Fondue with Swiss Cheese and Garlic

Name: Fondue with Swiss Cheese and Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g Swiss cheese, shredded; 200g Gruyère cheese, shredded; 2 cloves garlic, minced; 1 cup dry white wine; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1 teaspoon nutmeg; Salt and pepper to taste; Crusty bread, cut into cubes; Vegetables for dipping (optional)

Highlighted under: Baking & Desserts

I absolutely love making fondue, and this Swiss Cheese and Garlic version has become an absolute favorite in our home. The combination of rich, melted cheese with the aromatic essence of garlic creates a culinary experience that brings everyone together. Perfect for cozy evenings with friends or family gatherings, this fondue is not just a dish; it's an event! The best part is, it’s surprisingly easy to prepare and can be customized with your favorite dippers, making it endlessly versatile and enjoyable.

Created by

Rosalie Mitchell

Last updated on 2026-01-13T22:16:09.134Z

When I first attempted to make fondue, I was nervous about the cheese melting properly, but I quickly learned that using a mix of Swiss and Gruyère cheeses tempers the melt perfectly. Adding minced garlic not only enhances the flavor but also makes the entire experience feel more luxurious.

What I adore about this recipe is how interactive it is—everyone can enjoy dipping their favorite bread or veggies. I've tried various pairings, but a crusty sourdough always wins! Remember to keep the heat low and stir frequently to achieve that velvety smooth texture.

        Why You Will Love This Recipe
        The rich combination of Swiss cheese and aromatic garlic.
Perfect for sharing and creating memorable moments with loved ones.
Easily customizable with various dippers to please everyone.

      

The Art of Cheese Melting

When making fondue, the way you melt the cheese is critical for achieving that smooth, creamy texture. The combination of Swiss and Gruyère cheeses offers a delightful gourmet flavor. Gruyère adds a nutty depth while Swiss contributes to the overall creaminess. By coating the cheese with cornstarch beforehand, you ensure a silky result; cornstarch acts as a stabilizer, preventing clumps from forming as the cheese melts. Stir continuously while adding the cheese mixture to maintain an even melt, taking care to keep the heat on low.

If you find the cheese becomes too thick while melting, a small splash of white wine can help reclaim that silky consistency. Aim to melt over medium-low heat, generally keeping the fondue pot between 150°F to 180°F (65°C to 80°C). Monitor the texture closely; it should be glossy and pourable, not gritty or stringy. If this happens, it may mean the cheese was cooked too quickly, so never rush the process!

Enhancing Flavors with Garlic

Garlic is a key ingredient that elevates this fondue recipe from standard to extraordinary. When you infuse minced garlic in the wine before adding it to the cheese, you draw out its essential oils, creating a fragrant base that melds beautifully with the cheese's creaminess. Sauté the garlic lightly just until fragrant but be careful not to let it brown, as burnt garlic can impart a bitter taste and overshadow the fondue's delicate flavors.

To customize the garlic flavor, consider experimenting with roasted garlic instead. Roasting brings out a sweeter, softer profile that blends into the cheese instead of standing out. If you enjoy a stronger garlic punch, feel free to add an additional clove or two based on your preference, but a little goes a long way! Just remember to finely mince or press the garlic for even distribution.

Dipper Delight: Creative Pairing Ideas

While crusty bread is a classic choice for dipping, think outside the box when considering your dippers. Roasted vegetables like bell peppers, zucchini, and asparagus provide a vibrant contrast to the rich, creamy fondue. You can also include bite-sized cooked potatoes or even sliced sausage for a protein addition. The key is to choose items that will hold up well when dipped and not fall apart in the cheese.

If you're catering to dietary restrictions, it's easy to swap in gluten-free bread or serve with gluten-free crackers. Similarly, for a vegetarian option, stick to plant-based dippers. Consider adding fresh fruit like apple slices or pear cubes for a sweet contrast to the savory cheese. These variations not only enhance the experience but also allow everyone to enjoy the fondue to the fullest. Don't hesitate to get creative and let your tastes guide you!

Ingredients

Fondue Ingredients

400g Swiss cheese, shredded
200g Gruyère cheese, shredded
2 cloves garlic, minced
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon nutmeg
Salt and pepper to taste
Crusty bread, cut into cubes
Vegetables for dipping (optional)

Serve with an assortment of dippers for a delightful gathering.

Instructions

Prepare the Cheese Mixture

In a medium bowl, combine the Swiss and Gruyère cheeses with cornstarch. Toss to coat the cheese in cornstarch, which will help it melt smoothly during cooking.

Infuse the Garlic

In a fondue pot or a heavy-bottomed saucepan, add the minced garlic and white wine. Heat over medium until it starts to simmer, allowing the flavors to meld.

Melt the Cheese

Gradually add the cheese mixture into the pot, stirring continuously until melted and smooth. Ensure the heat is low to avoid clumping.

Finish and Adjust Seasoning

Once melted, stir in lemon juice, nutmeg, salt, and pepper to taste. Keep warm over low heat while serving.

Enjoy your fondue with a variety of dippers!

Pro Tips

For a smoother consistency, be sure to finely shred the cheese and mix it well with the cornstarch. Serve it immediately after cooking, as reheating can change the texture.

Storage and Reheating Tips

If you have leftover fondue, storing it properly ensures it retains its quality for a later date. Cool it first to room temperature, then transfer it to an airtight container and refrigerate. Properly stored, the fondue can last up to three days. However, reheating requires care. I recommend warming it gently over low heat, adding a splash of white wine or a touch of cream to regain its creamy texture.

Microwaving can be a quick option, but be cautious of overheating, as it can lead to a rubbery texture. Heat in short bursts, stirring in between, until warm. If you find the cheese has thickened too much during reheating, a little heat and stirring along with some extra white wine can help restore its silkiness.

Scaling the Recipe for Gatherings

This fondue recipe can easily be scaled up or down to cater to your gathering size. For intimate evenings, you can halve the ingredients while maintaining the same flavor intensity. Conversely, if hosting a larger party, simply double the amounts. Keep in mind that a larger batch may require a larger fondue pot or multiple pots to manage temperature and consistency effectively.

To maintain the ideal consistency, stir more frequently as the quantity increases. A fondue pot that contains a warming feature will also help keep the melted cheese at the desired temperature for longer, ensuring everyone gets to enjoy it fresh and gooey, regardless of how many you are serving!

Questions About Recipes

→ Can I use other cheeses for fondue?

Absolutely! You can experiment with different cheeses, but it's best to stick to melting varieties like Fontina or Havarti.

→ What can I dip in the fondue?

Traditional dippers include crusty bread, but you can also use blanched vegetables, apples, and cured meats for variety.

→ Is there a non-alcoholic option?

Yes, you can substitute the white wine with vegetable broth, although it may slightly alter the flavor.

→ How do I store leftover fondue?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to restore creaminess.