Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 2 cloves garlic, minced; 300ml dry white wine; 1 tablespoon fresh lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; 1 French baguette, cut into cubes; Assorted vegetables (carrots, bell peppers, etc.)

Highlighted under: Global Flavors

I absolutely love hosting fondue nights with friends and family, and this Fondue with Swiss Cheese and Garlic is always a crowd-pleaser. The combination of rich Swiss cheese and fragrant garlic creates an irresistible dip that's perfect for bread, veggies, or even fruits. I enjoy the process of melting the cheese and infusing it with garlic, as it fills the air with an incredible aroma that gets everyone excited to dig in. Plus, it's a fun, interactive dining experience that brings everyone together around the table.

Created by

Cassidy Moore

Last updated on 2026-01-13T21:22:15.193Z

When I first tried making fondue at home, I was amazed at how simple yet delicious it turned out. The key is choosing the right cheese; I typically opt for Gruyère and Emmental for their smooth melting properties. Adding garlic not only enhances the flavor but also gives it a wonderful aroma that wafts through the kitchen as it cooks. I love serving it with crusty bread, fresh veggies, and even apple slices for a sweet twist.

One tip I swear by is to toss the shredded cheese with a little cornstarch before adding it to the pot. This helps prevent clumping and ensures a silky-smooth consistency. And remember to keep the heat low to maintain that perfect melt without scorching. Trust me, this fondue will have everyone coming back for more!

        Why You Will Love This Recipe
        Creamy, smooth texture that's perfect for dipping
Rich, savory flavor of Swiss cheese with a hint of garlic
Fun, interactive meal that brings people together

      

The Perfect Cheese Blend

Using a combination of Gruyère and Emmental cheeses is essential for achieving that smooth and creamy texture. Gruyère adds a nutty richness, while Emmental contributes a mild, slightly sweet flavor. When grated and combined with cornstarch, they melt beautifully without clumping, ensuring a silky consistency in your fondue. If you want to experiment, consider using a mix of aged Gruyère for a deeper flavor and young Emmental for creaminess—both will elevate your fondue experience.

Handling the cheese properly is also key to a successful fondue. Grate the cheese just before using it to maximize its moisture content. Packaged pre-grated cheeses may contain anti-clumping agents that could affect how smoothly they melt. Stick with fresh, high-quality cheese and you’ll notice the difference in both texture and flavor.

The Role of Garlic and Wine

Garlic serves as a wonderful aromatic base for this fondue. By mincing the cloves and allowing them to infuse in the warming wine, you release the garlic's essential oils, creating a fragrant foundation that enhances the cheese. A quick two-minute infusion gives just the right amount of flavor without overwhelming the delicate cheese notes. Too long on the heat can alter the garlic’s profile, turning it bitter—so keep a close eye on the timing.

The choice of dry white wine is critical as well. Not only does it help to melt the cheese, but it adds acidity that balances the richness of the cheeses. Aim for a wine that is crisp and bright, such as a Sauvignon Blanc or a dry Riesling. Avoid sweet wines, as they can throw off the flavor balance and overpower the fondue.

Serving Suggestions and Variations

Embark on a flavor journey by pairing your fondue with a variety of dippables. Beyond the classic French baguette cubes, consider adding blanched vegetables like broccoli or asparagus, or even sliced apples and pears for a surprising sweet contrast. A well-rounded platter will cater to diverse tastes and elevate the fondue experience.

For a fun twist, try incorporating other ingredients into your fondue. A splash of brandy or a teaspoon of Dijon mustard can add complexity. If you're looking for a lighter option, substitute half of the cheese with a mix of cream cheese and Greek yogurt to create a lower-fat version without losing creaminess.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
2 cloves garlic, minced
300ml dry white wine
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
1 French baguette, cut into cubes
Assorted vegetables (carrots, bell peppers, etc.)

Enjoy Your Fondue!

Instructions

Prepare the Cheese

In a large mixing bowl, combine the grated Gruyère and Emmental cheese with the cornstarch. This will help prevent clumping during melting.

Infuse the Wine

In a fondue pot, bring the white wine and lemon juice to a gentle simmer over medium heat. Add the minced garlic and let it infuse for about 2 minutes.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously in a figure-eight motion until the cheese is fully melted and smooth.

Seasoning

Once melted, season the fondue with freshly ground black pepper to taste. Keep the fondue warm on a low heat setting.

Serve

Arrange the bread cubes and vegetables on a platter. Serve with long forks for dipping into the creamy, delicious cheese fondue.

Have Fun Eating!

Pro Tips

To enhance the flavor, consider adding a splash of Kirsch (cherry brandy) to the melted cheese. This traditional touch adds a lovely depth to the fondue.

Make-Ahead Tips

You can prep your cheese and garlic mixture in advance to save time during your gathering. Grate and mix the cheeses with cornstarch and store them in an airtight container in the fridge for up to a day. This will streamline the cooking process and allow you to enjoy more quality time with your guests.

While fondue is best enjoyed fresh, if you have leftovers, you can store them in the fridge. Place the cooled fondue in an airtight container; it will keep for up to three days. Reheat gently on low heat on the stove with a splash of wine or water to restore the creamy texture before serving again.

Troubleshooting Common Issues

If your cheese mixture becomes grainy or separates during melting, it may be due to overheating. Keep the temperature on low and continue stirring to create a smooth blend. If it’s already clumped, incorporating a little warm wine while stirring can help re-emulsify the mixture.

Another common issue is getting the right consistency. If your fondue is too thick, add a bit of wine gradually to loosen it. If too thin, mix a small amount of cornstarch with cold water and stir it into the bubbling pot to thicken it without clumping.

Questions About Recipes

→ Can I use other types of cheese?

Yes! You can experiment with cheeses like Fontina or cheddar, but make sure they melt well.

→ What can I dip in the fondue?

Bread, fresh vegetables, cooked potatoes, and fruits like apples or pears work great for dipping.

→ How do I store leftover fondue?

You can refrigerate leftover fondue in a sealed container and reheat it gently on the stove or in the microwave.

→ Is there a way to make fondue without alcohol?

Yes! You can substitute the white wine with vegetable broth for a non-alcoholic version.