Fondue with Garlic Herb Cheese

Name: Fondue with Garlic Herb Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 cloves garlic, halved; 1 tablespoon fresh thyme leaves, chopped; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Fresh bread cubes, vegetables, and pretzels for dipping

Highlighted under: Homemade Baking Ideas

I absolutely love hosting get-togethers with friends, and this Fondue with Garlic Herb Cheese has become my go-to dish. It brings everyone together around the pot, creating a fun and interactive dining experience. The combination of creamy cheese melded with aromatic garlic and herbs makes this fondue irresistible. Whether served with crusty bread, fresh veggies, or crispy pretzels, it never fails to delight my guests and spark joy in our conversations. Trust me, this fondue is not just a dish; it’s an experience!

Created by

Isolde Bennett

Last updated on 2026-01-05T21:17:34.866Z

When I first tried making cheese fondue at home, I was a bit intimidated. But after some experimentation, I discovered the secret: a blend of cheeses to achieve that perfect blend of creaminess and flavor. Using a mix of Gruyère and Emmental not only gives it that classic Swiss taste but also aids in achieving the right melting texture!

What I love most about this fondue is how the garlic and herbs elevate it to a whole new level. A simple addition of fresh thyme and roasted garlic infuses the cheese with fantastic depth. Serve it with a variety of dippers, and you have a crowd-pleaser on your hands!

        Why You'll Love This Fondue
        Creamy, rich cheese that melts beautifully
Aromatic garlic and herb infusion for depth of flavor
Perfect for social gatherings and sharing
Fun interactive dining experience with dippers

      

Choosing the Right Cheese

The cheeses you use for this fondue play a crucial role in the final texture and flavor of the dish. Gruyère gives a rich, nutty flavor, while Emmental adds a mild sweetness and creamy texture. Opt for high-quality, block cheeses that you can grate yourself; pre-shredded cheese often contains anti-caking agents that affect melt quality. If you prefer a stronger flavor, consider swapping in a bit of aged Gouda or adding a touch of blue cheese for a unique twist.

When grating cheese, aim for uniform shreds to ensure even melting. I recommend using a box grater or a food processor with a grating attachment for quick results. For fondue, a finer grate will help the cheese melt smoothly in the wine, creating that luscious, gooey texture we all crave.

Perfecting the Fondue Technique

The key to a smooth fondue lies in the gradual addition of the cheese mixture to the simmering wine. Start with low heat to bring the wine just to a simmer without boiling. Boiling can cause the fondue to become gritty, as the protein in the cheese seizes up. Stir continuously with a wooden spoon or heat-resistant spatula, scraping the bottom to prevent any sticking, until the cheese is glossy and silky.

If your fondue does clump or turn grainy, don't panic! You can salvage it by adding a splash more wine and stirring vigorously over low heat. The additional moisture should help reincorporate the cheese. Remember, patience is key—rushing the process can lead to disappointments.

Serving and Dipping Suggestions

When it comes to dippers, variety is the spice of life! While crusty bread cubes are a classic choice, consider offering an assortment of fresh vegetables like bell peppers, cherry tomatoes, or blanched asparagus for a refreshing contrast. Sturdier options, such as pita chips and crispy pretzels, also hold up well against the creamy cheese. Marinating your vegetables in olive oil and herbs before dipping can provide an added flavor boost.

If you have leftovers, store any cooled fondue in the refrigerator for up to three days. Reheat gently on the stovetop over low heat and stir in a bit of wine or milk to restore its creamy consistency. Next time you gather friends, you’ll be ready to impress again!

Ingredients

Gather these ingredients to create a mouth-watering fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 cloves garlic, halved
1 tablespoon fresh thyme leaves, chopped
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Fresh bread cubes, vegetables, and pretzels for dipping

Make sure everything is prepped before you start melting the cheese!

Instructions

Follow these simple steps for perfect fondue:

Prepare the Pot

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

Mix the Cheeses

In a bowl, toss the grated Gruyère and Emmental cheese with cornstarch. This helps prevent clumping when melting.

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 smooth and melted.

Flavor It Up

Stir in the chopped thyme and season with freshly ground black pepper.

Serve

Transfer the pot to the table, and serve with a variety of bread, vegetables, and pretzels for dipping.

Enjoy the warm fondue while it lasts!

Pro Tips

For an even richer flavor, add a splash of brandy or a dash of nutmeg to the cheese mixture before serving.

Ingredient Substitutions

If you're aiming for a lighter option or want to avoid dairy, consider using vegan cheese alternatives that melt well, such as cashew or almond-based cheeses. Just ensure they are suitable for melting, as some brands do not perform well in fondue. Additionally, swapping the dry white wine for a low-sodium vegetable broth can deliver a flavorful, alcohol-free alternative, though the taste will differ slightly from the traditional fondue.

For those with garlic sensitivity, try infusing the flavor with garlic oil or substitutes like a pinch of garlic powder added to the cheese mixture. This way, you can still enjoy a touch of that classic taste without harsh effects.

Make-Ahead Tips

To save time when hosting, you can prepare the cheese mixture in advance. Combine the grated cheeses and cornstarch, and store it in an airtight container in the refrigerator for up to two days. Just remember to toss it again before using to evenly distribute the cornstarch. You can also measure out your wine and herbs so that everything is ready to go when you're set to serve.

In addition, setting up a fondue station can enhance the gathering atmosphere. Arrange your dippers in colorful bowls around the pot while keeping the cheese mixture warm over a low flame. This not only creates an inviting presentation but also encourages guests to mingle as they dip and chat.

Troubleshooting Fondue

Should your fondue seize or become overly thick, the solution is usually a bit of liquid. Adding a tablespoon of warm white wine or broth at a time while stirring can help restore the desired consistency. If it’s too thin, simply let it sit for a moment without stirring, as the cheese can regather adequately, or add a touch more cornstarch mixed with a bit of the sauce to thicken it up again.

Lastly, if you find your fondue lacks flavor, consider adjusting your seasonings. A sprinkle of nutmeg or a dash of Worcestershire sauce can uplift the flavor profile significantly. Remember to taste as you go, making small adjustments to get to that perfect, cheesy goodness everyone looks forward to sharing!

Questions About Recipes

→ What kind of cheese is best for fondue?

A combination of Gruyère and Emmental works best for a creamy texture and great flavor.

→ Can I use a non-alcoholic wine?

Yes, a good quality non-alcoholic white wine can work, but it may alter the flavor slightly.

→ How can I reheat leftover fondue?

You can gently reheat leftover fondue on the stove over low heat, whisking in a little more wine or broth to loosen it.

→ What are the best dippers for fondue?

Fresh bread cubes, blanched vegetables like broccoli or cauliflower, and pretzel pieces are excellent choices.