Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 300ml dry white wine; 1 clove garlic, halved; 1 tbsp lemon juice; 1 tbsp cornstarch; Freshly ground black pepper to taste; Nutmeg, a pinch

Highlighted under: Culinary Journey

I always look forward to gathering around the table for a cozy fondue night with friends and family. There's something magical about dipping crusty bread into a bubbling pot of melted cheese. This Fondue with Gruyere and Emmental combines two of my favorite cheeses to create a perfect balance of flavor—rich, nutty, and just a touch sharp. I love how the cheese melts beautifully, creating a creamy texture that's irresistible. Pairing it with a good wine and a selection of dippables makes it a delightful experience everyone will enjoy.

Created by

Rowena Clarke

Last updated on 2026-01-11T21:37:09.158Z

When I first tried making fondue at home, I was a bit daunted but excited. I soon discovered that a good mix of Gruyere and Emmental cheese is key to achieving that classic fondue flavor. The combination creates a cheese melt that’s smooth and delicious. Using a heavy-bottomed pot helped prevent the cheese from burning, ensuring a perfect melt every time.

One of my best tips is to toss the grated cheese with a bit of cornstarch before adding it to the pot. This not only helps prevent clumping but also results in a silky consistency. It’s a small step that makes a big difference in the fondue experience!

Why You Will Love This Fondue
Rich, nutty flavors of Gruyere and Emmental melt together seamlessly
Perfectly creamy texture that's incredibly inviting
A fun, interactive dining experience perfect for gatherings

The Cheese Choice

Using a blend of Gruyere and Emmental cheese is essential for a rich and layered flavor profile. Gruyere contributes a nutty depth, while Emmental brings a pleasant mildness with slightly fruity notes. Together, they melt smoothly, with Gruyere providing a creamy body that complements Emmental's slight tang. Make sure to grate the cheeses finely, as this allows for a quicker melt and creates a silkier texture in your fondue.

If you have trouble finding Gruyere or Emmental, you can substitute with similar cheeses, such as Comté or Jarlsberg. However, the unique flavor combination achieved with the original cheeses is hard to replicate. Experiment with different cheese mixtures, but always remember to include a good melting cheese as the base for the best results.

Fundamental Technique

When heating the wine, focus on gentle heat to avoid boiling, which can alter the flavor of the fondue and prevent the cheese from melting evenly. Aim for steaming, not bubbling, which should take about 5-7 minutes. This attention to temperature will enhance the cheese's smoothness while allowing the flavors to meld beautifully without any risk of separation.

Stirring continuously while adding the cheese is crucial to prevent clumping. If you notice the mixture beginning to seize or become grainy, it’s a sign that the cheese is cooling too quickly; in this case, simply lower the heat and continue stirring until it regains its creamy consistency. If clumps persist, try adding a small splash of warm wine to help smooth it out.

Ingredients

Gather these ingredients to create your amazing fondue:

Fondue Ingredients

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

Make sure to have plenty of dippables like bread, veggies, and meats!

Instructions

Follow these simple steps to make your fondue:

Prepare the Pot

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

Mix the Cheeses

Toss the grated Gruyere and Emmental cheese with cornstarch in a bowl. Set aside.

Heat the Wine

Pour the white wine and lemon juice into the pot, and heat over medium until steaming but not boiling.

Melt the Cheese

Gradually add the cheese mixture, stirring continuously until fully melted and smooth.

Season and Serve

Add freshly ground pepper and a pinch of nutmeg to taste. Serve immediately with crusty bread for dipping.

Enjoy dipping and sharing this delightful fondue!

Pro Tips

For the best results, ensure your cheese is freshly grated, as pre-grated cheeses often contain anti-caking agents that can affect the melt.

Dipping Options

While crusty bread is a classic choice for dipping, consider offering a variety of options to elevate your fondue experience. Fresh vegetables like blanched broccoli, carrots, and bell peppers provide a delightful crunch that contrasts the creamy cheese. Additionally, you can experiment with boiled small potatoes or even cooked sausages for heartier options that can be dunked into the fondue.

For a gourmet twist, consider preparing a selection of artisan bread types, such as sourdough, baguettes, or rye, each offering a unique flavor and texture. Alternatively, gluten-free bread can be used for those with dietary restrictions, ensuring everyone can enjoy the fun of dipping.

Storing and Reheating

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. To reheat, carefully warm it in a saucepan over low heat, stirring continuously to reincorporate any separated cheese. Adding a splash of white wine can help restore the desired consistency and creaminess. Avoid using the microwave, as it can cause the cheese to clump and become grainy.

For those who want to prepare in advance, you can mix the cheeses and cornstarch ahead of time and store them in the fridge. Just remember to bring the cheese mixture to room temperature before adding it to the wine to ensure the smoothest melt during your fondue night.

Questions About Recipes

→ Can I use different cheeses for the fondue?

Absolutely! While Gruyere and Emmental are traditional, you can experiment with other cheeses like Fontina or Cheddar for different flavors.

→ What should I dip in the fondue?

Crusty bread, blanched vegetables, and cooked meats are great options. You can also try fruits like apples or pears for a sweet twist!

→ What type of wine is best for fondue?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best as it complements the cheese without being overly sweet.

→ How do I store leftover fondue?

Any leftover fondue can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of wine or milk to bring back the creaminess.