Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon kirsch (cherry brandy); Fresh bread, for dipping; Assorted vegetables (e.g. bell peppers, carrots)

Highlighted under: Culinary Journey

I absolutely love making fondue with Swiss cheese and garlic; it’s a delightful experience that brings friends and family together. The silky, melted cheese paired with the robust flavor of garlic creates a luscious dip that’s perfect for a cozy night in. Every time I make this fondue, I’m met with joyful faces and eager hands reaching for fresh bread and veggies. It’s a wonderful way to enjoy a socially interactive meal that is both fun and satisfying, ensuring great memories at every gathering!

Created by

Rowena Clarke

Last updated on 2026-01-13T23:31:11.698Z

During one of our family gatherings, I decided to try my hand at making a Swiss cheese fondue with a twist of garlic flavor. It was a huge hit and quickly became a staple at our get-togethers. I've discovered that using a combination of Gruyère and Emmental cheese adds the perfect creaminess and depth of flavor, which really elevates the fondue experience.

To make it even better, I always ensure that the garlic is lightly sautéed before adding it to the cheese. This enhances its flavor without overpowering the other ingredients. Pairing the fondue with crusty bread, assorted veggies, and even some sliced apples creates a delicious medley that has something for everyone to enjoy!

        Why You Will Love This Recipe
        Rich Swiss cheese flavor enhanced by aromatic garlic
Interactive dining experience perfect for gatherings
Creamy consistency that’s irresistible with crusty bread

      

Choosing the Right Cheese

The key to a successful fondue lies in the cheese selection. Gruyère and Emmental are classic choices that provide rich flavors and a creamy texture. Gruyère offers nutty undertones, while Emmental adds a mild sweetness. When grating the cheese, ensure it's finely shredded; this helps it melt evenly and prevents clumping. If you're looking for alternatives, you can blend in some fontina or even raclette to create a unique twist on the traditional blend.

For an even melt and better flavor mixing, let the cheese sit at room temperature for about 30 minutes before adding it to the pot. This small step ensures a smooth consistency as it incorporates more easily into the warm wine base. Avoid pre-shredded cheese from the store; these often have additives that affect melting and texture, leading to a less satisfying fondue experience.

Perfecting the Fondue Technique

When heating the wine, it's crucial to maintain a medium flame. Bring the mixture to a gentle simmer rather than a vigorous boil, which can lead to a curdled texture as the cheese is added. As you mix in the cheese, do it gradually, allowing each addition to fully melt before adding more. This method creates a silky fondue that clings beautifully to bread or vegetables without becoming grainy.

Incorporating cornstarch with the kirsch not only thickens the fondue but also helps stabilize the emulsion, preventing separation. This thickening step should be done once the cheese has fully melted. You'll know it's ready when the fondue is glossy and holds a ribbon-like consistency when drizzled from a fork. If your fondue ends up too thick, a splash of wine can help loosen it without compromising flavor.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon kirsch (cherry brandy)
Fresh bread, for dipping
Assorted vegetables (e.g. bell peppers, carrots)

Instructions

Prepare the Pot

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

Heat the Wine

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

Add Cheese

Gradually add the grated Gruyère and Emmental cheese, stirring constantly until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch and kirsch, then stir it into the cheese mixture. Keep stirring until the fondue is thick and creamy.

Serve

Transfer the pot to the table over a fondue burner. Serve with fresh bread and assorted vegetables for dipping!

Pro Tips

For a more robust flavor, consider adding a splash of Worcestershire sauce or a hint of nutmeg to the cheese mixture.

Serving Suggestions

To enhance your fondue experience, thoughtfully select dippables that provide contrast to the rich and creamy cheese. Crispy, crusty bread such as a baguette or sourdough is a fantastic option, as it offers a satisfying crunch. For a healthier approach, consider including fresh veggies like cherry tomatoes, radishes, or blanched broccoli florets. The color and texture combinations will elevate the meal while providing a balance to the fondue's richness.

Consider setting up a small fondue station for an interactive dining experience. Provide various dipping options, including sliced apples or pears for a sweet contrast, and roasted potatoes for a heartier bite. It’s a fun way to encourage guests to explore unique pairings and flavors, making the meal memorable.

Make-Ahead and Storage Tips

Fondue is meant to be enjoyed fresh for the best taste and texture, but if you’d like to prepare in advance, you can pre-grate the cheese and store it in an airtight container in the refrigerator for up to three days. Mix the grated cheese with a small amount of cornstarch to prevent it from clumping. This will save time and make throwing together the fondue easier when guests arrive.

If you have leftovers, store the fondue in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat, adding a splash of white wine or water to revive its smooth consistency. Stir constantly to avoid burning, as fondue can quickly scorch if left unattended. Remember that reheated fondue may not have the same texture, but you can still enjoy it as a cheese sauce over pasta or vegetables!

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can experiment with different types of cheese, but stick to Swiss varieties for the best flavor.

→ What can I use for dipping besides bread?

Vegetables, cubed fruits, or even cooked meats work wonderfully for dipping in cheese fondue.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the refrigerator for up to two days. Reheat slowly on the stove with a bit of added wine or stock.

→ Is fondue safe for kids?

Yes, fondue can be kid-friendly! Just make sure to supervise while they dip and ensure the cheese is not too hot.