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 tablespoon lemon juice; 2 teaspoons cornstarch; 1 clove garlic, halved; Freshly ground black pepper, to taste; Crusty bread, cut into cubes; Blanched vegetables (e.g., broccoli, carrots)

Highlighted under: Global Flavors

I can't resist whipping up a pot of fondue with Gruyere and Emmental, especially on cozy evenings with friends. The moment the rich, creamy cheese begins to melt, it transforms the atmosphere into a delightful gathering. As I dip freshly baked bread into the bubbling mixture, I'm reminded of how this dish brings people together, blending flavors in a way that’s both comforting and festive. It's a simple indulgence that always impresses, and the combination of these two cheeses creates the perfect balance of nutty flavors and smooth texture.

Created by

Madison Cole

Last updated on 2026-01-13T03:58:07.014Z

When I first tried making fondue at home, I was amazed at how easy it was to recreate the smooth, velvety texture that I loved from my favorite Swiss restaurant. Combining Gruyere and Emmental not only gives it an incredible a depth of flavor but also ensures that it melts beautifully without separating. The secret is in the white wine and a little bit of cornstarch, which helps to create that silky finish.

Each time I serve this dish, I experiment with different dippers. But I always come back to the classics like crusty bread and blanched vegetables. They soak up the cheese perfectly, making every bite a decadent experience. The lively conversation that flows around the fondue pot makes it an unforgettable culinary adventure.

        Why You'll Love This Recipe
        Rich, nutty flavor with a velvety texture
Interactive dining experience that fosters connection
Versatile – pair with a variety of dippables

      

Understanding the Cheeses

Choosing the right cheeses is crucial for an authentic fondue experience. Gruyere brings a rich, nutty flavor, while Emmental adds a delightful smoothness and mild sweetness. Together, they create a harmonious blend that melts beautifully. If you're unable to find these specific cheeses, other Swiss varieties like Comté or Appenzeller can offer a similar flavor profile, though they might alter the final taste subtly.

For the best melting results, ensure that your cheeses are freshly grated. Pre-shredded cheese often contains anti-caking agents that can impact the texture and smoothness of your fondue. If time is short, you can also ask your cheese counter to grate the cheese on the spot, ensuring optimal freshness and meltability.

Perfecting Your Fondue Technique

The key to a silky, smooth fondue lies in the gradual incorporation of cheese into the warmed liquid. Start adding the cheese mixture in small handfuls, whisking continuously. This helps maintain a consistent temperature and prevents clumping. If you notice that the cheese isn’t melting smoothly, lower the heat slightly—it's better to take your time than to rush and risk burning the mixture.

If at any point your fondue becomes too thick, you can rescue it by adding a splash more wine to loosen it up. This also enhances the flavor. Conversely, if it’s too runny, a small bit of cornstarch dissolved in wine can help thicken it back to the right consistency. Keeping a close eye on texture ensures an enjoyable dipping experience.

Serving Suggestions and Variations

For a delightful dipping experience, provide a variety of accompaniments beyond just crusty bread. Cured meats like salami or prosciutto, apples, or even the blanched vegetables you prepared can offer a delightful contrast to the rich cheese. I love serving a platter of assorted dippables that allow everyone to mix and match flavors, making each bite a fun surprise.

If you want to elevate your fondue game, consider infusing the cheese with additional flavors. A splash of Kirsch, a cherry brandy, not only adds a hint of sweetness but also brings an aromatic quality that enhances the overall experience. Alternatively, experimenting with spices like nutmeg or paprika can create a unique twist on this classic dish.

Ingredients

For the Fondue

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tablespoon lemon juice
2 teaspoons cornstarch
1 clove garlic, halved
Freshly ground black pepper, to taste
Crusty bread, cut into cubes
Blanched vegetables (e.g., broccoli, carrots)

Feel free to mix up the cheeses or add a splash of brandy for extra flavor.

Instructions

Prepare the Pot

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

Mix Cheeses

In a bowl, mix the grated Gruyere and Emmental with cornstarch to coat the cheese pieces.

Heat the Wine

In the fondue pot, heat the white wine and lemon juice over medium heat until it simmers, but do not boil.

Melt the Cheese

Gradually stir in the cheese mixture, whisking constantly until melted and smooth. Season with black pepper.

Serve

Transfer the pot to your table, and enjoy with bread cubes and blanched vegetables for dipping.

Remember to keep the fondue over low heat to maintain its creamy texture.

Pro Tips

For an extra kick, add a hint of nutmeg or a splash of Kirsch (cherry brandy) to the cheese mixture for a more authentic taste.

Storage Tips

Fondue is best enjoyed fresh, but if you have leftovers, think about storing them properly. Allow the pot to cool before transferring the cheese into an airtight container. It can be stored in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat; adding a little wine or lemon juice can help restore the creamy consistency.

Avoid freezing fondue, as the texture can become grainy upon thawing. However, if you decide to freeze any leftover cheese mixture, say for a future use, ensure it’s well-sealed and used within a month. When reheating, take your time to ensure it becomes smooth and appetizing again.

Common Issues

One common issue with fondue is achieving the perfect melt. If your cheese mixture turns out lumpy, it may be due to not enough stirring or adding cheese too quickly. If you find yourself in this situation, transferring the mixture to a blender can help reclaim that smooth texture; just pulse gently until combined and then return to low heat for serving.

Another potential problem is your fondue seizing as it cools. To prevent this, ensure your pot remains over a very low flame and consider using a fondue burner. If it starts to cool down too much, you can always stir in a bit of extra wine to keep things flowing and bubbling, making it easier for your guests to dip in.

Scaling the Recipe

If you're hosting a bigger gathering, scaling up your fondue recipe is straightforward. Just maintain the same ratio of Gruyere to Emmental and adjust the wine accordingly. For larger pots, you might want to start with a full liter of wine and increase cheese amounts proportionally; just be careful about your pot's heating capacity to avoid burning.

When increasing quantities, keep in mind that it may take slightly longer for the cheese to melt. Maintaining low heat and patience during cooking is key, as you want to preserve the creamy texture. Also, be sure to have a larger variety of dippables on hand for your guests to enjoy; more cheese means more fun!

Questions About Recipes

→ What types of bread work best for dipping?

Crusty bread varieties like baguette or sourdough work best as they hold up against the melted cheese.

→ Can I use different cheeses?

Absolutely! You can experiment with cheeses like Fontina or Havarti while keeping a balance of mild and nutty flavors.

→ What should I do if the cheese separates?

If you notice the cheese separating, try adding a bit more cornstarch mixed with wine to help stabilize it.

→ How can I make it vegetarian?

Simply use vegetable broth instead of wine and ensure you check the cheese ingredients for animal rennet.