Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 20 min
Cook time: 15 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 tbsp lemon juice; Cornstarch, for thickening; Freshly ground black pepper; Fresh baguette, cut into cubes

Highlighted under: Baking & Desserts

I absolutely love making Fondue with Gruyere and Emmental during cozy nights in. The combination of rich, melted cheese and crisp, fresh bread is simply irresistible. It’s a dish that brings people together, and any gathering becomes special when fondue is involved. I’ve experimented with different recipes, but this one, featuring a luscious blend of Gruyere and Emmental, has become my go-to. It’s perfect for dipping, sharing, and creating memorable moments with friends and family.

Created by

Stella Cameron

Last updated on 2026-01-13T04:43:07.989Z

When I first tried making fondue, I was surprised at how simple and rewarding the process was. Using a mixture of Gruyere and Emmental gives the dish a depth of flavor that's hard to resist. I love how the cheese melts beautifully, creating that perfect stretchy consistency. It’s all about low heat and patience, allowing the cheeses to blend together smoothly with a touch of white wine and garlic for added depth.

The first time I served it at a get-together, everyone was hooked! I’ve learned that using a quality cast iron pot helps retain the heat, ensuring that the cheese stays gooey and delicious throughout the evening. Dipping a crispy baguette into the warm cheese is an experience unlike any other, perfect for bonding over good food.

        Why You Will Love This Fondue
        Irresistibly creamy texture that invites dipping
A wonderful blend of nutty flavors from Gruyere and Emmental
Perfect for entertaining and creating a festive atmosphere

      

The Role of Cheese in Fondue

In this fondue, Gruyere and Emmental cheese play pivotal roles. Gruyere is known for its melting qualities and nutty flavor, providing a rich, creamy base. Emmental, with its slightly sweet and mild profile, complements Gruyere perfectly, giving the fondue a well-rounded taste. Make sure to use high-quality cheese, as the flavor is the foundation of your dish. A good rule of thumb is to aim for cheeses that are freshly grated rather than pre-packaged, as they melt better and ensure a smooth texture in the final fondue.

The cheese should also be at room temperature before use; this helps it melt evenly and avoids clumping. If you’re feeling adventurous, consider mixing in a small amount of a sharp cheese, like aged cheddar, to enhance the flavor complexity. However, be cautious with strong cheeses, as they can easily overpower the delicate balance needed for a perfect fondue.

Perfecting Your Fondue Technique

To achieve that silky, smooth consistency in your fondue, maintain a gentle heat throughout the melting process. Too high a temperature can cause the cheese to seize or become grainy. Stir continuously with a wooden spoon or silicone spatula, making sure to scrape the bottom of the pot; this will prevent any cheese from burning and ensure a homogeneous mixture. You'll know your cheese is ready when it has a glossy appearance and can easily coat the back of a spoon without any residue.

Adding cornstarch is also essential, as it helps stabilize the cheese mixture and prevents it from becoming too thick or separating. Mix the cornstarch with a small amount of wine or cold water before incorporating it into the pot, ensuring it dissolves fully to avoid any lumps. If you encounter a gritty or stringy mixture, lower the heat and keep stirring; most issues can be resolved with a little patience and gentle heat.

Ingredients

Gather these ingredients to create the perfect fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tbsp lemon juice
Cornstarch, for thickening
Freshly ground black pepper
Fresh baguette, cut into cubes

Make sure to prepare the bread just before serving for maximum freshness!

Instructions

Follow these steps to prepare the fondue:

Prepare the Pots

Rub the inside of a fondue pot with the garlic halves to impart flavor. Discard the garlic.

Combine Ingredients

In the pot, combine the grated Gruyere and Emmental cheese with white wine and lemon juice.

Melt the Cheese

Heat the pot gently over medium-low heat, stirring constantly until the cheese is melted and smooth.

Thicken the Mixture

Mix a tablespoon of cornstarch with a little wine and add it to the pot while stirring until the fondue thickens.

Season and Serve

Season with black pepper and serve immediately with fresh baguette cubes for dipping.

Enjoy your fondue while it’s warm and gooey!

Pro Tips

For a flavor twist, consider adding a splash of kirsch, a cherry brandy, to complement the cheese.

Serving Suggestions

Serving a fondue isn't just about the cheese; it's an experience. While fresh baguette cubes are classic, consider offering a variety of dippables. Sliced apples, roasted vegetables, or even charcuterie items like cured meats can add exciting contrasts to the rich cheese. Your guests will love exploring different combinations, and variety adds interest to the meal.

For an added touch, provide small dishes of accompaniments like garlic-infused olive oil or even a sprinkle of truffle salt. These enhancements can elevate the flavors and can be drizzled over the dippers right before submerging them in the fondue.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When it’s time to reheat, place the fondue in a saucepan over very low heat, stirring continuously. You may need to add a splash of white wine to restore its creamy consistency, as refrigeration can cause the cheese to thicken.

Fondue can be a fun dish to serve at gatherings, but if you're planning to prepare it in advance, you can prepare the cheese mixture and store it in the fridge. When you're ready to enjoy, simply reheat in a fondue pot or saucepan, taking care to follow the same gentle heating instructions to prevent any texture issues.

Questions About Recipes

→ Can I use different types of cheese?

Yes, although Gruyere and Emmental are traditional, you can experiment with other melting cheeses like Fontina or Gouda.

→ What can I dip in fondue?

Bread is a classic choice, but you can also dip vegetables, fruits, or even cooked meats.

→ How do I reheat leftover fondue?

Reheat gently on low heat, adding a splash of wine or milk if it gets too thick.

→ Can I make fondue without wine?

Absolutely! You can substitute the wine with vegetable or chicken broth, but it might change the flavor slightly.