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; 1 clove garlic, minced; 300ml dry white wine; 1 tsp lemon juice; 1 tbsp cornstarch; 1 tbsp kirsch (cherry brandy) - optional; Freshly ground black pepper; Bread cubes or sliced vegetables for dipping

Highlighted under: Global Flavors

When I think of the moments spent around a bubbling pot of cheese, my heart fills with warmth and nostalgia. This fondue recipe combines the rich, nutty flavors of Swiss cheese with the aromatic charm of garlic, creating a delightful experience. I love how it brings everyone together, as we dip toasted bread or crunchy vegetables into the velvety mix. It’s perfect for cozy evenings or gatherings with friends, and the simplicity of preparing it adds to its charm. Let’s dive into this delectable treat that is sure to impress your guests!

Created by

Harper Collins

Last updated on 2026-01-13T18:52:12.691Z

I remember the first time I made fondue; the cheese melted perfectly, creating a luxurious texture that was simply irresistible. Choosing the right cheese blend is key; I often use a mix of Gruyère and Emmental for a balanced flavor. Adding minced garlic not only enhances the taste but also gives a lovely aroma as it heats.

As I stir the cheese mixture, I find that a splash of white wine helps achieve that silky consistency we all love. Don’t be shy to experiment with herbs or spices for a twist. The fun part is gathering around with friends and seeing everyone’s creative combinations of dippers!

        Why You Will Love This Recipe
        Deliciously creamy texture perfect for dipping
Rich flavor from the blend of Swiss cheeses
Easy to prepare and great for gatherings

      

Choosing the Right Cheese

The key to a successful Swiss cheese fondue lies in selecting the right combination of cheeses. Gruyère and Emmental are classic choices due to their complementing flavors and excellent melting qualities. Gruyère provides a nutty, sweet taste, while Emmental adds a mild and slightly fruity flavor. Both cheeses achieve a desirable creaminess once melted. For a twist, consider adding a bit of Fontina or Raclette, which can deepen the fondue's richness.

When grating cheese, ensure it's done just before cooking to maintain freshness and a better melting texture. Use a box grater or a food processor with the grating attachment for convenience. Aim for a fine to medium grate to help the cheese melt evenly without clumping, creating that luscious fondue consistency.

Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect the melting process. Freshly grated cheese ensures a smooth, clump-free sauce. If you're short on Gruyère or Emmental, equal parts of a melting cheese like Gouda or a mild Cheddar can work in a pinch, but be aware that the flavor profile will shift.

Perfecting the Fondue Technique

When heating the wine and garlic in your fondue pot, aim for a gentle simmer rather than a rolling boil. This helps the alcohol to cook off while infusing the wine with garlic flavor without burning it. Keep an eye on the temperature, adjusting as necessary to avoid scalding the wine, which can impart an unpleasant taste to your fondue.

Stirring the cheese mixture constantly as you add it to the wine is crucial. This method not only helps to prevent lumps but also ensures the cheese melts harmoniously, resulting in a glossy finish. After about 5-7 minutes of slow incorporation, you should achieve a silky texture that's perfect for dipping.

If you notice that your fondue isn't coming together smoothly, don't panic! A common fix is to add a splash more white wine or a teaspoon of cornstarch dissolved in cold water. This can help re-emulsify the mixture, restoring that creamy consistency.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, minced
300ml dry white wine
1 tsp lemon juice
1 tbsp cornstarch
1 tbsp kirsch (cherry brandy) - optional
Freshly ground black pepper
Bread cubes or sliced vegetables for dipping

Feel free to mix and match dippers according to your preference!

Instructions

Prepare the Cheese Mixture

In a bowl, combine the grated Gruyère and Emmental with cornstarch. This will help thicken the fondue as it melts.

Infuse Garlic Flavor

Rub the inside of your fondue pot with the garlic clove, then add the wine and lemon juice. Heat on medium to simmer gently.

Melt the Cheese

Gradually add the cheese mixture to the warm wine, stirring constantly until smooth and creamy. If using, add the kirsch for extra flavor.

Season and Serve

Season with freshly ground black pepper to taste. Transfer to a fondue pot over a low flame and serve with bread or vegetables for dipping.

Enjoy your fondue while it’s still warm and gooey!

Pro Tips

For a fun twist, add some fresh herbs or a pinch of nutmeg to your fondue. Make sure to keep the pot over low heat to maintain that luscious melt without separating.

Dipping Ideas and Pairings

To complement the fondue, a variety of dipping options can enhance your experience. Classic choices include sturdy bread cubes, like sourdough or French baguette, which can hold up to the gooey cheese without falling apart. Consider toasting the bread for added crunch, which adds a delightful contrast to the creamy fondue.

Vegetables offer a fresh, vibrant option for dipping. Try using blanched broccoli florets, carrot sticks, or bell pepper strips. The slight crunch and natural sweetness of veggies can be a refreshing balance to the richness of the cheese. For a heartier option, boiled potatoes or even apple slices can add an interesting twist.

For those looking to elevate their fondue, consider adding garnishes such as fresh herbs or a sprinkle of smoked paprika for a hint of smokiness. A dash of crushed red pepper flakes can introduce a subtle heat that pairs beautifully with the creamy cheese.

Storing and Reheating Fondue

If you have any leftover fondue, allow it to cool before transferring it to an airtight container. Store in the refrigerator for up to three days. When reheating, it's best to do so gently on a stovetop over low heat, stirring frequently to maintain a smooth consistency. Add a little wine or a splash of cream to help restore the creamy texture.

Reheating fondue in the microwave is possible, but be cautious. Use short bursts of heat and stir in between to avoid uneven heating or the cheese becoming grainy. If the fondue seems too thick after reheating, incorporating a small amount of wine or broth can help achieve the desired sauce-like consistency.

While fondue is best enjoyed fresh, if you're hosting and want to prep ahead, you can prepare the cheese mixture and refrigerate it. On your serving day, just follow the steps for melting it down over the stove, ensuring a delightful, hot serving at your gathering.

Questions About Recipes

→ What type of cheese is best for fondue?

A blend of Gruyère and Emmental works well, but feel free to experiment with other Swiss cheeses.

→ Can I make fondue ahead of time?

While fondue is best served fresh, you can prepare the cheese mixture ahead and reheat it gently before serving.

→ What can I dip in the fondue?

Bread cubes, fresh vegetables, apple slices, or even cured meats are great choices for dipping.

→ Is it necessary to use wine in fondue?

Wine helps the cheese melt smoothly, but you can substitute broth or water if you prefer a non-alcoholic option.