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; 1 clove garlic, halved; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 2 tablespoons cornstarch; Freshly ground black pepper, to taste; Bread cubes, vegetables, and cured meats for dipping

Highlighted under: Global Inspiration

I absolutely love making Fondue with Gruyere and Herbs. It’s the perfect dish for cozy gatherings with friends or family. The creamy, melted cheese, enriched with aromatic herbs, creates a rich and indulgent experience that warms the soul. I often serve it alongside a variety of dippers like crusty bread, fresh vegetables, and even sliced meats. It brings everyone together, and the experience of dipping is just so much fun. Plus, the preparation is surprisingly simple, allowing me to enjoy the evening as much as my guests do.

Created by

Tamsyn Calder

Last updated on 2026-01-11T20:17:35.906Z

Every time I make my Fondue with Gruyere and Herbs, I’m reminded of spontaneous gatherings that turn into unforgettable evenings. The combination of Gruyere cheese and fresh herbs creates a luxurious melt that tantalizes the taste buds. I also discovered that using a splash of white wine not only helps the cheese to melt smoothly but adds a touch of acidity that balances the richness.

I love to customize my fondue by experimenting with different herb combinations. My go-to mix is a blend of fresh thyme and rosemary, which infuses the cheese with a delightful aroma. Each dip becomes a delightful adventure, and I cherish the moments spent laughing and enjoying delicious bites with friends.

        Why You'll Love This Recipe
        Creamy Gruyere cheese with fragrant herbs elevates the flavor experience
Interactive dining that encourages sharing and conversation
Perfect for chilly evenings or festive gatherings

      

Choosing the Right Cheese

The selection of cheese is crucial for a successful fondue. Gruyere cheese is known for its rich, nutty flavor and smooth melting properties, which make it an ideal base. Emmental adds a hint of sweetness and depth, complementing Gruyere perfectly. If you're in a pinch, you can substitute Gruyere with a good-quality Swiss cheese; however, be cautious with stronger cheeses like cheddar, which might alter the texture.

Aging also plays a pivotal role in flavor. Aged Gruyere (at least six months) provides a sharpness that elevates the fondue, whereas younger Gruyere is creamier and softer. Mixing two different aging profiles can create a complex, layered taste that will impress your guests!

Perfecting the Fondue Technique

Temperature control is key when melting cheese for fondue. If the heat is too high, your cheese may become grainy rather than smooth. Aim for a gentle heat, just below simmering, which helps the cheese melt uniformly. Stir constantly with a wooden spoon to prevent any clumping, as this promotes a creamy consistency. You'll know it's ready when the mixture is glossy and flows easily.

Adding cornstarch coats the cheese and helps prevent it from separating as it heats, creating a cohesive blend. Be sure to mix it thoroughly with the cheese before adding it to the pot. This step is crucial for achieving that rich, velvety texture that makes fondue so delightful.

Ingredients

For the Fondue

200g Gruyere cheese, grated
100g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
2 tablespoons cornstarch
Freshly ground black pepper, to taste
Bread cubes, vegetables, and cured meats for dipping

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. Discard the garlic.

Combine the Cheese

In a bowl, mix the grated Gruyere and Emmental cheeses with the cornstarch until well combined.

Heat the Wine

Pour the wine into the prepared pot and heat over medium until it is just about to simmer.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.

Add Herbs and Seasoning

Stir in the thyme, rosemary, and black pepper. Keep the cheese mixture warm over low heat.

Serve with Dippers

Serve immediately with assorted bread cubes, vegetables, and cured meats for dipping.

Pro Tips

For extra flavor, try adding a splash of lemon juice or a dash of nutmeg to the cheese mixture.

Storage and Reheating Tips

Storing leftover fondue can prolong its lifespan without compromising flavor. Transfer it to an airtight container and refrigerate it for up to three days. When reheating, add a splash of wine or broth to maintain its creamy texture. Use a double boiler or a fondue pot on low heat to prevent the cheese from clumping together again, stirring frequently until smooth.

While fondue is best enjoyed fresh, you can also freeze it if needed. Pour cooled fondue into freezer bags, making sure to remove as much air as possible. It can last up to three months. Thaw overnight in the fridge before reheating.

Dipper Ideas and Pairings

The dippers you choose can greatly enhance your fondue experience. While classic bread cubes are always a hit, consider using a mix of sourdough, baguette, and even pretzel bread for added flavor and texture. Don’t overlook fresh vegetables like blanched broccoli, carrots, or bell peppers, which provide a delightful crunch and contrast to the creamy cheese.

For a heartier option, cured meats like prosciutto, salami, or chorizo can add a savory element that complements the richness of the cheese. You might even try pairing with fruit, such as apple slices or grapes, to introduce a refreshing note that balances the dish.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! Blends with cheeses like Fontina or Gouda work well, but ensure they melt smoothly.

→ What can I use for dipping?

Crusty bread, crunchy vegetables, apples, or roasted potatoes all make excellent dippers!

→ How do I keep the fondue warm?

Use a fondue pot with a flame or an electric fondue pot to keep the cheese warm while serving.

→ Can I make this ahead of time?

While it's best enjoyed fresh, you can prepare the cheese mixture and reheat gently on the stove.