Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves garlic, halved; 1 cup dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Stale baguette, cut into cubes; Vegetables for dipping (e.g., broccoli, cherry tomatoes)

Highlighted under: Dessert Magic

I absolutely love making fondue with Swiss cheese and garlic for gatherings with my friends and family. The rich, melty cheese combined with the aromatic garlic creates a delightful dip that everyone can't resist. It’s surprisingly easy to prepare, and the experience of dunking crusty bread into the bubbling cheese is unforgettable. Whether it's a chilly evening or a celebratory occasion, this fondue recipe never fails to impress. Join me as I share my favorite tips to make this dish extraordinary!

Created by

Harriet Mason

Last updated on 2026-01-13T22:40:07.968Z

When I first made fondue with Swiss cheese and garlic, I couldn't believe how quickly everyone gathered around the pot. The blend of Gruyère and Emmental cheeses not only gives a beautiful texture but also a nutty flavor that's irresistible. I learned to add white wine for extra depth, which pairs beautifully with the garlic.

One tip I love sharing is to ensure the bread is stale enough to hold up when dunked. Fresh bread can sometimes fall apart, so a day-old baguette works perfectly, enhancing the overall experience of enjoying this communal dish.

Why You'll Love This Recipe
Creamy Swiss cheese paired with aromatic garlic
Interactive and fun for gatherings or date nights
Perfectly customizable with various dippers

Mastering the Cheese Blend

The combination of Gruyère and Emmental is key to achieving the ideal texture and flavor for your fondue. Gruyère adds a nutty richness, while Emmental contributes a slightly sweet, creamy flavor. If you're in a pinch, you can substitute Gouda or Fontina for Gruyère, but be cautious with stronger cheeses, as they can overpower the delicate balance. Make sure to grate the cheese finely for quick melting and to avoid clumping.

Tossing the grated cheeses with cornstarch before melting is a crucial step. The cornstarch helps to stabilize the fondue by absorbing excess moisture, preventing the cheese from separating. This technique ensures a smooth, luxurious texture that clings beautifully to your dippers. If your cheese starts to clump during melting, you can whisk in more white wine to help reinstate the silky consistency.

Fondue Pot Essentials

Utilizing a proper fondue pot can significantly enhance your fondue experience. A traditional ceramic or cast iron pot retains heat well and distributes it evenly, ensuring consistent melting. If using a fondue pot with a burner, keep it set to low heat while serving to prevent the cheese from scorching. If you notice it thickening or becoming difficult to dip into, simply add a splash of white wine and stir to reintroduce smoothness.

For serving, I recommend cutting your bread into 1-inch cubes. This size is ideal for dipping, allowing a perfect amount of cheese to coat each piece. When choosing your vegetables, aim for a variety of textures and colors. Broccoli florets, cherry tomatoes, and blanched carrots not only taste great but also create a visually appealing spread.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, halved
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste
Stale baguette, cut into cubes
Vegetables for dipping (e.g., broccoli, cherry tomatoes)

Instructions

Prepare the Cheese

In a bowl, toss the grated Gruyère and Emmental cheese with cornstarch. This helps prevent clumping during melting.

Prep the Pot

Rub the inside of a fondue pot with the halved garlic cloves for flavor, then discard the cloves.

Heat the Wine

Add the white wine and lemon juice to the pot, and heat over medium until it starts to bubble.

Melt the Cheese

Gradually add the cheese mixture, stirring constantly until melted and smooth. Season with black pepper.

Serve and Enjoy

Place the pot over a flame to keep it warm, and serve with bread and vegetables for dipping.

Pro Tips

For extra flavor, consider adding a splash of brandy or a dash of nutmeg to the cheese mixture. Always stir the cheese in a figure-eight motion to promote even melting.

Variations and Flavor Boosts

Feel free to experiment with different herbs and spices to elevate your fondue experience. For instance, adding a teaspoon of Dijon mustard to the cheese mixture introduces a lovely tang that complements the creamy flavors. You can also consider incorporating fresh herbs like thyme or rosemary for a fragrant touch that pairs beautifully with the cheese.

If you want to infuse your fondue with a bit of a kick, try adding a dash of cayenne pepper or a splash of hot sauce to the mixture while it melts. This simple addition creates a lovely contrast to the rich cheese, making each bite more exciting and unique.

Storage and Reheating Tips

While fondue is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, transfer the cheese back into a fondue pot or a saucepan, and gently warm it over low heat. Stir in a little white wine to help restore its creamy texture as it heats. Avoid using high heat, as this can cause the cheese to seize up and become grainy.

If you’re planning to make fondue in advance, consider pre-grating the cheese and combining it with cornstarch. Store this mixture in a sealed bag in the fridge until you’re ready to prepare the fondue. This allows you to streamline the process when it's time for your gathering.

Questions About Recipes

→ Can I make fondue without alcohol?

Yes, you can replace the wine with low-sodium vegetable broth for a non-alcoholic version.

→ What types of bread are best for dipping?

Stale baguette, sourdough, or pumpernickel are great options as they hold up well in the cheese.

→ How do I store leftover fondue?

Cool the fondue and store it in an airtight container in the fridge. Reheat gently on the stove, adding a little wine or broth.

→ What can I use instead of Swiss cheese?

You can use a mix of sharp cheddar and mozzarella for a different flavor profile.