Fondue with Garlic Herb Cheese

Name: Fondue with Garlic Herb Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh parsley, chopped; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper, to taste; Crusty bread, for dipping; Vegetables (e.g., bell peppers, carrots), for dipping

Highlighted under: Authentic Global Cuisine Ideas

I absolutely adore cheese fondue, and this recipe for Fondue with Garlic Herb Cheese has quickly become a favorite in my household. The combination of melted cheese and aromatic garlic herb adds a delightful twist that elevates the classic dish. I love how easy it is to prepare, making it perfect for gatherings or a cozy night in. Dipping freshly baked bread into the gooey, flavorful cheese creates an unforgettable experience that I can't wait to share with everyone I know!

Created by

Maribel Sutton

Last updated on 2026-01-05T21:50:35.058Z

When I first tried garlic herb cheese fondue, I was captivated by the rich, savory flavor it brought to the table. Experimenting with different types of cheese led me to discover that a blend of Gruyère and Emmental creates a luxurious, creamy texture that perfectly complements the garlic. Making sure to simmer the garlic slowly helps release its aromatic oils, enhancing the overall taste.

Serving this fondue with a variety of dippables, like roasted vegetables and crusty bread, turns it into an interactive dining experience. I recommend toasting the bread lightly beforehand; it adds an extra crunch that balances the creamy fondue beautifully. Trust me, this dish will be the highlight of your next social gathering!

        Why You'll Love This Fondue
        Rich, savory flavor infused with garlic and herbs
Melty cheese that pulls apart beautifully
Fun, interactive dining experience perfect for sharing

      

Understanding the Cheese Blend

The foundation of a great cheese fondue lies in the choice of cheese. For this recipe, combining Gruyère and Emmental creates a rich and complex flavor profile. Gruyère adds a nutty, slightly sweet taste, while Emmental contributes a mild, buttery flavor. Grating the cheese ensures it melts evenly, resulting in a smooth, velvety texture. If you can’t find Gruyère, aged cheddar can be a delightful substitute, but adjust the seasoning accordingly to maintain balance.

Another crucial element is cornstarch, which not only helps to bind the cheese but also prevents it from clumping as it melts. When mixed with the cheese before melting, it promotes a cohesive and creamy fondue that will pull apart beautifully. If you're lactose intolerant, consider using lactose-free cheeses as a substitute while adding a little extra cornstarch for stability.

The Role of Wine in Fondue

The choice of wine significantly affects the flavor of the fondue. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best because it balances the richness of the cheese while adding acidity that helps with melting and flavor enhancement. Heat the wine just until it simmers; boiling can alter its flavor profile and negatively impact the final dish. If you prefer not to use wine, a mixture of vegetable broth and a splash of vinegar can provide acidity and flavor without the alcohol.

As you add the cheese to the simmering wine, the gradual incorporation is crucial. Introduce the grated cheese slowly in small handfuls, stirring constantly until each addition is melted before adding more. This technique ensures a silky-smooth fondue without any lumps. Keep the heat on medium-low throughout this process; too high of a temperature can cause the cheese to seize or separate.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Crusty bread, for dipping
Vegetables (e.g., bell peppers, carrots), for dipping

Instructions

Prepare the Cheese

In a bowl, combine the grated Gruyère and Emmental cheese with cornstarch. This helps the cheese blend smoothly when melted.

Heat the Wine

In a medium saucepan, heat the white wine over medium heat until it begins to simmer. This will create the base for your fondue.

Add Garlic and Herbs

Stir in the minced garlic, thyme, and parsley, allowing the mixture to simmer for about 2 minutes to infuse the flavors.

Melt the Cheese

Gradually add the cheese mixture to the saucepan, stirring constantly until fully melted and smooth. Add lemon juice and pepper to taste.

Serve and Enjoy

Transfer the fondue to a serving pot or a fondue set. Serve immediately with crusty bread and vegetables for dipping.

Pro Tips

For an extra burst of flavor, try adding a splash of brandy or a dash of mustard to the cheese mixture. Be sure to keep your heat low to prevent the cheese from burning.

Dipping Options and Pairings

While crusty bread is a classic dipping option, feel free to get creative! Fresh vegetables, like blanched broccoli or crisp carrot sticks, are great for dipping and lend a refreshing crunch that complements the rich fondue. For added flavor, consider seasoning your vegetables lightly with salt or a sprinkle of lemon juice before serving.

To enhance the experience, I often pair the fondue with assorted cured meats or pickles. The salty, savory flavors of the meats balance the creaminess of the cheese and create a delightful contrast. If you have vegetarian guests, marinated artichoke hearts or olives are excellent additions that can accompany the bread and vegetables.

Make-Ahead and Storage Tips

Cheese fondue is best enjoyed fresh, but if you want to prepare in advance, you can grate the cheeses and mix them with cornstarch up to a day ahead. Store the cheese mixture in an airtight container in the refrigerator until you are ready to cook. Additionally, you can mince the garlic and chop the herbs ahead of time for a quicker assembly.

If you have leftover fondue, you can refrigerate it for up to three days. To reheat, gently return it to a saucepan over low heat, adding a splash of white wine or broth to restore its consistency. Stir constantly until it is heated through and smooth again, ensuring you don’t hit too high of a temperature to avoid burning.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! You can experiment with cheeses like Fontina or aged Cheddar for different flavors.

→ What can I use for dipping besides bread?

Vegetables, crackers, and cooked meats also make great dippers for fondue!

→ How do I store leftover fondue?

You can refrigerate leftover fondue for up to two days. Reheat gently on a stove, adding a bit of wine to loosen it up.

→ Is this fondue gluten-free?

Yes, as long as you use gluten-free bread and ensure no other gluten-containing ingredients are added.