Fondue with Alpine Cheese Blend

Name: Fondue with Alpine Cheese Blend
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, shredded; 200g Emmental cheese, shredded; 1 cup dry white wine; 2 tablespoons cornstarch; 1 clove garlic, halved; 1 teaspoon lemon juice; Freshly ground black pepper to taste; Nutmeg to taste; Crusty bread, cut into cubes; Blanched vegetables (broccoli, cauliflower, carrots); Apple or pear slices; Cured meats (salami, prosciutto)

Highlighted under: Global Flavors

I absolutely love making fondue with an Alpine cheese blend because it brings such a warming and comforting feeling to any gathering. The rich flavors of the cheese melt together beautifully, creating a smooth and delicious dip that's simply irresistible. It's perfect for cold evenings or special occasions where friends and family come together. I recommend pairing it with an array of dippables like crusty bread, crunchy vegetables, and juicy fruits to elevate the experience to another level of delight.

Created by

Summer Blake

Last updated on 2026-01-13T00:55:13.966Z

When I first tried making fondue, I was worried it might end up too thick or clumpy, but the key is to use a mix of cheeses and to keep stirring continuously. I chose a combination of Gruyère and Emmental for a perfectly smooth blend. The aroma filled my kitchen, bringing everyone around the table.

One of the best tips I discovered is to add a splash of white wine, which not only enhances the flavor but helps achieve that desired silky texture. Plus, using a fondue pot allows me to keep the cheese warm and gooey throughout the evening.

        Why You Will Love This Recipe
        Warm, gooey cheese that creates a comforting atmosphere
Versatile options for dippables such as bread, veggies, and meats
A fun and interactive dining experience with friends and family

      

The Importance of Cheese Selection

Choosing the right cheese is crucial for achieving that authentic Alpine fondue flavor. Gruyère provides a nutty, complex taste, while Emmental adds milder, creamy notes. Look for high-quality cheese, preferably from the region of production, as it melts more smoothly and yields a richer flavor. If you're in a pinch, combinations of Swiss cheese varieties with similar profiles can work, but avoid pre-shredded cheese, as they often contain anti-caking agents that hinder melting.

When shredding your cheese at home, aim for fine shreds to facilitate quicker melting and a smoother texture. I recommend using a box grater or a food processor with a shredding attachment. Keep the shredded cheese in a cool place until you’re ready to use it, as warm cheese can clump together and be harder to integrate into your fondue.

Achieving the Ideal Fondue Consistency

For a perfect fondue, the consistency should be luscious and pourable without being overly runny. The combination of cornstarch with the cheese helps create this desirable texture by binding fats and moisture. If your fondue is too thick, a splash more wine can help loosen it; if it’s too thin, simply cook it a bit longer while stirring until it thickens to your liking. Aim for a velvety, glossy finish to signify that it's ready for dipping.

Always keep the fondue warm on low heat once it's ready. Using a flame-adjustable burner or the lowest setting on an electric fondue pot helps maintain temperature without scorching the cheese. If you notice the fondue starting to firm up, adding another small splash of wine or a teaspoon of lemon juice can restore its smoothness and flavor balance.

Ingredients

Ingredients for Fondue

For the Cheese Fondue

200g Gruyère cheese, shredded
200g Emmental cheese, shredded
1 cup dry white wine
2 tablespoons cornstarch
1 clove garlic, halved
1 teaspoon lemon juice
Freshly ground black pepper to taste
Nutmeg to taste

Dippables

Crusty bread, cut into cubes
Blanched vegetables (broccoli, cauliflower, carrots)
Apple or pear slices
Cured meats (salami, prosciutto)

Instructions

Steps to Prepare Fondue

Prepare the Pot

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

Mix the Cheese

In a bowl, toss the shredded Gruyère and Emmental cheeses with cornstarch, ensuring all pieces are coated.

Heat the Wine

Pour the wine into the pot and heat it over medium flame until it’s hot but not boiling.

Create the Fondue

Gradually add the cheese mixture to the pot while stirring continuously until it’s completely melted and smooth.

Season

Stir in the lemon juice, black pepper, and nutmeg, adjusting to taste. Keep the fondue warm over low heat.

Serve

Enjoy by dipping your favorite dippables into the melted cheese.

Pro Tips

For the best flavor, use freshly grated cheese rather than pre-shredded varieties as they often contain anti-caking agents that can affect melting.

Dippable Pairing Suggestions

The selection of dippables can significantly enhance your fondue experience. Crusty bread like a baguette or sourdough is traditional, but try including different textures such as garlic bread for flavor variation. For health-conscious choices, blanched vegetables like bell peppers and zucchini can provide a fresh contrast to the warm cheese and add crunch to every bite.

Fruits also offer a unique twist; the natural sweetness of apples or pears balances the rich, salty flavor of the cheese. If you're feeling adventurous, pair the fondue with savory cured meats like prosciutto or spicy salami, which can complement the creamy texture nicely and add a savory bite.

Make-Ahead Tips and Storage

If you’d like to make some components in advance, you can shred the cheese and toss it with cornstarch a day before your gathering. Store the mixture in an airtight container in the refrigerator to retain freshness. For the garlic rub, prepare your garlic clove ahead of time and keep it covered to maintain its aroma.

Leftover fondue can be stored in an airtight container in the fridge for up to three days. To reheat, place it in a saucepan over low heat, adding a little wine or broth to help restore the creamy consistency. Avoid microwaving, as it can cause the cheese to become grainy.

Questions About Recipes

→ Can I use other types of cheese?

Yes! You can try using cheeses like Fontina or a sharp cheddar for different flavor profiles.

→ What can I do with leftover fondue?

You can refrigerate it and use it as a cheese sauce for pasta or as a topping for baked potatoes.

→ Is fondue safe for children?

Yes, as long as you supervise them while dipping to prevent any burns from the hot cheese.

→ How do I keep the fondue warm?

A fondue pot with a burner or a slow cooker set to low can help keep your cheese warm and melted.