Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 10 min
Total time: 25 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 ground black pepper, to taste; Crusty bread, cut into cubes; Assorted vegetables (e.g., broccoli, carrots); Sliced apples or pears

Highlighted under: Global Flavors

I love making fondue at home, especially when using rich Gruyere and Emmental cheeses. The smooth, creamy texture combined with the savory flavors makes for an unforgettable dining experience. This fondue is ideal for gatherings, allowing everyone to dip their favorite ingredients into the warm, gooey cheese. The combination of these two Swiss cheeses creates a delightful depth of flavor. Plus, it's surprisingly easy to prepare, making it a great option for anyone looking to impress their guests with minimal effort.

Created by

Noemi Turner

Last updated on 2026-01-13T05:46:14.284Z

When I first tried making fondue with Gruyere and Emmental, I was amazed at how the cheeses melted together to create the perfect texture. My secret is to use a mixture of white wine and a touch of lemon juice, which not only enhances the flavor but also helps in achieving that silky consistency. The balance of sharp Gruyere with the nutty Emmental truly brings this dish to life.

Over the years, I've experimented with various dippers, and I found that crusty bread, fresh vegetables, and even sliced apples work wonderfully. The key is to ensure your cheese mixture is well blended and that you keep the heat low to maintain the creamy consistency. Trust me, once you serve this fondue, your friends and family will keep coming back for more!

        Why You'll Love This Recipe
        Smooth and creamy cheese blend that tantalizes your taste buds
Perfect for social gatherings, inviting sharing and conversation
Customizable with your favorite dippers for a unique experience

      

The Role of Cheese in Fondue

Choosing the right cheeses is crucial for a successful fondue. Gruyere provides a rich, nutty flavor while Emmental adds a mild, slightly sweet profile. Together, they melt beautifully, creating that smooth, luxurious texture everyone loves. When grating the cheeses, opt for a medium grater to ensure they incorporate evenly into the fondue without clumping. A smooth melt is key, so invest in high-quality cheese for the best results.

If you're looking to experiment, consider substituting a portion of Gruyere with Fontina for a creamier texture or adding a bit of aged cheddar for an extra kick. Just be mindful that altering the cheese may slightly change the melting characteristics and flavor balance, so start with small adjustments. Stick to the traditional Swiss types for the best classic fondue experience.

Dipping Delights

While crusty bread is a classic choice for dipping, consider an array of options to elevate your fondue experience. Fresh fruits like sliced apples or pears complement the savory cheese with their natural sweetness, while blanched vegetables add a crunch. Broccoli and carrot sticks are excellent choices, as they hold up well when dipped. Remember to cut everything into manageable sizes, about one-bite pieces, for easy dipping without the mess.

For a more adventurous twist, try adding cured meats like prosciutto or salami on a platter alongside your dippers. This not only adds an interesting flavor combination but also enhances the communal aspect of fondue, encouraging guests to mix and match their bites. I recommend preparing the dippers in advance so that once your fondue is ready, everything is available for immediate enjoyment.

Ingredients

Gather the following ingredients for a delicious fondue experience:

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 ground black pepper, to taste
Crusty bread, cut into cubes
Assorted vegetables (e.g., broccoli, carrots)
Sliced apples or pears

Make sure to have your dippers ready before the fondue is served!

Instructions

Follow these steps to create your fondue:

Prepare the Pot

Rub the inside of your fondue pot with the halved garlic clove, then discard the garlic.

Heat the Wine

Pour the white wine and lemon juice into the pot. Heat over medium-low until simmering, but not boiling.

Add the Cheese

Gradually add the grated Gruyere and Emmental cheese, stirring constantly until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with a bit of the cheese mixture. Then stir this back into the pot and season with pepper.

Serve

Reduce heat to low and serve your fondue with the prepared dippers. Enjoy!

Ensure to keep the mixture warm without boiling to maintain the cheese's creamy texture.

Pro Tips

For an extra flavor boost, consider adding a splash of kirsch (cherry brandy) to the fondue mixture. It enhances the overall taste and gives a traditional Swiss touch.

Common Mistakes to Avoid

One common mistake when making fondue is overheating the cheese mixture. This can lead to a grainy texture and unappealing clumps. Always maintain medium-low heat and stir continuously until the cheese is completely melted and glossy. If you find your fondue thickening too much while serving, a splash of warm wine can help restore the creamy consistency.

Another issue is not using enough acid in the mixture. The lemon juice not only adds flavor but also helps keep the cheese from becoming stringy. If you tend to find your fondue too thick, adding a bit more lemon juice or wine can aid in achieving that perfect, dippable texture.

Make-Ahead and Storage Tips

While fondue is best enjoyed fresh, you can prepare some components ahead of time. Grate the cheeses and store them in an airtight container in the refrigerator for up to three days. You can also mix the cornstarch with the cheeses ahead of time to save on prep during your gathering. When ready to serve, gently reheat the wine and then add the cheese mixture directly to the warm pot.

If you happen to have leftover fondue, it can be refrigerated and reheated later. To do this, place the leftover fondue in a saucepan over low heat, adding a splash of white wine or milk to help loosen it up. Stir continuously until it's warmed through and smooth again, perfect for another round of dipping!

Questions About Recipes

→ Can I use other cheeses?

Yes, you can experiment with cheeses like Fontina or Havarti, but Gruyere and Emmental provide the best flavor balance.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the fridge and reheat gently in a pot, adding a bit of wine if necessary.

→ What can I dip besides bread?

You can dip vegetables like broccoli and carrots, fruits like apples or pears, and even cured meats.

→ Is fondue gluten-free?

Yes, if you use gluten-free bread for dipping and ensure all other ingredients are gluten-free.