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 cup dry white wine; 2 cloves garlic, halved; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Bread cubes, vegetables, and fruits for dipping

Highlighted under: Global Planning

I absolutely love making Fondue with Gruyere and Emmental on cozy nights in. The combination of these two rich cheeses creates a creamy, flavor-packed dip that is perfect for sharing with family and friends. Pair it with crusty bread, fresh vegetables, or even apples for a delightful twist. Each time I make this fondue, I can’t help but be impressed by how simple yet indulgent it feels. It's a dish that invites conversation and laughter, making any gathering feel special.

Created by

Questa Beaumont

Last updated on 2026-01-12T02:17:34.653Z

During one chilly evening, I decided to experiment with a classic fondue recipe. I combined Gruyere and Emmental, which I believe is the ultimate duo for a perfectly creamy texture and a balanced flavor. The secret is to toss the cheese with a bit of cornstarch, which prevents clumping and helps achieve that smooth melt we all crave.

As the fondue bubbled gently on the stove, I prepared an array of dippers to accompany it. My favorite was a fresh baguette, but the surprising hit was crispy apple slices, which added a lovely contrast to the richness of the cheese. Trust me, experimenting with dippers is where the fun begins!

Why You'll Love This Fondue
Rich and creamy texture that delights the palate
Versatile with a variety of dippers and toppings
Perfect for sharing and bringing people together

Understanding the Cheese

The choice of cheeses is pivotal in a fondue, and the combination of Gruyere and Emmental creates a delightful harmony of flavors. Gruyere, with its nutty and slightly sweet profile, complements the mild and creamy characteristics of Emmental. This duo melts beautifully, achieving that coveted stretchy, gooey texture. If you're in a bind, a mixture of Fontina and Havarti can serve as a substitution, but it may alter the flavor profile subtly. Remember to choose high-quality cheeses for the best melting experience.

When preparing your cheese, ensure it's grated finely. This increases the surface area, allowing the cheese to melt evenly and quickly, preventing clumps. If you notice your cheese is becoming too stringy during melting, it might be a sign of overheating. It's best to keep the heat medium-low and stir continuously to achieve that silky consistency without cooking the cheese too aggressively.

Perfecting the Dip

Dippers are essential for a well-rounded fondue experience, and you have plenty of options beyond just bread cubes. While a crusty baguette is classic, consider adding slices of tart apples or blanched vegetables like broccoli or carrots for a crunchy contrast. Just be sure to keep dippers at a similar size for even cooking and dipping. If you want to customize your fondue, try infusing the wine with herbs such as thyme or rosemary for a fragrant twist.

Presentation can elevate your fondue experience. Use a wooden board or platter to arrange your dippers creatively around the fondue pot. This not only looks appealing but also encourages guests to mingle and try different combinations. Additionally, consider serving with a side of pickles or cured meats for a savory contrast to the creamy cheese, enhancing the overall flavor profile.

Ingredients

Ingredients for Fondue

Fondue Ingredients

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

Make sure to prepare your dippers

Instructions

Steps to Prepare Fondue

Prepare the Ingredients

In a bowl, toss the grated Gruyere and Emmental with cornstarch. This will help keep the cheese creamy when it melts.

Infuse the Wine

In a fondue pot, add the white wine and garlic. Heat over medium until it starts to simmer, allowing the garlic to infuse its flavor.

Melt the Cheese

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

Season and Serve

Stir in lemon juice and season with black pepper. Remove the garlic pieces and serve immediately with your choice of dippers.

Enjoy Your Fondue!

Pro Tips

Feel free to experiment with different types of cheese for unique flavors! Adding a splash of kirsch (cherry brandy) can elevate the taste even further.

Storing Leftover Fondue

If you're lucky enough to have leftover fondue, store it in an airtight container in the refrigerator for up to three days. Reheating fondue can be tricky as you want to maintain that creamy texture. I recommend reheating gently on the stovetop over low heat, stirring frequently. If it appears too thick, add a splash of white wine or water to help loosen it up and bring back that velvety consistency.

Keep in mind that fondue is best enjoyed fresh, as reheated cheese may not have the same stretchiness or flavor. However, should you have excess leftovers, consider using them in pasta dishes or casseroles for a cheesy boost. Just toss the reheated fondue into your cooked pasta, stir until combined, and enjoy a new meal entirely!

Troubleshooting Common Issues

If your fondue turns out too stringy or grainy, it could be due to the cheese overheating or the wrong cheese combination. Always stir in a figure-eight motion over medium-low heat to help maintain a smooth texture. If your fondue separates, don't panic! A quick fix is to add a cornstarch slurry (mix 1 teaspoon of cornstarch with a teaspoon of water) to help re-emulsify the cheese back together.

Another common issue is the cheese clumping together. To avoid this, consistently toss the grated cheese with the cornstarch before adding it to the pot, as the cornstarch acts as a stabilizer. Also, ensure that the wine is warmed before adding the cheese; this preparation step can significantly affect the final texture.

Questions About Recipes

→ Can I use other cheeses for fondue?

Absolutely! Popular alternatives include Fontina, Cheddar, and even blue cheese for a bolder flavor.

→ What type of wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal as it complements the cheese without overpowering it.

→ Can I make fondue ahead of time?

It's best to prepare fondue fresh. However, you can pre-grate the cheese and store it in the fridge until ready to use.

→ What should I serve with fondue?

Classic dippers include crusty bread, blanched vegetables, and fruits like apples or pears. Get creative with your combinations!