Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon cornstarch; Freshly ground black pepper to taste; 1 tablespoon lemon juice; Baguette, cut into cubes; Blanched vegetables (broccoli, carrots, etc.); Apple slices

Highlighted under: Global Flavors

I’ve always been a huge fan of fondue, and this Swiss Cheese and Garlic version has stolen my heart. The creamy blend of melted Swiss cheese brings warmth and richness, while the garlic adds an irresistible depth of flavor. Whether for a cozy night in or a festive gathering, this recipe is sure to impress. I love how easy it is to prepare, and the communal aspect of sharing a pot of gooey goodness makes it all the more special. Grab your bread and veggies, and let's dig into this delightful dish!

Created by

Maya Richardson

Last updated on 2026-01-13T19:25:17.183Z

When I first tried my hand at making fondue, I was amazed by how simple it was to create such a luxurious dish at home. The keys to a perfect fondue are using high-quality Swiss cheese and making sure to stir continuously as it melts. I like to let the cheese blend symphonically with the garlic for added flavor; it transforms an ordinary meal into something extraordinary!

One specific tip I learned is to coat the cheese with a bit of cornstarch before melting it, which helps to prevent clumping and ensures a silky smooth texture. The first time I added the garlic, it completely elevated the dish, bringing an aromatic essence that lingers beautifully. Trust me, this fondue will be a star at your next gathering!

        Why You'll Love This Recipe
        The rich, creamy texture that envelops your bread perfectly.
A delightful balance of Swiss cheese with aromatic garlic.
Great for gatherings, encouraging everyone to enjoy together.

      

The Importance of Cheese Quality

Choosing high-quality Swiss cheese is crucial for achieving that rich, creamy texture in your fondue. Gruyère and Emmental not only complement each other in flavor but also melt beautifully when combined. Look for cheeses that are aged 3-6 months for the best results—older cheeses can become grainy. Avoid pre-grated cheese; it often contains anti-caking agents that can affect the melting process, leading to a less smooth consistency.

When grating the cheese, a box grater or food processor will ensure the cheese is finely shredded, which promotes even melting. If you can't find Gruyère or Emmental, a mix of a mild cheddar and Fontina can work as a substitute, though it will change the flavor profile slightly. Always remember to mix your cheeses well before adding them to the fondue pot.

Mastering the Perfect Melt

The technique for melting the cheese is key to your fondue's success. Start by gently heating the dry white wine over medium heat until it’s warm—about 3-5 minutes—but never let it come to a boil. Boiling can cause the cheese to seize rather than melt smoothly. Stir continuously as you add the grated cheese gradually, ideally in thirds, allowing each batch to melt completely before adding the next.

Pro tip: Adding a tablespoon of cornstarch mixed with lemon juice can help bind the cheese and wine together. This not only thickens your fondue but also enhances the texture, preventing it from becoming too runny. If the fondue appears thicker than you desire, you can add more warm wine, whisking until it reaches your preferred consistency.

Serving Suggestions and Variations

Presentation plays a big role in fondue's appeal. For dipping, I recommend offering a variety of items beyond just bread cubes—think toasted baguette slices, crispy vegetables like bell peppers and zucchini, or even fresh fruits such as grapes or pears to contrast the richness. Arrange your dippers on a large platter for a communal experience that encourages sharing.

If you're feeling adventurous, consider infusing your cheese blend with different flavors. A pinch of nutmeg or even a splash of brandy can add a unique twist. For a spicy kick, incorporate finely chopped chili peppers into the mix. You can also serve the fondue with a side of pickles or tangy mustard, which provide a nice acidity to balance the dish’s richness.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon cornstarch
Freshly ground black pepper to taste
1 tablespoon lemon juice

For Dipping

Baguette, cut into cubes
Blanched vegetables (broccoli, carrots, etc.)
Apple slices

Feel free to customize with your favorite dips!

Instructions

Steps to Make Fondue

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. Discard the garlic.

Heat the Wine

Pour the wine into the pot and gradually heat over medium, being careful not to boil.

Melt the Cheese

Gradually add the grated cheese to the wine, stirring constantly until melted and smooth.

Thicken the Fondue

In a small bowl, mix cornstarch with lemon juice, then stir into the fondue to thicken. Add pepper to taste.

Serve

Serve immediately with bread cubes, blanched vegetables, and apple slices for dipping.

Enjoy your fondue experience!

Pro Tips

For the best flavor, use aged cheese and allow it to gradually warm up rather than adding it all at once.

Make-Ahead and Storage

While fondue is best enjoyed fresh, you can prepare components in advance. Grate the cheese and store it in an airtight container in the fridge for up to three days. You can also pre-mix your cornstarch and lemon juice, keeping it ready for the final thickening step. The garlic can be rubbed in advance as well; just cover the pot to keep it fresh.

If you have leftover fondue, it can be refrigerated for up to two days. To reheat, place it in a saucepan over low heat, adding a splash of wine or milk to restore its creamy texture. Whisk continuously as it warms, and avoid high heat, which can cause it to break or become gritty.

Troubleshooting Common Issues

If your fondue becomes stringy or clumpy while melting, it might be getting overheated. Reduce the heat and stir continuously until it smooths out. If it seems too thick after adding the cornstarch, adding more warm wine gradually can help restore its consistency without compromising flavor.

In the rare case that your fondue curdles, don’t panic! You can try whisking in a bit of hot water or broth, which can help save the texture. Always watch your temperature and avoid boiling, as it’s the enemy of a smooth fondue.

Scaling the Recipe

This fondue recipe is easily scalable, making it perfect for various gatherings. For larger groups, simply double or triple the ingredients while keeping the same cooking method. Just be cautious with your pot size; the fondue pot should not be overfilled to maintain even heating.

Conversely, if you're having an intimate evening, feel free to halve the recipe. Fondue can also be served in smaller individual pots for a personal touch, allowing guests to enjoy their own experience without contamination from shared utensils.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to mix different cheeses. Just ensure they melt well together.

→ What if I don't have a fondue pot?

You can use a heavy-bottomed saucepan and transfer it to a heatproof bowl for serving.

→ How long can I keep leftover fondue?

Leftover fondue can be stored in the fridge for up to 2 days. Reheat gently before serving.

→ What should I dip in the fondue?

Bread cubes, vegetables, and fruits like apples are all great options!