Fondue with Gruyere and Emmental

Name: Fondue with Gruyere and Emmental
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon fresh lemon juice; 1 tablespoon cornstarch; 1 tablespoon kirsch (cherry brandy); Freshly ground black pepper to taste; Nutmeg, to taste

Highlighted under: Global Flavors

I absolutely love cozy evenings spent with friends, and nothing brings us together quite like a pot of rich, gooey fondue. This Fondue with Gruyere and Emmental recipe combines two classic cheeses for a creamy, luscious dip that elevates any gathering. The nutty undertones of Gruyere harmonize beautifully with the slight sweetness of Emmental, creating a perfectly balanced flavor that makes every bite unforgettable. Grab some crusty bread and maybe a few veggies – it’s time to indulge in a guilty pleasure that’s sure to impress everyone around the table!

Created by

Talia Preston

Last updated on 2026-01-13T03:46:10.385Z

During a recent dinner party, I decided to whip up a Fondue with Gruyere and Emmental, and it was an absolute hit! The secret to achieving that silky texture lies in the quality of the cheese and the right ratio of wine to cheese. I adjusted the proportions slightly to get that perfect melty consistency and it made all the difference in the world.

We served it alongside freshly baked bread and a variety of dippables, which made the experience interactive and fun. I also found that adding a touch of garlic and nutmeg elevated the flavor immensely, bringing a comforting warmth to the dish. It’s now my go-to recipe for entertaining!

        You Will Love This Fondue Because
        The perfect blend of nutty Gruyere and sweet Emmental cheese.
An interactive and fun dining experience great for sharing.
Easily customizable with a variety of dippables like bread, veggies, or fruit.

      

Cheese Selection and Preparation

When choosing your cheeses for fondue, the quality of Gruyere and Emmental greatly impacts the final flavor and texture. Look for aged Gruyere, which will have a more pronounced nutty flavor, while Emmental should be semi-firm and springy to the touch. Grating the cheese increases its surface area, allowing for quicker melting and a smoother consistency in your fondue.

It's important to mix the grated cheeses with cornstarch in a bowl prior to adding them to the pot. This not only prevents clumping during the melting process but also aids in stabilizing the fondue, ensuring a consistent creaminess throughout. If you happen to have leftover cheese from another recipe, don't hesitate to experiment by adding it to the mix for a unique twist.

Perfecting Your Fondue Technique

The key to a luscious fondue starts with controlling the temperature. Using medium heat to simmer the wine is essential; too high and you risk scorching the mixture, which will affect the flavor. Aim for gentle bubbles rather than a rolling boil. Once you've added the cheese, continue stirring until the mixture is glossy and smooth, making sure no lumps remain – about 5 to 7 minutes should do the trick.

After you add the seasoning, taste your fondue for balance. If it’s too sharp, a splash of more kirsch can offset that intensity. Always keep your fondue on a low heat after it’s prepared; this will help retain its creamy texture. If it starts to thicken, you can whisk in a little more wine to bring it back to the right consistency.

Serving Suggestions and Variations

While crusty bread is a classic choice for dipping, don't hesitate to get creative! Vegetables like blanched broccoli, carrots, or even bite-sized potato pieces add a delightful freshness and crunch. For a fruity option, apple slices or dried figs can complement the richness of the cheese beautifully, offering a sweet contrast.

If you want to impress guests with a twist, consider infusing the cheese with additional flavors like herbs. A sprinkle of fresh thyme or a dash of garlic powder can elevate the overall taste, creating a more complex fondue experience. To make the meal more substantial, serve alongside a charcuterie board featuring cured meats, olives, and pickles for an interactive and hearty dining experience.

Ingredients

Gather the following ingredients for a delightful fondue experience:

Ingredients for Fondue

200g Gruyere cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon kirsch (cherry brandy)
Freshly ground black pepper to taste
Nutmeg, to taste

Prepare your dippables such as crusty bread, blanched vegetables, and sliced fruits!

Instructions

Here's how to make your fondue:

Prepare the Pot

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

Combine Ingredients

In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch. This helps in preventing the cheese from clumping.

Heat the Wine

In your fondue pot, heat the white wine over medium heat until it’s just simmering.

Melt the Cheese

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

Season and Serve

Add the lemon juice, kirsch, black pepper, and nutmeg to taste. Serve immediately with dippables!

Enjoy your fondue with friends and family!

Pro Tips

For the best texture, use a blend of aged cheeses. Always continuously stir to avoid any cheese seizing up.

Troubleshooting Common Issues

If your fondue becomes stringy or separates, it’s likely due to incorrect heat levels or stirring too vigorously. In the future, maintain a low and steady temperature, and stir gently to keep the consistency smooth. If separation occurs, you can try adding a little more cornstarch or whisking in a bit of wine to help bind the mixture back together.

If you find that your fondue is too thick, another common issue, you can remedy this by adding a small amount of wine, a tablespoon at a time, until you reach your desired consistency. It's important to introduce liquids gradually to avoid overpowering the original flavor profile.

Storage and Reheating Tips

Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on low heat, adding a splash of white wine or broth to restore its creamy texture. Stir continuously to reintegrate the ingredients without compromising the cheese's quality.

If you want to prepare fondue in advance, you can combine all ingredients except for the wine, create the cheese mixture, and refrigerate it. When you're ready to serve, heat the wine, then gradually incorporate the cheese mixture, which should remain easy to melt and smooth once you start heating.

Scaling Your Fondue Recipe

This fondue recipe is easily scalable for larger gatherings. Simply maintain the ratio of Gruyere and Emmental cheese to wine at a 1:1 ratio. For every additional 100 grams of cheese added, increase the wine by about 100 ml. Be sure to adjust the cornstarch accordingly to maintain the creamy texture.

While increasing the recipe, consider using a larger fondue pot to accommodate the extra volume without overflowing. It’s essential to keep the temperature consistent across a larger mixture, so be mindful of your heat source to avoid uneven melting.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! You can experiment with different flavors like Fontina or even add some cheddar for a twist.

→ What can I dip in the fondue?

Crusty bread is traditional, but you can also use blanched vegetables, apple slices, or even cooked potatoes.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the fridge. Reheat gently on the stove before serving again.

→ Is fondue gluten-free?

The fondue itself can be gluten-free, but you will need to use gluten-free dippables.