Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves garlic, minced; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground pepper; Fresh bread cubes for dipping; Crackers or vegetables for serving

Highlighted under: Global Flavors

I absolutely love making Swiss cheese fondue, especially when I'm entertaining guests. The combination of creamy melted cheese and fragrant garlic creates an inviting warmth that is hard to resist. I find that using a mix of Gruyère and Emmental cheeses provides the best flavor and texture, while the addition of roasted garlic takes it to another level. Serving it with fresh bread and crunchy vegetables makes for a perfect social dining experience that my friends always rave about.

Created by

Vivienne Cole

Last updated on 2026-01-12T02:19:19.591Z

Last winter, I hosted a cozy gathering at home and decided to try my hand at making Swiss cheese fondue from scratch. I experimented with different types of cheese, finally settling on the rich combination of Gruyère and Emmental. The result was a perfectly creamy dip that paired beautifully with crusty bread. My guests loved it, and it quickly became a staple at our get-togethers.

To elevate the flavor, I added roasted garlic, which made the fondue more aromatic. I learned that simmering the mixture gently prevents it from separating, ensuring a smooth consistency. This fondue is not just delicious; it's also a fantastic way to bring people together around the table, dipping their favorite items in that cheesy goodness!

        Why You'll Love This Fondue
        Layers of gooey Swiss cheese with aromatic hints of garlic.
An interactive dining experience that sparks conversation.
Perfect for chilly evenings or special gatherings.

      

Mastering the Cheese Blend

The choice of cheese is critical in achieving that iconic Swiss fondue. Gruyère delivers a rich, nutty flavor and smooth melt, while Emmental offers a mild, slightly sweet profile with those lovely holes. When combining these cheeses, make sure to grate them finely to ensure they melt evenly without clumping. For a unique twist, consider adding a small amount of raclette or a bit of blue cheese for a bolder taste. Just be aware that this will alter the flavor profile significantly.

Temperature control is vital in the melting process. If the heat is too high, you risk separating the cheese, resulting in a grainy texture. Instead, maintain a gentle simmer and stir consistently. I like using a silicone spatula for the stirring process as it scrapes the sides of the pot effectively, incorporating all the melted cheese for a creamy consistency. If you notice a slight separation, whisk in a bit more wine to bring it back together.

Perfecting the Dipping Experience

While fresh bread cubes are a classic choice, consider adding a variety of dipping options for an exciting flavor experience. Lightly toasted baguette or sourdough adds extra crunch and depth. You can also experiment with diced apples or pears; their sweetness provides a delightful contrast to the savory cheese. For a healthier option, raw veggies like bell peppers, carrots, or even blanched broccoli work wonderfully and add a vibrant touch to your fondue spread.

Presentation matters with fondue. Use a wide, shallow bowl for your dipping items to allow easy access for guests. Arrange the bread and veggies in an appealing manner, maybe even on a wooden board. I also recommend keeping a small bowl of coarse sea salt nearby for guests to sprinkle on their dippings, enhancing the flavors even more. A side of pickles or fermented vegetables can add a tangy kick that complements the richness of the cheese.

Storing and Reheating Leftovers

If you happen to have leftovers—though it’s rare with this fondue—store them in an airtight container in the refrigerator for up to three days. To reheat, place the fondue back in a small saucepan over low heat, adding a splash of wine or a little cream to help smooth out the texture. Stir regularly to prevent scorching, and only heat until warmed through; it's better to err on the side of cautious warming than to overheat.

Fondue also makes a great base for other dishes! Consider using leftover fondue in a creamy pasta sauce. Just mix in cooked pasta with a splash of pasta water to revive the cheese’s silkiness. Alternatively, it can be a delicious topping for baked potatoes or drizzled over roasted vegetables, adding that Swiss cheese flavor without the need for additional effort.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, minced
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground pepper
Fresh bread cubes for dipping
Crackers or vegetables for serving

Preparation Steps

Prepare the Garlic

In a small pan, gently sauté the minced garlic until fragrant, about 1-2 minutes. Set aside to cool slightly.

Mix the Cheese

In a bowl, toss the grated Gruyère and Emmental cheeses with cornstarch until well coated.

Heat the Wine

In a fondue pot or a heavy-bottomed saucepan, bring the white wine and lemon juice to a simmer over medium heat.

Combine and Melt

Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until melted and smooth.

Add Garlic and Season

Stir in the sautéed garlic, and season with freshly ground pepper to taste.

Serve

Transfer the pot to a fondue burner and keep warm. Serve with fresh bread cubes and vegetables for dipping.

Pro Tips

For a deeper flavor, consider adding a splash of kirsch cherry brandy. Keep the heat low to prevent the cheese from becoming gritty.

Variations and Flavor Enhancements

To elevate your fondue experience, consider adding a hint of spice with nutmeg or cayenne pepper. About a pinch of nutmeg can enhance the nutty flavor of the cheeses, while a sprinkle of cayenne can bring a subtle warmth, perfect for chilly gatherings. Experimenting with herbs like thyme or rosemary can also bring a fresh element that complements the richness of the cheese without overpowering it.

For a smoky flavor, consider using smoked Gruyère or incorporating a few drops of liquid smoke. This addition can transform your traditional fondue into something uniquely flavorful, perfect for impressing guests with something out of the ordinary. Just be cautious with the quantity; a little goes a long way.

Troubleshooting Common Issues

If your fondue turns out too thick, simply stir in a bit more wine or even some low-sodium vegetable broth until you reach your desired consistency. On the flip side, if it's too runny, you can thicken it by mixing in an additional tablespoon of cornstarch that has been dissolved in a bit of cold wine before gradually adding it to the pot while stirring continuously.

If you find that your cheese is clumping, this is often due to improper heating or insufficient cornstarch coating. Make sure to toss the cheese in cornstarch thoroughly before adding it to the pot to ensure an even melt. Also, remember to be patient and stir slowly; rushing this process can lead to unwanted texture changes.

Questions About Recipes

→ Can I use different types of cheese?

Yes! You can experiment with other cheeses like Fontina or Cheddar, but make sure they melt well.

→ What can I dip in the fondue?

Bread, vegetables, and even fruits like apples or pears work wonderfully with cheese fondue.

→ How do I store leftovers?

Let the leftovers cool, then store them in the refrigerator in an airtight container for up to 3 days.

→ Can I reheat the fondue?

Yes, reheat gently on the stove, adding a little white wine or milk to loosen if it gets too thick.