Fondue with Gruyere and Herbs

Name: Fondue with Gruyere and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 100g Emmental cheese, grated; 1 cup dry white wine; 2 teaspoons cornstarch; 2 cloves garlic, halved; 1 teaspoon fresh thyme, chopped; 1 tablespoon fresh chives, chopped; Freshly ground black pepper, to taste; Crusty bread, for dipping

Highlighted under: Cozy Inspiration

I absolutely love making fondue with Gruyere and herbs! The combination of creamy cheese and aromatic herbs creates a delightful experience that is perfect for sharing with friends and family. Whenever I prepare this dish, the rich, savory aroma fills my kitchen, drawing everyone in like bees to honey. I find that the secret lies in using high-quality Gruyere cheese and the right blend of herbs, which elevates the flavor profile and makes the fondue unforgettable. It's a comforting dish that's great for any occasion.

Created by

Isadora Pembroke

Last updated on 2026-01-11T18:22:36.720Z

When I first tried making fondue at home, I was amazed by how simple it is yet how fancy it feels. The key is to melt the Gruyere cheese slowly, stirring continuously to achieve that perfect creamy consistency. Fresh herbs like thyme and chives add an unexpected twist, enhancing the flavor while creating a beautiful presentation.

I've experimented with various dipping items—crusty bread, fresh vegetables, and even cooked meats. Each one brings something unique to the table. One tip I always recommend is to use a vintage pot, as it retains heat well, ensuring your fondue stays warm and inviting throughout your meal.

Why You'll Love This Fondue
Irresistible and smooth cheese texture that’s perfectly melty
Flavors intensified with fresh herbs for a gourmet touch
Ideal for cozy gatherings and elegant dinner parties

The Importance of Cheese Quality

The cornerstone of a great fondue is high-quality cheese, particularly Gruyere. The unique nutty and slightly sweet flavor of Gruyere is essential in achieving the desired taste profile. It melts beautifully, creating that silky texture we all crave. When selecting cheese, look for an aged Gruyere that is around 6 to 12 months old. The aging process enhances its depth of flavor, making it perfect for cheese dishes, especially fondue.

Emmental cheese serves as a companion to Gruyere in this recipe, contributing to a harmonious flavor balance and creamy consistency. It's mild yet slightly tangy, providing a wonderful counterpoint to the richness of Gruyere. If Emmental isn’t available, you can substitute it with a similar cheese like Jarlsberg or even a mild Gouda. Just ensure that the texture and flavor will complement the Gruyere.

Tips for Perfect Melting

When melting cheese in the fondue pot, it's crucial to maintain a gentle simmer with the white wine. Too high heat can cause the cheese to seize or become grainy. Aim for a medium-low heat and stir continuously as you add the cheese mixture. This helps to avoid any hot spots and promotes even melting. You’ll know it’s ready when the mixture is smooth and glossy, without any lumps.

Incorporating cornstarch with the grated cheese before melting is a key technique. It helps to emulsify the cheese, preventing separation and ensuring a unified texture in the fondue. If your fondue does start to clump, add a splash more wine and stir vigorously. This should help bring it back to a creamy consistency. Don't be afraid to adjust the wine or cheese slightly if the texture isn’t to your liking.

Ingredients

Gather your ingredients to make this delicious fondue!

Ingredients

200g Gruyere cheese, grated
100g Emmental cheese, grated
1 cup dry white wine
2 teaspoons cornstarch
2 cloves garlic, halved
1 teaspoon fresh thyme, chopped
1 tablespoon fresh chives, chopped
Freshly ground black pepper, to taste
Crusty bread, for dipping

Once you have everything ready, you're set to begin!

Instructions

Follow these steps for a perfect fondue experience!

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves and discard the garlic.

Mix the Cheeses

In a bowl, toss the grated Gruyere and Emmental cheeses with cornstarch to coat.

Heat the Wine

Pour the white wine into the pot and heat on medium until it simmers gently.

Melt the Cheese

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

Add the Herbs

Stir in the thyme, chives, and pepper to taste, continuing to mix until well combined.

Serve and Enjoy

Serve immediately with the crusty bread for dipping. Enjoy the warm, cheesy goodness!

Be sure to keep the fondue pot warm as you enjoy your meal!

Pro Tips

For a lighter version, you can substitute half of the cheese with Greek yogurt for a guilt-free treat while still enjoying that classic fondue flavor.

Serving Suggestions

Fondue is inherently interactive and fun, and the way you present it can enhance the experience. Consider serving the fondue with a variety of dippers, such as roasted vegetables, apple slices, or even cured meats. These added flavors provide contrasting tastes that make each bite exciting. My personal favorite is to include slices of crispy prosciutto; its saltiness pairs beautifully with the creamy fondue.

To make your fondue experience even more enjoyable, consider serving alongside a selection of wines that complement your cheese. A crisp, dry white like Sauvignon Blanc works wonders, as its acidity cuts through the richness. For a playful twist, pair it with a light, fruity red wine, which can add an interesting depth to the flavors.

Make-Ahead and Storage Tips

While fondue is best enjoyed fresh, you can prepare a few components in advance to streamline your serving time. Pre-grate the cheeses and toss them with cornstarch, storing them in an airtight container until you’re ready to use. Similarly, mixing the chopped herbs ahead of time can save you precious moments in the kitchen when it’s time to serve.

If you have any leftovers, store them in the refrigerator in a tightly sealed container. Reheat gently on the stove over low heat, stirring frequently, and add a splash of white wine to help regain that smooth, melty texture. While it may not be as perfect as freshly made, this method will still provide you with a delicious, comforting dish!

Questions About Recipes

→ What can I dip in the cheese fondue?

You can dip crusty bread, sliced veggies like bell peppers and carrots, or even cooked meats such as chicken or sausage.

→ Can I make fondue in advance?

It's best to make the fondue just before serving for optimal creaminess, but you can prepare the cheese mixture ahead of time.

→ What type of pot is best for fondue?

A ceramic or metal fondue pot is ideal, as it retains heat well and ensures even melting of the cheese.

→ Can I use other types of cheese?

Absolutely! You can experiment with cheeses like Fontina or even a bit of cheddar for different flavor profiles.