Italian Cheese Fondue

Pedroncelli Winery

1220 Canyon Road
Geyserville, CA 95441

A great year-round appetizer, this recipe uses the freshest local ingredients to dip into a delicious cheese fondue. Suggested accompaniments for dipping are listed below. Use locally sourced vegetables and artisan breads and include your favorites. Invite friends and enjoy!


  • 8 ounces fontina cheese, grated
  • 8 ounces Gruyère cheese, grated
  • 5 teaspoons cornstarch
  • 6 ounces pancetta, thinly sliced and chopped
  • 2 cups Pedroncelli Chardonnay
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh chives
  • Cubed focaccia for dipping
  • Sliced or cubed salami for dipping
  • Sliced or cubed fennel for dipping
  • Belgian endive leaves for dipping
  • Steamed broccoli forets for dipping
  • Steamed asparagus spears for dipping
In a bowl, combine the fontina, Gruyère and cornstarch and toss to coat. Set aside. 

In a large, heavy saucepan over medium heat, sauté the pancetta until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. 

Pour off any excess oil from the pan. Pour the wine into the saucepan and bring to a boil over high heat. Reduce the heat to medium and whisk in a handful of the cheese mixture until it is almost melted. Repeat with the remaining cheese in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper. 

Transfer the fondue to a fondue pot. Sprinkle with the remaining pancetta and the chives. Set the pot over a candle or a canned heat burner. Serve with focaccia, salami and vegetables for dipping.