
The nostalgic taste of Swiss tradition right at your dining table

      

The Art of Melting Raclette

Raclette cheese has a unique melting quality that makes it ideal for fondue. When heated, it becomes creamy and stretchy without turning oily, which is crucial for achieving that perfect gooey texture. Make sure to use high-quality Raclette cheese for the best flavor and consistency. I recommend taking the cheese out of the fridge at least 30 minutes before cooking to bring it closer to room temperature, which aids in even melting.

As you melt the cheese, maintain a low to medium heat to prevent it from scorching. Stirring continuously not only ensures even melting but also allows the wine and lemon juice to integrate well into the cheese. You'll know it's ready when the mixture is smooth and glistening, resembling a silky ribbon. If you encounter a separation or graininess, don’t panic; you can whisk in a splash of warm wine back into the pot to help restore the emulsion.

Choosing the Perfect Dippers

The dippers can elevate your fondue experience significantly. While crusty bread is a classic option, consider providing a variety of vegetables, such as blanched broccoli, bell pepper strips, or even roasted potatoes for added texture and flavor. For those who enjoy meats, thinly sliced cured meats like prosciutto or salami introduce a delightful contrast to the creamy cheese. Don't shy away from offering pickles or cornichons; their acidity balances the richness of the Raclette.

It's also essential to keep your dippers manageable in size—think bite-sized pieces that can easily slide onto a fork. I like to prepare a colorful platter so that it’s visually appealing and invites guests to mix and match their flavors. You can also offer a small bowl of paprika or chili flakes on the side for those who enjoy a little kick with their cheese.

Ingredients

Fondue Ingredients

400g Raclette cheese, grated
200ml dry white wine
1 garlic clove, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly cracked black pepper
Crusty bread, cut into cubes
Assorted dippers (e.g. vegetables, pickles, cured meats)

Make sure to prepare your dippers while the cheese is melting for an ideal dining experience!

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic. Discard the garlic once the pot is seasoned.

Melt the Cheese

In the pot, combine the grated Raclette cheese with the white wine and lemon juice. Heat over low to medium heat, stirring continuously until the cheese melts and it's well combined.

Thicken the Mixture

In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Stir this into the melted cheese mixture until it thickens to your desired consistency.

Serve and Enjoy

Transfer the fondue pot to a burner or a heated surface. Serve with crusty bread and assorted dippers, ensuring that everyone has their forks ready to dip into the delicious melted cheese!

Keep the cheese warm and melty as you enjoy your fondue experience together!

Pro Tips

To enhance the flavor, you can experiment with adding herbs or spices to the melted cheese. Additionally, pairing with a light, fruity white wine complements the dish beautifully.

Make-Ahead and Storage Tips

While fondue is best served right after preparation, you can prep some components ahead of time. Grate the Raclette cheese and keep it covered in the refrigerator for up to two days. Pre-chop your dippers and store them in airtight containers to keep them fresh. Just remember to serve them at room temperature for the best effect when it's time to dip.

If you happen to have leftover melted cheese, you can store it in the fridge and reheat it the next day. For reheating, gently warm it on the stovetop over low heat, adding a dash of wine or cream to restore its creamy consistency if it thickens too much. Just be sure to stir continuously to avoid scorching.

Troubleshooting Common Issues

One common issue when making fondue is the cheese becoming too thick or clumpy. If this happens, try adding a bit more white wine or lemon juice to loosen it up. The acidity in the lemon helps break down the cheese proteins, restoring a silkier texture. Avoid high heat, as this can cause the cheese to become stringy and separate.

Another challenge could be the fondue pot failing to keep cheese at the right temperature. If your pot isn't hot enough, consider transferring the cheese mixture to a flame burner or keeping it on low heat. Be sure not to leave it unattended, as cheese can burn quickly and spoil the fun of your meal.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While Raclette is traditional, you can mix in Gruyère or Emmental for a different flavor profile.

→ What can I use as dippers?

Crusty bread, blanched vegetables, pickles, or even boiled potatoes work wonderfully as dippers.

→ How can I reheat leftover fondue?

Gently reheat the fondue over low heat, adding a splash of white wine or water to help restore its creamy consistency.

→ Is there a vegetarian alternative for white wine?

Absolutely! You can use vegetable broth in place of the wine, but it may alter the taste slightly.