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: 2 cups Gruyère cheese, grated; 2 cups Emmental cheese, grated; 2 cloves garlic, minced; 1 cup dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Bread cubes for dipping (baguette or sourdough)

Highlighted under: Global Flavors

I have always found fondue to be the ultimate comfort food, and this Swiss Cheese and Garlic Fondue is no exception. The creamy, melted cheese coupled with the aromatic garlic creates a dish that's both indulgent and cozy. Whether it's a special occasion or simply a craving for something delightful, this recipe warms the heart and brings people together. I love how easy it is to prepare, and nothing beats the experience of dipping fresh bread into a bubbling pot of cheese!

Created by

Vanessa Doyle

Last updated on 2026-01-13T21:28:10.507Z

When I first tried making fondue at home, I couldn't believe how easy it was. I used a combination of Gruyère and Emmental cheese, blended with freshly minced garlic for depth of flavor. What I learned is that slow and low heat is key; it allows the cheese to melt smoothly without clumping. Pairing it with a crisp white wine elevates the entire experience.

Additionally, I've discovered that incorporating a splash of lemon juice not only balances the richness but also adds a pleasant tang to each bite. This simple touch has made my fondue unforgettable, perfect for gatherings where everyone dives in!

        Why You'll Love This Fondue
        Decadent blend of Swiss cheeses creates a rich and creamy experience.
Infused with aromatic garlic for an irresistible flavor boost.
Perfect for social gatherings or cozy nights in.

      

Key Ingredients and Their Importance

The choice of cheese is crucial to achieving the perfect fondue. Gruyère brings a nutty flavor and a creamy texture to the dish, while Emmental contributes a mild sweetness and a wonderful meltability. Opting for high-quality, freshly grated cheese is essential; pre-packaged cheese often includes anti-caking agents that can affect the fondue's consistency, leading to a less smooth result. To make it easier to melt, I recommend grating the cheese just before use.

Garlic is another star component of this fondue. It infuses the cheese with a robust, aromatic flavor. Mince it finely to ensure that its potent essence spreads evenly throughout the cheese. If you prefer a milder garlic taste, consider sautéing it in a little olive oil before adding it to the wine. This can soften its sharpness and add a sweeter note to the final dish.

Perfecting Your Fondue Technique

When melting the cheese, it’s important to keep the heat low and steady to prevent it from becoming grainy. Be patient and stir continuously; this ensures that the cheese melts evenly without burning on the bottom. A wooden spoon works best for this task, as it prevents scratching the fondue pot and allows for free circulation of the cheese. You will know it’s ready when the mixture is silky and glossy.

To maintain the temperature of your fondue, keep it on low heat after it’s melted. If you see it beginning to thicken or harden, simply stir in a little more wine to loosen it up. If the fondue begins to separate, which can happen if it’s heated too rapidly, adding a cornstarch slurry (cornstarch mixed with cold water) will help bring it back together, restoring that desired creamy consistency.

Ingredients

Gather your ingredients to create the perfect fondue:

Fondue Ingredients

2 cups Gruyère cheese, grated
2 cups Emmental cheese, grated
2 cloves garlic, minced
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste
Bread cubes for dipping (baguette or sourdough)

Make sure everything is ready before you start cooking!

Instructions

Follow these steps for a delicious fondue:

Prepare the Cheese

In a bowl, combine the grated Gruyère and Emmental cheeses with the cornstarch. Toss to coat the cheese.

Heat the Wine

In a fondue pot over medium heat, warm the white wine and add the minced garlic. Allow it to simmer for 2-3 minutes.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until melted and smooth.

Add Lemon Juice and Seasoning

Stir in the lemon juice and season with black pepper to taste. Keep the fondue warm over low heat.

Serve and Enjoy

Serve with fresh bread cubes, dipping and enjoying the cheesy goodness!

Enjoy your fondue with good company!

Pro Tips

For a variety of flavors, consider adding herbs like thyme or nutmeg to the cheese mixture.

Serving and Pairing Suggestions

Alongside bread cubes, consider offering a variety of dippables to elevate your fondue experience. Fresh vegetables like blanched broccoli, asparagus, or bell peppers add a colorful crunch and balance the richness of the cheese. Cubes of cooked potatoes are another delightful option, complementing the gooey cheese perfectly. For protein lovers, sliced cured meats or cooked sausages can make for a heartier dipping experience.

When serving fondue, it's essential to provide long forks or skewers for dipping to prevent burning fingers. I also like to set up a small platter with your dippables arranged artistically—it adds a nice touch to the experience and makes it easier for guests to reach their favorites!

Make-Ahead and Storage

While fondue is best enjoyed fresh, you can prep some components in advance. Grate the cheese and mix it with cornstarch, then store it in an airtight container in the refrigerator for up to two days before your fondue gathering. This not only saves time but also enhances the flavor. Just remember to bring it back to room temperature before melting for the best results.

If you have leftovers, store them in the refrigerator in an airtight container for up to three days. To reheat, slowly warm them in a saucepan over low heat, adding a splash of white wine or even a little milk to help regain that silky texture. Avoid microwaving, as it can lead to uneven heating and result in a grainy texture.

Questions About Recipes

→ Can I use pre-shredded cheese for fondue?

While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the melt. Freshly grated cheese is recommended for the best texture.

→ What type of bread is best for dipping?

A crusty baguette or sourdough works well. You can also try vegetables like broccoli or apples for a different twist!

→ How can I reheat leftover fondue?

Gently reheat it on the stovetop with a splash of wine or broth, stirring until smooth again.

→ Can I make this fondue without wine?

Yes! You can replace the wine with vegetable broth or white grape juice, but the flavor will vary.