Fondue with Gruyere and Fresh Thyme

Mastering the Cheese Blend

The key to a successful fondue lies in the right cheese blend. Gruyere offers a rich, nutty flavor, while Emmental provides a mild, creamy balance. These cheeses melt seamlessly together, creating that coveted smooth texture. If you can’t find Emmental, a good substitute would be Jarlsberg or fontina, which will slightly alter the flavor but still melt well. Aim for high-quality cheeses; grating them right before use helps avoid clumping as they melt, ensuring a creamy consistency.

When combining the cheeses with the wine, it's crucial to use a dry white wine. Look for options like Sauvignon Blanc or Pinot Grigio, as their acidity helps to enhance the flavors of the cheeses while preventing the fondue from becoming overly rich or greasy. Bring the mixture to a gentle simmer over low heat—too much heat can make the cheese seize up and become stringy instead of silky. Stir continuously until the mixture is fully melted and glossy.

Perfecting Flavor with Thyme

Fresh thyme adds a beautiful aromatic quality to the fondue, elevating the overall flavor profile. When adding thyme, gently stir to release its essential oils, which infuse the cheese. If fresh thyme is hard to find, dried thyme can be used in half the amount, but be cautious, as dried herbs are more concentrated. Add it gradually, tasting as you go to achieve your desired level of herbaceousness without overpowering the cheese.

I often recommend squeezing a bit of lemon juice into the mixture after the cheese has melted. This acidity helps to balance the richness of the melted cheese and enhances the overall profile. It’s a small step, but don’t skip it! The lemon-infused fondue pairs wonderfully with rustic crusty bread, which adds texture and a satisfying contrast to the creamy cheese.

Serving and Enjoying Your Fondue

When serving fondue, keep it warm over a low flame. A fondue pot with a burner works perfectly, but if you don’t have one, a small slow cooker set on low can substitute well. This will keep the cheese from cooling and solidifying too quickly. Be sure to have plenty of fresh bread cubes on hand, ideally a crusty baguette or sourdough, as their texture will hold up well when dipped in the cheese mixture.

For a variation, try incorporating other dippable items like blanched vegetables, such as broccoli or carrots, which can add color and nutrition to your fondue platter. Cook them just al dente for a pleasant bite that won’t fall apart in the cheese. For an even more indulgent experience, consider adding some sautéed mushrooms or caramelized onions to the cheese mixture for exciting extra flavors.

Troubleshooting Cheese Fondue

If your cheese turns grainy instead of smooth, it might be due to overheating. To rescue a grainy fondue, remove it from the heat, and add a tablespoon or two of a neutral oil or an extra splash of wine. This should help to re-emulsify the cheese and restore its creamy texture. Always serve your fondue at low heat to prevent this from happening in the first place.

Another common issue is the cheese clumping together. This can happen if you don’t stir continuously as it melts. Make sure to use a whisk or a fondue fork to keep the cheese moving in the pot. You can also dust the grated cheeses with a little cornstarch beforehand, which can help stabilize the mixture and keep it smooth as it melts.

Make-Ahead Tips

For those who want to prepare ahead, you can grate the cheeses and combine them with the cornstarch and thyme days in advance, storing them in an airtight container in the fridge. This can really cut down on prep time when you’re ready to host. Just remember to bring your cheese mixture to room temperature before melting, which will help it melt evenly.

While the actual cheese fondue is best enjoyed fresh, any leftover cheese can be stored in an airtight container in the refrigerator for a couple of days. To reheat, gently warm on the stove over low heat, stirring frequently. If it thickens too much, don’t hesitate to add a touch more wine to loosen it up again.