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; 200ml dry white wine; 1 tablespoon lemon juice; 2 teaspoons cornstarch; Freshly ground black pepper, to taste; French bread, cubed, for dipping; Vegetables like broccoli and bell peppers, for dipping

Highlighted under: Global Flavors

I absolutely love making fondue with Swiss cheese and garlic for gatherings with family and friends. The creamy, melted cheese combined with the bold flavor of garlic creates a delectable dip that pairs perfectly with crusty bread and fresh vegetables. Preparing this fondue is a fun experience, allowing everyone to gather around the pot, dip their favorite accompaniments, and enjoy the interactive nature of this dish. It’s a great way to bring people together, and the delightful aroma of melting cheese makes any occasion feel special.

Created by

Ottilie James

Last updated on 2026-01-12T03:01:07.877Z

When I first tried making fondue at home, I was surprised by how simple yet impressive it was. The combination of Swiss cheese with minced garlic creates a rich and flavorful dip that keeps everyone coming back for more. I learned that using a mix of cheeses like Gruyère and Emmental gives the perfect balance of creaminess and nutty flavors.

To make my fondue a hit, I always ensure to use fresh ingredients. Fresh minced garlic and a splash of white wine not only enhance the flavor but also create a smooth texture. It’s these little details that transform a simple cheese dip into something extraordinary!

        Why You'll Love This Fondue
        Creamy Swiss cheese melting into aromatic garlic goodness
Perfect for social gatherings or cozy nights in
Interactive dining experience that brings everyone together

      

The Art of Cheese Selection

Choosing the right cheeses is crucial for achieving that perfect fondue texture and flavor. Gruyère and Emmental provide a beautiful balance of nuttiness and creaminess, each contributing its own unique character. The Gruyère adds depth with its slightly sweet and earthy tones, while Emmental introduces a mild, buttery backdrop. If you're in a pinch, feel free to substitute with other Swiss-style cheeses or even a blend of Gouda and fontina, but avoid any overly sharp cheeses that can break the creamy texture.

When grating your cheese, aim for fine shreds to ensure they melt evenly and incorporate smoothly into the wine mixture. I often recommend using a box grater or food processor for speed; just be careful not to over-process, as this can lead to a gooey consistency. If you're preparing ahead of time, store the grated cheese in an airtight container in the refrigerator for up to two days by sprinkling a touch of cornstarch to keep it from sticking together.

Mastering the Fondue Technique

The technique of heating your garlic and wine slowly is key to infusing maximum flavor without burning the garlic. Aim for a medium heat to allow the mixture to warm gently, stirring occasionally. You'll know it’s ready when the garlic turns fragrant but hasn’t browned—approximately 3-4 minutes. This garlic-wine base is essential as it acts as the liquid that binds your cheese, so don’t rush this step even if you're eager to dig in!

As you gradually add the cheese to the pot, keep the heat at medium-low to avoid overheating. High temperatures can cause the cheese to become grainy or separate. Stir continuously in a figure-eight motion for best results, and stop adding cheese once you achieve that glossy, cohesive consistency, which should take about 5-7 minutes. If it ends up too thick, incorporate a splash of wine to loosen it up.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, minced
200ml dry white wine
1 tablespoon lemon juice
2 teaspoons cornstarch
Freshly ground black pepper, to taste
French bread, cubed, for dipping
Vegetables like broccoli and bell peppers, for dipping

Instructions

Prepare the Cheese

In a mixing bowl, combine the grated Gruyère and Emmental cheeses with cornstarch. This helps in keeping the cheese from clumping together while melting.

Create the Garlic Infusion

In a fondue pot, add the minced garlic and white wine. Heat over medium heat until it's warm but not boiling, allowing the flavors to meld.

Melt the Cheese

Gradually add the cheese mixture into the pot, stirring continuously until melted and smooth. Add lemon juice and pepper for seasoning.

Serve and Enjoy

Once the cheese is fully melted and creamy, serve immediately with cubed bread and vegetables for dipping.

Pro Tips

For an extra layer of flavor, consider adding a splash of kirsch or cherry brandy to the fondue before serving. It adds a delicious contrast to the cheese and enhances the overall taste experience.

Tips for Dipping

The choice of dippers is just as important as the cheese itself. Go for crusty French bread that can hold up to the gooey fondue without falling apart. For vegetables, lightly blanched broccoli and bell peppers not only offer a crunchy contrast but also add a burst of color to your fondue spread. Try to select dippers that can be cubed or skewered easily; this makes it less of a hassle when you're all gathered around the pot.

I find that freshly sliced apples or pears can provide a delightful sweetness that complements the savory flavors of the cheese. Additionally, feel free to experiment with diverse accompaniments like cured meats or pretzel bites. These options can create a fun, varied fondue experience.

Storing and Reheating Fondue

If you have leftovers, you can store the fondue in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat. You'll need to add a splash of white wine or milk to restore creaminess and counteract any separation that might occur once the cheese settles. Stir frequently while warming to avoid scorching the bottom.

It’s worth noting that fondue doesn't freeze well due to the high cheese fat content, which can lead to an unpleasant texture when thawed. However, you can prepare the cheese mixture ahead of time, refrigerate it, and then simply heat and melt when you're ready to enjoy a fun fondue night.

Questions About Recipes

→ What type of bread is best for dipping in fondue?

Crusty French bread is ideal as it holds up well when dipped. You can also use pretzel bread or sourdough.

→ Can I make this fondue in advance?

While fondue tastes best fresh, you can prepare the cheese mixture ahead of time and reheat it gently before serving.

→ What can I do with leftover fondue?

Leftover fondue can be used as a cheese sauce for pasta or drizzled over baked potatoes for a gourmet touch.

→ Is fondue gluten-free?

The fondue itself is gluten-free, but be sure to select gluten-free bread or vegetables for dipping.