Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 20 min
Cook time: 10 min
Total time: 30 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; Baguette pieces, for dipping; Fresh vegetables (broccoli, carrots, etc.), for dipping

Highlighted under: Authentic World Food Favorites

I absolutely love indulging in a classic fondue with gruyere and emmental cheese. There's something uniquely comforting about the warm, melted cheese that creates a perfect dip for crusty bread and fresh vegetables. The combination of nutty gruyere and creamy emmental is a true delight, and preparing it at home is easier than I ever imagined. Our fondue makes gatherings extra special, encouraging friends and family to connect over delicious bites and shared laughter. Trust me, once you try this recipe, you'll want to make it your go-to party dish.

Created by

Chloe Baker

Last updated on 2026-01-12T02:57:35.005Z

When I first tried making fondue at home, I was surprised by how simple yet rewarding the process was. We experimented with different cheese mixtures, but gruyere and emmental stood out with their harmonious flavors. As the cheese melts, I continually stir in some white wine, which not only enhances the taste but also prevents the cheese from becoming too thick. This technique ensures a smooth and luxurious consistency.

Another tip I've learned is to serve the fondue with a variety of dippers. We love using freshly baked baguette pieces, crisp vegetables, and even roasted potatoes. Each bite offers a delightful contrast to the creamy cheese, making every bite exciting. You’ll see how quickly it becomes the highlight of any gathering!

Why You'll Love This Fondue
Creamy, rich texture that brings everyone together
Exquisite blend of nutty and sweet cheese flavors
Perfect for sharing during cozy evenings or celebrations

Understanding Cheese Selection

The cheeses you choose for your fondue significantly affect the dish's flavor and texture. Gruyere brings a distinct nutty profile, while Emmental contributes creaminess and slight sweetness. Together, they create a rich mouthfeel that's hard to resist. When selecting your cheeses, ensure they're high-quality and fresh to get the best melt. You can also experiment by mixing in a bit of sharp cheddar or smoked gouda for a unique twist, but keep in mind that these will alter the traditional flavor of the fondue.

Grating your cheese rather than using blocks is crucial for a smooth melting process. This increases the surface area and helps it melt evenly without clumps. I recommend using a box grater or a food processor for efficiency. If you can’t find Gruyere or Emmental locally, similar cheeses like Jarlsberg or Havarti can work in a pinch, but they’ll create a different taste profile. A mixture of these cheeses can still yield delicious results.

Perfecting the Cooking Technique

The key to a perfect fondue lies in the cooking method. Start by heating the wine gently—never let it boil, as this can cause separation and a grainy texture. I usually set my burner on a low heat setting and keep an eye on the bubbles just starting to rise. This slow warming allows the flavors to meld and the cheese to integrate smoothly. Stirring continuously as you add in the cheese mixture helps to incorporate air, resulting in a light and creamy texture that's pleasing to both the eye and the palate.

Another important technique is ensuring that your dipping items are well-prepared. If using bread, opt for a sturdy baguette; slice it into manageable pieces without making them too thin, as they might crumble. Fresh vegetables like broccoli and carrots should be blanched lightly before serving; this enhances their texture and makes it easier for diners to dip. After assembling your fondue pot, consider placing it on a trivet to keep the heat consistent while preventing overheating and scorching.

Ingredients

Gather these fresh ingredients before diving into the preparation:

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
Baguette pieces, for dipping
Fresh vegetables (broccoli, carrots, etc.), for dipping

Ensure that all your ingredients are ready to go to make the process smooth!

Instructions

Follow these simple steps to create a perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of garlic. Discard the garlic once done.

Mix Cheese and Wine

In a bowl, combine the grated Gruyere and Emmental with cornstarch. Add white wine and lemon juice into the pot and heat on low.

Melt the Cheese

Gradually add the cheese mixture into the pot, stirring continuously until melted and smooth.

Season and Serve

Add freshly ground black pepper, mix well, and serve immediately with assorted dippers.

Enjoy the experience of sharing and indulging in your fondue!

Pro Tips

Make sure the cheese is freshly grated for a smoother melting process. For added flavor, consider adding a splash of kirsch (cherry brandy) to the cheese mixture.

Serving Suggestions

One of the joys of fondue is the variety of dippers you can serve alongside it. Beyond the classic baguette, I love including crusty pretzel bites for a fun twist. Consider also offering a range of fresh vegetables, such as blanched asparagus or cherry tomatoes, which can complement the rich cheese beautifully. For an adventurous option, grilled meats like shrimp or chicken can elevate your fondue experience, allowing guests to try something new with their cheese dip.

You can also create themed fondue boards by incorporating complementary items. For instance, a Mediterranean board with pita bread, olives, and marinated artichokes would match beautifully with the creamy cheeses. Arrange the dippers artfully around the pot to encourage sharing and make for a visually appealing spread that enhances the enjoyment of the fondue.

Storage and Reheating Tips

If you have leftover fondue, it can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm it over low heat on the stove, stirring frequently to achieve a smooth consistency again. You may need to add a splash of white wine or a little extra cheese if it thickens too much. Microwaving fondue is possible, but be cautious; this method can create hot spots that cause separation, so it’s best to do it in short bursts at a low power setting.

While fondue is best enjoyed fresh, it’s possible to make the cheese mixture ahead of time. Simply combine the grated cheeses with cornstarch and store them in the fridge until needed. When ready to make the fondue, just add the wine and lemon juice to the pot, warm it, and introduce the cheese mixture as directed. This makes it easier to host impromptu gatherings without extensive prep, giving you more time to enjoy the fun!

Questions About Recipes

→ Can I use different cheeses for fondue?

Absolutely! While Gruyere and Emmental are traditional, you can experiment with other melted cheeses such as cheddar, mozzarella, or fontina.

→ What can I use for dipping?

Breads like baguette and ciabatta work great, but you can also use vegetables, cooked potatoes, or even fruits like apples for a unique twist.

→ How do I prevent the cheese from becoming too thick?

Continuous stirring and adding a bit more wine or lemon juice can help maintain a smooth consistency while melting.

→ Can I reheat the fondue later?

Yes, if you have leftovers, reheat the fondue on low heat and stir in a bit of wine to restore its creamy texture.