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 garlic clove, halved; 300ml dry white wine; 1 tsp lemon juice; 1 tsp cornstarch; Freshly ground black pepper; Cubed crusty bread, for dipping

Highlighted under: Global Flavors

I've always cherished the simple elegance of a cheese fondue, especially when it's infused with the aromatic allure of garlic. This Fondue with Swiss Cheese and Garlic not only brings a delightful creamy texture to the table but also carries the distinctive rich flavor of Swiss cheese that makes every bite an indulgent experience. I love how easily it comes together and how it effortlessly becomes the centerpiece of a cozy gathering, inviting friends or family to dip and enjoy together.

Created by

Lucy Price

Last updated on 2026-01-13T18:52:13.490Z

Fondue dates back to the 18th century, and I love how it combines simplicity with sophistication. When creating this dish, I found that carefully melting the Swiss cheese over low heat allows for the cheese to maintain its delicate flavor without turning grainy. Mixing in freshly minced garlic enhances the flavor beautifully, bringing warmth to the dish that your guests will adore.

Using a mix of Gruyère and Emmental cheeses not only adds depth but gives that classic Swiss fondue experience. To keep the fondue creamy, I recommend adding a splash of white wine and stirring consistently. This technique helps achieve the perfect consistency, making it irresistible for dipping bread and veggies.

        Why You Will Love This Recipe
        Irresistibly creamy and cheesy with a hint of garlic
Perfect for sharing during gatherings or cozy nights in
Customizable by adding your favorite dippables or herbs

      

The Magic of Cheese Selection

Choosing the right cheese is crucial for a successful fondue experience. Gruyère and Emmental are traditional choices that provide both flavor and texture; Gruyère adds a nutty richness, while Emmental provides a mild sweetness and excellent melting properties. Both cheeses should be freshly grated to ensure optimal melting and a smooth consistency. Avoid pre-packaged grated cheese, as it often contains anti-caking agents that can hinder the fondue's creaminess.

You can experiment with other Swiss cheeses if you want to customize your fondue. For instance, adding a bit of raclette can introduce a smoky note, while a sprinkle of fontina can enhance the overall creaminess. Remember, balance is key; aim for a blend that maintains the fondue’s characteristic texture while enriching its flavor profile.

Mastering the Heat

When preparing your fondue, controlling the heat is essential to ensure a smooth melting process. Start with medium-low to avoid burning the cheese, which can result in an unpalatable texture and flavor. A fondue pot is designed to maintain a steady, gentle heat, but if you're using a saucepan, be sure to stir continuously to help distribute the heat evenly and prevent any scorching on the bottom.

Once the cheese is incorporated, you can lower the heat even further. The fondue should stay warm and bubbly without reaching a full boil. If you notice any bubbling too aggressively, reduce the heat immediately to keep the texture silky and inviting. I often keep a heat source handy to adjust as needed and ensure a perfect creamy texture throughout.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 garlic clove, halved
300ml dry white wine
1 tsp lemon juice
1 tsp cornstarch
Freshly ground black pepper
Cubed crusty bread, for dipping

Ensure all ingredients are prepared and ready before you start cooking.

Instructions

Steps to Make Fondue

Prep the Pot

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

Heat the Wine

Pour the white wine and lemon juice into the pot and heat over medium-low until it’s simmering but not boiling.

Melt the Cheese

Gradually add the grated Gruyère and Emmental cheese, stirring continuously until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the cheese mixture to thicken.

Add Seasoning

Season with freshly ground black pepper to your taste and continue to stir until everything is well combined.

Serve

Transfer the fondue pot to a heated stand and serve immediately with the cubed bread for dipping.

Enjoy your fondue while warm for the best experience!

Pro Tips

For added flavor, you can include a splash of Kirsch (cherry brandy) or top it off with freshly chopped herbs like chives or parsley before serving.

Serving Suggestions

The beauty of fondue lies in its versatility. While cubed crusty bread is traditional, feel free to get creative with dippables! Think blanched vegetables like broccoli or cauliflower, sliced apples, or even charcuterie meats that can complement the cheese. These options not only provide varied textures but also enhance the flavor profile and make for an visually appealing spread at your gathering.

For an even more tailored experience, consider offering a selection of dipping sauces on the side, such as a zesty mustard or a savory herb-infused oil. This pairing creates a delightful contrast to the rich cheese and enhances the interactive dining experience that fondue embodies.

Variations and Customization

You can easily adapt the base recipe to suit different tastes and dietary preferences. For instance, if you're looking for a vegan option, try using plant-based cheeses that melt well, such as cashew or almond-based varieties. Just ensure you also adjust the wine for a non-alcoholic version—broth or non-alcoholic wines work well as alternatives to maintain moisture without compromising flavor.

Herbs and spices can elevate your fondue as well. Adding a sprinkle of nutmeg or a dash of paprika can add surprising depth. For a kick, consider incorporating a touch of different types of cheese, herbs like thyme or rosemary, or even a splash of your favorite liqueur, such as kirsch, to bring a unique twist to the classic Swiss flavors.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can substitute with cheeses like Fontina or Havarti if you prefer a different flavor profile.

→ How can I prevent the fondue from becoming too thick?

If the fondue thickens too much, slowly stir in more warm white wine to reach your desired consistency.

→ What can I serve with fondue besides bread?

Consider serving with blanched vegetables like broccoli or carrots, or even cubes of cooked potatoes for a delicious alternative.

→ Can I make this recipe ahead of time?

It's best enjoyed fresh. However, you can prepare the cheese and wine mixture in advance and reheat gently before serving.