Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 tablespoon cornstarch; 1 clove garlic, halved; A pinch of nutmeg; Freshly ground black pepper; Bread cubes, for dipping

Highlighted under: Baking & Desserts

I absolutely love making fondue with Gruyere and Emmental cheese! It's a delightful gathering dish that brings everyone together. The moment I melt these two cheeses, the aroma fills my kitchen, making it hard to resist dipping in fresh bread and crisp vegetables. I appreciate how the nutty flavors of Gruyere blend perfectly with the creaminess of Emmental, resulting in a rich, velvety cheese dip. With just a few simple ingredients and a knack for balance, I can create a warm and inviting experience that elevates any occasion.

Created by

Summer Blake

Last updated on 2026-01-10T11:01:16.212Z

When I first tried my hand at fondue, I was captivated by the transformative process of melting cheese. Combining Gruyere and Emmental proved to be my best decision as the blend creates a creamy, flavorful dip unlike any other. Using a classic fondue pot allows the cheese to stay warm and gooey, inviting everyone to gather around and indulge.

One secret I discovered is the importance of using dry white wine to enhance the cheese’s flavors. Not only does it add depth, but it also helps to achieve the perfect consistency. Dipping fresh baguette pieces or par-boiled vegetables makes every bite an experience worth relishing.

        Why You'll Love This Fondue
        The irresistible combination of Gruyere and Emmental creates a unique flavor profile.
Ideal for social gatherings, sparking joy and conversation around the table.
Customizable with various dippers, ensuring everyone enjoys it their way.

      

The Art of Cheese Selection

Choosing the right cheeses is crucial to achieving the best flavor in your fondue. Gruyere offers a nutty and slightly sweet taste, while Emmental adds a creamy texture and mild flavor. This pairing not only balances taste but also provides the perfect melt. If you're looking for alternatives, consider using Comté for Gruyere or a young Gouda for Emmental, but remember that each will bring its own unique qualities to the fondue.

When grating the cheese, opt for larger holes on your grater for a better melt. Avoid pre-grated cheese products, as they often contain anti-caking agents that can prevent a smooth consistency. Grating the cheese freshly ensures that it melts evenly, achieving the desired glossy texture in your fondue.

Achieving the Perfect Melt

Melting cheese in fondue requires careful attention to heat levels. Start with a medium heat to heat the wine gently; bringing it to a simmer too quickly may cause it to evaporate rapidly. You'll know it's at the right temperature when you see small bubbles forming at the edges of the pot without a rolling boil. This controlled simmer is essential for gradually incorporating the cheese without scorching it.

As you add the cheese mixture, do so slowly while continuously stirring in a figure-eight motion. This technique helps evenly distribute heat and incorporates air, ensuring a smooth consistency. If your fondue begins to harden or seize, adding a splash more wine can help bring it back to a creamy state.

Serving and Enjoying Fondue

A fondue pot is traditional, but don’t feel limited to it! If you don’t have one, a heavy-bottomed saucepan can work as well, just make sure it retains heat. Preheat your dippers, like bread cubes, by toasting them slightly. This adds an extra dimension of flavor and warmth, enhancing the overall experience. Additionally, consider offering a variety of dippers, such as roasted vegetables, juicy apple slices, or even cubed meats to cater to different tastes.

Fondue is best enjoyed fresh, but if you need to store leftovers, allow the fondue to cool to room temperature. Transfer it to an airtight container and refrigerate for up to two days. When reheating, use low heat on the stovetop, adding a little wine to help restore its creamy texture while stirring continuously.

Ingredients

Fondue Ingredients

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tablespoon cornstarch
1 clove garlic, halved
A pinch of nutmeg
Freshly ground black pepper
Bread cubes, for dipping

Adjust the amount of cheese based on your preference for a thicker or thinner fondue.

Instructions

Prepare the Pot

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

Mix the Cheese

In a bowl, combine the grated Gruyere and Emmental cheeses with cornstarch to prevent clumping.

Heat the Wine

In the fondue pot, bring the white wine to a simmer over medium heat.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously until melted and smooth.

Season and Serve

Add nutmeg and black pepper, mixing well. Serve immediately with bread cubes for dipping.

Keep the fondue warm while you serve, stirring occasionally.

Pro Tips

For a richer flavor, experiment with a splash of brandy added during the cheese melting process.

Troubleshooting Your Fondue

If your fondue becomes stringy or clumps, this usually indicates that the temperature was too high when the cheese was added. To remedy this, lower the heat and gently stir in a bit more wine. Not only does this help meld the cheese back together, but it also enhances the flavor profile.

Alternatively, if your fondue is too thin, you can whisk in a bit more cornstarch mixed with cold wine, then heat gently while stirring until thickened. This is a great fix that helps retain the balanced texture you desire in your cheese dip.

Make-Ahead Tips

While fondue is best served immediately after preparation, you can prepare the cheese blend ahead of time. Grate and mix the Gruyere and Emmental with cornstarch, then store it in an airtight container in the refrigerator. This way, you save time during your gathering, as you’ll only need to heat the wine and incorporate the cheese when you're ready to serve.

For the dippers, you can also prepare various options ahead of time. Chop vegetables and prepare bread the day before, but store them in separate airtight containers to keep them fresh. This planning ensures that your focus can remain on enjoying the meal with your guests rather than on final preparations.

Add Your Own Twist

Experimenting with additional flavors can elevate your fondue experience. Consider adding a splash of brandy or a hint of truffle oil to the cheese mixture for a gourmet twist. Fresh herbs, such as thyme or rosemary, can also enhance the aroma and complement the cheese flavors beautifully.

If you're in the mood for spice, a pinch of cayenne or some crushed red pepper flakes can be added for a gentle kick. This flexibility not only keeps the recipe interesting but allows you to customize your fondue to suit seasonal ingredients or personal preferences.

Questions About Recipes

→ Can I use other types of cheese for fondue?

Yes, other cheeses like Fontina or cheddar can add different flavors, but they may require adjustments in the recipe.

→ What is the best type of bread for dipping?

A sturdy bread like a crusty baguette or sourdough works best as they hold up well when dipped.

→ How can I prevent the cheese from becoming too thick?

If the fondue thickens, add a little more wine gradually and stir until smooth.

→ Is fondue safe for kids?

Yes, but keep an eye on them as the pot will be hot. Offering dippers that are easy to manage is advisable.