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 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Fresh bread, cut into cubes (for dipping); Vegetables (like broccoli or carrots, optionally blanched)

Highlighted under: Favorite World Food Favorites

I absolutely adore hosting fondue nights, and nothing beats the creamy delight of a Gruyere and Emmental cheese fondue. With its nutty and slightly sweet flavors harmonizing perfectly, this dish creates a warm, inviting atmosphere that encourages sharing and laughter. Preparing it is simpler than it seems; a bit of wine, a touch of garlic, and the right cheeses result in a cozy indulgence that brings everyone together. Let's dive into this unforgettable culinary experience, blending flavors and friendships in every dip.

Created by

Cassandra Reed

Last updated on 2026-01-12T03:57:34.704Z

Every time I make fondue, it takes me back to my childhood when my family used to gather around the pot, dipping crusty bread into the bubbling cheese. This combination of Gruyere and Emmental delivers a rich, velvety texture that’s simply irresistible. I discovered that using dry white wine not only adds flavor but also helps achieve the perfect creamy consistency.

One of my favorite tips is to rub the pot with garlic before adding cheese. It infuses a subtle yet aromatic taste that elevates the dish. Trust me, this traditional Swiss classic will have your taste buds dancing, and it's a perfect excuse to gather friends and family for a memorable meal!

        Why You'll Love This Fondue
        Silky smooth texture that feels indulgent
Nutty flavors from the perfect cheese blend
Great for sharing during celebrations or cozy nights in

      

Creating the Perfect Cheese Blend

The foundation of this fondue is the delicious combination of Gruyere and Emmental cheese. Gruyere brings a nutty flavor and creamy texture, while Emmental offers a mild, slightly sweet profile with a wonderful meltability. Together, they create a harmonious balance that makes every dip delightful. When grating the cheese, ensure it's fresh; pre-grated cheeses can contain anti-caking agents that affect the smoothness of the fondue.

For a slightly different twist on the classic recipe, consider incorporating a small amount of a sharper cheese, like aged cheddar or a hint of blue cheese. However, be mindful of how much you add, as you want to maintain the creamy texture without overpowering the delicate flavors of Gruyere and Emmental. A good ratio is to keep these stronger cheeses at about 10-20% of the total cheese volume.

Tips for a Creamy Consistency

Achieving that luxuriously smooth texture is key when making fondue. Always mix the grated cheese with cornstarch before adding it to the wine; this helps prevent clumping, ensuring a velvety sauce. If you find your fondue separating or becoming too thick while cooking, simply add a splash of warm white wine or a bit of vegetable broth to loosen it, and whisk gently until fully combined.

Temperature control is crucial when melting the cheese. Keep the heat low and never let the mixture boil; boiling can cause the cheese to become grainy and lose its luscious quality. Stir constantly with a wooden spoon to maintain even heat distribution, and watch for that moment when the cheese transforms from lumpy to glossy and smooth.

Serving and Pairing Ideas

While fresh bread cubes are a classic pairing, don't hesitate to get creative with your dipping items. Consider including a selection of blanched vegetables, like asparagus, cauliflower, or bell peppers, which add freshness and color to your fondue spread. For a heartier option, small boiled potatoes or even crispy bacon bites can offer satisfying contrasts to the creamy cheese.

For an added burst of flavor, I love serving the fondue with various dipping sauces, such as a tangy mustard or a fresh herb pesto. These can brighten up each bite and encourage playful exploration of flavors. Remember to provide long forks or skewers for dipping, as they help prevent messy hands while adding to the shared, communal experience of fondue.

Ingredients

Gather the following ingredients for your fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper to taste
Fresh bread, cut into cubes (for dipping)
Vegetables (like broccoli or carrots, optionally blanched)

Make sure to prepare everything in advance for a smooth fondue experience!

Instructions

Follow these steps to create the perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the cut side of the garlic clove. Discard the garlic.

Mix the Cheese and Wine

In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch until evenly coated. In the prepared pot, heat the white wine and lemon juice over low heat until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon until melted and smooth. Season with black pepper.

Serve and Enjoy

Once the cheese is fully melted and smooth, serve immediately with chunks of fresh bread and vegetables for dipping.

Enjoy your fondue while it's warm and finish every last bite together!

Pro Tips

For an extra flavor kick, try adding a splash of Kirsch (cherry brandy) to the cheese mixture. It enhances the traditional taste beautifully.

Make-Ahead Tips

If you're planning a fondue party, you can prep the cheese mixture ahead of time. Grate the Gruyere and Emmental, then mix in the cornstarch and store in an airtight container in the refrigerator for up to two days. This will save you time on the day of the gathering, allowing you to focus on setting the ambiance and enjoying time with your guests.

For the garlic step, you can place the halved garlic clove in the pot and let it steep in the white wine for added flavor. Just make sure to strain it out before adding the cheese mixture, so you maintain the creamy consistency of the fondue without any bits of garlic.

Troubleshooting Common Issues

If your fondue becomes too thick as it cools, try reheating it gently on the stovetop with a little bit of wine or broth over low heat, stirring continuously. This should bring back that creamy texture. Conversely, if it's too thin, you can stir in a small mixture of cornstarch dissolved in a bit of cold water and heat briefly to thicken it, being careful not to let it boil.

A common issue with cheese fondue is separation. To prevent this, keep the heat low and never stop stirring once the cheese has been added. If you notice separation happening, adding a splash of white wine gradually can help bring everything back together. Additionally, ensure your cheeses are at room temperature before starting; cold cheese can shock the pot and lead to clumping.

Questions About Recipes

→ Can I use different types of cheese for fondue?

Yes, you can experiment with other cheeses like Fontina or a sharp Cheddar, but Gruyere and Emmental are traditional for a reason.

→ What can I dip in the fondue?

Bread cubes are classic, but you can also use vegetables, meat, or even fruits like apples! Just ensure they are cut into bite-sized pieces.

→ How do I store leftover fondue?

Store any leftover fondue in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of wine or milk to restore creaminess.

→ Is fondue safe to eat after sitting out?

Fondue should not be left at room temperature for more than 2 hours. Always keep it warm during serving and refrigerate leftovers promptly.