Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 20 min
Cook time: 10 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 tablespoon lemon juice; 2 teaspoons cornstarch; Freshly ground black pepper; Crusty bread, cubed

Highlighted under: Baking & Desserts

When I think of cozy evenings with friends, fondue instantly comes to mind. We love getting together, melting the creamy Swiss cheese and adding a hint of garlic for depth of flavor. It’s incredible how just a few simple ingredients can create such a decadent dish. The interactive nature of fondue makes it a delightful experience, as everyone dips their bread while enjoying great conversation. Plus, making it at home allows us to adjust the flavors just the way we like them. It’s the perfect centerpiece for a memorable gathering!

Created by

Hayley Morton

Last updated on 2026-01-13T22:04:13.832Z

During a recent gathering, I decided to make fondue one of the main attractions. We experimented with Swiss cheese and added just the right touch of garlic, which elevated the dish beautifully. I found that using a mix of Gruyère and Emmental gave a stunning creamy texture, and the garlic added a depth that made each dip more exciting.

To keep the cheese from hardening too quickly, we used a good quality dry white wine. The secret is to maintain the right temperature while stirring constantly; this ensures a smooth, luscious cheese blend that pairs perfectly with crusty bread. Trust me, it's an experience you don’t want to miss!

        Why You'll Love This Fondue
        Luxurious blend of Swiss cheeses with a hint of garlic
Fun and interactive dining experience
Perfect for gatherings and celebrations

      

Choosing the Right Cheese

The traditional varieties of cheese used in Swiss fondue, Gruyère and Emmental, are fundamental to achieving that classic creamy texture and nutty flavor. Gruyère contributes a strong, savory element with a slight sweetness, while Emmental adds a mild, buttery taste. If you need a substitution, you can try a mix of Fontina and Jarlsberg for a similar flavor profile, and they still melt beautifully.

Ensure that the cheese is freshly grated rather than pre-packaged; pre-grated options often contain anti-caking agents that can interfere with the smooth melting process. When grating cheese, aim for a medium to fine consistency to speed up melting and create a more uniform blend.

Perfecting the Fondue Technique

Temperature control is crucial when making fondue. Heat your pot gradually to avoid scorching the cheese. Starting on medium heat allows the wine to warm without boiling, which is essential for maintaining the proper texture. You’ll want the mixture to reach a gentle simmer before introducing the cheese, stirring continuously to ensure it blends smoothly and becomes glossy.

Incorporating cornstarch is a key step in stabilizing the fondue. It helps to prevent the cheese from separating and becoming grainy. Make sure to toss the grated cheeses with cornstarch evenly before adding them to the pot; this will ensure a creamy consistency and help the cheese meld seamlessly with the wine.

Ingredients

Ingredients for Fondue

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
2 teaspoons cornstarch
Freshly ground black pepper
Crusty bread, cubed

Instructions

How to Make Fondue

Prepare the Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the halved garlic clove. This will infuse a subtle garlic flavor into your cheese.

Combine Ingredients

In the pot, combine the grated Gruyère and Emmental cheeses with the cornstarch. Toss them together until well coated.

Heat the Wine

Pour the dry white wine and lemon juice into the pot and heat over medium heat. Stir occasionally until the mixture is hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the hot wine while stirring continuously with a wooden spoon until smooth and creamy. Season with pepper to taste.

Serve

Once the cheese is melted and velvety, transfer the pot to a fondue stand. Serve with cubed crusty bread. Enjoy!

Pro Tips

For a richer flavor, you can add a splash of kirsch (cherry brandy) to the cheese mixture. Ensure to keep the fondue pot warm to prevent the cheese from hardening.

Serving Suggestions

While cubed crusty bread is a classic choice for dipping, don’t hesitate to get creative! Slices of roasted vegetables, such as bell peppers or asparagus, and even cooked potatoes are delightful alternatives that add a different texture and flavor. For a bit of fun, you can also provide some apple or pear slices for a sweet contrast to the savory cheese.

To elevate your fondue experience, consider adding a sprinkle of fresh herbs, such as chives or thyme, just before serving. They can enhance the flavor and provide a beautiful presentation. Additionally, setting up a selection of dipping items can serve both as a way to vary the experience and as a way to cater to different preferences among guests.

Make-Ahead and Storage Tips

If you're planning a gathering and want to simplify preparations, you can grate the cheeses and mix them with cornstarch in advance. Store them in an airtight container in the refrigerator for up to a day. When you're ready to serve, follow the cooking steps as outlined; just remember to bring the cheese mixture back to room temperature for a smoother melt.

Leftover fondue can be stored in the fridge for up to three days. To reheat, gently warm it on the stovetop over low heat while stirring continuously. If it thickens too much, add a splash of white wine or cream to restore its creamy consistency. Avoid reheating in the microwave, as this can lead to uneven melting and a rubbery texture.

Questions About Recipes

→ Can I use other types of cheese?

Yes, feel free to experiment with cheeses like Fontina or provolone for different flavor profiles.

→ What can I dip in the fondue besides bread?

Veggies like broccoli and carrot sticks, or even cooked potatoes work great!

→ How do I prevent the cheese from clumping?

Make sure to toss the grated cheese with cornstarch before adding it to the wine; this helps prevent clumping.

→ What type of wine works best for fondue?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for fondue.