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; 300ml dry white wine; 2 teaspoons cornstarch; 1 clove garlic, halved; Freshly grated nutmeg, to taste; Crusty bread, for dipping

Highlighted under: Baking & Desserts

When I think of cozy gatherings, fondue with Gruyere and Emmental instantly comes to mind. There's something magical about dipping crusty bread into a pot of luscious melted cheese, creating a communal dish that invites conversation and laughter. This recipe perfectly balances the nutty flavor of Gruyere with the creamy, smooth texture of Emmental. Whether it’s a special occasion or a simple weeknight treat, I promise this fondue will become a beloved staple in your home, creating lasting memories around the dinner table.

Created by

Aubrey Collins

Last updated on 2026-01-13T03:14:40.072Z

I still remember the first time I made fondue with Gruyere and Emmental for my friends. The aroma wafting through the kitchen was intoxicating, and the moment we enjoyed that first dip was nothing short of delightful. I discovered that using a dry white wine not only enhances the flavors but also helps to create a velvety texture, making the fondue irresistibly smooth.

Over the years, I've experimented with different bread types and toppings, but my favorite remains a crunchy baguette paired with a hint of freshly grated nutmeg and a drizzle of olive oil. It's the details like these that elevate your fondue experience and keep everyone coming back for seconds!

        Why You'll Love This Fondue
        Rich, nutty flavors from a perfect cheese blend
Creamy texture that makes each dip irresistible
Great for sharing with family and friends during any gathering

      

Understanding the Cheese

The key to a fantastic fondue lies in the cheese selection. Gruyere cheese brings a rich, nutty flavor profile that is both robust and slightly sweet, providing depth to the dish. Emmental, on the other hand, is known for its creamy texture and mild, buttery flavor, which helps balance the more intense Gruyere. The combination not only enhances the overall taste but also contributes to a smooth melting quality that is crucial for a delightful fondue experience. Together, these cheeses create the perfect mingling of flavors.

When preparing the cheese, ensure it’s well-grated for even melting. Larger chunks may not incorporate well, leading to uneven textures. A box grater or food processor works great for this step. I recommend tossing the cheeses with cornstarch to prevent clumping as they melt. Cornstarch acts as a stabilizer, enhancing the smoothness and preventing separation. This technique is particularly important when working with cheeses like Gruyere and Emmental, ensuring that the fondue maintains its silky consistency.

Perfecting the Fondue Technique

Infusing the wine effectively sets the stage for a successful fondue. Start with room temperature dry white wine; heated too quickly or too much can cause it to boil and alter the flavor. A medium heat is ideal—observe it until you see small bubbles forming but not a full boil. Incorporating the cheese gradually into the warmed wine is essential; it allows for even melting and prevents the mixture from becoming lumpy. Stir continuously with a wooden spoon for best results, which also helps develop a velvety texture as you go.

During the melting process, feel free to adjust flavors with freshly grated nutmeg. A little goes a long way, so start with a pinch and give it a taste before adding more. This spice adds warmth and complexity to the dish. If you find the fondue too thick after incorporating all the cheese, stir in a splash more wine to reach your desired consistency. This little troubleshooting step can also help restore the flavor balance if the cheese seems overpowering.

Ingredients

Ingredients for Fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
300ml dry white wine
2 teaspoons cornstarch
1 clove garlic, halved
Freshly grated nutmeg, to taste
Crusty bread, for dipping

Enjoy your cheesy delight!

Instructions

How to Make Fondue:

Prepare the Cheese

In a large bowl, combine the grated Gruyere and Emmental cheese with cornstarch, tossing to coat.

Infuse the Wine

Rub the inside of a fondue pot with the cut side of the garlic clove, then pour in the white wine and heat over medium heat until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the wine, stirring constantly until melted and smooth. Add nutmeg to taste.

Serve and Enjoy

Transfer the fondue pot to a heat source and serve immediately with crusty bread for dipping.

Perfect for a cozy night in!

Pro Tips

For extra flavor, try adding a splash of kirsch, a cherry brandy, to the mix before serving. It adds a subtle sweetness that complements the cheeses beautifully.

Serving Suggestions

When it comes to serving, choose a variety of dippers to keep it exciting. Crusty bread is a classic choice, but consider adding bite-sized vegetables like blanched broccoli or bell peppers for color and freshness. Apples or pears can offer a delightful contrast with their sweetness. If gluten-free options are needed, crusty gluten-free bread or even veggie sticks can serve as excellent dippers.

To maintain the fondue’s warmth, use a candle-powered fondue pot or a small flame underneath. This will keep the melted cheese at an optimal temperature for dipping throughout your gathering. If you find that the cheese is thickening, simply continue to add small amounts of wine while stirring to keep the consistency smooth and dip-worthy.

Storing and Reheating

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. Reheating can be done gently on the stovetop over low heat. Add a splash of white wine or milk as you reheat to restore its creamy texture and prevent it from becoming too thick or grainy. Stir continuously during this process to ensure even warming and to keep it smooth.

For an even better taste experience the next time, consider reheating the fondue in a fondue pot or slow cooker, giving it a longer warming period at a low temperature. This method can help the flavors meld even more, creating a richer taste. Just remember to stir regularly, and serve with fresh dippers for a revived dipping experience!

Questions About Recipes

→ Can I use other cheeses for fondue?

Yes! You can experiment with cheeses like Fontina or Gouda, but for the best results, stick to a blend of Gruyere and Emmental.

→ What type of bread is best for dipping?

Crusty breads like baguette, ciabatta, or sourdough work wonderfully. Ensure they are cut into bite-sized cubes for easy dipping.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of white wine to restore creaminess.

→ Can I make fondue without a fondue pot?

Absolutely! You can use any heavy-bottomed pot on the stovetop, but just remember to keep the mixture warm while you serve.