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; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Fresh bread cubes for dipping; Vegetables for dipping (optional)

Highlighted under: Baking & Desserts

I absolutely love making fondue, especially when it's a rich blend of Swiss cheese and garlic. The creamy texture paired with the warm, inviting aroma fills the kitchen with a sense of comfort that brings back so many fond memories. I enjoy gathering with friends and family around the pot, dipping fresh bread and vegetables into this luscious treat. It’s a fun, interactive dish that encourages everyone to engage, share stories, and savor each moment together—perfect for any occasion!

Created by

Maisie Clarke

Last updated on 2026-01-13T18:31:20.415Z

Every time I prepare fondue, I experiment a little with the ingredients. This Swiss cheese and garlic combination quickly became a favorite among my circle. I learned that using a mix of Gruyère and Emmental cheeses creates a beautiful balance of flavors and textures that are deeply satisfying. Adding fresh minced garlic infuses the dish with a lovely warmth that complements the cheese perfectly.

To ensure my fondue is silky smooth, I always toss the cheese with a little cornstarch before melting it. This step prevents clumping and allows for a better, more cohesive dip. I recommend serving it with crusty bread, but don’t hesitate to add in some veggies or fruits for an exciting twist!

        Why You'll Love This Fondue
        Rich, creamy Swiss cheese blended with aromatic garlic
Interactive dining experience that brings everyone together
Versatile dish that pairs well with a variety of dippables

      

The Importance of Cheese Selection

Choosing the right cheeses is crucial for achieving the signature creamy texture of your fondue. Gruyère brings a nutty, slightly sweet flavor, while Emmental provides a mild and buttery complement. Together, they melt beautifully, forming a smooth mixture that doesn't separate. If you're looking for a sharper taste, consider adding a small amount of aged Gruyère or substituting part of the Emmental with a more robust cheese, but be cautious as these can change the melting properties.

For best results, shred your own cheese instead of using pre-packaged versions. Pre-shredded cheeses often contain anti-caking agents that can interfere with melting. Grating the cheese yourself ensures it will melt uniformly and create that luscious, gooey texture that fondue lovers crave.

Serving and Dipping Suggestions

The traditional companions for fondue are crusty bread cubes, ideally French or sourdough, which provide a firm texture for the creamy fondue. You can enhance the experience by offering a variety of dippables such as blanched vegetables like broccoli, cauliflower, or colorful bell peppers. These not only taste great but also add a visual appeal to your fondue spread.

For a fun twist, consider adding some sautéed mushrooms or boiled baby potatoes as additional dippers. If you're serving this at a gathering, keep the fondue pot over low heat to maintain its melty state, and encourage guests to experiment with different combinations. I find that each dipper brings out unique flavors in the cheese, making the experience even more delightful.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Fresh bread cubes for dipping
Vegetables for dipping (optional)

Gather all these ingredients before starting to ensure a smooth cooking process.

Instructions

Prepare the Pot

Rub the inside of your fondue pot with the halved garlic clove. Discard the clove once done.

Combine Ingredients

In a bowl, toss the grated cheeses with cornstarch until well coated. This will help the cheese melt smoothly.

Heat the Wine

Pour the white wine and lemon juice into the pot and heat over medium flame until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the hot wine, stirring continuously in a figure-eight motion until fully melted and creamy.

Serve

Once the fondue is ready, place the pot over a fondue burner to keep it warm. Serve with fresh bread cubes and vegetables for dipping.

Enjoy your luscious fondue! Remember to keep stirring as needed to maintain a creamy consistency.

Pro Tips

For an extra touch, you can add a splash of brandy or a pinch of nutmeg to enhance the flavor.

Troubleshooting Fondue

If your fondue becomes too thick, it may be difficult for the dippers to grab onto. To remedy this, slowly add a splash of warm white wine and stir continually until you achieve your desired consistency. Conversely, if it appears too runny, adding a bit more grated cheese can help thicken it back up. Always remember to mix in a figure-eight motion to ensure that the cheese blends smoothly with the wine.

Separating cheese is a common pitfall when making fondue. If you notice this happening, it usually indicates that the cheese has been heated too quickly or too high. To prevent this, always start from medium heat and gradually increase as the cheese melts. Patience is key; allowing it to melt slowly will yield a more cohesive and inviting texture.

Make-Ahead and Storage Tips

Fondue can be prepared ahead of time, making it ideal for entertaining. You can pre-grate the cheese and mix it with cornstarch, then store it in an airtight container in the refrigerator for up to two days before serving. Be sure to bring it back to room temperature before melting to ensure even melting when you’re ready to prepare your fondue.

If you have leftover fondue, it can be refrigerated for a couple of days in an airtight container. Reheat it gently in a saucepan over low heat, adding a touch of white wine or water to loosen the mixture as needed. While reheated fondue may not be as smooth as fresh, it can still make a tasty topping for baked potatoes or as a sauce for grilled meats.

Questions About Recipes

→ Can I use different types of cheese?

Yes! While Gruyère and Emmental are traditional, feel free to experiment with other melting cheeses like Fontina or Gouda.

→ Is there a non-alcoholic option for the wine?

Absolutely! Use a combination of vegetable broth and a bit of lemon juice in place of wine.

→ How do I keep the fondue from separating?

Make sure to toss the shredded cheese with cornstarch before adding it to the wine. Stirring constantly as it melts also helps maintain a smooth texture.

→ What can I dip in the fondue?

Bread is classic, but you can also dip raw vegetables like carrots or broccoli, or even fruits like apples and pears for a fun twist!