Gorgonzola Fondue Recipe

Prepare cheese

Cut the Gorgonzola into small pieces and grate the Gruyère and Fontina. Toss all three cheeses with the cornstarch in a medium bowl until evenly coated — this helps prevent separation and improves texture.

Prep fondue pot

Rub the inside of a heavy-bottomed saucepan or a fondue pot with the cut sides of the halved garlic clove. Discard or reserve the garlic for another use. Place the pot on medium-low heat and add the butter; melt gently.

Heat liquids

Add the dry white wine to the pot and warm until it is steaming but not boiling (small bubbles at the edge). Stir in the heavy cream and lemon juice; keep the liquid at a gentle simmer.

Add cheeses

Gradually add the cornstarch-coated cheeses in handfuls, stirring constantly in a figure-eight motion with a wooden spoon or silicone spatula until each addition is fully melted and smooth before adding the next. Maintain low heat — the mixture should be glossy and velvety, not boiling.

Finish and season

Once all cheese is incorporated, stir in the kirsch (or brandy, if using), freshly ground black pepper, and a light grating of nutmeg. Taste and adjust acidity with a little more lemon juice if needed. If the fondue seems too thick, stir in up to 2 tablespoons warm wine or cream to reach desired consistency.

Transfer to serving pot

If using a tabletop fondue set, transfer the mixture to the warmed fondue pot and keep over a low flame or burner designed for fondue. If serving from the stovetop pot, keep on the lowest heat and stir occasionally. Stir before serving to re-emulsify if separation begins.

Cut the baguette into 1-inch cubes and, if desired, toast them lightly in a 375°F (190°C) oven for 6–8 minutes until just crisp. This helps prevent sogginess when dipped.

Prepare fruit and vegetables: core and slice the pear or apple into thin wedges. Blanch broccoli florets in boiling salted water for 1–2 minutes until bright green and just tender, then plunge into ice water to stop cooking and drain. Roast or boil small baby potatoes until tender; keep warm.

Arrange the sliced cured meats, toasted bread cubes, pear/apple slices, blanched broccoli, and warm potatoes on a platter around the fondue pot for guests to dip.

To serve: spear a piece of bread or a vegetable on a fondue fork, dip into the Gorgonzola fondue and swirl to coat. Allow excess to drip back into the pot, then enjoy. Stir the fondue occasionally to maintain smoothness and add a splash of warm wine or cream if it begins to thicken.