Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon fresh lemon juice; 1 tablespoon cornstarch; Fresh crusty bread, cut into cubes

Highlighted under: Hearty Recipes

I absolutely adore serving fondue at gatherings because it's not just a meal; it's an experience. As we gathered around the bubbling pot of melted Gruyere and Emmental cheese, I realized how this dish brings people together. The rich, nutty flavors paired with fresh bread create a delightful pairing that speaks comfort and indulgence. Our friends loved dipping crusty bread into the gooey cheese, and it felt like the perfect way to share laughs and stories while enjoying a delicious treat. Fondue truly fosters connection.

Created by

Greer Montgomery

Last updated on 2026-01-12T08:13:35.865Z

Making fondue at home is one of my favorite culinary adventures. I remember trying different cheese ratios and finally settling on a delightful mix of Gruyere and Emmental. The combination provides a flavorsome depth that is both rich and smooth. I add a touch of white wine and a hint of garlic to elevate the flavor even more, creating a cheese experience that is unforgettable. Each time I prepare it, I wonder why I don’t make it more often!

We found that using a fondue pot not only keeps the cheese at the perfect melting temperature but also adds a whimsical touch to our dinner table. Choosing fresh baguette chunks as dippers is another winning tip—I love how the toasted edges soak up the cheesy goodness while the soft interior adds a lovely texture. Fondue truly makes for a delightful, interactive dining experience!

Reasons You'll Love This Fondue
Heavenly blend of Gruyere and Emmental cheese
Fun and interactive meal perfect for sharing
Versatile with various dippers like vegetables or meats

Creating the Perfect Cheese Blend

The combination of Gruyere and Emmental cheese is crucial for achieving the signature smooth and nutty flavor profile of this fondue. Gruyere lends a rich, slightly sweet taste, while Emmental adds a mild, buttery note with its characteristic nuttiness. When mixing these cheeses, ensure they are freshly grated to enhance melting. Pre-grated cheese often has anti-caking agents which can impact the smoothness of your fondue, leading to a more lumpy texture.

Additionally, the cornstarch not only serves as a thickening agent but also helps prevent the cheese from clumping together as it melts. This will create a silky cheese sauce that can be easily scooped with your dipping items. I always mix the cheese with the cornstarch before adding it to the wine; this way, I ensure an even melt without any gritty texture.

The Role of Wine in Fondue

The choice of wine significantly affects the final flavor of your fondue. A good quality dry white wine, such as Sauvignon Blanc or a light Chardonnay, provides acidity that helps balance the richness of the cheese. The acidity not only enhances the overall flavor but also aids in emulsifying the cheese mixture. As you heat the wine, aim for a gentle simmer rather than a boil; boiling can cause the cheese to separate and become greasy.

I also add a splash of lemon juice for additional acidity and zest. If you're looking for an alcohol-free option, consider using a mixture of vegetable broth and a bit of vinegar as a substitute, though this may alter the flavor. Whatever you choose, ensure the liquid is warm when adding the cheese for the best melting results.

Achieving the Right Consistency

Timing and temperature control are key to achieving the perfect fondue consistency. During the melting process, stir continuously to keep the cheese from settling at the bottom and burning. Look for a glossy, thick but pourable consistency; it should flow from your dipping items without being too runny. If you find that your mixture is too thick, adding a touch more wine or broth can help loosen it without overwhelming the cheese flavor.

If your fondue becomes too stringy, it may be due to cooking at too high a temperature or not stirring enough. To save it, lower the heat, add a splash of wine, and stir vigorously. Remember, fondue is best enjoyed warm, so keeping it over the low flame throughout the meal ensures a perfect dipping experience without cold cheese!

Ingredients

Gather these ingredients for a perfect fondue.

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Fresh crusty bread, cut into cubes

Have all your ingredients prepped for a smooth fondue experience.

Instructions

Follow these steps to create your delicious fondue.

Prepare the pot

Rub the inside of a fondue pot with the halved garlic clove, and then discard the garlic.

Mix cheese and wine

Combine the grated Gruyere and Emmental cheese in a bowl with the cornstarch. In a separate pot, heat the wine and lemon juice over medium heat until warm.

Melt the cheese

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

Serve

Place the fondue pot over a low flame to keep it warm and serve with cubed bread for dipping.

Enjoy your delightful fondue with friends and family!

Pro Tips

For an extra burst of flavor, consider adding a splash of your favorite liqueur, like Kirsch, to the cheese mixture before melting.

Serving Suggestions

While crusty bread is traditional, feel free to diversify your dippers. Fresh vegetables like broccoli, carrots, and bell peppers can add color and crunch, while cooked meats such as sliced sausage or chicken provide heartiness. Even boiled potatoes work wonderfully, giving a satisfying texture that pairs beautifully with the rich cheese. Arrange a colorful platter with a variety of dippers for a visual feast that encourages sharing.

Consider adding a touch of flavor to your fondue experience by providing different dipping sauces. A tangy mustard or a fresh herb dip can enhance the flavor profile and create a delightful contrast to the creamy cheese. Experiment with different combinations to discover your favorites!

Storage and Reheating Tips

If you have leftover fondue, store it in an airtight container in the refrigerator. It should be consumed within 2-3 days for the best flavor and texture. To reheat, gently warm it on the stove over low heat, stirring frequently. If the fondue has thickened, whisk in a little additional wine or broth until the desired consistency is achieved. Avoid microwaving as it can heat unevenly and lead to a grainy texture.

For those planning ahead, you can prepare the cheese mixture and wine beforehand. Store them separately in the refrigerator and combine them just before you’re ready to melt. This not only saves time but also allows the flavors to meld.

Fondue Variations

Consider adding a touch of flavor diversity by incorporating herbs and spices into your cheese mixture. Fresh thyme or a hint of nutmeg can elevate the fondu’s richness. For a spicier kick, a pinch of cayenne pepper or paprika can be stirred in during the melting process, catering the taste to your group's preferences.

You can also play with the cheese blend by incorporating other varieties such as Fontina or even a touch of blue cheese for an unconventional twist. Just ensure the proportions remain balanced to maintain that signature fondue creaminess while experimenting with flavors!

Questions About Recipes

→ Can I use different cheeses for fondue?

Absolutely! You can mix different cheeses such as Fontina or Gouda, but make sure they melt well.

→ What can I use for dippers?

Bread is classic, but you can also dip vegetables, cooked meats, or even apples for a sweet twist.

→ Can I prepare the cheese mixture in advance?

Yes, you can grate the cheese and mix it with cornstarch ahead of time, just keep it in the fridge until you’re ready to make the fondue.

→ How do I store leftover fondue?

Allow it to cool, then refrigerate. Reheat gently on the stove with a little white wine to restore its smooth texture.