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; 1 clove garlic, halved; 1 cup dry white wine; 1 tbsp lemon juice; 1 tbsp cornstarch; Freshly ground black pepper, to taste; Crusty bread, cut into cubes; Steamed broccoli and bell peppers, for dipping

Highlighted under: Global Flavors

I absolutely love making fondue with Swiss cheese and garlic for my friends and family. The combination of gooey melted cheese infused with aromatic garlic creates a dining experience that’s not only interactive but also incredibly delicious. It’s perfect for cozy gatherings, and I find that everyone enjoys dipping their favorite breads and veggies into the rich cheese mixture. Whenever I whip this up, the atmosphere becomes lively, and it never fails to impress my guests.

Created by

Ruby Lawson

Last updated on 2026-01-13T18:43:15.521Z

When I first learned to make fondue, I never imagined how simple yet rewarding it would be. My kitchen was filled with the scent of melting cheese and garlic, which instantly intensified my excitement. I experimented with various Swiss cheeses, but I found that a blend of Gruyère and Emmental offers that perfect balance of creaminess and flavor. Using a good quality wine enhances the taste significantly, so it's worth investing in a nice bottle.

Dipping fresh crusty bread into the warm cheese was a revelation for me. I also love adding in some veggies like steamed broccoli and bell peppers for a wonderful color and additional crunch. Every time I serve fondue, it's a hit—everyone enjoys the communal aspect, and it sparks joyful conversations around the table.

        Why You'll Love This Fondue
        Irresistible gooey cheese complemented by savory garlic
Perfect for social gatherings and cozy nights in
Easy to customize with your favorite dippables.

      

The Role of Cheese in Fondue

Choosing the right cheeses is crucial for achieving the perfect fondue texture and flavor. Gruyère brings a nutty, slightly sweet note, while Emmental offers a mild and creamy profile. Together, they melt beautifully and create a smooth, rich mixture. I recommend always using high-quality cheeses for the best results. Pre-grated cheese can contain anti-caking agents that prevent proper melting, so grating your cheese fresh is well worth the extra effort.

Moreover, if you're looking for alternative flavors, consider mixing in a bit of aged cheddar or a hint of blue cheese for a twist. Just keep in mind that stronger cheeses may dramatically alter the flavor balance, so adjust your quantities accordingly.

Preparing the Dipping Accompaniments

While the cheese mixture is the star of the show, the right dippables can elevate your fondue experience. I love serving it with a variety of items; crusty bread cubes are classic, but don't underestimate the joy of steamed vegetables like broccoli, bell peppers, or even carrot sticks. Think about how different textures and flavors interact with the rich cheese—crunchy, tender, and slightly sweet veggies can create delightful contrasts.

You can also experiment with unique dippables like cubes of roasted potatoes or even bites of sausage. If you want to keep it lighter, serving alongside fresh fruit can provide a refreshing balance to the creamy fondue.

Ingredients

Gather the ingredients for the fondue to ensure a smooth cooking process.

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
1 cup dry white wine
1 tbsp lemon juice
1 tbsp cornstarch
Freshly ground black pepper, to taste
Crusty bread, cut into cubes
Steamed broccoli and bell peppers, for dipping

Make sure to have skewers or forks handy for dipping.

Instructions

Follow these steps to create a delightful fondue experience.

Prepare the Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the halved garlic clove for flavor.

Heat the Wine

Place the pot over medium heat, add the white wine and lemon juice, and allow it to heat, but do not let it boil.

Add the Cheese

Gradually add the grated Gruyère and Emmental cheese to the pot, stirring constantly until melted and smooth.

Thicken the Mixture

In a small bowl, toss the cornstarch with a little cheese to prevent clumping, then stir it into the fondue.

Season and Serve

Add freshly ground black pepper to taste. Transfer the pot to a heat source and enjoy dipping with crusty bread and veggies.

Enjoy your delicious fondue with friends and family!

Pro Tips

For a unique twist, you can add a splash of brandy or a spice like nutmeg to your cheese mixture.

Tip for Achieving the Perfect Consistency

One of the keys to a silky fondue is to control the heat while melting the cheese. Keep your burner on low to medium-low; if the mixture begins to bubble aggressively, remove it from the heat immediately. You want a gentle warmth that allows the cheese to melt evenly without separating. Stir constantly in a figure-eight motion for even heat distribution and to prevent any scorching on the bottom.

Should you find your fondue too thick, coax in a bit more white wine, a teaspoon at a time, stirring continuously. Conversely, if it’s too runny, you can thicken it by mixing a bit more cornstarch with cold water before adding it back into the mixture.

Make-Ahead and Storage Tips

You can prepare the fondue cheese mixture in advance, which allows flavors to meld even more deliciously. Simply combine the grated cheeses with the cornstarch as described in the recipe, and store it in an airtight container in the fridge for up to two days. When ready to use, follow the heating and melting instructions, adding the white wine and any extras as needed.

Leftover fondue can be refrigerated and reheated gently. To reheat, place it over low heat and stir in a splash of wine to restore its creamy texture. I often pair leftover fondue with roasted vegetables or pasta for a unique twist on the next day.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can experiment with other cheeses like fontina or cheddar, but be mindful of melting properties.

→ What can I dip besides bread?

Broccoli, cauliflower, bell peppers, and apples are great dippables to add variety.

→ How do I reheat leftover fondue?

Gently reheat the fondue over low heat, adding a bit of wine or cream to restore its creamy texture.

→ Can I make this fondue in advance?

It's best to prepare it fresh, but you can prepare the cheese mixture beforehand and heat it just before serving.