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; 250ml dry white wine; 1 clove garlic, halved; 1 teaspoon lemon juice; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Nutmeg, to taste; Cubes of crusty bread, for dipping; Cut vegetables (like broccoli and bell peppers), for dipping

Highlighted under: Comfort Food

I absolutely love making fondue at home, especially when using Gruyere and Emmental cheeses. The rich, nutty flavors from these cheeses create a wonderfully creamy and smooth dip that's perfect for gatherings. I find that the combination of these two varieties provides a perfect balance of taste and texture, making it a crowd-pleaser. Pair it with fresh bread, crisp vegetables, and a splash of white wine to elevate the experience! It’s simple yet incredibly satisfying to share with friends and family.

Created by

Aubrey Collins

Last updated on 2026-01-10T11:28:12.508Z

I first tried this combination of Gruyere and Emmental fondue during a ski trip in the Swiss Alps. The experience of melting cheese over an open flame was magical! I learned that using a mix of these cheeses not only enhances the flavor but also improves the texture, making it wonderfully smooth. The key is to keep the cheese at a low, steady heat, ensuring it melts evenly without clumping.

During my testing, I experimented with different wine pairings and found that a dry white wine, such as Sauvignon Blanc, complements the cheese beautifully. Adding a touch of garlic and a sprinkle of nutmeg elevates the flavor even further. Just remember to serve it immediately for the best experience!

        Why You'll Love This Recipe
        The perfect combination of nutty Gruyere and creamy Emmental flavors.
A fun and interactive dining experience for friends and family.
Easily customizable with your favorite dippables, from bread to vegetables.

      

Understanding Your Cheeses

Choose high-quality Gruyere and Emmental cheeses, as their flavors are essential to the fondue's character. Gruyere, known for its nutty undertones, adds depth, while Emmental brings a creamy, slightly sweet profile. Look for cheese labeled as 'raw milk' for the best flavor; avoid pre-grated cheese since anti-caking agents can interfere with melting. When purchasing, ask for a sample to ensure you're getting a good balance of these distinct flavors.

Grating the cheese yourself is crucial for optimal melting. A box grater works well, but using a food processor can save time, especially for larger quantities. The finer the grating, the smoother the fondue will be, melting uniformly into a luscious dip. If you're preparing in advance, store the grated cheese in an airtight container in the fridge. It should remain fresh for up to three days before use.

Tips for Perfect Melting

When heating the wine in your fondue pot, it’s essential not to let it boil vigorously. Aim for a gentle simmer; this maintains the wine's flavor and prevents the cheese from seizing up. Once it starts bubbling gently, that's the signal to introduce your cheese mixture. Stirring in a figure-eight motion helps combine the ingredients smoothly without overworking the cheese, which can create a grainy texture.

Adding cornstarch to the cheese before melting serves a critical function: it prevents clumping. This is especially important in cheese varieties like Gruyere that can become stringy. If you notice the fondue becoming too thick during melting, don't hesitate to add a splash more wine to loosen it up. Conversely, if it’s too runny, add a little more cheese mixed with cornstarch until you find the right consistency.

Serving Suggestions

While crusty bread is a classic choice for dipping, consider offering a variety of dippables for a more exciting experience. Fresh fruits like apple slices or pear wedges provide a delightful contrast to the rich fondue. Additionally, soft-boiled baby potatoes, thinly sliced cured meats, and even pickled vegetables can be excellent additions. Aim for a mix of textures and flavors to engage your guests.

Fondue is best enjoyed freshly made, but if you have leftovers, store the mixture in an airtight container in the refrigerator for up to three days. To reheat, gently warm the fondue in a double boiler or over low heat, stirring frequently to return it to its creamy state. If desired, you can revive the fondue's flavor by adding a little more white wine or a squeeze of lemon juice during reheating.

Ingredients

Gather these ingredients to get started:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
250ml dry white wine
1 clove garlic, halved
1 teaspoon lemon juice
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Nutmeg, to taste
Cubes of crusty bread, for dipping
Cut vegetables (like broccoli and bell peppers), for dipping

Make sure to have your dippers ready!

Instructions

Let's walk through making this delicious fondue:

Prepare the Pot

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

Mix the Cheese

In a bowl, toss the grated Gruyere and Emmental cheeses with the cornstarch. This will help prevent the cheese from clumping together as it melts.

Heat the Wine

In the prepared fondue pot, pour in the dry white wine and lemon juice. Heat over medium heat until just bubbling.

Melt the Cheese

Gradually add the cheese mixture to the bubbling wine, stirring constantly in a figure-eight motion until smooth. Add pepper and nutmeg to taste.

Serve

Once fully melted and creamy, serve immediately alongside your bread and vegetables for dipping.

Enjoy your homemade fondue with loved ones!

Pro Tips

For extra flavor, consider adding seasoned broth to the wine mixture or experimenting with different cheeses. Keep the fondue pot on low heat to maintain consistency while dipping.

Variations to Explore

For a fun twist, you can incorporate herbs and spices into your fondue. A teaspoon of fresh thyme or rosemary can elevate the flavor profile significantly. Alternatively, experiment with a splash of brandy or an herb-infused olive oil for a unique touch that complements the cheeses beautifully. Just remember to balance any additional ingredients so they don’t overpower the cheese.

A more adventurous take on traditional fondue could include the addition of a bit of truffle oil for a luxurious flavor or some sautéed mushrooms mixed into the cheese blend for an umami kick. This can add layers of flavor and texture that transform the dish into something gourmet. Just add these ingredients sparingly to achieve an optimal balance.

Troubleshooting Common Issues

If your fondue is too stringy, it may be due to the cheese type or heating technique. Always ensure you’re using good-quality cheeses, and remember to heat gently. If the fondue separates, a quick fix is to blend in a spoonful of cornstarch dissolved in a bit of white wine to help re-emulsify the mixture. Stir it in slowly over low heat until the fondue comes back together.

Should your fondue be overly salty, this can happen with certain cheese varieties. To mitigate this, try adding a little fresh, grated potato to absorb some of the saltiness. Allow it to heat in the fondue mixture while stirring continuously; the potato will release starch that helps balance the flavors without compromising the overall taste.

Questions About Recipes

→ Can I use different types of cheese?

Yes, while Gruyere and Emmental are traditional, you can mix in other cheeses like cheddar for a twist.

→ What should I dip in the fondue?

Bread cubes, vegetables, boiled potatoes, and even fruits like apples work well.

→ How can I prevent the cheese from separating?

Regular stirring and keeping the heat low are key to creating a smooth fondue.

→ Can I prepare it ahead of time?

It's best enjoyed fresh, but you can pre-grate the cheese and prepare the wine mixture in advance.