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 teaspoon cornstarch; Freshly ground black pepper, to taste; Nutmeg, a pinch; Crusty bread, cut into cubes; Vegetables (broccoli, carrots, etc.), for dipping

Highlighted under: Global Flavors

I have always been drawn to the warmth and comfort of fondue, especially when it features the nutty, rich flavors of Gruyere and Emmental cheese. This dish is perfect for gatherings and cozy nights in, and I love how it encourages everyone to come together, dipping delicious morsels into a bubbling pot of cheesy goodness. With just the right balance of creaminess and depth, this fondue recipe has quickly become a favorite in my household. Get ready to savor every gooey bite with your loved ones!

Created by

Sienna Brooks

Last updated on 2026-01-13T02:28:10.550Z

When I first discovered the art of making cheese fondue, I was amazed at how simple yet rewarding the process is. Mixing Gruyere and Emmental cheese creates a delightful blend that is both flavorful and smooth. I recommend grating the cheese yourself for the best melting experience, as pre-packaged cheese often contains anti-caking agents that can affect the texture.

Adding a splash of white wine not only enhances the flavor but also helps to achieve the perfect creamy consistency. Trust me, the aromatic experience will have your guests excited to dip their bread and vegetables. Fondue isn't just about the cheese; it's about the joyful gathering around the pot too!

        Why You'll Love This Recipe
        The unique blend of Gruyere's nuttiness with Emmental's mild flavor creates a delectable cheese experience.
The interactive nature of dipping encourages conversation and laughter around the table.
It's a versatile dish that pairs beautifully with an array of dippables like bread, veggies, and meats.

      

The Importance of Quality Ingredients

When making fondue, the quality of the cheeses significantly impacts the final flavor and texture. Gruyere and Emmental are not only traditional choices but also complement each other wonderfully. Gruyere offers a rich, nutty flavor, while Emmental adds a mild sweetness. I recommend using flavorful, aged varieties of these cheeses for a deeper taste. Look for cheeses that melt smoothly and have good stretch, as this will ensure your fondue has that desirable gooey texture.

Choosing the right wine is equally crucial; a dry white wine with good acidity balances the richness of the cheeses and enhances their flavors. Aim for a wine like a Sauvignon Blanc or a dry Riesling. Avoid sweet wines, as they can alter the overall taste. If you prefer non-alcoholic options, consider using a combination of vegetable broth and a splash of vinegar to mimic the acidity found in wine.

Melting Techniques for Ideal Consistency

Melting the cheese requires patience and gentle heat to avoid clumping or burning. Start heating the wine slowly and monitor it closely; it should reach a gentle simmer, not a rapid boil, to help the cheese melt evenly. Once the cheese is added, stir continuously with a wooden spoon in an '8' motion to ensure a uniform melt and to prevent sticking to the pot. This technique also introduces air, making the fondue light and silky rather than dense and gritty.

If at any point your fondue becomes too thick, you can rescue it by adding additional warm wine or broth, a tablespoon at a time, stirring well until you achieve the desired consistency. On the other hand, if it's too runny, a small amount of cornstarch mixed with cold water can help thicken it. This adaptability is one of the reasons I love fondue—it’s a forgiving recipe that allows for adjustments during the cooking process.

Ingredients

Gather these ingredients to create a wonderful 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 teaspoon cornstarch
Freshly ground black pepper, to taste
Nutmeg, a pinch
Crusty bread, cut into cubes
Vegetables (broccoli, carrots, etc.), for dipping

Make sure to prepare your dippables in advance!

Instructions

Follow these steps to achieve the perfect fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove to infuse flavor.

Mix Ingredients

In a bowl, combine the grated Gruyere and Emmental cheese with cornstarch, pepper, and nutmeg.

Heat Wine

In the fondue pot, bring the white wine and lemon juice to a gentle simmer over medium heat.

Add Cheese

Gradually stir in the cheese mixture, allowing it to melt slowly while continuously stirring.

Serve

Once melted and creamy, adjust seasoning and serve warm with your choice of dippables.

Enjoy the experience of fondue with your friends and family!

Pro Tips

For a robust flavor, consider adding a splash of kirsch (cherry brandy) to the cheese mixture before serving.

Serving Suggestions and Dippables

While crusty bread is a classic choice for dipping, don’t hesitate to get creative with other options. Fresh veggies like blanched broccoli, carrot sticks, and bell pepper slices add a nice crunch and balance the richness of the cheese. Cubed cooked sausage or grilled chicken can also provide heartiness and make for a more substantial meal. I often prepare a colorful platter to enhance the visual appeal and make the dipping experience more exciting for everyone.

Consider adding a variety of accompaniments, such as pickles or olives, for a tangy contrast to the cheese. Additionally, a light salad can serve as a refreshing side to balance out the heavy, cheesy fondue. For a themed evening, you can tailor your dippables; for instance, Mexican night might include tortilla chips and jalapeños, while an Italian theme could feature bruschetta and grilled vegetables.

Make-Ahead and Storage Tips

If you're planning a gathering, you can prepare the cheese mixture ahead of time. Just toss the grated cheeses with cornstarch, pepper, and nutmeg, then store it in an airtight container in the refrigerator for up to two days. This not only saves time on the day you'll serve fondue but also allows the flavors to meld a bit more. Just remember to bring it back to room temperature before melting for the best results.

As for leftovers, if you find yourself with extra fondue, don’t fret. It can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm it over low heat on the stove, stirring frequently until smooth. This is a fantastic way to minimize waste while enjoying fondue's comforting flavors again, perhaps paired with new dippables or even transformed into a cheesy pasta sauce!

Questions About Recipes

→ Can I use different types of cheese?

Yes, while Gruyere and Emmental are traditional, you can experiment with other cheeses like Beaufort or Fontina.

→ Is a fondue pot necessary?

While not absolutely necessary, a fondue pot provides optimal heat and stability for serving melted cheese.

→ What can I dip in cheese fondue?

You can dip a variety of items such as bread cubes, blanched vegetables, cooked meats, and even fruits!

→ How should leftovers be stored?

Leftover fondue can be stored in an airtight container in the refrigerator for a few days. Reheat gently and add a splash of wine or cream for creaminess.