Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss 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; 2 cloves garlic, halved; 200ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Bread cubes for dipping (French bread or sourdough)

Highlighted under: Global Flavors

When I first tried making fondue at home, I was amazed by how simple yet luxurious it felt. The combination of Swiss cheese and garlic creates a deliciously rich dip that is perfect for sharing. I love how the melted cheese envelops the bread, infusing it with an aromatic garlicky flavor. This fondue recipe is not just for special occasions; it’s a fun way to elevate any gathering and allows everyone to indulge in a communal experience of dipping and savoring together.

Created by

Penelope Dawson

Last updated on 2026-01-13T22:19:10.383Z

Creating the perfect fondue is an art that was surprisingly rewarding. After several attempts, I discovered that the secret lies in blending different types of Swiss cheese for depth of flavor. I experimented until I found that the mix of Gruyère and Emmental brought out the best taste and texture, creating that creaminess we all crave.

Another tip I picked up was to add just a touch of white wine and lemon juice, which not only helped the cheese melt smoothly but also added a refreshing tang that perfectly balanced the richness. This fondue became a staple at our gatherings, bringing friends together for a cozy, interactive feast!

        Why You'll Love This Fondue
        Creamy, melted cheese that’s irresistibly smooth
The aromatic hint of garlic elevates the traditional flavor
A fun, interactive meal perfect for gatherings

      

Choosing the Right Cheese

The choice of cheese is crucial for an authentic Swiss fondue experience. Gruyère and Emmental are traditional, each contributing unique flavors. Gruyère brings a rich, nutty taste while Emmental adds a slightly sweet nuttiness. When selecting these cheeses, look for high-quality, aged varieties to enhance the depth of the fondue. Avoid pre-shredded cheese, as it often contains anti-caking agents that disrupt the melting process and texture.

If you cannot find Gruyère or Emmental, consider substitutes like Comté or Jarlsberg for similar flavors. If you're looking for a stronger taste, try adding a small amount of blue cheese to the mixture, but be careful to balance it with a good amount of Gruyère to maintain the traditional profile.

Perfecting the Melting Process

When melting the cheese, use a heavy-bottomed fondue pot or a Dutch oven, as this distributes heat evenly and minimizes the risk of burning the cheese. Begin by heating the pot over low heat, allowing it to warm gently before adding any ingredients. Gradually incorporate the wine and lemon juice; this not only helps enhance the flavor but also lowers the melting point of the cheese, preventing clumping.

Stir continuously with a wooden spoon in a zigzag motion, as this helps to achieve a smooth consistency. If your fondue becomes too thick while cooking, add a splash of white wine to loosen it up. If you notice any separation of cheese or an oily surface, a quick fix is to whisk in a little cornstarch mixed with cold water.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, halved
200ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste
Bread cubes for dipping (French bread or sourdough)

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot with the halved garlic cloves to infuse a subtle garlic flavor.

Melt the Cheese

In the pot, combine the grated Gruyère and Emmental cheeses with the cornstarch. Slowly add the white wine and lemon juice over low heat, stirring until the cheese melts and becomes smooth.

Season and Serve

Add freshly ground black pepper to taste. Serve the fondue warm with bread cubes for dipping.

Pro Tips

For the best texture, ensure your cheese is at room temperature before melting. Stir constantly as you heat to prevent sticking and ensure even melting.

Serving Suggestions

A variety of dippers can elevate your fondue experience beyond simple bread cubes. Try adding blanched vegetables like broccoli, Brussels sprouts, or carrot sticks. Apples or pears can also offer a delightful sweetness that contrasts beautifully with the savory cheese. Make sure to cut these dippers into manageable pieces and have them ready to go before you start melting the cheese, as fondue is best enjoyed immediately after serving.

For a twist, consider flavor-infused oils or herbs for drizzling over your dippers before dipping them into the cheese. A light sprinkle of fresh herbs like chives or parsley not only adds color but also brings a fresh brightness to the dish.

Storing and Reheating Leftovers

If you have leftover fondue, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat and add a splash of white wine or milk to bring it back to a creamy consistency. Stir continuously to avoid burning. Remember that reheated fondue may not be as smooth as freshly made, so keep an eye on it.

Alternatively, consider using leftover fondue as a cheesy sauce for pasta, potatoes, or even vegetables. It can add a delicious twist to ordinary recipes, transforming them into something special with minimal effort.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to mix other cheeses like Fontina or Cheddar, but be mindful of how they melt.

→ What can I dip besides bread?

You can dip vegetables like broccoli and asparagus or cooked meats for a heartier option.

→ Can I make this fondue in advance?

It's best to serve fondue fresh, but you can prepare the cheese mixture ahead of time and reheat gently.

→ Is fondue gluten-free?

The cheese itself is gluten-free, but be cautious with bread choices if you need to avoid gluten.