Fondue with Emmental and Garlic

Name: Fondue with Emmental and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Emmental cheese, grated; 100g Gruyère cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Crusty bread, cut into cubes for dipping

Highlighted under: Family Cooking

I love making Fondue with Emmental and Garlic when I want to share a cozy and interactive dining experience with friends or family. The rich, nutty flavor of the melted cheese combined with the fragrant garlic elevates the dish to something truly special. It’s also incredibly easy to whip up—just a few simple ingredients and a pot! There's something magical about dipping crusty bread into that creamy, gooey concoction that keeps everyone coming back for more.

Created by

Arden Whitlock

Last updated on 2026-01-13T04:39:37.335Z

When I first tried making fondue at home, I was pleasantly surprised by how straightforward the process really is. The key is to use quality Emmental cheese, as it melts beautifully and provides that classic fondue flavor we all love. The addition of garlic not only enhances the taste but also creates an aromatic experience that sets the mood for gathering around the table.

One little tip I found handy is to toss the cheese in some cornstarch before melting it. This helps the cheese blend smoothly without becoming stringy, which keeps the consistency just right for dipping bread. Trust me, this will make your fondue experience even better!

Why You'll Love This Fondue
Decadently creamy Emmental cheese
Aromatic garlic elevates the flavor profile
Perfect for gatherings and special occasions

The Art of Melting Cheese

Melting cheese for fondue requires a careful balance of heat and technique. Start by ensuring your fondue pot is at the right temperature—medium heat works best to prevent scorching. Begin with the dry white wine; the acidity helps the cheeses to melt evenly and prevents them from becoming stringy. Stir in a figure-eight motion as you add the grated cheeses, ensuring each addition is well incorporated before adding more. You’ll know you’re on the right track when the mixture appears glossy and homogeneous.

For optimal results, grate your cheese just before using it. Pre-grating can dry out the cheese and affect its melting quality. Emmental provides a nutty, mild flavor while Gruyère adds depth and complexity. If you prefer a sharper taste, consider swapping in aged cheddar or a bit of blue cheese, but be cautious with the ratios to maintain a smooth texture.

Serving Suggestions and Dipping Delights

The beauty of fondue lies in its versatility, especially with the dippables! While crusty bread is traditional and delicious, consider adding an array of other items. Crisp vegetables like cherry tomatoes, blanched broccoli, or cucumber slices create a refreshing contrast to the rich cheese. For a more substantial offering, serve with cooked sausage slices or roasted potatoes. The goal is to provide a variety that complements the fondue without overpowering its flavors.

When serving, keep the fondue warm on a low flame to maintain the perfect dipping consistency. If the cheese thickens too much, add a splash of wine to loosen it up. Encourage guests to stir the pot occasionally to prevent any cheese from settling or burning on the bottom. If someone accidentally burns the bottom, don’t fret—simply add a little more wine and scrape gently, and it should blend back in.

Ingredients

Gather the following ingredients for a delicious fondue experience:

Fondue Ingredients

200g Emmental cheese, grated
100g Gruyère cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Crusty bread, cut into cubes for dipping

These ingredients will make a beautifully rich fondue!

Instructions

Follow these simple steps to create your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This will infuse the pot with a lovely garlic flavor.

Heat the Wine

Pour the dry white wine into the pot and heat it on medium until it's warm but not boiling.

Melt the Cheese

Gradually add the grated Emmental and Gruyère cheese into the pot, stirring continuously until melted.

Thicken with Cornstarch

In a small bowl, mix the cornstarch with a tablespoon of wine. Stir this mixture into the pot to thicken the fondue.

Serve and Enjoy

Once the cheese is melted and smooth, season with freshly ground black pepper. Serve immediately with bread cubes for dipping!

Enjoy your fondue and the delightful experience it brings!

Pro Tips

For the best outcome, use freshly grated cheese instead of pre-shredded to ensure smooth melting. Adding a splash of lemon juice can enhance the flavor as well!

Tips for Perfect Fondue

If you find your fondue isn’t as smooth as you’d like, the issue may lie in the cheese or heat level. Insufficiently grated cheese can clump, so use the finest grater possible. Additionally, if using a block of cheese, aim for cheese pieces no larger than marble-sized for even melting. If it becomes stringy, lowering the heat and adding more wine can help achieve a creamier texture.

For superb flavor infusion, consider incorporating complementary ingredients into the mixture. A splash of lemon juice or a dash of nutmeg can elevate the taste while maintaining balance. You can also experiment with different types of wine; a fruity Sauvignon Blanc works wonderfully, but be mindful of the alcohol reducing during cooking, which can intensify flavors.

Make-Ahead Ideas

Fondue can be partially prepared ahead of time for a more streamlined serving experience. Grate the cheeses, mix with cornstarch, and store them in an airtight container in the refrigerator for up to two days. This not only saves time but also helps with flavor development as the cheese sits. Just remember to bring it back to room temperature before cooking for even melting.

While fondue is best enjoyed fresh, leftovers can be stored for up to three days in the fridge. Reheat gently on the stove over low heat, adding a little more wine if necessary to adjust the consistency. However, keep in mind that the texture might change slightly, so serve it quickly to retain its creaminess. Leftover fondue can also be used to create delicious cheese sauces for drizzling over vegetables or pasta.

Questions About Recipes

→ Can I use different cheeses?

Yes! While Emmental is traditional, you can mix in other cheeses like Fontina or cheddar for a unique flavor.

→ How do I store leftovers?

Cool the fondue completely and store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.

→ What should I dip in the fondue?

Crusty bread is classic, but you can also use vegetables, cooked potatoes, or even apple slices for a sweet touch!

→ Is fondue suitable for a gluten-free diet?

Yes! Simply ensure the bread you choose is gluten-free, or use alternative dippers like vegetables.