Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves garlic, halved; 1 cup dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Fresh crusty bread, cut into cubes; Fresh vegetables (e.g., bell peppers, broccoli) for dipping; Apples, sliced (optional)

Highlighted under: Cultural Collection

I absolutely love making fondue with Swiss cheese and garlic for a cozy gathering with friends. The rich, creamy texture combined with the warm, inviting aroma of roasted garlic transforms any evening into a celebration. There's something wonderfully interactive about dipping crusty bread into that bubbling pot of cheese, which makes the experience even more enjoyable. It’s a dish that’s not only simple to prepare but also a great way to engage everyone at the table. Trust me, once you try this recipe, you'll be repeating it for every occasion!

Created by

Helena Whitby

Last updated on 2026-01-13T05:05:36.574Z

When I first made fondue, I was surprised by how easy and delicious it turned out. The combination of high-quality Swiss cheese and the subtle kick from garlic was simply divine! Using a mix of Gruyère and Emmental added depth and complexity. I’ve found that slow melting on low heat helps to achieve that perfect, silky texture, making for an unforgettable fondue experience.

One of my secrets is to coat the cheese with cornstarch before melting; it helps prevent the fondue from becoming grainy. I also like to serve it with fresh vegetables and apples alongside the bread for a fun twist that complements the cheese beautifully. Don’t forget a splash of white wine for added flavor!

        Why You Will Love This Recipe
        Rich Swiss cheese flavor with a hint of garlic
Smooth and creamy texture that enhances every bite
Perfectly interactive for a fun dining experience

      

Understanding the Cheese

Choosing the right cheeses is crucial for achieving the authentic Swiss fondue flavor. Gruyère cheese offers a rich, nutty taste and a creamy melt, while Emmental adds a subtle sweetness and necessary stretch. If you're looking for alternatives, Comté or Jarlsberg can also work, but be aware that they may alter the classic flavor you're aiming for. Make sure your cheese is freshly grated to ensure it melts evenly and achieves that perfect gooey consistency.

The proportion of cheese to wine is also key. The 1:1 ratio of cheese to liquid provides a balance that keeps the fondue creamy without being too runny. If you prefer a thicker texture, consider adding a small amount of additional cornstarch to the cheese mixture before melting — just a teaspoon can make a difference.

Perfecting the Technique

Maintaining low heat throughout the melting process is essential. Too high a temperature can cause the cheese to separate and become grainy instead of smooth. I recommend using a fondue pot with a temperature control setting if available. If not, simply keep the heat on low and stir continuously. You're looking for the mixture to become silky and glossy, which should happen in about 5-7 minutes once the cheese is added.

A common issue with fondue is the cheese clumping together. Tossing the grated cheeses with cornstarch before adding it to the pot is a simple but effective method to prevent this. The cornstarch acts as a barrier between the cheese particles, allowing them to melt uniformly and evenly blend with the wine, resulting in that luxurious fondue consistency.

Serving Suggestions and Pairings

When serving fondue, consider a variety of dippers to enhance the experience. Fresh vegetables like bell peppers and blanched broccoli provide a crunchy contrast to the creamy cheese. You can also include fruits like sliced apples, which offer a sweet balance to the richness of the fondue. For an added twist, try incorporating small boiled potatoes or even pretzel bites as dippers.

For a festive touch, complement the fondue with a selection of wines that echo the flavors in your cheese. A crisp, dry white wine pairs beautifully, but don’t hesitate to include a light-bodied red or even a non-alcoholic sparkling beverage for those who prefer it. This helps create a well-rounded dining experience where flavors harmonize beautifully.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, halved
1 cup dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Fresh crusty bread, cut into cubes
Fresh vegetables (e.g., bell peppers, broccoli) for dipping
Apples, sliced (optional)

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic cloves for flavor. Discard the garlic.

Combine Cheese and Ingredients

In a bowl, toss the grated Gruyère and Emmental with cornstarch. This helps prevent clumping.

Melt the Cheese

Add the wine and lemon juice to the pot over low heat. Gradually add the cheese mixture, stirring constantly until melted and smooth.

Serve

Once the cheese is fully melted and creamy, adjust the heat to keep it warm. Serve immediately with bread cubes and vegetables.

Pro Tips

For a smoky flavor, consider adding a few drops of liquid smoke during the melting process. Adjust the consistency with more wine if the fondue is too thick.

Make-Ahead Tips

Fondue can be a time-consuming dish if you make everything from scratch during your gathering. However, you can prepare the cheese mixture ahead of time. Simply combine the grated cheeses with cornstarch, and store it in an airtight container in the refrigerator for up to 24 hours. Just remember to allow the mixture to come to room temperature before melting; this ensures even melting and prevents clumping.

The garlic can also be prepared in advance. Rub the fondue pot with the halved garlic cloves ahead of time, and then store the pot covered in the refrigerator. This will allow the garlic to infuse its flavor into the pot subtly while you prepare for your gathering.

Storage and Reheating

If you have leftover fondue, it can be stored in an airtight container in the refrigerator for about 2-3 days. When reheating, do so gently over low heat, stirring frequently to restore the creamy texture. You might find that adding a splash of wine or a touch of milk helps revive the consistency, especially if it thickens too much in the fridge.

While fondue is best enjoyed fresh, if you find yourself with excess ingredients, consider making a cheese dip instead. Combine the leftover cheeses and wine with cream to create a faux fondue that can be heated and served with chips, crackers, or veggie sticks for a quick and easy snack.

Dietary Swaps

For a gluten-free version, ensure that the bread you use is made from gluten-free flour. Many stores carry gluten-free baguettes, which make excellent dippers. You can also use fresh fruits and vegetables to dip, providing variety without the gluten.

If you're aiming for a lighter version of this dish, consider swapping the Gruyère and Emmental with low-fat cheese varieties. Keep in mind that the meltability may differ; thus, a cheese specifically designed for melting would be best, such as mozzarella or a light cream cheese mixed with low-fat milk to maintain creaminess.

Questions About Recipes

→ Can I use other types of cheese?

Yes, feel free to experiment with other melting cheeses like Fontina or raclette. Just ensure they melt well.

→ What type of bread is best for fondue?

A sturdy bread like a baguette or sourdough works best, as it holds up well when dipped.

→ Can I make fondue in advance?

It's recommended to prepare it fresh, but you can pre-grate the cheese and prepare the garlic in advance.

→ What can I dip besides bread?

In addition to bread, try dippable bites like pretzel bites, cooked potatoes, and raw veggies for a colorful platter.