Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1/4 teaspoon nutmeg; Freshly ground black pepper to taste; Bread cubes, for dipping; Vegetables (e.g., broccoli, carrots), for dipping

Highlighted under: Family Seasonal Food Recipes

Whenever I dive into a pot of this exquisite fondue, I feel transported to a cozy Swiss mountain chalet. The combination of Gruyere and Emmental cheese creates a rich, luscious texture that envelops each piece of bread in pure comfort. I love the way the flavors meld together, enhanced by a hint of garlic and a splash of white wine. This communal dish not only warms the soul but also makes for a delightful gathering with friends and family, perfect for dipping and sharing while creating lasting memories.

Created by

Lavinia Moore

Last updated on 2026-01-12T06:45:34.581Z

Cooking this fondue has become a cherished weekend tradition in my home, where the aroma of melting cheese fills the air, inviting everyone to gather around. I've experimented with various cheeses, but the creamy blend of Gruyere and Emmental strikes the perfect balance of flavor and texture. Each batch is a little different, allowing for a unique experience every time. I usually serve it with a variety of fresh bread, crispy vegetables, and even some tart apples for a sweet contrast.

One of my favorite tips is to make sure your cheese is grated finely; this helps it melt evenly and prevents clumping. Also, using a dutch oven keeps the cheese warm and smooth for longer! This fondue not only satisfies our cravings but also opens up a delicious dialogue around the table, making every meal a memorable celebration.

Why You'll Love This Fondue
Rich, creamy flavor that brings everyone together
Simple and quick to prepare, perfect for any gathering
Can be customized with various dippers to suit all tastes

Understanding Cheese Choices

The choice of cheese in this fondue is pivotal, as Gruyere and Emmental not only offer rich flavor but also melt beautifully. Gruyere adds a nutty dimension, while Emmental contributes a mild sweetness and excellent stretch. If you're in a pinch, you can substitute Gruyere with Jarlsberg or Comté, but be mindful that the overall flavor profile will change. For a bolder taste, look for aged varieties which have a stronger presence in your fondue.

Another key factor is the texture of your grated cheese; finer grating allows for a smoother melt, ensuring no lumps form during the process. If you're using pre-packaged grated cheese, check for anti-caking agents, as these can prevent a perfect melt. I recommend grating your cheese at home for the best results and to control the texture.

Perfecting the Melting Process

When heating the wine, keep a close eye on temperature. You want it at a gentle simmer to avoid boiling, which can cause the cheese to become grainy instead of creamy. Aim for about 180°F (82°C) as your target temperature for the wine. Stirring continuously in a figure-eight motion while adding cheese is crucial—it helps distribute heat evenly and promotes a smooth, glossy fondue.

If you find your fondue becomes too thick or starts to clump, a splash more wine or a bit of warm water can help. Just add gradually while stirring until it reaches the desired consistency. Remember, a well-emulsified fondue should flow smoothly and cling delicately to your dippers.

Ingredients

Gather these ingredients to make your fondue flavorful and delightful.

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 teaspoon nutmeg
Freshly ground black pepper to taste
Bread cubes, for dipping
Vegetables (e.g., broccoli, carrots), for dipping

Ensure that all ingredients are prepared before starting to cook your fondue.

Instructions

Follow these steps for a perfect fondue experience, melting cheese to perfection.

Prepare the Cheese

In a bowl, mix the grated Gruyere and Emmental cheese with the cornstarch. This will help prevent the cheese from clumping when melted.

Flavor the Pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the halved garlic clove. This adds a delightful baseline flavor to the cheese.

Heat the Wine

Place the pot over medium heat and pour in the white wine. Heat until it's just simmering but not boiling.

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.

Add Flavoring

Once melted, stir in the lemon juice, nutmeg, and season with black pepper to taste.

Serve and Enjoy

Transfer the pot to a fondue stand with a candle underneath to keep it warm. Serve with an array of dippers and enjoy!

Make sure to keep the cheese warm while dipping for the best experience.

Pro Tips

For an even richer flavor, try adding a splash of Kirsch (cherry brandy) to the mixture. You can also experiment with different types of bread and dippers like grainy bread, pretzels, or pickles to elevate your fondue experience.

Dipper Ideas Beyond Bread

While bread cubes are a classic choice, consider exploring a variety of dippers to enhance your fondue experience. Fresh fruits like apples or pears add a refreshing contrast to the rich cheese. For a heartier option, roasted potatoes or even tortilla chips can be delightful. If you're mindful of a gluten-free diet, select naturally gluten-free dippers like blanched vegetables such as bell peppers and zucchini.

Another fun approach is to prepare skewers with charcuterie or cubes of cooked sausage alongside traditional veggies. This not only adds protein but also offers a surprise element, making your fondue a more diverse platter. Make sure to prep your dippers in advance so that everyone can enjoy a seamless dipping experience.

Storing and Reheating Leftovers

If you find yourself with leftover fondue (which can happen with a generous pot!), it's best to store it in an airtight container in the fridge. It can typically last for up to three days. When ready to enjoy again, reheat gently over low heat, stirring often to avoid burning. Adding a splash of white wine or a bit of cream during reheating helps restore the creamy texture.

However, it's important to note that the cheese may seize up a bit upon cooling. If this happens, just take your time to gently reheat and adjust the consistency. If you find the flavor has dulled post-refrigeration, a little lemon juice can brighten it back up without compromising the overall taste.

Questions About Recipes

→ Can I use other types of cheese?

Yes, while Gruyere and Emmental give the fondue its authentic flavor, you can also try other melting cheeses like Fontina or Gouda.

→ What can I dip in fondue?

Common dippers include bread cubes, steamed vegetables like broccoli and cauliflower, or even meats such as cooked chicken or sausage.

→ How can I keep the cheese from separating?

Make sure to mix the cheese with cornstarch before melting it, and keep the heat at a low to medium level while stirring continuously.

→ Can I prepare this in advance?

While it's best served fresh, you can prepare the cheese mixture ahead of time and melt it just before serving.