Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 300ml dry white wine; 1 clove garlic, cut in half; 1 tbsp lemon juice; 1 tbsp cornstarch; Freshly ground black pepper, to taste; Fresh bread, cut into cubes, for dipping; Assorted vegetables (e.g., carrots, broccoli) for dipping

Highlighted under: Authentic Recipes

When I think of the cozy evenings spent with friends and family, nothing beats a bubbling pot of fondue. I love how the melted Gruyere and Emmental cheeses come together to create a creamy and savory experience that’s perfect for dipping crusty bread and fresh vegetables. The rich flavors are always a hit at gatherings, unlocking smiles and conversations. I’ve perfected this recipe to ensure that every bite is the ideal blend of flavor and nostalgia, making it a staple in our home for any special occasion.

Created by

Quincy Harper

Last updated on 2026-01-12T06:06:34.799Z

My fondue journey began when I attended a Swiss cooking class and immediately fell in love with the art of melting cheese. The combination of Gruyere and Emmental offers a delightful balance of nuttiness and creaminess. I found that gently warming the cheese with a splash of white wine creates the perfect texture while enhancing the flavors.

One essential tip is to constantly stir the mixture, which ensures that the cheese melts evenly and prevents clumping. I remember the first time I tried this at home; it was a game changer! Ever since, each gathering feels like a mini celebration with this delicious fondue.

        Reasons You'll Love This Fondue
        Rich and creamy cheese blend creating a luxurious dip
Ideal for socializing, making it a fun interactive meal
Simple to prepare, yet impressive enough for special occasions

      

Understanding Cheese Choices

Choosing the right cheese is crucial for a successful fondue. Gruyere offers a slightly nutty flavor with a creamy texture, while Emmental adds mild sweetness and a hint of earthy undertones. The combination results in a well-rounded taste that melts beautifully. If you're unable to find Gruyere or Emmental, you can substitute with a good quality Swiss cheese or a mixture of fontina and a touch of aged cheddar for a different, yet delightful twist.

When grating your cheese, ensure that it is cold as this helps achieve a finer texture that will melt seamlessly into the fondue. Using a box grater works well, but if you have a food processor, it can save time and deliver a consistent grate, which aids in smooth melting.

Fondue Pot Essentials

Using the right fondue pot can make a significant difference in your fondue experience. A ceramic or cast iron pot retains heat well, ensuring that your cheese stays warm and gooey. For even melting, choose a pot that is appropriately sized for your cheese quantity; a smaller pot can concentrate heat more effectively than a larger one. If you don’t own a fondue pot, a heavy-bottom saucepan can work too, but be sure to keep the heat low to avoid scorching the cheese.

Furthermore, consider using a gentle heat source like a fondue burner or even a hot plate, adjusting the flame to a medium-low setting. This prevents the cheese from bubbling too vigorously, which can lead to astringent cheese texture. Stir frequently to keep the mixture smooth and incorporate air, resulting in a luscious and velvety cheese dip.

Serving Suggestions

While crusty bread is the classic accompaniment to fondue, think outside the box when it comes to dippers. Fresh vegetables such as bell peppers, blanched broccoli, and even sliced apples provide a refreshing contrast to the rich melted cheese. For an elevated experience, try pairing fondue with cured meats such as prosciutto or salami for added depth of flavor.

For a fun twist, consider adding toppings or spices directly to your fondue pot. A sprinkle of smoked paprika or a touch of nutmeg can enhance the overall flavor profile beautifully. To keep your fondue warm during your gathering, use a tea light under the pot to ensure it’s always at the perfect dipping temperature.

Ingredients

For the Fondue

200g Gruyere cheese, grated
200g Emmental cheese, grated
300ml dry white wine
1 clove garlic, cut in half
1 tbsp lemon juice
1 tbsp cornstarch
Freshly ground black pepper, to taste
Fresh bread, cut into cubes, for dipping
Assorted vegetables (e.g., carrots, broccoli) for dipping

Feel free to customize the vegetables based on your preferences!

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic.

Mix Ingredients

In a separate bowl, mix the grated Gruyere, Emmental, and cornstarch together until well combined.

Heat Wine

Pour the white wine and lemon juice into the pot and heat gently over medium heat until just simmering.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until fully melted and smooth.

Season the Fondue

Season with freshly ground black pepper to taste, and serve immediately with bread and vegetables for dipping.

Enjoy your fondue experience and the delightful conversations that come with it!

Pro Tips

For a smoother fondue, make sure to use good quality cheese and keep the heat low to avoid burning.

Storage and Reheating

Fondue is best enjoyed fresh, but if you have leftovers, you can store the cheese in an airtight container in the refrigerator for up to two days. When reheating, add a splash of white wine to the fondue as it warms over low heat, stirring continuously to restore its creamy texture without it becoming lumpy.

If you find the cheese mixture has thickened too much after cooling, simply incorporate a little more wine or lemon juice while gently reheating. However, be cautious not to overheat it, as this can lead to splitting or a rubbery texture.

Troubleshooting Common Issues

If your fondue is too thick, it may require additional liquid—don’t hesitate to add a bit more wine or even some broth to achieve the desired consistency. Conversely, if it’s too runny, gradually adding more grated cheese can help thicken it while also enhancing the flavor.

Another common pitfall is burnt cheese, which can happen if your heat is too high. To prevent this, always start with medium heat and adjust as necessary. If you notice that the cheese is starting to stick or bubble aggressively, lower the heat immediately to salvage the fondue.

Cooking and Pairing Variations

For those looking to experiment, consider adding a splash of kirsch (cherry brandy) to the fondue mixture. This can introduce a delightful brightness and complexity that elevates the overall experience. Similarly, spices such as cayenne pepper can be incorporated for a touch of heat, making a unique variation on the classic recipe.

Moreover, serving your fondue with a selection of wines can enhance the experience further. Pairing with a crisp Sauvignon Blanc complements the creamy cheese while balancing richness. Likewise, serving a light-bodied red can create a delightful contrast for those who prefer a different flavor profile.

Questions About Recipes

→ Can I substitute the cheeses?

Yes, you can try other types like Fontina or Havarti, but they may alter the flavor.

→ What kind of bread is best for dipping?

A crusty bread like baguette or sourdough works great for holding the cheese.

→ Can I make this ahead of time?

It's best enjoyed fresh, but you can prepare the cheese mixture in advance and melt it just before serving.

→ What can I use besides bread for dipping?

You can use raw vegetables, pretzels, or even cooked meats like chicken or sausage.