Fondue with Gruyere and Herbs

Name: Fondue with Gruyere and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 100g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tbsp cornstarch; 1 tbsp fresh thyme, chopped; 1 tbsp fresh parsley, chopped; Freshly ground black pepper; French bread, cut into cubes

Highlighted under: Cultural Planning

I absolutely adore this Fondue with Gruyere and Herbs, as it brings a delightful mix of flavors to any gathering. The creamy texture and aromatic herbs create an inviting experience that keeps everyone coming back for more. When I serve this dish, I love watching friends and family stick their bread into the bubbling pot, each piece infused with rich, cheesy goodness. This fondue is perfect for cozy nights or festive celebrations, elevating ordinary moments into something truly memorable.

Created by

Francesca Holt

Last updated on 2026-01-11T20:15:35.533Z

Making Fondue with Gruyere and Herbs was an exciting adventure for me. I started with premium Gruyere cheese, which melts beautifully, creating a velvety base. I combined it with garlic and fresh herbs, which not only enhance the flavor but also fill the kitchen with an irresistible aroma. While it was bubbling away, I realized that the quality of cheese makes all the difference!

This fondue pairs wonderfully with crusty bread and crisp vegetables. I found that slightly toasting the bread adds a delightful crunch, creating the perfect contrast to the smooth cheese. It’s a great conversation starter and a one-pot meal that turns a casual dinner into a fun dining experience.

Why You'll Love This Recipe
Rich, nutty flavor of Gruyere combined with fragrant herbs
Ideal for sharing and creating a cozy atmosphere
A fun and interactive dining experience

Perfecting the Cheese Blend

Using a blend of Gruyere and Emmental cheese not only balances the flavors but also creates an extraordinary melting quality. Gruyere offers a rich, nutty taste, while Emmental contributes a mild sweetness and excellent melting properties. I recommend using freshly grated cheese, as pre-shredded varieties often contain anti-caking agents that hinder smooth melting. Also, consider grating the cheese just before use for the best texture.

If Gruyere and Emmental aren’t available, you can substitute with aged cheddar for a sharper flavor or Fontina for a creamier texture. However, the taste will differ slightly, so keep in mind that the classic fondue experience comes from the distinct profiles of the original cheeses.

Herbs and Seasoning

The addition of fresh thyme and parsley not only enhances the flavor profile but also brightens the rich cheese mixture. Fresh herbs add an aromatic quality that complements the nuttiness of the cheeses beautifully. When chopping herbs, be careful not to overprocess; a fine chop is sufficient to release their essential oils without overwhelming the fondue's texture.

For an alternative herbal note, you can experiment with fresh chives or rosemary, but use them sparingly to avoid overpowering the cheese. If fresh herbs aren't available, dried herbs can be used; however, use about one-third of the amount, as dried varieties are more concentrated.

Ingredients

Gather these ingredients to whip up this delightful fondue.

Fondue Ingredients

200g Gruyere cheese, grated
100g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tbsp cornstarch
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
Freshly ground black pepper
French bread, cut into cubes

Make sure to have some dipping options ready!

Instructions

Follow these steps to create your fondue masterpiece.

Prepare the Pot

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

Combine the Wine and Cheese

Pour the dry white wine into the pot and heat over medium heat. Gradually add the grated cheeses, stirring constantly until melted and smooth.

Thicken the Mixture

In a small bowl, mix cornstarch with a bit of the melted cheese to create a slurry. Stir this back into the fondue to thicken it.

Add Herbs and Season

Stir in the chopped thyme and parsley, and season with freshly ground black pepper. Keep warm over low heat.

Serve with Dippers

Serve with cubes of French bread and enjoy dipping them in the warm, cheesy goodness.

Don't forget to enjoy your fondue with friends!

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy to the wine mixture or sprinkle a pinch of nutmeg into the fondue.

Troubleshooting Common Issues

If your fondue starts to separate or become grainy, it may be due to excessive heat or the cheese not melting uniformly. To rescue it, lower the heat and stir in a small amount of dry white wine—this can help to re-emulsify the mixture. Keep the fondue warm but not boiling, ideally around 60-70°C (140-158°F), to maintain a creamy consistency without losing the smooth texture.

In case you find your fondue too thick, add a touch more wine, stirring it in slowly until it reaches your desired consistency. If it's too runny, a bit more cornstarch mixed with cold wine can help thicken it back up.

Serving Suggestions

For dippers, while French bread is traditional, don't hesitate to get creative! Consider including crusty baguette slices, veggie sticks such as carrots and bell peppers, or even grilled asparagus. Each of these adds a delightful crunch that contrasts beautifully with the smooth, cheesy fondue. I find that lightly toasting the bread cubes before serving gives them a nice crunch that holds up well against the molten cheese.

Pair your fondue with a refreshing side salad or some pickles to cut through the richness. Additionally, a selection of cured meats can add a savory touch, creating a more robust experience. Remember to keep the fondue pot on a low flame or a warming station to sustain its delicious, gooey texture throughout your gathering.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While Gruyere and Emmental are traditional, you can experiment with other melting cheeses like Fontina or Havarti.

→ What should I use for dipping?

Bread is classic, but veggies, boiled potatoes, or even apple slices also work great!

→ Can I make it ahead of time?

You can prepare the cheese mixture ahead of time and reheat gently when ready to serve, adding a bit more wine if needed.

→ Is fondue safe to eat if it sits out?

Fondue should be kept warm while serving and shouldn't sit out for more than 2 hours to ensure safety.