Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
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; Cubes of crusty bread, for dipping

Highlighted under: Global Flavors

I always look forward to gathering around a pot of cheese fondue, especially when it’s infused with the delightful flavors of Swiss cheese and garlic. Each bite transports me to Switzerland, where fondue is more than a meal; it’s an experience. I love how the creamy texture melts in your mouth, mingling perfectly with crisp bread or fresh vegetables. Whether it’s a cozy date night or a festive party, this fondue combines simplicity and luxury, making it the highlight of any occasion.

Created by

Holly James

Last updated on 2026-01-13T18:13:19.696Z

Preparing this fondue is one of my favorite rituals, especially when I add freshly minced garlic to the melty Swiss cheese. The aroma fills my kitchen and creates the perfect atmosphere for any gathering. I learned the secret to the smooth, creamy consistency is slowly melting the cheese with dry white wine, which also enhances the flavor.

Every time I serve it, I recommend including a variety of dippers: bread cubes, blanched vegetables, and even sliced apples. The combination of sharp cheese with crunchy, fresh bites brings a delightful contrast that keeps everyone coming back for more.

        Why You'll Love This Fondue
        Rich Swiss cheese flavor balanced with aromatic garlic
Perfectly creamy texture that fosters sharing and conversation
An interactive dining experience that brings everyone together

      

The Importance of Cheese Selection

Using high-quality Gruyère and Emmental cheese is essential for achieving the authentic taste of Swiss fondue. Gruyère brings a rich, nutty flavor that deepens the overall profile of the dish, while Emmental adds a mild sweetness and smooth melting properties. When grating the cheese, opt for larger holes to ensure even melting and prevent clumping—a crucial factor for that delectably creamy consistency.

If you want to make this fondue even more flavorful, consider mixing in a bit of aged cheese or nutty cheeses, like Comté, to enhance the complexity. However, stick primarily to these classic Swiss cheeses for the best results. Always remember to grate the cheese just before use whenever possible; pre-grated cheese often contains anti-caking agents that can hinder meltability.

Perfecting the Fondue Technique

The technique used for combining cheese and wine is critical for a smooth and creamy fondue. Gradually adding the cheese to the warm wine while stirring continuously helps incorporate air, creating a light and luxurious texture. Make sure your heat is moderate—about a medium-low setting—to avoid scorching the cheese, which can lead to a gritty texture. A good fondue should be glossy and cohesive without separating.

If your fondue does become too thick, you can simply stir in a little more warm wine to adjust the consistency. Conversely, if it’s too runny, a little extra grated cheese can help thicken it up nicely. My tip is to keep a small bowl of cheese on hand as the perfect way to tweak the texture as needed during serving, ensuring everyone enjoys the ideal fondue experience.

Ingredients

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
Cubes of crusty bread, for dipping

Instructions

Prepare the Cheese

In a bowl, combine the grated Gruyère and Emmental cheese with cornstarch. Mix well to coat the cheese evenly with cornstarch.

Flavor the Pot

Rub the inside of a fondue pot with the halved garlic. This will infuse the pot with garlic flavor.

Heat the Wine

Pour the dry white wine and lemon juice into the fondue pot and heat over medium heat until it is warm but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until melted and smooth. Be sure not to let the mixture boil.

Season and Serve

Add freshly ground black pepper to taste and serve immediately with cubes of bread as dippers.

Pro Tips

For the best flavor, use high-quality Swiss cheeses. Pair your fondue with a good dry white wine like Sauvignon Blanc for the best results.

Storage and Reheating Tips

If you find yourself with leftover fondue, you can refrigerate it in an airtight container for up to three days. When reheating, it's best to do so gently over low heat, stirring frequently to ensure it doesn’t seize or scorch. Adding a little splash of wine or a bit of cream can help regain that smooth texture as it warms up.

For a playful twist, consider using leftover fondue sauce as a pasta or vegetable topping. Simply reheat with a dash of milk if it's too thick. This repurposing adds variety to your meals while minimizing waste—a win-win situation!

Serving Suggestions

While traditional crusty bread cubes are a classic for dipping, don’t hesitate to get creative with your accouterments. Fresh vegetables like blanched broccoli, cauliflower, or bell pepper slices add a colorful and nutritious touch. You could also experiment with small pieces of apple or pear that contrast nicely with the rich cheese.

Consider setting up a fondue bar with different dipping options, including cooked meats like sausage or chicken, for a heartier meal. This interactive approach enhances the communal experience of fondue, making it more fun while allowing guests to customize their dipping choices according to their preferences.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While Gruyère and Emmental are traditional, you can experiment with cheeses like Fontina or a sharp cheddar.

→ What can I dip in the fondue?

Common options include cubes of crusty bread, blanched vegetables, apples, or even cooked sausages.

→ How do I reheat leftover fondue?

Reheat leftovers gently on the stove, adding a splash of white wine to restore its creamy texture.

→ What should I do if the cheese clumps together?

If the cheese clumps, try adding a bit more wine and stirring continuously over low heat until it becomes smooth again.