Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Crusty bread, cut into cubes; Vegetables (like broccoli and carrots), for dipping

Highlighted under: Global Flavors

When it comes to comfort food, I can't resist a bubbling pot of fondue, especially when it's made with Swiss cheese and fragrant garlic. Every time I prepare this dish, I'm transported to cozy gatherings with friends and family, sharing laughter and dipping crusty bread into molten cheese. The combination of creamy Swiss cheese and the aromatic hint of garlic creates a delightful experience for the palate. It's not just about the flavor; it's about the memories we create around the fondue pot that make this dish truly special.

Created by

Phoebe Drake

Last updated on 2026-01-13T20:52:15.745Z

I still remember the first time I tried making fondue with Swiss cheese and garlic. The aroma filled my kitchen and my heart raced with excitement as I watched the cheese melt into a silky pool of deliciousness. I learned that the key to achieving the perfect consistency is to use a combination of Gruyère and Emmental cheese, which melts beautifully together. Adding a splash of white wine not only enhances the flavor but also helps to create that desirable creamy texture.

One of my favorite tips is to rub the pot with a clove of garlic before adding the cheese mixture. This simple step infuses the fondue with a delightful garlicky undertone that elevates the entire experience. Whether you're hosting a dinner party or enjoying a cozy night in, this fondue is guaranteed to impress and satisfy your cheese cravings.

        Why You'll Love This Recipe
        Creamy, rich consistency that's perfect for dipping
Aromatic garlic brings the classic fondue flavor to life
Great for sharing and creating memorable moments with loved ones

      

Choosing the Right Cheese

Selecting high-quality cheeses is crucial for the best fondue experience. Gruyère and Emmental are traditional choices, each lending a distinct flavor and texture. Gruyère provides a creamy, nutty base, while Emmental offers a slightly sweet, mild taste. I recommend using cheese that is freshly grated, as pre-packaged shredded cheese often contains anti-caking agents that can affect the melting quality and consistency of your fondue.

If you can't find Gruyère or Emmental, consider substitutes like fontina or a young gouda. Just remember to choose cheeses that melt well to maintain that luxurious, smooth texture. A blend of different cheeses can also introduce a complexity of flavors, so feel free to experiment with ratios to find your perfect mix!

Perfecting the Fondue Consistency

Achieving the right consistency for your fondue is essential for a delightful dipping experience. Once you've melted the cheese, the addition of cornstarch helps stabilize the mixture and prevents it from becoming grainy. Make sure to create the slurry with cold water to prevent clumping; add it gradually while stirring the cheese mix over low heat until you achieve a glossy texture. If your fondue is too thick, a splash of wine or water can help loosen it.

Keep the fondue pot over low heat to avoid scorching the cheese. A fondue pot with a controlled, even heat source is ideal. If you notice your cheese starting to separate, don’t panic! Simply reduce the heat and keep stirring; this should bring it back together. Maintaining the right temperature will ensure that every bite remains warm and delicious.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Crusty bread, cut into cubes
Vegetables (like broccoli and carrots), for dipping

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. Discard the garlic. This will give the fondue a subtle garlic flavor.

Heat the Wine

Pour the white wine and lemon juice into the pot and heat over medium heat until it's warm but not boiling.

Melt the Cheese

Gradually add the grated Gruyère and Emmental cheeses, stirring continuously until melted and smooth.

Thicken the Fondue

In a small bowl, mix the cornstarch with a little bit of water to form a slurry, then stir it into the cheese mixture to help thicken it.

Season and Serve

Season with freshly ground black pepper to taste. Serve immediately with crusty bread and vegetables for dipping.

Pro Tips

For the best results, use high-quality Swiss cheese and make sure to stir the mixture continuously to prevent it from separating or burning.

Serving Suggestions

When it comes to dipping, crusty bread is classic, but don’t limit yourself! Fresh vegetables, like blanched broccoli, cauliflower, and carrot sticks offer a colorful twist and a nice crunch. Even fruits such as apples or pears can add a surprising sweetness to contrast the rich, salty cheese. Arrange your dippers on a large platter for an inviting presentation that invites everyone to join in.

For a festive touch, you can also add cooked meats, like cubes of chicken or prosciutto. These not only complement the cheese but can also turn your fondue into a more hearty meal. Ensure that everything is cut into bite-sized pieces, making it easy for guests to dip without fuss.

Make-Ahead Tips

To streamline your cooking, you can prepare the fondue mixture ahead of time. Grate the cheese and mix it with cornstarch, then store it in an airtight container in the refrigerator for up to two days. You can also prepare your dippers in advance, keeping them fresh by storing in separate containers. Just remember to keep your bread cubes in a cool, dry place to avoid sogginess.

When you're ready to serve, gently reheat the cheese mixture over low heat, adding a bit more wine or lemon juice as needed to revive the texture. This method not only saves time but allows you to spend more moments enjoying the company of your guests rather than fussing over the pot!

Questions About Recipes

→ Can I use other types of cheese for fondue?

While Gruyère and Emmental are traditional, you can experiment with cheeses like Fontina or Brie for a different flavor.

→ What can I dip besides bread?

You can dip various ingredients such as steamed vegetables, cooked meats, or even fruits like apple slices.

→ Can I prepare the fondue in advance?

Fondue is best served immediately, but you can prepare the cheese mixture and reheat gently on the stove before serving.

→ What should I do if the fondue is too thick?

If your fondue becomes too thick, simply add a little more warm wine until you reach your desired consistency.