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 of garlic, halved; 250ml dry white wine; 1 tsp cornstarch; 1 tbsp lemon juice; Fresh bread, cubed, for dipping; Vegetables (like broccoli and bell peppers), for dipping

Highlighted under: Baking & Desserts

When I first tasted fondue in a cozy Swiss chalet, I was instantly hooked. The melty cheese combined with the aromatic garlic creates a comforting experience that is hard to resist. I decided to recreate this delightful dish at home, and it quickly became a favorite for gatherings. With just a few ingredients and a little bit of technique, you can enjoy this indulgent treat anytime. Whether you’re dipping bread or vegetables, your taste buds are in for a treat that sings with flavor.

Created by

Aubrey Whitman

Last updated on 2026-01-13T21:34:15.594Z

Recreating fondue at home was a bit of a challenge, but I learned a few tricks along the way. Using a blend of Gruyère and Emmental cheeses helps to achieve that iconic nutty flavor, while a splash of white wine adds depth and creaminess. I also found that cornstarch helps to keep the cheese smooth and melty, preventing any clumping. Trust me, the aroma that fills your kitchen is worth every moment!

One essential tip is to use a good quality garlic. I love to gently rub the inside of the pot with a cut garlic clove before adding the cheese mixture. This subtle flavor infusion takes the fondue to a whole new level. When served with fresh bread cubes and colorful veggies, you’re sure to impress your guests and create memorable moments around the table.

        Why You'll Love This Fondue
        Decadent combination of Swiss cheeses for rich flavor
Aromatic garlic elevates the taste profile
Interactive dining experience that brings people together

      

Understanding Cheese Choices

The heart of a great fondue lies in the choice of cheese. Gruyère and Emmental provide that classic Swiss combination, delivering a balance of nutty and slightly sweet flavors. Gruyère melts beautifully, creating a creamy texture, while Emmental adds a slight tang. If you're looking for a twist, consider a mix of cheese; Comté or a splash of aged cheddar can introduce new dimensions without overpowering the dish. Just make sure to maintain a 1:1 ratio to preserve the fondue's signature smoothness.

The way you prepare your cheese also impacts the final result. Grating the cheese finely allows it to melt evenly and quickly, minimizing the risk of a clumpy texture. I recommend using a box grater or food processor to save time. Mixing the cheeses with cornstarch before adding them to the wine helps prevent separation during cooking, creating a perfectly cohesive sauce.

Essential Technique Tips

As you heat the wine, aim for moderate heat—about medium on your stove. This helps release the alcohol and flavors without boiling, which could curdle the cheese mixture. You’ll know it’s ready when you see small bubbles forming along the edges of the pot. Adding the cheese gradually is key; if added all at once, it can lead to uneven melting. Stir continuously in a figure-eight motion for the best consistency, and don’t rush the process—this usually takes about 5-10 minutes.

Once you introduce the lemon juice, it’s important to stir for another minute. The acidity aids in smoothness while enhancing the flavor profile by cutting through the richness of the cheese. If your fondue seems too thick, just mix in a splash of wine or water, adjusting to your preferred consistency. Remember, once done, you can keep the fondue warm over low heat, but keep an eye on it; too much direct flame can scorch the bottom.

Dipping and Serving Suggestions

For an exciting dipping experience, cube a variety of fresh bread, such as baguettes or sourdough. Stale bread works in a pinch; just toast it lightly to create a firmer surface. Vegetables add a vibrant, fresh contrast. Blanched vegetables like broccoli or bell peppers not only hold up well when dipped but also offer a colorful presentation. You could even consider grilling some veggies for added char and flavor before serving them.

If you'd like to make your fondue dinner more interactive, consider setting up a fondue bar. Offer a selection of meats, pickles, and fruits—apples or pears can add a pleasant sweetness that pairs well with the cheese. For a unique twist, you can experiment with flavored oils or aromatic herbs mixed into the cheese. And don’t forget that leftover fondue makes a fantastic cheese sauce for pasta; just reheat it gently with a little extra white wine or milk!

Ingredients

Gather these ingredients to create your delicious fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves of garlic, halved
250ml dry white wine
1 tsp cornstarch
1 tbsp lemon juice
Fresh bread, cubed, for dipping
Vegetables (like broccoli and bell peppers), for dipping

Now that you have everything ready, let's start making the fondue!

Instructions

Follow these steps for a perfect Swiss cheese fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves. Discard the garlic.

Mix Cheese and Wine

In a separate bowl, toss the grated cheeses with cornstarch. Heat the wine in the pot over medium heat until steaming, but not boiling.

Add Cheese Gradually

Gradually add the cheese mixture to the pot, stirring continuously until smooth and melted. Stir in the lemon juice.

Serve

Set the pot over a flame and enjoy dipping fresh bread and vegetables into the delicious cheese fondue.

Enjoy your warm, gooey fondue experience!

Pro Tips

For the best flavor, use a mix of high-quality Swiss cheeses and don’t skimp on the wine. Adjust the consistency by adding more wine if the fondue is too thick.

Make-Ahead and Storage Tips

If you're planning a gathering, you can prep your ingredients ahead of time. Grate and mix the cheeses with cornstarch, then store them in an airtight container in the refrigerator for up to two days. The garlic can also be prepared in advance; just rub it on the pot right before cooking. When you're ready to serve, simply heat the wine and add the cheese mixture for a quick assembly.

Leftover fondue? Reheat it gently on the stove, adding a bit of wine or water to revive the creamy texture. Fondue can also be stored in the fridge for up to three days. For reassembly, gently warm it and whisk to bring the consistency back. It's a delightful sauce to pour over freshly cooked pasta or drizzle on veggies.

Troubleshooting Common Issues

One common issue when making fondue is the dreaded curdling. If your cheese starts to clump together, it may be due to high heat. Always keep your fondue pot on medium heat and avoid boiling the wine. If you notice clumping late in the process, removing it from the heat and stirring can sometimes save the dish, or adding a splash more wine can help smooth things out.

Another potential problem is a thick or overly stretchy consistency. To resolve this, gradually stir in more wine or a dash of lemon juice if it's too thick. If it's too thin, a bit more grated cheese mixed with cornstarch added slowly can help thicken it appropriately. With these adjustments, you can perfect the balance every time.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can experiment with different cheeses, but stick to Swiss varieties for the classic flavor.

→ What if I don't have a fondue pot?

You can use a heavy-bottomed saucepan and transfer the mixture to a heat-safe bowl when serving.

→ How do I store leftovers?

Store leftover fondue in an airtight container in the refrigerator, and reheat gently on the stove.

→ Can I make this ahead of time?

It's best to make fondue fresh, but you can prepare the cheese mixture in advance and just heat with wine when ready to serve.