Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 tablespoon lemon juice; 1 clove garlic, halved; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Bread cubes for dipping

Highlighted under: Global Flavors

I absolutely adore the warm, creamy experience of dipping bread into a bubbling pot of fondue. When I first explored the classic combination of Gruyere and Emmental, I was captivated by their rich flavors melding beautifully together. The process of melting these cheeses is a delightful ritual, and it creates an inviting atmosphere for gatherings. Every bite, paired with fresh bread, transports me to a cozy chalet in the Alps. This recipe is a must-try for anyone wanting to bring a taste of Swiss tradition into their home.

Created by

Violet Hart

Last updated on 2026-01-05T23:34:10.467Z

When I first made fondue with Gruyere and Emmental, I realized that the secret is in the cheese selection. Each cheese contributes a distinct flavor, and the balance is key. Gruyere provides a slightly nutty taste, while Emmental adds that classic Swiss sweetness. Following a slow melting process ensures a silky texture that clings perfectly to the bread.

I've discovered that adding a splash of white wine not only enhances the flavor but also helps achieve the right consistency. To elevate the experience, consider serving it with a variety of dippers like roasted vegetables or apples for an exciting twist!

        Why You Will Love This Recipe
        Nutty and sweet cheese blend for a rich flavor experience
Interactive dining that brings friends and family together
Easily customizable with different dippers and seasonings

      

Choosing the Right Cheese

Selecting high-quality Gruyere and Emmental is vital for achieving the desired flavor profile. Gruyere brings nuttiness and complexity, while Emmental adds a sweet, slightly fruity note. When purchasing cheese, look for ones labeled as 'cooking cheese' for the best melting qualities. Avoid pre-shredded options, as they often contain anti-caking agents that can affect texture and flavor. If you're in a pinch, similar semi-hard cheeses like Comté or Jarlsberg can be used, but the character will differ slightly.

For a deeper flavor, you can experiment with aged versions of both cheeses. Aged Gruyere has a more robust flavor, enhancing the overall richness of the fondue. Similarly, Emmental aged longer will impart a sharper taste. The balance between these two cheeses is key, so if you decide to alter the types, aim to maintain their equal proportions to preserve the classic fondue experience.

Perfecting the Fondue Technique

The key to a silky fondue lies in the proper melting technique. Start with low to medium heat to avoid scalding the cheese, as high temperatures can lead to a grainy texture. Gradually stir in the cheese mixture, allowing it to melt slowly. If you encounter any resistance in melting, lower the heat even further. Stir constantly to incorporate the wine and prevent scorching, watching for a glossy, smooth consistency before serving.

Another critical factor is the order of ingredients. Adding the cornstarch with the cheese helps bind the mixture together, creating a cohesive texture. If you find the fondue too thick, introduce a splash of additional wine to reach your desired dipping consistency. Conversely, if it’s too thin, heat it a bit longer to allow excess liquid to evaporate, adjusting until it’s perfect for dipping bread.

Ingredients

Gather these ingredients to create a perfect fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tablespoon lemon juice
1 clove garlic, halved
1 tablespoon cornstarch
Freshly ground black pepper to taste
Bread cubes for dipping

Make sure to use high-quality cheeses for the best flavor!

Instructions

Follow these easy steps to make your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove for added flavor.

Melt the Cheese

In a small bowl, toss the grated Gruyere and Emmental with cornstarch. In the fondue pot, combine the wine and lemon juice, then warm over medium heat. Gradually add the cheese, stirring until melted and smooth.

Season and Serve

Season the fondue with freshly ground black pepper. Serve immediately with bread cubes for dipping. Enjoy the communal experience!

Remember to keep the pot over low heat while serving to maintain the melted cheese consistency.

Pro Tips

For a more robust flavor, consider adding a splash of Kirsch (cherry brandy) to the cheese mixture. This adds depth and a hint of sweetness.

Dipper Ideas and Pairings

While bread cubes are classic, don’t hesitate to branch out with your dippers. Fresh vegetables like blanched broccoli, cauliflower, or even lightly grilled asparagus add a crunchy contrast to the creamy fondue. For a heartier option, consider serving with roasted potatoes or cured meats, which can enhance the cheese's flavors and provide variety in texture and taste.

For an adventurous twist, you can sprinkle various spices on your dippers or bread before dipping, such as smoked paprika or herbes de Provence. Alternatively, make an infused oil using garlic and herbs to brush over the bread for an extra layer of flavor. Offering a variety of dips at your fondue gathering encourages creativity and makes for a more interactive dining experience.

Storage and Reheating Tips

Leftover fondue can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, adding a splash of white wine or a little milk to restore its creamy consistency. Stir continuously to ensure it heats evenly without clumping. Avoid reheating in the microwave, as this can lead to uneven temperatures and an undesirable texture.

If you find yourself with leftovers frequently, consider scaling down the recipe. A half-batch still provides plenty of fondue goodness for small gatherings. Just be mindful when adjusting the amounts: maintaining the same cheese ratio is crucial to keep the fondue’s luscious texture intact. With these tips, you can enjoy fondue any time without worry!

Questions About Recipes

→ Can I use different cheeses for fondue?

Absolutely! While Gruyere and Emmental are traditional, you can experiment with cheeses like Fontina or Gouda for varied flavors.

→ What kind of bread is best for dipping?

Crusty bread such as a baguette or sourdough works perfectly. You can also use pretzels for a fun twist!

→ How can I store leftover fondue?

Leftover fondue can be cooled and refrigerated for up to three days. Reheat gently on the stove, adding a little wine or milk as needed.

→ Is fondue suitable for a gluten-free diet?

You can make fondue gluten-free by using gluten-free bread or vegetables like celery and bell peppers for dipping.