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; 1 clove garlic, halved; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly cracked black pepper; Crusty bread, cut into cubes

Highlighted under: Baking & Desserts

I absolutely love preparing fondue with Gruyere and Emmental because it never fails to impress family and friends. The combination of these two cheeses creates a rich, nutty flavor that is incredibly comforting and indulgent. With just a handful of ingredients, I can whip up a bubbly pot of cheese goodness in no time. It’s not only a delightful appetizer but also a wonderful social experience, as everyone gathers around to dip their favorite bread into the savory cheese. Trust me, once you try it, you’ll be hooked!

Created by

Felicity Grant

Last updated on 2026-01-13T05:25:13.404Z

When I first made fondue with Gruyere and Emmental at home, I discovered the magic of melting cheese. The aroma that filled my kitchen was irresistible, and I couldn't wait to dive in with some crusty bread. Each bite was a delightful experience, as the flavors meld together beautifully. I used a splash of white wine to elevate the taste, which not only adds depth but also helps the cheese to melt smoothly.

I found that using a fondue pot and keeping the mixture at a low temperature made all the difference. It ensured that the cheese stayed creamy and luscious, preventing it from becoming stringy or clumpy. Trust me, this dish is perfect for a cozy evening in or for celebrations, and everyone will be asking for the recipe!

        What You'll Love About This Fondue
        Rich, nutty flavor from Gruyere and Emmental cheeses
Perfectly creamy texture that invites dipping
A fun, interactive dining experience

      

Crafting the Perfect Cheese Blend

The choice of cheese is pivotal to achieving that iconic fondue flavor. Gruyere and Emmental not only melt beautifully but also bring a depth of taste that is both nutty and subtly sweet. Gruyere contributes a slightly firm texture, while Emmental offers that distinct creamy quality. For those looking to experiment, consider blending in some aged cheddar for an extra sharp kick or raclette for added creaminess, but remember that the balance of flavors and textures is key to a successful fondue.

In terms of preparation, grating the cheese is essential. This increases the surface area, facilitating quicker melting and a smoother texture. A box grater works well, but for an even finer melt, you can use a food processor. If the cheese clumps together when melting, adding a teaspoon of additional cornstarch can help restore that creamy consistency, ensuring each dip is perfectly silky.

Wine Selection and Its Role

Choosing the right wine sets the stage for your fondue's flavor. A dry white wine, such as a Sauvignon Blanc or a dry Riesling, complements the cheeses without overpowering their unique characteristics. The acidity in the wine not only enhances the flavor but also helps in the melting process, preventing the cheese from becoming stringy. Aim for a wine that you’d happily drink on its own; the flavor of the wine will directly impact the final dish.

When heating the wine and lemon juice in the fondue pot, it's crucial to monitor the temperature closely. Warm it over medium heat until it's hot, but avoid boiling, which can alter the flavor and texture of your fondue. Once heated, the addition of the cheese mixture should be gradual, stirring continuously to ensure an even melt. If your fondue does begin to separate, whisk in a bit more wine to help re-emulsify the mixture.

Serving and Pairing Recommendations

Fondue is as much about the experience as it is about the taste. Present your fondue pot at the center of the table with an array of dipping options. Beyond classic crusty bread, consider offering blanched vegetables like broccoli or cauliflower, or even sliced apples for a sweet contrast. For a fun twist, introduce cured meats or marinated olives to add complexity to the flavor profile.

Storing leftover fondue can be tricky, but if you do have any, allow it to cool, then refrigerate it for up to three days. To reheat, gently warm in a double boiler, stirring in a splash of wine to regain that creamy texture. Be mindful that reheating can change the flavor slightly, so it’s best enjoyed fresh. If you're planning to serve a crowd, doubling the recipe is simple; just maintain the proportions and ensure your pot can accommodate the larger volume.

Ingredients

Ingredients for Fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly cracked black pepper
Crusty bread, cut into cubes

Make sure to use good quality cheeses for the best flavor.

Instructions

Steps to Prepare Fondue:

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. This will infuse the dish with a subtle garlic flavor.

Combine Ingredients

In a medium bowl, mix the grated Gruyere and Emmental cheese with cornstarch to prevent clumping. Set aside.

Heat the Wine

Pour the white wine and lemon juice into the fondue pot and heat over medium heat until hot but not boiling.

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 creamy.

Serve and Enjoy

Once melted, season with black pepper and serve with crusty bread cubes for dipping. Enjoy your fondue experience!

Keep the heat low while enjoying your fondue to maintain its creamy consistency.

Pro Tips

For a unique twist, try adding a splash of kirsch (cherry brandy) for added flavor!

Troubleshooting Common Issues

If your fondue seems too thick or starts clumping, it may be due to insufficient liquid or uneven melting. Simply add a little more warm wine, stirring gently to incorporate. This adjustment often resolves any issues with consistency, bringing your mixture back to that delightful creamy texture. Remember, patience is key; rushing the melting process can lead to a grainy sauce.

Conversely, if the fondue is too thin, it likely requires a bit more cheese to stabilize it. Gradually adding in extra grated cheese while stirring can help thicken the fondue without losing the desired flavor. Just make sure the cheese is finely grated for the best melting results.

Make-Ahead Options

If you're hosting and want to reduce stress on the day of your gathering, consider prepping the cheese mixture ahead of time. Grate the cheeses, mix with cornstarch, and store them in an airtight container in the refrigerator for up to a day. On the day of serving, simply follow the remaining steps for heating the wine and melting the cheese mixture, which should save you plenty of time.

Another make-ahead tip involves pre-cutting your dipping options. Prepare crusty bread cubes, blanched vegetables, or even sliced fruits the day before. Store them in airtight bags or containers to keep them fresh until it's time to serve. This preparation allows for a smooth and easy serving experience for your fondue gathering.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While Gruyere and Emmental are traditional, you can experiment with other cheeses like cheddar or gouda.

→ What kind of bread is best for dipping?

A crusty baguette or sourdough works wonderfully. You want something sturdy enough to hold the cheese.

→ How do I keep the cheese from separating?

Make sure to mix in cornstarch with the cheese before melting to help it stay smooth and creamy.

→ Can I make fondue ahead of time?

It’s best to serve fondue immediately as it can thicken and lose its creamy texture when cooled.