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: Serves 4
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Fresh bread cubes for dipping

Highlighted under: Global Flavors

When I first tried making fondue with Swiss cheese and garlic, I was captivated by how the flavors melded together. The rich, creamy cheese combined with the aromatic garlic created a warm and inviting scent that filled my kitchen. This recipe embodies comfort and indulgence, perfect for cozy nights in or entertaining friends. I love using a blend of Gruyère and Emmental cheese for the perfect melt and flavor balance. Gathering around a bubbling pot of fondue is an experience that brings everyone together, making it a memorable treat.

Created by

Keira Thompson

Last updated on 2026-01-13T19:46:16.789Z

When I first attempted this fondue, I did not expect the delightful complexity of flavors that would unfold as the cheese melted. Using Swiss cheese varieties like Gruyère and Emmental really makes a difference in achieving that classic flavor that fondue aficionados love. I also learned that incorporating garlic not only enhances the taste but helps balance the richness of the cheese.

To make the fondue experience even more enjoyable, I recommend pairing it with freshly baked bread and an array of dippables like vegetables or apples. The contrast between the creamy cheese and the crunchy dippers offers a satisfying texture that elevates the whole experience. Trust me, once you try it, you'll want to make fondue a regular feature at home!

        Why You Will Love This Recipe
        Creamy, rich Swiss cheese that melts beautifully
The aromatic touch of garlic enhances flavor
A fun and interactive dining experience perfect for gatherings

      

Cheese Selection and Preparation

Choosing the right cheese is essential for a successful fondue. Gruyère cheese brings a nutty flavor and excellent melting properties, while Emmental adds creaminess and a touch of sweetness. When grating the cheese, opt for a box grater or food processor for consistent texture. You can also mix in a bit of Comté if you enjoy a stronger flavor, but ensure you maintain the proportions for balanced melting.

Another crucial step is to coat the grated cheese with cornstarch. This helps prevent clumping and ensures that the cheese blends smoothly into the wine, creating that famous silky texture. If you have a lactose intolerance, consider using lactose-free cheese alternatives crafted specifically for melting to still enjoy the experience of fondue without the discomfort.

Cooking Technique for Smooth Fondue

When heating the wine and lemon juice, keep the heat at medium to avoid boiling, which can result in a grainy texture when the cheese is added. Look for small bubbles forming around the edges as a sign that it’s ready. Stirring constantly while adding the cheese mixture is critical; this ensures even melting and prevents the cheese from sticking to the bottom of the pot or becoming lumpy.

If your fondue turns out too thick, you can remedy it by slowly whisking in additional warm white wine, a tablespoon at a time, until the desired smoothness is achieved. On the other hand, if it’s too thin, allow it to simmer slightly longer while stirring continuously to help thicken it up. Remember to taste the mixture for seasoning with black pepper before serving.

Serving and Dipping Options

For a delightful dipping experience, select a variety of fresh bread, such as crusty baguette or sourdough, cut into bite-sized cubes. A good rule of thumb is to go for bread that has a sturdy crust to hold up against the gooey cheese. You might also want to include vegetables like blanched broccoli, cherry tomatoes, or even cooked potatoes for a nice contrast to the rich cheese.

If you’re feeling adventurous, consider adding a splash of flavored spirits like kirsch or brandy to the fondue just before serving. This can enhance the depth of flavor and add a delightful aroma. You can also elevate the experience by offering a selection of toppings like herbs or spices for guests to sprinkle over their dippers, adding a personal touch to each bite.

Ingredients

Gather these delightful ingredients to make the perfect fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Fresh bread cubes for dipping

Make sure to have a variety of dippables ready to complement the fondue!

Instructions

Follow these steps to create your delicious fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic. This will infuse the pot with a subtle flavor.

Mix Cheese and Wine

In a large bowl, toss the grated Gruyère and Emmental cheese with cornstarch. In the fondue pot, combine the white wine and lemon juice, and heat over medium heat until simmering.

Melt the Cheese

Gradually add the cheese mixture to the wine, stirring continuously until melted and smooth. Season with black pepper.

Serve and Enjoy

Set the pot over a small flame to keep warm. Enjoy with fresh bread cubes and assorted dippables.

Serve the fondue with plenty of dippers for an interactive meal!

Pro Tips

For a twist, try adding a splash of Kirsch (cherry brandy) for added depth of flavor. Don't rush the melting process—low and slow is key to a smooth and creamy fondue.

Storing and Reheating Fondue

If you have any leftover fondue, store it in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of white wine to restore creaminess. Stir frequently to bring it back to that perfect fondue consistency without letting it boil, which would result in a split texture.

You can also freeze fondue if you know you'll have leftovers. Keep in mind that certain cheeses may change texture upon freezing, so it's best to stick with Gruyère and Emmental for this. When ready to use, thaw it in the refrigerator overnight before reheating slowly as mentioned above.

Variations and Enhancements

To switch things up, try infusing the wine with herbs like thyme or rosemary while it heats. This can impart an interesting depth to the fondue's flavor profile. You can also experiment with different cheese combinations, such as adding some sharp cheddar or a nutty Gouda, bearing in mind that the meltability may vary depending on the cheeses used.

Another creative twist is to create a dessert fondue by mixing in melted chocolate with a splash of coffee liqueur, perfectly paired with assorted fruits or marshmallows. This offers a sweet end to your fondue experience, providing a delicious contrast to the savory cheese fondue.

Troubleshooting Common Issues

If your fondue separates or becomes oily, it's a sign that the temperature was too high or the cheese was added too quickly. Keep calm! Simply lower the heat and whisk vigorously to bring it back together. You can also add a bit of cornstarch mixed with a few teaspoons of wine to help rejuvenate the mixture.

If you find the fondue too strong in flavor, consider balancing it out by incorporating a few teaspoons of cream. This can soften the sharpness and enrich the overall taste. Just be cautious to add it gradually to prevent overwhelming the fondue's consistency.

Questions About Recipes

→ Can I use other cheeses for the fondue?

Yes! You can experiment with other melting cheeses like Fontina or even cheddar for a different flavor.

→ What can I use for dipping other than bread?

Vegetables like broccoli, carrots, and bell peppers, or even fruits like apples and pears work wonderfully.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the fridge. Reheat gently on the stovetop with a splash of wine to restore the consistency.

→ Is this recipe suitable for a vegan diet?

This recipe is not vegan, but you can look for plant-based cheese alternatives specifically designed for melting.