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!

Wisconsin Cheese Fontina, Swiss and Pancetta Fondue Recipe
Active Time
30 Minutes



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


  1. Combine shredded fontina and swiss in a large bowl. Cover and let stand for 2 hours at room temperature.
  2. Whisk wine and cornstarch in a large saucepan until smooth. Add garlic; bring to a gentle boil over medium heat. Reduce heat to low. Remove garlic with a slotted spoon and discard.
  3. Gradually whisk in cheese mixture until melted. (Do not boil.) Whisk in pancetta.
  4. Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.

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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