Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves of garlic, halved; 1 cup dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper, to taste; Nutmeg, to taste; Crusty bread, cut into bite-sized pieces; Fresh vegetables (like broccoli, bell peppers, and cherry tomatoes) for dipping

Highlighted under: Global Flavors

I absolutely love hosting fondue nights with friends, and my favorite recipe is for Swiss cheese and garlic fondue. It's creamy, flavorful, and perfect for dipping all kinds of goodies, from crusty bread to fresh veggies. The aroma of garlic mingling with melted cheese creates an inviting atmosphere that makes everyone feel at home. Plus, the interactive experience of dipping and sharing brings people together in a delightful way. This fondue recipe does not only please the palate but also keeps the gathering lively and engaging.

Created by

Nora Ellis

Last updated on 2026-01-13T19:34:16.556Z

When I first tried making Swiss cheese and garlic fondue, I was amazed at how easy it was to create such a sophisticated dish at home. The combination of Gruyère and Emmental cheeses provides a rich, nutty flavor that pairs beautifully with the roasted garlic. One key tip I learned is to always rub the pot with a clove of garlic before adding the cheese mixture; it adds a subtle garlic flavor without overwhelming the cheese.

During a recent gathering, I experimented by adding a splash of white wine, which not only enhanced the flavors but also helped achieve the perfect creamy consistency. Watching everyone gather around the pot, eager to dip their favorite ingredients, reminded me of the true joy of sharing good food with great company.

        Reasons to Love This Fondue
        Rich Swiss cheese flavor enhanced by aromatic garlic
Interactive dining experience that encourages conversation
Perfectly creamy texture that envelops your favorite dippers

      

Choosing the Right Cheese

The cheese selection is crucial for a successful fondue. Gruyère and Emmental are classic choices due to their excellent melting properties, which create that dreamy, gooey texture we crave. Gruyère brings nutty, rich flavors, while Emmental offers a mild, slightly sweet note. If you’d like to experiment, you can substitute with other similar cheeses like Fontina or a young Gouda, but be careful as some cheeses might not melt as smoothly.

Grating the cheese is not just for convenience; it ensures the cheese melts evenly and quickly in the wine. This way, you avoid the common pitfall of having your fondue turn grainy. If grating isn’t possible, cut the cheese into small cubes but adjust your melting time accordingly to allow for even melting.

Mastering the Heat

Temperature control is key while making fondue; too high of heat can lead to burnt cheese or separation. Once you’ve heated the wine to a gentle simmer, lower the heat to medium-low before adding the cheese mixture. Stir continuously to promote even melting and to prevent any lumps from forming. The mixture should become velvety and smooth rather than thick and gloppy, which takes about 5 to 7 minutes once you start incorporating the cheese.

Another tip to achieving the perfect texture is to avoid adding the cheese all at once. Gradual incorporation helps maintain that creamy consistency. If you notice the fondue getting too thick, adding a splash of warm wine or a little extra lemon juice can help loosen it while enhancing the flavor.

Serving Suggestions and Variations

Fondue is all about personalization; you can mix and match dippers to suit your tastes. While crusty bread is traditional, consider offering some fun alternatives like pretzel bites, poached potatoes, or even apple slices for a sweet contrast. Fresh vegetables like bell peppers and broccoli add a crunchy texture that balances the creaminess of the cheese. You might even prepare a charcuterie board alongside for a more festive spread.

For an exciting twist on flavor, think about adding ingredients like herbs (thyme or rosemary) or spices (cayenne or smoked paprika) in small amounts. This can elevate the taste profile of your fondue and make it feel more gourmet. Additionally, if you are preparing for a large gathering, consider doubling the recipe, but remember to manage the melting process in batches to maintain the ideal consistency.

Ingredients

Gather the following ingredients to create a delicious fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves of garlic, halved
1 cup dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Nutmeg, to taste
Crusty bread, cut into bite-sized pieces
Fresh vegetables (like broccoli, bell peppers, and cherry tomatoes) for dipping

Instructions

Follow these steps to create your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves to impart a subtle garlic flavor.

Mix Cheese and Wine

In a separate bowl, combine the grated Gruyère and Emmental cheeses with the cornstarch. In the fondue pot, heat the white wine over medium heat until it begins to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until melted and smooth. Add lemon juice, pepper, and nutmeg to taste.

Serve and Enjoy

Once the cheese has fully melted and is creamy, transfer the pot to the table. Serve with crusty bread and fresh vegetables for dipping.

Pro Tips

For the best flavor, use high-quality cheese and don’t forget to stir constantly to avoid burning. You can also experiment with different types of dippers to find what you love most!

Storage and Reheating

If you find yourself with leftover fondue, good news—it's perfect for storage! Allow the fondue to cool to room temperature before transferring it into an airtight container. It can be refrigerated for up to three days. When you're ready to enjoy it again, reheat gently on the stove over low heat, stirring often, until smooth. Adding a little splash of wine can help regain that creamy texture if needed.

Avoid microwaving the fondue, as this can cause the cheese to separate and become oily. If the fondue appears too thick after reheating, whisk in a bit of warm wine or milk until you reach your desired consistency; this will help restore its luscious quality.

Troubleshooting Common Issues

If your fondue ends up grainy, it’s likely due to the cheese being added too quickly or at too high a temperature. To remedy this, whisk in a bit more wine over low heat, which can help dissolve some of the clumps. Always remember to stir constantly during the melting process to keep the cheese from clumping.

Another common issue is your fondue thickening too much as it cools. To prevent this, simply eat it while it's hot! If it cools off, just reheat gently with some extra wine or lemon juice to loosen it up again. Maintaining the right temperature and moisture balance is essential for stellar fondue.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! While Gruyère and Emmental are traditional, you can mix in other cheeses like aged cheddar for a unique flavor.

→ What if I don’t have a fondue pot?

You can use any heavy-bottomed pot to prepare the cheese. Just keep it on a low flame on the stove for serving.

→ How can I prevent the cheese from clumping?

Make sure to mix the cheese with cornstarch before adding it to the wine; this helps create a smoother texture.

→ Can I make this fondue in advance?

It's best enjoyed fresh, but you can prepare the cheese mixture in advance and reheat it gently before serving.