Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Crusty French bread, cubed; Assorted vegetables (e.g., bell peppers, carrots), for dipping

Highlighted under: Oven Favorites

I love preparing Fondue with Gruyere and Emmental for gatherings with friends and family. The combination of these two rich, creamy cheeses creates a delightful blend that makes every bite a warm, cheesy hug. With just a few ingredients and the right technique, I can create a perfect dipping experience that brings everyone together. Whether served with crusty bread or crisp vegetables, this fondue is not only delicious but also provides an interactive dining experience that everyone enjoys.

Created by

Arabelle Finch

Last updated on 2026-01-12T01:42:35.631Z

I still remember the first time I made fondue with Gruyere and Emmental. It was a rainy evening, and I wanted something comforting. I discovered that the secret lies in the choice of cheese and the balance of flavors. Using equal parts of Gruyere and Emmental gives the fondue a depth that keeps my taste buds dancing. Adding a touch of white wine not only enhances the taste but also helps in achieving that smooth, silky texture.

Over the years, I've experimented with various dippers, but my favorite remains a crusty French baguette. The combination of the crunchy bread dipped into the luscious cheese is pure bliss. I also recommend preparing everything ahead of time so that when it's time to serve, all I have to do is melt the cheese and enjoy the company of my loved ones.

        Why You'll Love This Recipe
        The irresistible blend of Gruyere and Emmental delivers a smooth, creamy texture.
Perfectly pairs with fresh crusty bread and assorted dippers.
Brings family and friends together for a fun and interactive meal.

      

Understanding Cheese Selection

Choosing the right cheeses for your fondue is crucial for achieving that rich and creamy texture. Gruyere is known for its nutty flavor and smooth meltability, while Emmental adds sweetness and a slight tang. I recommend using high-quality, aged versions of both cheeses, as they offer deeper flavors and better melting properties. When selecting your cheese, look for freshly grated options rather than pre-packaged, as these often contain anti-caking agents that can affect the melting process.

If you're looking to experiment, consider substituting a portion of the Gruyere with a sharp cheddar or a creamy goat cheese for a unique twist. However, be cautious with strong or overpowering cheeses, as they may disrupt the delicate balance of flavors in your fondue.

Achieving the Perfect Melt

The technique used in melting the cheese is just as important as the cheese selection itself. When you add the cheese to the simmering wine, stir constantly using a figure-eight motion; this helps the cheese melt evenly and prevents it from clumping together. Keep the heat at a medium-low level and be patient—rushing this step can lead to a grainy texture. Your fondue should be glossy and have no lumps by the time you're finished melting.

If you encounter a situation where the cheese is too thick and difficult to dip, adding a splash of wine can help loosen it up. Conversely, if it becomes too runny, a little additional cornstarch mixed with water can help thicken the mixture back to a dippable consistency.

Serving and Enjoying Fondue

Fondue can be a communal experience, so consider serving it directly at the table over a low flame to keep it warm, allowing guests to dip at their leisure. It’s also a great opportunity to personalize your dippers—include a variety of breads such as ciabatta or sourdough, and a mix of colorful vegetables like cherry tomatoes, blanched broccoli, or even roasted potatoes to provide an engaging and visually appealing dining experience.

For a twist on tradition, think about adding flavored oils or herbs to your fondue for a unique touch. A sprinkle of fresh herbs like thyme or a drizzle of truffle oil can elevate the overall flavor profile, making the experience even more special. Just ensure any additions enhance the cheese rather than overpower it.

Ingredients

Gather these ingredients to create a delicious fondue:

Ingredients for Fondue

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Crusty French bread, cubed
Assorted vegetables (e.g., bell peppers, carrots), for dipping

Make sure all your ingredients are prepared before you begin melting the cheese.

Instructions

Follow these simple steps to make the perfect cheese fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic. This adds a subtle flavor to the cheese.

Mix the Ingredients

In a bowl, toss the grated Gruyere and Emmental cheeses with the cornstarch. This helps prevent the cheese from clumping together when melted.

Heat the Wine

In the fondue pot, heat the white wine and lemon juice over medium heat until it starts to simmer.

Melt the Cheese

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

Season and Serve

Add freshly ground black pepper to taste, then keep the fondue warm on a low heat setting. Serve immediately with cubes of crusty bread and vegetables for dipping.

Enjoy your interactive dining experience with friends and family!

Pro Tips

To prevent the fondue from becoming too thick, you can add more wine gradually. Enjoy your fondue with a light salad for a complete meal.

Storage and Make-Ahead Tips

Fondue is best enjoyed fresh, but if you need to prepare in advance, consider pre-grating your cheeses and storing them in an airtight container in the fridge. This will keep them fresh for a day. You can also mix the cheese with cornstarch ahead of time to save on prep when you're ready to serve.

Leftover fondue can be saved if stored in the refrigerator for up to three days. To reheat, place it back in a fondue pot or a saucepan on low heat, stirring frequently to regain its creamy consistency. If it's too thick after cooling, a little warmed wine can help bring it back to life.

Troubleshooting Common Issues

If your fondue becomes grainy, it’s often due to overheating the cheese or using cold cheese straight from the fridge. To fix it, try adding a splash of warm white wine and stirring gently until smooth. If you’re prone to this issue, always remember to warm your cheese slightly before adding it to the pot.

For any fondue that seems too strong or salty, adjust by adding a touch more wine or a small amount of cream to balance out the flavors. This can help mellow the overall taste and make it more enjoyable for everyone at the table.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can substitute other cheeses like Fontina or even a bit of blue cheese for a unique flavor.

→ What can I dip in cheese fondue?

Crusty bread, blanched vegetables, boiled potatoes, or even fruits like apples work great for dipping.

→ How do I store leftovers?

Any leftover fondue can be stored in an airtight container in the refrigerator for up to three days. Reheat gently over low heat when ready to use.

→ Is fondue safe to eat if it cools down?

As long as the fondue hasn't been left out for more than two hours at room temperature, it's safe to reheat and enjoy.