Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 200ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground pepper, to taste; Crusty bread cubes or vegetables for dipping

Highlighted under: Global Flavors

I absolutely love making Fondue with Swiss Cheese and Garlic for gatherings. It brings everyone together around the pot, creating a fun and interactive dining experience. The rich, gooey cheese complemented by the aromatic garlic makes every bite a delight. This recipe is my go-to for special occasions or cozy nights in, as it’s incredibly easy to prepare and fun to enjoy with friends or family. Just grab some crusty bread or fresh veggies, and you're ready to dive into a world of cheesy goodness!

Created by

Helena Wright

Last updated on 2026-01-13T23:28:11.190Z

When I first tried Fondue with Swiss Cheese and Garlic, I fell in love with the concept of communal eating. It’s a wonderful way to bond, as everyone gets to dip their favorite items into the bubbling pot of cheese. I’ve experimented with different cheeses, but I always circle back to a traditional Swiss blend because it melts beautifully, creating that perfect smooth texture we all crave.

One of my best tips for this recipe is to use a mixture of Gruyère and Emmental cheese for a richer flavor. I also like to add a splash of white wine to the cheese mixture, which enhances the taste considerably. The garlic complements the cheese so well—don’t skip it! It adds a subtle yet beautiful depth that takes this fondue to the next level.

        Why You'll Love This Fondue
        Indulgent blend of Swiss cheeses that melts perfectly
Garlic adds an aromatic twist to the traditional recipe
Perfectly interactive dish for gatherings and celebrations

      

Tips for the Perfect Fondue

When making fondue, the choice of cheese is crucial for texture and flavor. Gruyère and Emmental are classic partners, offering a balance of nuttiness and creaminess. Ensure you use high-quality cheeses, as they melt better and create that desired gooey consistency. I recommend grating the cheese finely to help it melt evenly, which takes about 10-15 minutes on low heat. Keep in mind that pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting, so stick to freshly grated.

Another essential detail is the temperature. Fondue requires gentle heat to avoid scorching the cheese. Start with your burner on low and adjust as necessary; you want a gentle simmer. Stir continuously until the cheese becomes a smooth, glossy mixture—this should take around 5-10 minutes. If the mixture thickens too much, you can add a splash of white wine to loosen it up.

Ingredient Role Insights

Garlic is more than just a flavor enhancer in this fondue; it sets the foundation for the dish's aromatic profile. Rubbing the pot with a halved garlic clove infuses subtle flavors without overpowering the cheese. If you're a garlic lover, consider adding minced garlic when melting the cheese for a bolder kick. Just be cautious; too much can dominate the dish, drowning out the delicate cheese flavors.

Cornstarch is essential for achieving a creamy, stable sauce. It not only thickens the fondue, providing the perfect consistency for dipping but also helps prevent the cheese from separating. Mixing it with a bit of melted cheese first creates a slurry, ensuring it blends smoothly into the pot. This step improves the texture and enhances the overall mouthfeel of the fondue, ensuring it coats your bread or vegetables beautifully.

Serving Suggestions and Variations

Traditionally, fondue is served with crusty bread cubes, but don't shy away from creativity! Fresh vegetables such as blanched broccoli, carrots, or bell peppers offer a refreshing contrast to the rich cheese. For a twist, try incorporating fruits like sliced apples or pears; their sweetness pairs surprisingly well with the savory flavors of fondue. Providing a mix can invite a delightful experience for your guests.

If you're preparing for a larger gathering, you can scale this recipe easily. Just maintain the 1:1 ratio of cheese to wine, and don't forget to adjust the cornstarch accordingly. At parties, consider offering a variety of dipping options, such as charcuterie staples like cured meats. This creates a vibrant spread that encourages communal dining and makes the experience even more enjoyable.

Ingredients

Gather these ingredients to make a delicious fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
200ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground pepper, to taste
Crusty bread cubes or vegetables for dipping

Make sure to use high-quality cheese for the best results!

Instructions

Follow these simple steps to create your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This infuses the pot with a subtle garlic flavor.

Melt the Cheese

In the pot, combine the grated Gruyère and Emmental cheeses with the white wine and lemon juice. Heat on low, stirring constantly until the cheese is melted and smooth.

Thicken the Fondue

In a small bowl, mix the cornstarch with a tablespoon of the melted cheese. Stir well, then add it back to the pot. Keep stirring until it thickens, and season with freshly ground pepper.

Serve

Serve the fondue immediately with the bread cubes or vegetables. Use long forks to dip and enjoy!

Enjoy your fondue right away as it is best served hot!

Pro Tips

For an extra flavor kick, consider adding a splash of your favorite liqueur like Kirsch to the fondue just before serving.

Storage and Reheating Tips

Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, gently warm the fondue in a saucepan over low heat, adding a splash of wine or water to loosen it if it thickens too much. Stir continuously to avoid separating, and consider adding a touch of fresh cheese to enhance the flavor as it warms.

While it's possible to freeze fondue, it's not recommended as the texture may change upon reheating. If you do freeze it, be sure to let it thaw overnight in the refrigerator before gently reheating. The flavor might still hold up, but expect changes in the creaminess. For the best experience, I suggest making it fresh whenever possible.

Troubleshooting Common Issues

If your fondue is becoming too thick or stringy, it's likely due to overheating or excessive stirring. To remedy this, reduce the heat immediately and add a small amount of white wine to loosen it up. Make sure to keep stirring gently; a steady hand can help maintain the velvety texture we all crave.

Another common issue is a gritty texture, typically caused by overheating or using pre-shredded cheese. Always stick to natural blocks of cheese that you grate yourself to ensure a smooth melt. If you find yourself with a gritty fondue, whisk vigorously and add a touch of cornstarch mixed in water to bind it back together.

Creative Variations to Try

For a smoked flavor option, consider incorporating smoked cheeses like smoked Gouda or adding a few drops of liquid smoke to the pot when melting the cheese. This adds a deliciously unique twist that will surprise and delight your guests. You can also experiment by adding herbs like thyme or rosemary to complement the garlic and cheese, enhancing the overall aroma and flavor.

If you want to make it more festive, try infusing your wine with herbs, such as fresh sage or thyme, by warming the wine gently with herbs before adding it to the cheese. This provides a depth of flavor that makes each bite feel special and adds a sophisticated twist to the traditional recipe.

Questions About Recipes

→ Can I use pre-grated cheese?

While pre-grated cheese is convenient, grating your cheese will ensure a smoother melt and better flavor.

→ What should I dip in the fondue?

Bread cubes, blanched vegetables, or even cooked meats are great choices for dipping in cheese fondue.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the refrigerator. Reheat gently on the stove with a little added wine or milk to restore its creaminess.

→ Can I make fondue without wine?

Yes, if you prefer not to use wine, replace it with additional milk or vegetable broth for a non-alcoholic version.