Fondue with Herb Infused Cheese

Name: Fondue with Herb Infused Cheese
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 teaspoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 1 tablespoon cornstarch; Fresh black pepper to taste; Crusty bread, cut into cubes; Blanched vegetables (like broccoli, cauliflower, or carrots); Apple slices; Cooked sausage or meatballs

Highlighted under: Baking & Desserts

I absolutely adore fondue, especially when it's infused with fragrant herbs. The combination of melted cheese and aromatic seasonings creates an unforgettable experience that's perfect for a cozy gathering or a romantic dinner at home. I love to experiment with different cheese blends and herbs, but this particular recipe—featuring a delightful mix of Gruyere and Emmental with fresh thyme and rosemary—is my absolute favorite. It's incredibly simple to prepare, and the rich flavor keeps everyone coming back for more!

Created by

Aubrey Whitman

Last updated on 2026-01-06T00:49:20.096Z

When I first experimented with herb-infused cheese for fondue, I didn't expect it to elevate the dish so dramatically. With each dip, the heat released the herbs’ natural oils, enhancing the flavor profile in a way that was nothing short of magical. I particularly enjoy using a blend of Gruyere and Emmental, as they melt seamlessly and provide a creamy base that’s simply irresistible.

One of the best tips I can share is to use a quality dry white wine to deglaze your pot. It not only adds acidity but also depth to the flavor. I reached for a crisp Sauvignon Blanc, and the result was a perfect harmony of flavors that danced on my palate. Pairing the fondue with crusty bread and fresh vegetables made this dish a crowd favorite!

        Why You'll Love This Fondue
        Herbaceous aroma that fills the air
Creamy, dreamy consistency that's perfect for dipping
A fantastic way to gather around the table with friends and family

      

Perfecting Your Cheese Blend

Choosing the right cheese is crucial for a successful fondue. Gruyere brings a rich, nutty flavor while Emmental contributes creaminess and a mild sweetness. This combination not only balances the taste but also affects the melting behavior. Make sure to grate the cheeses finely to promote even melting. If you're feeling adventurous, try mixing in some aged cheddar or even a touch of blue cheese for a bolder flavor profile.

To ensure a smooth consistency, it's essential to mix the grated cheeses with cornstarch thoroughly before adding them to the pot. The cornstarch helps to stabilize the cheese as it melts, preventing it from becoming grainy. If you find your fondue is still a bit lumpy, a quick whirl in a blender can help achieve that silky texture.

Mastering the Melting Process

When heating the wine, aim for a gentle simmer rather than a rolling boil. Boiling can evaporate the alcohol quickly, affecting the flavor balance. Keeping the heat around medium-low allows the flavors to meld beautifully. Look for small bubbles forming around the edge of the pot to know it’s ready for the cheese.

As you gradually introduce the cheese mixture to the pot, make sure to stir continuously with a wooden spoon or a silicone spatula. This promotes even melting and prevents sticking. You'll know it's ready when the mixture becomes glossy and stretchy, which typically takes about 5-7 minutes of constant stirring. If your fondue seems too thick, addition of a splash more wine can help achieve a creamy consistency.

Ingredients

For the Fondue

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon cornstarch
Fresh black pepper to taste

For Dipping

Crusty bread, cut into cubes
Blanched vegetables (like broccoli, cauliflower, or carrots)
Apple slices
Cooked sausage or meatballs

Instructions

Prepare Cheese Mix

In a bowl, combine the grated Gruyere and Emmental cheese with the cornstarch, ensuring it’s evenly coated. This helps prevent clumping during melting.

Infuse the Pot

Rub the inside of a fondue pot with the halved garlic clove. Afterward, add the wine and heat it gently until hot, but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the wine, stirring continuously until melted and smooth. Incorporate the chopped thyme and rosemary, and season with black pepper.

Serve and Enjoy

Keep the fondue warm over a low flame. Serve it with an array of dipping items for everyone to enjoy!

Pro Tips

To prevent the cheese from becoming too stringy, avoid overheating the mixture. Stir continuously and keep the heat low for the best texture.

Serving Suggestions

To create a memorable fondue experience, set up a vibrant dipping station. Consider offering a variety of textures and flavors, such as crunchy vegetables like bell peppers or asparagus, alongside sweet options like slices of pear or grapes. The contrast of flavors can elevate the cheese's richness wonderfully.

If you're hosting a large gathering, think about scaling the recipe up without compromising quality. Simply maintain the ratio of cheese to wine and herbs while using larger quantities. However, ensure your fondue pot can accommodate the volume and adjust cooking times slightly as needed.

Make-Ahead and Storage Tips

Fondue can be partially prepared in advance, which is a lifesaver for busy hosts. You can pre-grate the cheese and toss it with cornstarch, storing it in an airtight container in the fridge for up to three days. Similarly, the herb-infused wine mixture can be prepared a day ahead, making your fondue assembly a breeze.

If you have leftovers, store the cooled fondue in an airtight container for up to two days. When reheating, do so gradually over low heat, adding a little extra wine or water to help restore the texture. Stir gently as you heat; this ensures it regains that silky smoothness we aim for.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Just ensure you choose cheeses that melt well, such as Fontina or Gouda.

→ What if I don't have a fondue pot?

You can use a regular saucepan, but keep the heat very low to maintain the right consistency.

→ How do I store leftover fondue?

Allow it to cool and store it in an airtight container in the fridge. Reheat gently on the stovetop with a splash of wine.

→ What can I use for dipping besides bread?

Vegetables, fruits, and even cooked meats or sausages work wonderfully.