Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tbsp cornstarch; 2 tbsp lemon juice; Fresh bread, cut into cubes; Vegetables (optional), for dipping

Highlighted under: Modern Favorites

I absolutely love making fondue, especially when it combines the rich flavors of Swiss cheese and a hint of garlic. There's something incredibly satisfying about melting cheese into a gooey, velvety delight that everyone can gather around. I enjoy experimenting with different cheese blends, but this classic combination of Gruyère and Emmental, infused with garlic, creates a deeply flavorful dip perfect for any gathering. Plus, it pairs beautifully with fresh bread, crunchy vegetables, and even some crispy bacon bits for added flavor!

Created by

Seraphina Moore

Last updated on 2026-01-13T06:15:37.523Z

For this fondue, I took simple ingredients and elevated them by using quality Swiss cheese and a touch of garlic. It’s fascinating how isolating individual flavors can sometimes produce a deliciously complex dish. One time, I added a splash of white wine, which really enhanced the flavor profile and created a perfect fondue consistency!

What I loved most about this recipe is how interactive it is when enjoyed with friends. Everyone getting involved by dipping their favorite bites into the bubbling cheese creates a fun and lively atmosphere. For me, experimenting with the dippers—like homemade bread or fresh veggies—adds a special twist each time.

        Why You Will Love This Recipe
        The velvety cheese texture is irresistible.
Garlic adds a hint of flavor that elevates the dish.
Perfect for social gatherings and making memories.

      

Understanding the Cheese Blend

In this fondue recipe, the blend of Gruyère and Emmental cheese is crucial for achieving the perfect texture and flavor. Gruyère cheese brings a slightly nutty and complex flavor profile, while Emmental contributes a mild, buttery taste that balances the overall richness. Together, they melt beautifully, creating a silky texture ideal for dipping. When grating the cheese, use the largest holes on your grater to maximize meltability, ensuring a smooth fondue experience.

It's essential to choose high-quality cheese for this dish, as it directly affects the outcome. Look for cheeses that are specifically labeled as fondue cheese for the best melting properties—fresh cheese can sometimes yield a stringy or grainy texture. A tip from my kitchen: always taste your cheese before cooking to gauge its salt level, which may influence the seasoning of your fondue later on.

The Role of Wine and Acidity

Using dry white wine is not just for flavor; it plays a vital role in the fondue's consistency. The alcohol and acidity help to prevent the cheese from clumping together, maintaining that smooth, dip-worthy consistency. Pinot Grigio or Sauvignon Blanc are excellent choices that enhance the overall flavor without overpowering the dish. If you’re looking for a non-alcoholic option, a mixture of vegetable broth and a splash of vinegar can do the trick, though I suggest limiting the acidity to avoid altering the taste balance too much.

When heating the wine, aim for a temperature just shy of boiling—around 180°F (82°C)—to avoid toughening the cheese. A visual cue to look for is small bubbles forming around the edge of the pot. Always add the cheese mixture gradually, stirring continuously, as this helps integrate the flavors and ensures an even melt, preventing any potential burning at the bottom of the pot.

Ingredients

Gather your ingredients for a delightful fondue session!

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tbsp cornstarch
2 tbsp lemon juice
Fresh bread, cut into cubes
Vegetables (optional), for dipping

Make sure everything is ready to go before you start melting the cheese!

Instructions

Follow these simple steps for a perfect fondue experience.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic to impart flavor. Discard the garlic after rubbing.

Melt the Cheese

Combine the grated Gruyère and Emmental with the cornstarch in a bowl. Heat the white wine in the pot until it’s warm but not boiling. Gradually add the cheese mixture, stirring continuously until melted and smooth.

Finish the Fondue

Mix in the lemon juice and continue to stir until everything's well combined. Adjust the texture if necessary; you can add more wine if it’s too thick.

Serve & Enjoy

Transfer the pot to a heat source and enjoy with fresh bread cubes and veggies for dipping! Stir occasionally to keep it creamy.

Dig in and enjoy your delicious fondue creation with friends and family!

Pro Tips

Experiment with different types of cheeses for a unique flavor experience. Don't forget to stir regularly to maintain that perfect fondue consistency!

Optimizing Your Fondue Experience

To enhance your fondue experience, consider the types of dippers you choose. Crusty bread is traditional, but fresh vegetables like blanched broccoli, carrots, or snap peas make for great, colorful options that add a fresh crunch. If you want to incorporate protein, consider crispy bacon bits or cooked sausage pieces that add a savory bite. Always prepare your dippers in bite-size pieces for easy handling and dipping.

Another fun idea is to prepare a fondue board with an assortment of dippers arranged aesthetically around your pot. This not only looks inviting but also allows guests to mix and match their favorite combinations. Don’t hesitate to include pickles or apples for a tangy contrast to the rich, cheesy flavor.

Make-Ahead and Storage Tips

While fondue is best enjoyed fresh, you can prep some elements in advance. Grate the cheese and store it in an airtight container in the refrigerator up to two days ahead of time. Keep the cheese chilled until you're ready to mix it with the wine. For leftover fondue, let it cool completely, then store it in an airtight container in the refrigerator for up to three days. Keep in mind that reheating will change the texture slightly, so gently warming it over low heat and stirring occasionally will yield the best results.

If you're considering a fondue party and want to scale the recipe up, just remember to keep the cheese ratios consistent. For every additional 200g of cheese, increase the white wine by about 100ml and add another clove of garlic to maintain that rich flavor. This allows you to cater to a larger group without compromising the quality of your fondue.

Questions About Recipes

→ Can I use other types of cheese for fondue?

Absolutely! Cheddar, Fontina, or a blend of your favorites can also work well.

→ What if my fondue is too thick?

Simply add a little more warm wine to reach your desired consistency.

→ How do I keep the fondue warm?

Use a fondue pot with a flame or a slow cooker on low heat to keep it warm while serving.

→ What are the best dippers for fondue?

Fresh bread, cooked vegetables, meats, and even fruits like apples or pears pair well with cheese fondue.