Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 1 cup dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Black pepper, to taste; Fresh bread, cut into cubes, for dipping; Vegetables, such as broccoli and bell peppers, for dipping

Highlighted under: Global Flavors

I absolutely love indulging in a warm pot of fondue, especially when it's made with creamy Swiss cheese and a hint of garlic. This recipe transforms a simple gathering into a delightful experience. The aroma that fills the room as the cheese melts is simply irresistible! Using the right combination of cheeses and freshly minced garlic, we’ve created a blend that’s rich and comforting. Plus, it’s incredibly easy to prepare! Just gather your favorite dippers, and you’re ready for a fun and interactive meal.

Created by

Brianna Tate

Last updated on 2026-01-13T20:37:10.477Z

When I first tried making fondue at home, I was intimidated. I worried about getting the right consistency or burning the cheese. However, after experimenting with different combinations, I found that a blend of Gruyère and Emmental creates a melty texture that's both creamy and stretchy.

Garlic, when added, transforms the flavor profile without overpowering the cheese. A tip I've learned is to rub the pot with a cut garlic clove before combining the cheese. The result? Perfectly smooth fondue that pairs amazingly with crusty bread and fresh veggies!

        Why You'll Love This Fondue
        Rich flavor from quality Swiss cheeses
Aromatic garlic enhances the cheesy goodness
Perfectly interactive dining experience with friends

      

The Importance of Cheese Selection

Choosing the right cheeses is crucial for achieving the best fondue experience. Gruyère offers a nutty, slightly sweet flavor while Emmental provides a mild, buttery profile. This combination creates a rich and complex base for your fondue. Make sure to opt for high-quality, aged cheeses; they melt beautifully and deliver a deeper taste. If you’re looking for alternatives, a good raclette can also complement this mix if you’re in a pinch.

Remember to grate the cheese rather than cubing it. Grated cheese melts more evenly and smoothly, which is key for achieving that glossy, velvety texture in your fondue. A food processor can speed up this task, but a box grater works just as well. As you prepare the cheese, keep it in the fridge until you’re ready to add it to the pot, which helps maintain its structure during melting.

Techniques for Perfect Melting

When melting the cheese, the temperature is vital. Start your burner on a low setting to prevent the mixture from scorching. Gradually increasing the heat while stirring continuously will ensure that the cheeses meld without clumping. Look for a smooth, creamy consistency; ideally, it should resemble a liquid ribbon as you stir. If you find your fondue looks grainy, it can be saved by adding a splash more wine or a touch of cornstarch mixed in cold water to re-emulsify it.

Incorporating the cheese gradually is also key. Adding it all at once may lead to an uneven melt. Instead, add handfuls of cheese to the pot, waiting for each addition to fully integrate before adding more. This method helps to maintain the right temperature and texture, allowing you to enjoy a smooth fondue that clings perfectly to your chosen dippers.

Ingredients

Gather these ingredients to make your delicious fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
1 cup dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Black pepper, to taste
Fresh bread, cut into cubes, for dipping
Vegetables, such as broccoli and bell peppers, for dipping

Make sure all ingredients are ready before you start cooking!

Instructions

Follow these simple steps to create your fondue:

Prepare the pot

Rub the inside of a fondue pot with the cut sides of the garlic. Discard the garlic.

Combine ingredients

In a separate bowl, toss the grated cheeses with cornstarch. Then, pour the white wine and lemon juice into the pot and heat gently.

Melt the cheese

Add the cheese mixture gradually to the pot while stirring continuously. Once completely melted and smooth, season with black pepper.

Serve

Keep the fondue warm over a low flame. Use forks to dip the bread and vegetables into the cheese.

Enjoy your fondue experience!

Pro Tips

For an extra flavor twist, experiment with adding a splash of Kirsch (cherry brandy) to the mix or incorporate different herbs like thyme.

Dipping Options

The beauty of fondue lies in its versatility when it comes to dippers. While fresh bread cubed into bite-sized pieces is classic, feel free to get creative! Roasted or blanched vegetables like broccoli, bell peppers, or even grilled zucchini provide a satisfying crunch and a fresh contrast to the rich cheese. You might also consider adding some cured meats or even diced fruits like apples for a sweet-savory experience.

When preparing your dippers, keep them small enough to easily skewer. Aim for pieces that are about one inch in size, which allows for a perfect balance of cheese to dipper. If you're offering a variety, lay them out on a platter around the fondue pot; this will add visual appeal and encourage guests to mix and match flavors.

Make-Ahead and Storing Tips

To make your fondue experience stress-free, you can prep a day ahead by grating the cheeses and mixing them with cornstarch. Store this mixture in an airtight container in the refrigerator. You can also prepare the garlic rub for the pot in advance. Be sure to leave the cheese out for at least 30 minutes before you plan to melt it; this helps them to start melting more easily and evenly.

If you have leftover fondue, don't worry! It can be refrigerated for up to two days. To reheat, gently warm it in a saucepan over low heat, stirring frequently. If it thickens, a splash of wine or milk will help restore its creamy texture. Enjoy it once more by pouring it over boiled potatoes or using it in a baked dish for a tasty twist.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Though traditional Swiss fondue uses Gruyère and Emmental, you can experiment with cheeses like Fontina or a sharp cheddar.

→ What can I use as dippers?

Crusty bread is classic, but you can also dip vegetables, apple slices, and even cooked meats.

→ How do I store leftovers?

If you have leftover fondue, let it cool, then store in an airtight container in the fridge. Reheat gently when ready to use.

→ What wine should I use?

Choose a dry white wine like Sauvignon Blanc or a nice Riesling. Avoid sweet wines, as they alter the fondue flavor.