Fondue with Alpine Cheese and Garlic

Name: Fondue with Alpine Cheese and Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove of garlic, halved; 300ml dry white wine; 1 tsp cornstarch; 1 tbsp lemon juice; A pinch of nutmeg; Salt and freshly ground black pepper to taste; Fresh bread, vegetables, and cured meats for serving

Highlighted under: Global Flavors

I absolutely love making this Fondue with Alpine Cheese and Garlic for friends and family. The rich flavors of the melted cheese combined with the aromatic garlic create a delightful experience for the senses. What really sets this recipe apart is how easy it is to customize with different dipping options. I've always found that a colorful assortment of vegetables, bread, and cured meats adds a festive touch and makes for an interactive dining experience. Trust me, once you try this fondue, you won't want to go back.

Created by

Brianna Tate

Last updated on 2026-01-14T01:46:16.895Z

When I first attempted this fondue, I was amazed by how simply the garlic infused the cheese with its delicious flavor. I recommend using a mix of Gruyère and Emmental cheeses, as they melt beautifully together. One essential tip is to rub the fondue pot with a cut clove of garlic before adding the cheese for an added depth of flavor.

Over the years, I’ve experimented with various dipping items. My favorite remains a combination of crusty French bread and crisp vegetables like broccoli and bell peppers. This fondue is always a hit at gatherings, sparking laughter and conversation as everyone dips in and enjoys the warm, cheesy goodness.

        Why You'll Love This Fondue
        The perfect balance of creamy cheese and aromatic garlic.
Easily adaptable with a variety of dipping options.
Perfect for gatherings and creating memorable experiences.

      

Choosing the Right Cheese

The selection of cheese is crucial to achieving the exquisite creaminess and depth of flavor in this fondue. Gruyère cheese brings a nutty richness, while Emmental contributes a mild, slightly tangy note. If you wish to try alternatives, consider using a mix of cheddar for a sharper flavor or Fontina for a smoother texture. Remember that the ratio should be maintained, as each cheese serves a critical role in the overall melting quality and flavor profile.

When grating the cheese, opt for a box grater or a food processor for consistency. Ensuring the cheese is finely grated helps it melt evenly without clumping. A common mistake is adding cheese too quickly or not stirring enough, leading to an undesirable grainy texture. Always allow the cheese to slowly incorporate into the wine for a beautifully smooth fondue.

Dipping Options and Pairings

While classic accompaniments like crusty bread are a must, exploring various dipping options can elevate your fondue experience. Consider using roasted baby potatoes, blanched broccoli, or even sliced apples for a sweet and savory contrast. It's a delightful way to introduce different textures and flavors that complement the rich cheese. I always have a colorful spread, ensuring my guests can customize their dipping experience.

For those looking for heartier additions, thinly sliced cured meats like prosciutto or salami pair wonderfully with the fondue. The saltiness of the meats cuts through the richness of the cheese, creating a balanced bite. You can also provide small forks or skewers, making it easier for guests to dip into the bubbling cheese without the risk of splattering.

Ingredients

Gather these ingredients to make the most delicious fondue:

Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove of garlic, halved
300ml dry white wine
1 tsp cornstarch
1 tbsp lemon juice
A pinch of nutmeg
Salt and freshly ground black pepper to taste
Fresh bread, vegetables, and cured meats for serving

Instructions

Follow these steps to create the ultimate fondue experience:

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic, ensuring it coats the pot. Discard the garlic.

Heat the Wine

Pour the white wine into the pot and heat it over medium heat until it's just about to simmer.

Melt the Cheese

Gradually add the grated cheese to the wine, stirring constantly until melted and smooth.

Thicken the Fondue

In a small bowl, mix the cornstarch with the lemon juice to create a slurry. Stir this into the melted cheese mixture to thicken it. Season with nutmeg, salt, and pepper.

Serve and Enjoy

Serve the fondue immediately with an assortment of bread, vegetables, and cured meats for dipping.

Pro Tips

For a creamier texture, add a splash of Kirsch (cherry brandy) along with the cheese. Remember to keep the fondue warm while serving to maintain its perfect consistency.

Make-Ahead Tips

For busy hosts, pre-preparing the cheese mixture can save time. You can grate and combine your cheeses in advance, storing them in an airtight container in the fridge. Just remember to add a pinch of cornstarch to prevent clumping. For the garlic-infused pot, you could rub it ahead of time and store it tightly wrapped to maintain its aroma until you're ready to start cooking.

If you have leftovers, you can store the uneaten fondue in an airtight container in the fridge for up to two days. When reheating, do so gently on low heat, adding a splash of white wine or milk to regain its creamy texture. Stir continuously to prevent it from seizing or becoming grainy.

Troubleshooting Fondue

If your fondue becomes too thick, don't worry! Simply stir in a bit of warm white wine to loosen the mixture. Conversely, if it's too runny, a small slurry of cornstarch mixed with cold water can help thicken it back up. It’s essential to add the cornstarch slurry gradually, stirring continuously until you reach the desired consistency.

Another common issue is achieving the right temperature. If the cheese starts to bubble too aggressively, lower the heat immediately. Fondue is best enjoyed when it maintains a gentle simmer, allowing for smooth melting without developing an unpleasant burnt flavor. Always taste and adjust the seasoning; a touch more nutmeg or a pinch of salt can elevate the flavor.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to experiment with cheeses such as Fontina, Raclette, or even a strong Cheddar for unique flavors.

→ What type of wine is best for fondue?

A dry white wine works best, ideally a Swiss wine like Fendant or a Sauvignon Blanc.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

→ Can I make fondue without alcohol?

Yes, you can substitute the wine with vegetable or chicken broth, though it will alter the flavor slightly.