Fondue with Swiss Cheese and Fresh Herbs

Name: Fondue with Swiss Cheese and Fresh Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon cornstarch; Fresh bread, cut into cubes (for dipping); Assorted vegetables (e.g., cherry tomatoes, bell peppers) for dipping

Highlighted under: Global Flavors

I absolutely adore making fondue, especially when it features the rich flavors of Swiss cheese and fresh herbs. This recipe has become a beloved tradition during our family gatherings, where everyone can dip their choice of bread, vegetables, or fruits into the gooey, melty goodness. The fresh herbs brighten the creamy cheese, creating a delightful balance that makes every bite a taste sensation. Plus, it's so simple to prepare yet impressive enough to serve to guests. You’ll find that this fondue is an instant crowd-pleaser!

Created by

Holly James

Last updated on 2026-01-14T00:34:13.062Z

When I first attempted making fondue at home, I was surprised by how simple yet delicious it turned out. Combining Swiss cheese with a splash of white wine and fresh herbs creates an aromatic experience that fills the kitchen with irresistible scents. One tip I learned is to keep stirring the cheese gently, allowing it to melt uniformly without clumping. This simple act makes a world of difference in achieving the perfect creamy texture.

During one of our fondue nights, I decided to experiment with various dipping items, and I found that roasted vegetables paired exceptionally well with the cheese. It added a hearty and satisfying element to the meal, making it an exciting and interactive dining experience for everyone. Trust me, adding a variety of dippers can turn a regular fondue into a gourmet feast!

        Why You'll Love This Recipe
        The harmonious blend of Swiss cheese and fresh herbs creates a refreshing yet indulgent flavor.
A fun, interactive way to enjoy a meal with family and friends.
Simple to prepare, making it perfect for any gathering or cozy night in.

      

The Importance of Cheese Selection

The foundation of this fondue's flavor lies in the cheese you choose. Gruyère is known for its nutty, creamy profile, which melts beautifully to create that velvety texture. Emmental, on the other hand, brings a slightly sweet and earthy character, harmonizing perfectly with the Gruyère. If you're looking for a variation, using a mix of aged cheddar can provide a sharper flavor, but be mindful that it may not melt as smoothly. For the best results, ensure your cheeses are freshly grated to enhance creaminess and prevent clumping during melting.

Temperature plays a crucial role in achieving the desired consistency of your fondue. Aim for a moderate heat; too high can scorch the cheese, while too low might lead to a thick, unappetizing mixture. Keeping a close eye on the melting process is key. Stir gently and consistently until the cheese is glossy and fully incorporated into the wine, which usually takes about 5-7 minutes. If at any point it starts to seize up, introducing a bit more wine can help to smooth it out.

Fresh Herbs: More than Just Garnish

Incorporating fresh herbs like thyme and parsley elevates your fondue from a simple dish to a flavor-packed experience. Thyme adds an earthy depth, while parsley introduces a refreshing, bright element that cuts through the richness of the cheese. Feel free to experiment with other herbs, such as chives or rosemary, to create your unique twist. Just make sure to add them at the end of the cooking process so their flavor remains vibrant and intact.

If you want to prepare this dish ahead of time, you can mix the grated cheeses and cornstarch the day before and store them in the refrigerator. Additionally, chopping your herbs early will save time on the day you intend to serve the fondue. Just remember that fresh herbs lose their potency over time, so chopping them right before serving will ensure you get the most robust flavor in your dish.

Dipping Suggestions and Pairings

When it comes to dippers, variety is key. While fresh bread cubes are traditional, consider adding blanched vegetables like broccoli or zucchini for a nutritious twist. Roasted potatoes or even crisp apple slices can provide interesting flavor contrasts with the fondue. I recommend slicing the bread into 1-inch cubes to ensure they are sturdy enough for dipping without falling apart in the gooey cheese.

For a more indulgent experience, serve the fondue alongside charcuterie elements such as cured meats or pickles. The saltiness and acidic profiles of these can enhance the richness of the cheese fondue beautifully. If you have leftover fondue, don’t fret! It can be reheated gently on a stovetop; just add a splash of wine or milk to return its creamy texture.

Ingredients

Gather these fresh ingredients to create your fondue masterpiece:

Ingredients for Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon cornstarch
Fresh bread, cut into cubes (for dipping)
Assorted vegetables (e.g., cherry tomatoes, bell peppers) for dipping

Choose your favorite dipping items to complement the delicious cheese.

Instructions

Follow these steps to create your delicious fondue:

Prepare the Pot

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

Combine Cheese and Starch

In a bowl, mix the grated Gruyère and Emmental cheeses with cornstarch until well coated.

Heat the Wine

Pour the white wine into the pot and heat over medium heat until simmering.

Melt the Cheese

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

Add Fresh Herbs

Stir in chopped thyme and parsley until evenly distributed.

Serve

Transfer to a table, set up with cubed bread and vegetables for dipping.

Enjoy the warm, gooey goodness of your freshly made fondue!

Pro Tips

For an extra kick, try adding a splash of lemon juice or a pinch of nutmeg to the cheese mixture.

Troubleshooting Common Issues

If your cheese fondue turns out grainy or clumpy, it may be due to the cheese mixture not being coated well with cornstarch, which helps to stabilize the cheese as it melts. In future attempts, be sure to mix the grated cheese thoroughly with the cornstarch before adding it to the wine. If it’s already prepared and clumpy, try whisking in a bit more wine over low heat until it smooths out.

Another common issue is burn-on at the bottom of the fondue pot—this happens if the heat is too high. If you find your fondue is sticking, lower the heat immediately and stir continuously to prevent further burning. A good fondue pot will help distribute heat evenly, so using one will make a significant difference in your cooking experience.

Storing and Reheating Fondue

Leftover fondue can be a delightful treat, but it requires proper storage to maintain its quality. Allow the fondue to cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to three days. When you're ready to enjoy it again, reheat slowly over low heat, stirring frequently to watch for any signs of separation. Adding a little bit of wine or milk can help restore its creamy texture.

If you wish to freeze fondue, it’s best to do so before it's been mixed with any dippers. Freeze in a tightly sealed container for up to a month, and thaw completely in the refrigerator before reheating gently on the stovetop. Keep in mind that the texture might change slightly after freezing, so whisking in a bit of milk or cream while reheating can help revive its creaminess.

Scaling the Recipe

Scaling this fondue recipe is straightforward; just double or triple the cheese and wine, keeping the proportions the same. Remember, the pot size is crucial when scaling. Ensure you have a fondue pot large enough to accommodate all the ingredients without overflowing. A general rule is to use about 100 grams of cheese per person, which allows everyone to enjoy generous servings without running out too quickly.

If you're serving a larger crowd, consider setting up a fondue station with various dippers and toppings. This not only makes the meal more interactive but also allows your guests to customize their experiences. Including a more diverse range of dippers can enhance the meal's appeal and encourage everyone to try new flavor combinations.

Questions About Recipes

→ Can I use other types of cheese?

Yes! You can experiment with different cheeses like Fontina or even a blend of your favorites.

→ What should I serve for dipping?

Bread, roasted vegetables, and even fruits like apples or pears work wonderfully!

→ Can I make this ahead of time?

While fondue is best served fresh, you can prepare the cheese mixture in advance and reheat gently before serving.

→ What type of wine is best to use?

A dry white wine like Sauvignon Blanc or Chardonnay enhances the flavor of the cheese without overpowering it.