Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 teaspoon cornstarch; Freshly ground black pepper, to taste; Nutmeg, to taste; Crusty bread, for dipping

Highlighted under: Global Flavors

I absolutely love making fondue with Gruyere and Emmental cheese! There's something incredibly comforting about sharing a pot of melted cheese with friends and family. The combination of these two cheeses creates a rich, creamy texture and a delightful flavor that simply can't be beat. The best part is how interactive it is; everyone can get involved. Just grab some bread and dunk away! It’s a great way to bring people together, especially during chilly evenings.

Created by

Vivienne Cole

Last updated on 2026-01-13T05:04:21.876Z

On a recent chilly evening, I decided to whip up a classic fondue with Gruyere and Emmental for a cozy gathering. As I carefully melted the cheeses, I couldn't help but get excited about the rich aromas filling the kitchen. The low heat allowed the cheeses to blend beautifully without separating, which I’ve found is the secret to a smooth and velvety fondue.

As we gathered around the pot, I discovered that having a varied selection of dippables really elevates the experience. I recommend including not only crusty bread, but also roasted vegetables and assorted meats. It turns the meal into a feast for the senses!

        Why You'll Love This Fondue
        The perfect blend of nutty Gruyere and creamy Emmental creates a melt-in-your-mouth experience.
Ideal for entertaining—everyone gets involved and shares the fun.
Easily customizable with a variety of dippables to suit all tastes.

      

Understanding Cheese Choices

The choice of cheeses is fundamental to achieving the perfect fondue. Gruyere brings a nutty depth with a slightly sweet finish, while Emmental adds a creamy, mild balance. When selecting these cheeses, opt for high-quality, block cheeses rather than pre-grated options, as the latter often contain anti-caking agents that can affect melt quality. Freshly grating both cheeses ensures a smooth and even melt, which is pivotal for that luxurious texture fondue is known for.

To enhance the flavor profile, consider adding a hint of Swiss cheese like Appenzeller or even a splash of a flavorful blue cheese. However, be mindful of overpowering the primary Gruyere and Emmental flavors; a little goes a long way. Additionally, if you have lactose intolerance concerns, look for lactose-free versions of these cheeses, which can provide a similar flavor experience without discomfort.

Achieving the Perfect Fondue Consistency

The key to a superb fondue lies in reaching the right consistency. After combining the cheeses with wine and lemon juice, heat the mixture over medium-low heat. Stir continuously until it becomes smooth and glossy; should you notice any lumps, increase the stirring vigor to help dissolve them. If the fondue appears too thick, a splash of additional wine can help loosen it up. Conversely, to thicken the mixture, ensure you mix the cornstarch with a small amount of wine, as this prevents clumps when added to the cheese.

Another common issue is the separation of cheese from the liquid, which can happen if the heat is too high. Always maintain low, steady heat; it’s better to wait longer for the cheese to melt than to rush and risk curdling. If this does happen, you can try whisking in more wine or lemon juice to salvage the mixture, often bringing back that smooth texture.

Ingredients

Gather these ingredients for a delicious fondue:

Fondue Ingredients

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

Make sure to prepare your dippables while the cheese is melting!

Instructions

Follow these steps for the perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove for flavor. Discard the garlic once done.

Melt the Cheese

In the pot, combine the grated Gruyere and Emmental cheeses with the wine and lemon juice. Heat gently, stirring constantly until smooth.

Thicken the Fondue

In a small bowl, mix the cornstarch with a bit of wine to create a slurry. Add this to the cheese mixture and stir until thickened.

Season

Add black pepper and nutmeg to taste, adjusting as needed.

Serve

Transfer the pot to a heat source. Serve immediately alongside chunks of crusty bread for dipping.

Enjoy your fondue with plenty of dipping options!

Pro Tips

For a unique twist, consider adding a splash of kirsch (cherry brandy) for enhanced flavor. Also, ensure your dippables are ready before the cheese is fully melted to keep the experience seamless.

Serving Suggestions

Crusty bread is a classic choice for fondue dippers, but don't hesitate to get creative! Sliced vegetables like carrots, bell peppers, and cherry tomatoes can add a fresh crunch. For a heartier option, try pieces of cooked sausage or small boiled potatoes. Just make sure whatever you choose fits nicely into the fondue pot’s reach for easy dipping.

I also enjoy serving assorted pickles or antipasto items on the side. Their acidity creates a delightful contrast to the rich cheese, making each bite more exciting. Don't be afraid to experiment; every fondue gathering can have its unique flavor fusions!

Make-Ahead and Storage Tips

Fondue is best served fresh, but it can be prepared in advance. You can grate the cheeses and mix the wine, lemon juice, and seasoning together ahead of time; simply store these ingredients in the refrigerator separately until you’re ready to heat them up. Just remember to let everything sit at room temperature for about 30 minutes before cooking to ensure even melting.

Leftover fondue can be refrigerated and reheated gently on the stove—just add a splash of wine or milk to restore its creamy consistency. Be prepared for a possible change in texture, as reheated fondue may not be as smooth as the fresh batch. To mitigate this, low and slow is key when reheating to prevent further separation or curdling.

Questions About Recipes

→ What type of bread is best for dipping?

Crusty French or sourdough bread works wonderfully well for fondue.

→ Can I make fondue ahead of time?

It's best to prepare the fondue fresh, but you can prep the ingredients in advance.

→ What if my cheese separates?

Ensure you melt the cheese over low heat and keep stirring for a smooth consistency.

→ Is there a vegetarian option?

Yes, you can substitute the dry white wine with vegetable broth for a vegetarian-friendly version.