Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g Swiss cheese, grated; 100g Gruyère cheese, grated; 1 clove garlic, halved; 150ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper; Nutmeg, to taste; Bread cubes and assorted vegetables for dipping

Highlighted under: Baking Joy

I absolutely adore cheese, and nothing brings me more joy than melting Swiss cheese into a creamy fondue. It's a delightful way to gather friends and family around the table. The aromatic garlic adds a rich flavor that complements the cheese beautifully, making this dish an unforgettable experience. With crispy bread and fresh vegetables for dipping, this fondue is perfect for cozy nights or festive gatherings. I can guarantee that once you try this recipe, you’ll see why fondue is one of my all-time favorites.

Created by

Rhea Bennett

Last updated on 2026-01-13T22:58:14.927Z

When I first experimented with fondue, I was surprised by how simple yet elegant it was. Using high-quality Swiss cheese makes all the difference, and I learned that incorporating a touch of white wine enhances the melting process. This allows the cheese to blend perfectly, creating a velvety texture that’s just irresistible.

One unique tip I discovered along the way is adding a sprinkle of nutmeg. It adds a warm, nutty depth to the flavor profile that surprises everyone. Trust me, your guests will be raving about this fondue long after the pot is empty!

Why You'll Love This Recipe
Creamy texture that's perfect for dipping
Aromatic garlic elevates the cheese flavors
Great for sharing and creating memorable moments

Understanding the Cheese

The choice of cheese is paramount when making fondue. Swiss cheese is known for its mild, nutty flavor and smooth melting properties, while Gruyère adds a rich, slightly sweet profile that enhances the overall taste. Both cheeses combine beautifully, creating a creamy texture that's easy to dip into. For the best results, choose high-quality, fresh cheese and grate it yourself. Pre-packaged grated cheese often contains anti-caking agents that can affect the melting process.

If you're looking to modify the cheese blend, consider replacing Gruyère with Emmental or Appenzeller for different flavor notes, but keep in mind that these variations may alter the fondue's overall character. Always mix the cheeses together before adding them to the pot to ensure even melting and a consistent texture throughout.

Curing Common Issues

If your fondue separates or becomes grainy, the likely culprit is the cheese. Make sure you are using a cheese that melts smoothly, and always incorporate it gradually into the wine mixture while stirring continuously. If you experience a clumpy texture, try reducing the heat. Fondue should never boil, as this can alter the proteins and lead to a grainy consistency.

Another common problem is thickening too much. If your fondue becomes too thick, add a splash of white wine to loosen it up while stirring gently. Conversely, if it’s too thin, a mixture of cornstarch and wine can help achieve the desired thickness—just ensure to add the cornstarch mixture slowly, stirring constantly, until you reach the perfect consistency.

Serving Suggestions and Pairings

For an exceptional fondue experience, consider serving it with a variety of dippers. Traditional bread cubes are a must, but don't overlook fresh vegetables like blanched broccoli, bell peppers, or even apple slices for a sweet contrast. You could also add cured meats, such as prosciutto or salami, for an extra layer of flavor. Aim for a balanced mix of textures in your dippers: crunchy, soft, and creamy can all work together harmoniously.

For an exciting twist, feel free to infuse your fondue with herbs or spices—such as a pinch of crushed red pepper for heat or fresh thyme for earthiness. This flexibility not only allows customization but also elevates the overall dish, making it a memorable centerpiece for your gathering.

Ingredients

Gather your ingredients to ensure a smooth cooking process.

Fondue Ingredients

200g Swiss cheese, grated
100g Gruyère cheese, grated
1 clove garlic, halved
150ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper
Nutmeg, to taste
Bread cubes and assorted vegetables for dipping

Make sure your dippers are prepared while the fondue simmers.

Instructions

Follow these steps carefully for the perfect fondue.

Prepare the Garlic

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

Heat the Wine

Pour the dry white wine into the pot and heat over medium heat. Do not let it boil.

Melt the Cheese

Gradually add the grated Swiss and Gruyère cheeses, stirring constantly until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with lemon juice, then stir into the cheese mixture with freshly ground black pepper and nutmeg to taste.

Serve and Enjoy

Transfer the pot to a fondue burner, keep it warm, and serve with bread cubes and assorted vegetables.

Don't forget to keep stirring to maintain a smooth texture!

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy or a sprinkle of smoked paprika to the cheese mixture.

Make-Ahead Tips

While fondue is best served fresh, you can prepare the cheese and garlic mixture ahead of time. Grate and combine the cheeses and store them in an airtight container in the refrigerator for up to a day. Just remember to let it come to room temperature before melting to ensure an even consistency during cooking.

You can also pre-chop your dipping items and store them in the fridge. Consider placing celery sticks or carrot slices in cold water to maintain freshness and crunchiness until you're ready to serve.

Storage and Reheating

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. Reheating the fondue requires gentle heat—use a double boiler or a microwave at low power, stirring frequently until warmed. If it thickens upon cooling, you may need to add a splash of wine or cream to restore its creamy texture.

It's best not to freeze fondue, as the cheese may separate and become grainy upon thawing. However, if you absolutely need to, mix in some freshly grated cheese when reheating to improve texture and flavor.

Variations for Every Palate

Don’t be afraid to experiment with different flavor profiles in your fondue. For a smoky twist, try adding some smoked cheese or a few drops of liquid smoke, which can create a unique taste that pairs beautifully with the garlic and Swiss base. Alternatively, infuse with herbs such as rosemary or chives for a fresh herbal note.

For those who need a dairy-free option, consider using a combination of cashew cream and dairy-free cheese alternatives. While the flavor and texture will differ, blending soaked cashews with a bit of nut milk can create a creamy base that works surprisingly well in fondue.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can try using a mix of cheeses like Emmental or cheddar for different flavors.

→ What can I dip in the fondue?

Bread cubes, blanched vegetables, and even fruits like apples or pears work wonderfully.

→ How do I prevent the cheese from hardening?

Make sure to keep the fondue warm over a low flame and stir regularly to maintain the smooth texture.

→ Can leftovers be stored?

Yes, you can refrigerate leftovers and reheat them gently on the stove, adding a bit of wine or cream to loosen the mixture.