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; 1 clove garlic, halved; 1 tsp lemon juice; 1 tbsp cornstarch; Freshly ground black pepper to taste; Nutmeg, to taste

Highlighted under: Family Planning

When I think of cozy gatherings, nothing warms the heart quite like a pot of fondue bubbling with Gruyere and Emmental cheese. The rich, nutty flavors blend beautifully, creating an indulgent experience perfect for sharing with friends or family. I love how the gooey texture pairs perfectly with crusty bread. No matter the occasion, this fondue always brings everyone together, encouraging laughter and conversation as we dip in our favorite morsels. Let’s dive into this delightful recipe that makes any winter night feel like a celebration.

Created by

Francesca Holt

Last updated on 2026-01-12T08:07:35.870Z

During one chilly evening, I decided to try my hand at crafting a classic Swiss fondue. I was amazed at how the combination of Gruyere and Emmental creates a magical flavor duo, perfectly complemented by a splash of white wine and a hint of nutmeg. To ensure the cheese melts smoothly, I used a non-stick fondue pot, which truly made a difference in achieving that silky consistency.

As I gathered friends around the table, the atmosphere transformed into a heartwarming experience, complete with laughter and stories shared over the bubbling cheese. For a bit of fun, I experimented with different dippables, and I found that blanched vegetables and apple slices added a delightful twist to the traditional bread. Each dip was a new adventure!

Why You Will Love This Fondue
Creamy, delicious blend of Gruyere and Emmental cheese
Perfect for sharing, fostering fun conversations
Flexible with dippables – bread, veggies, and even fruits

Understanding the Cheese Choices

Selecting high-quality cheese is crucial for achieving the best flavor and texture in your fondue. Gruyere and Emmental not only blend well in terms of taste, offering a nutty richness, but they also melt beautifully together due to their moisture content and fat structure. Aim for aged varieties; they enhance the depth of flavor. If you can't find Gruyere, Swiss cheese can be a suitable substitute, but be aware that it will alter the final taste profile slightly.

It's important to grate the cheese yourself rather than using pre-packaged shredded cheese. Pre-grated options often contain anti-caking agents that can affect the melting quality, leading to a grainy texture in the fondue. Freshly grated cheese creates a super creamy melt, which is the hallmark of a perfect fondue. A box grater or food processor works great for this task!

The Role of Wine and Other Ingredients

Choosing the right wine is key; a dry white wine, like Sauvignon Blanc or a Pinot Grigio, balances the rich cheese flavors without overpowering them. The acidity in the wine helps to keep the cheese from becoming stringy and helps achieve that perfect smooth consistency. If you prefer to avoid alcohol, consider using a non-alcoholic white wine or a mix of vegetable broth and a splash of apple cider vinegar for acidity.

The addition of lemon juice not only brightens the flavor but also aids in emulsifying the cheese mixture, helping it stay creamy rather than separating. Additionally, don’t skimp on seasoning! The freshly ground black pepper and nutmeg can elevate the entire dish—add them gradually, tasting as you go to personalize the flavor profile to your liking.

Ingredients

Gather these ingredients to create a perfect cheese fondue:

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
300ml dry white wine
1 clove garlic, halved
1 tsp lemon juice
1 tbsp cornstarch
Freshly ground black pepper to taste
Nutmeg, to taste

Feel free to customize your dippables!

Instructions

Let's get started with these simple steps:

Prepare the Fondue Pot

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

Combine the Cheese and Wine

In the pot, mix the grated Gruyere and Emmental cheese with dry white wine and lemon juice. Stir gently over low heat until the cheese begins to melt.

Thicken the Mixture

In a small bowl, combine cornstarch with a bit of cold water to make a slurry. Gradually stir this into the melting cheese until you reach a creamy consistency.

Season the Fondue

Add freshly ground black pepper and a pinch of nutmeg to taste, stirring until fully mixed.

Serve and Enjoy

Transfer the fondue pot to a burner for serving. Enjoy with a selection of dippables like crusty bread, veggies, or fruits.

Don't forget to enjoy with friends!

Pro Tips

For a smoother fondue, make sure to grate your cheese rather than cubing it. Mixing different cheeses can add another layer of flavor, so feel free to experiment.

Serving Suggestions

When it comes to dippables, variety is key! Classic accompaniments like crusty baguette pieces are fantastic, but don’t shy away from other options like roasted baby potatoes, sliced apples, or blanched vegetables such as broccoli and carrot sticks. The crunchiness and freshness of these dippables create a wonderful contrast to the creamy texture of the fondue, enhancing the overall experience.

You can make the fondue experience even more fun by setting up a dipping station with small bowls filled with flavored oils, herbs, or spices. Encourage your guests to personalize their dippings, making each bite a unique flavor adventure.

Make-Ahead and Storage Tips

To streamline your fondue preparation, you can grate the cheese and prepare the garlic infusion a day ahead. Keep the grated cheese in an airtight container in the refrigerator, and remember to rub the fondue pot with garlic just before cooking. If you have leftover fondue, store it in the refrigerator and reheat it gently over low heat in a saucepan, adding a splash of white wine to restore creaminess.

If you wish to freeze leftover fondue, let it cool completely before transferring it to a freezer-safe container. It’s best consumed within two months. To reheat, thaw it in the refrigerator overnight and follow the reheating instructions to avoid separation of the cheese.

Questions About Recipes

→ Can I use different cheeses?

Yes! While Gruyere and Emmental are traditional, you can experiment with cheeses like Fontina or Gouda for a unique flavor.

→ How do I keep the fondue warm?

Use a fondue pot with a burner or a small flame to keep the cheese warm and melted while serving.

→ What can I dip in the fondue?

Crusty bread, blanched vegetables, sliced apples, and even pretzels make excellent dippers!

→ Can I prepare the fondue in advance?

While it's best enjoyed fresh, you can prepare the cheese mixture and refrigerate it. Just reheat gently before serving.