Fondue with White Wine and Garlic

Name: Fondue with White Wine and Garlic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 tbsp kirsch (cherry brandy), optional; Freshly ground black pepper, to taste; Bread cubes, for dipping (like a French baguette)

Highlighted under: Comfort Food

I absolutely love making fondue, especially when it involves white wine and fresh garlic. There's something truly special about gathering around a warm pot of melted cheese with friends and family, dipping crusty bread into that rich, savory mixture. The aromatic blend of wine and garlic enhances the flavors of the cheese. It’s a delightful experience that brings everyone together, creating cherished memories around the table. This fondue recipe is perfect for any gathering or cozy night in, and it never fails to impress my guests!

Created by

Heidi Lawson

Last updated on 2026-01-12T01:52:11.520Z

I remember the first time I prepared fondue with white wine and garlic for my friends. The combination of flavors was such a hit that it instantly became a regular feature at our gatherings. I found that using a dry white wine, like Sauvignon Blanc, really elevates the taste, allowing the garlic and cheese to shine. Using fresh garlic instead of powder is also a game-changer, enhancing the overall aroma and flavor profile.

After experimenting with different types of cheese, I settled on a mix of Gruyère and Emmental. These cheeses not only melt beautifully but also add depth to the overall experience. Don't forget to keep the pot over low heat as you dip your bread — it keeps the cheese warm and gooey! This recipe has truly made my fondue nights unforgettable.

        Why You'll Love This Recipe
        Aromatic garlic flares that infuse the cheese with robust flavor
Rich, creamy texture that offers a luxurious dip experience
Perfectly pairs with a variety of dippables from bread to veggies

      

Perfecting the Cheese Blend

Using a combination of Gruyère and Emmental cheeses not only brings depth to the flavor but also contributes to the fondue's silky texture. Gruyère provides a rich, nutty quality, while Emmental adds mild sweetness and excellent melting properties. For best results, grate the cheese yourself instead of buying pre-grated options; the latter often contains anti-caking agents that can affect melting.

It's important to ensure the cheese is evenly coated with cornstarch. This step helps prevent clumping and encourages a smooth, glossy finish once melted. To ensure uniformity, mix the cheese and cornstarch in a large enough bowl so you can easily toss and coat each strand, ensuring all the moisture in the fondue comes from the wine and garlic.

Temperature Control for Success

When heating the wine and garlic mixture, use medium-low heat and avoid boiling. Heating too quickly can alter the flavors and potentially lead to a burnt taste. The ideal temperature is around 160°F to 180°F (70°C to 80°C), where the mixture becomes hot but remains just below boiling. Look for small bubbles forming at the edges of the pot, which indicates it's ready for the cheese.

Stirring continuously is essential once you start adding the cheese. This prevents it from sticking to the bottom and ensures even melting. I recommend using a wooden spoon, as it won't scratch your fondue pot and helps maintain the fondue's consistency. If you notice any lumps, simply increase the heat slightly and continue stirring until smooth.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp cornstarch
1 tbsp kirsch (cherry brandy), optional
Freshly ground black pepper, to taste
Bread cubes, for dipping (like a French baguette)

Feel free to add vegetables or fruits as additional dippers!

Instructions

Prepare the Cheese

In a bowl, toss the grated Gruyère and Emmental cheeses with cornstarch. This helps to achieve a smooth consistency later.

Heat the Wine and Garlic

In a fondue pot, combine the minced garlic, white wine, and lemon juice. Heat gently over medium-low until hot, but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon until melted and smooth. If desired, stir in kirsch and season with pepper.

Serve and Enjoy

Once melted, keep the fondue warm on a low flame. Serve with bread cubes for dipping, and enjoy the experience of sharing this delicious dish!

Remember to keep the cheese warm throughout the meal for the best experience!

Pro Tips

For a smoky twist, consider adding a few drops of smoked paprika to your cheese mixture. Also, using a mixture of different cheese types can enhance the flavor profile even further.

Serving Suggestions

Fondue isn’t just about bread; offer a variety of dippables to enhance the experience. Fresh veggies like blanched asparagus, bell peppers, and cherry tomatoes pair wonderfully. For a twist, try adding cooked potato cubes or even slices of apples for a sweet contrast against the savory cheese.

To keep the fondue warm while serving, use a candle or a small flame under the pot. This not only keeps the cheese melted but also adds a lovely ambiance to your gathering. Just be cautious with the flame; keep an eye on it to avoid accidental scorching.

Storing and Reheating

If you have leftover fondue, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days. When ready to enjoy again, gently reheat it over low heat, adding a splash of white wine to help restore its creamy texture. Stir well to maintain a smooth consistency.

Avoid freezing fondue, as the texture may become grainy upon thawing. If possible, make just enough for your gathering. However, if you enjoy fondue regularly, consider doubling the recipe and trying new cheese combinations, keeping in mind the ratio of Gruyère to Emmental for desired flavor profiles.

Questions About Recipes

→ Can I use any type of cheese for fondue?

While you can experiment with different cheeses, traditional fondue works best with Swiss varieties like Gruyère and Emmental for their melting properties.

→ What can I dip into the fondue?

Bread cubes are classic, but you can also dip vegetables like bell peppers or blanched broccoli, apples, and even sausage bites for variety.

→ How do I store leftovers?

Store any unused fondue in an airtight container in the refrigerator for up to a few days. Reheat gently on the stove, adding a splash of wine if needed.

→ Is fondue difficult to make?

Fondue is relatively simple! As long as you follow the steps and keep the heat moderate, you can create a delicious, creamy dish that’s sure to impress.