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; 2 cloves garlic, minced; 250ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper, to taste; Bread cubes, for dipping

Highlighted under: Baking & Desserts

I absolutely adore making fondue at home, and this Fondue with Swiss Cheese and Garlic has become a favorite in our household. The combination of rich Swiss cheese and fragrant garlic creates a warming and inviting dish, perfect for sharing with friends and family. I love how easy it is to prepare, and there's something so satisfying about dipping fresh bread into the gooey, melted cheese. It's a delightful way to make any gathering feel extra special and cozy.

Created by

Jenna Rowland

Last updated on 2026-01-13T21:43:14.266Z

Creating this fondue was a delightful experience, as I remember the first time I tasted a classic Swiss fondue while traveling through the Alps. The warmth and comfort that the cheese provided, paired with the rustic bread, was unforgettable. I wanted to bring that same experience home, but elevate it with a hint of garlic for added flavor.

After some testing, I found that using a mix of Gruyère and Emmental cheeses balanced perfectly with the garlic. The key is to add the garlic to the pot before heating the cheese, allowing the flavor to infuse deeply. Don’t forget a splash of white wine; it helps to achieve that creamy texture that we all love!

        Why You'll Love This Fondue
        Luxurious blend of Swiss cheese and roasted garlic
Creamy, smooth texture that envelops each bite
Ideal for cozy gatherings with friends or family

      

The Importance of Cheese Selection

Selecting the right types of cheese is crucial for achieving that characteristic fondue texture and flavor. Gruyère brings a nutty, complex flavor profile, while Emmental adds a milder, slightly sweet taste. Together, they melt beautifully, forming a creamy, luscious dip. I recommend using freshly grated cheese for the best melting properties; pre-grated cheese often contains anti-caking agents that can affect the final texture and prevent smooth melting.

If you’re unable to find Gruyère or Emmental, you can substitute with other Swiss cheese varieties like Jarlsberg or Appenzeller. Keep in mind that the substitution may alter the flavor somewhat, but these cheeses also melt well and will still provide that gooey texture we cherish in fondue.

Mastering the Fondue Technique

When melting the cheese, it's important to do so gradually over medium heat. This allows the cheese to melt evenly without becoming stringy or grainy. Stir continuously in a figure-eight motion to prevent sticking and ensure even melting until the mixture becomes glossy and smooth. If you notice any clumping, lower the heat and keep stirring—this will help distribute the heat evenly and bring everything back together.

Adding the cornstarch to the cheese beforehand helps stabilize the emulsion, preventing the fats from separating during melting. This step is particularly important if you plan to incorporate additional ingredients like herbs or spices, which can sometimes cause the fondue to become less cohesive.

Serving and Pairing Suggestions

Serve your fondue in a warm dish to maintain its glossy appearance and melty texture; a heated fondue pot is perfect for this. To enhance the experience, consider offering a variety of dippables alongside traditional bread cubes. Fresh vegetables like steamed broccoli or sliced bell peppers, cured meats like prosciutto, or even boiled potatoes can elevate your fondue spread and add some color.

Wine pairings with fondues can also elevate the meal. Since you’re using dry white wine in the recipe, serving the same or a similar varietal will complement the flavors beautifully. If you're looking for a non-alcoholic option, a rich, full-bodied broth can also work well as a base for your fondue.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, minced
250ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Bread cubes, for dipping

Feel free to add vegetables or assorted meats for dipping!

Instructions

Prepare the Garlic and Cheese

In a fondue pot, rub the inside with the minced garlic. Set aside the garlic. Mix the grated Gruyère and Emmental cheese with the cornstarch in a bowl.

Heat the Wine

Pour the dry white wine into the fondue pot and heat over medium until it begins to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until melted and smooth.

Finish the Fondue

Stir in lemon juice and season with black pepper. Serve immediately with bread cubes for dipping.

Enjoy your fondue while it's warm and gooey!

Pro Tips

For a unique twist, consider adding a dash of nutmeg or a splash of kirsch (cherry brandy) for extra flavor.

Storage and Reheating Tips

Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place the fondue in a small saucepan over low heat and add a splash of wine to loosen the consistency. Stir frequently until heated through; avoid high temperatures as they can separate the cheese.

You might also consider adjusting the texture before serving leftovers. If the fondue thickens too much in the fridge, adding a bit more wine or cream during reheating will help restore its creamy consistency.

Creative Variations

Feel free to experiment with flavors! Adding sautéed mushrooms, caramelized onions, or even a hint of truffle oil can provide a gourmet twist to your fondue. For a spicier variation, try incorporating a pinch of cayenne pepper or some finely chopped fresh herbs like thyme or rosemary into the cheese mixture.

You can also create a themed fondue experience by varying the types of bread you use. Consider using different bread styles such as sourdough, rye, or even a sweet bread like brioche, which can add to the flavor profile and texture of your fondue experience.

Troubleshooting Common Issues

If your fondue is separating, it might be due to high heat or using pre-grated cheese. To fix this, lower the temperature and stir vigorously until the mixture comes back together. If it remains grainy, you can add a bit more wine or a splash of lemon juice to help re-emulsify it.

In case you find your fondue too thick, simply mix in some extra wine or a little warm milk until you reach your desired consistency. This will help maintain that velvety texture for optimal dipping.

Questions About Recipes

→ Can I use pre-shredded cheese?

While you can use pre-shredded cheese, it often contains anti-caking agents that can affect the melting process. Freshly grated cheese works best.

→ What type of bread is best for dipping?

Crusty bread, like a baguette or sourdough, is perfect for dipping as it holds up well to the melted cheese.

→ Can I use other types of cheese?

Yes! Feel free to experiment with cheeses like Fontina or even blue cheese for a different flavor profile.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the refrigerator. Reheat gently over low heat and add a little wine or cream for consistency.