Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves of garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Nutmeg, to taste; Baguette, cut into bite-sized pieces

Highlighted under: Global Flavors

When I think of cozy evenings with friends, fondue always comes to mind. There's something incredibly special about dipping bread into a bubbling pot of cheese infused with garlic. It instantly transforms an ordinary gathering into a delightful experience. This fondue recipe is not just about flavor; it's about warmth, sharing, and creating memories together. I love how the aroma fills the room, creating a welcoming atmosphere for everyone to relax and enjoy. Plus, it's surprisingly easy to prepare—perfect for any occasion.

Created by

Morgan Reeves

Last updated on 2026-01-13T20:10:16.390Z

My first experience with fondue was unforgettable. The evening was filled with laughter, and I learned the trick to achieving the perfect consistency lies in the right cheese blend. I opted for a mix of Gruyère and Emmental for a balanced flavor that melts beautifully.

As we gathered around the pot, I couldn’t help but notice how people gravitated towards the warmth of melted cheese, eagerly dipping their crusty bread. It's such a simple yet elegant dish that never fails to elicit smiles. I can’t wait for you to try this!

        Why You'll Love This Recipe
        Luxurious blend of Swiss cheeses for a rich flavor
Garlic adds a delightful aromatic twist
Perfect for parties or intimate dinners

      

Creating the Perfect Cheese Blend

The combination of Gruyère and Emmental cheese not only brings a luxurious depth to the fondue but also contributes varying textures. Gruyère melts beautifully, becoming creamy and robust, while Emmental adds a slightly nutty flavor and excellent stretch. For a twist, consider incorporating a small amount of Fontina or Gouda; just be cautious with the fat content as it can alter the melting characteristics. Aim for a total of 400g of cheese when mixing for the best mouthfeel.

When preparing your cheeses, make sure they are freshly grated; pre-grated or packaged cheeses often contain anti-caking agents that can affect the melting process. Grate the cheese just before using it to ensure a smooth fondue that clings wonderfully to your bread.

Mastering the Cooking Process

Heating the wine correctly is crucial; you want to achieve a gentle simmer rather than a boil. If the wine bubbles vigorously, it can evaporate too quickly and alter the fondue's flavor. A medium heat should suffice, allowing for bubbling edges while keeping the center relatively calm. This careful temperature management allows the alcohol to evaporate, leaving behind its essential flavors that complement the cheese blend beautifully.

As you add the cheese to the wine, do so gradually, allowing each addition to fully melt before incorporating more. Stir continuously using a wooden spoon in a figure-eight motion; this will help combine the proteins in the cheese evenly, ensuring a silky texture. When done right, the fondue will be glossy and fluid, perfect for easy dipping.

Ingredients

Gather these ingredients for a cheesy delight:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves of garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Nutmeg, to taste
Baguette, cut into bite-sized pieces

You can also experiment with other dippables like vegetables or apple slices!

Instructions

Follow these simple steps for a perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves to infuse flavor. Discard the garlic afterwards.

Combine Ingredients

In a medium heatproof bowl, mix the grated cheeses with cornstarch. This helps keep the fondue smooth.

Heat the Wine

Pour the white wine and lemon juice into the pot and heat over medium until simmering.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until melted and smooth.

Season and Serve

Season with pepper and nutmeg to taste, then serve immediately with bread pieces for dipping.

Don't forget to keep the fondue warm to maintain its creamy consistency!

Pro Tips

For a deeper flavor, try adding a splash of Kirsch (cherry brandy) to the cheese mix as it melts.

Troubleshooting Common Issues

If your fondue becomes lumpy, it’s often due to the cheese mixture not being mixed properly with the wine. Try to lower the heat and whisk vigorously to re-emulsify. Alternatively, adding a bit more warm wine can help smooth out any clumps. Additionally, ensure you’re not using cold cheese straight from the fridge; letting it sit out for 30 minutes at room temperature before use will yield a better melt.

Another common issue is the fondue thickening too much or becoming un-dippable. If this happens, simply stir in a few tablespoons of warm wine gradually until you achieve the desired consistency. Remember, the right texture should mimic a slightly thick cream, easily coating your bread pieces.

Serving and Dip Ideas

While traditional baguette pieces are delightful, don’t hesitate to explore different dippers! Roasted vegetables like bell peppers, asparagus, or even crispy potato wedges create exciting flavor contrasts. If you have gluten-free guests, you can offer bite-sized pieces of gluten-free bread or even fruit like apple slices, which pair surprisingly well with the savory cheese.

To elevate your fondue experience, provide dipping accompaniments such as assorted pickles, cured meats, or even fresh herbs. These additions introduce a variety of textures and flavors that can bring a gourmet touch to your gathering. I often set up a small charcuterie board alongside for guests to mix and match, enhancing the fondue’s appeal.

Questions About Recipes

→ What type of cheese is best for fondue?

A combination of Gruyère and Emmental works best for a classic fondue flavor.

→ Can I make fondue without wine?

Yes! You can substitute wine with vegetable or chicken broth for a non-alcoholic version.

→ What dippers can I use?

In addition to bread, you can use vegetables, fruits, or cooked meats as dippers.

→ How do I store leftover fondue?

Store any leftovers in an airtight container in the fridge. Reheat gently before serving.