Fondue with Alpine Cheese Blend

Name: Fondue with Alpine Cheese Blend
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 garlic clove, halved; 300ml dry white wine; 1 tbsp lemon juice; 1 tbsp cornstarch; Freshly ground black pepper; Fresh bread cubes for dipping

Highlighted under: Global Flavors

When I think of cozy nights and sharing delicious bites with friends, fondue always comes to mind. I love how this Fondue with Alpine Cheese Blend brings a rich, creamy taste that warms the soul. The combination of Gruyère and Emmental creates a wonderfully nutty flavor, while a splash of white wine makes it silky smooth. It’s perfect for dipping crusty bread or veggies. This recipe is simple to follow, making it a go-to for any gathering, ensuring everyone leaves with satisfied smiles and full bellies.

Created by

Ariana Brooks

Last updated on 2026-01-12T01:04:08.034Z

My first experience with fondue was during a snowy winter in Switzerland, and I was instantly captivated by the warm, gooey cheese blend. I decided to recreate it at home, experimenting with various cheese combinations. The Alpine cheese blend quickly became my favorite due to its perfect melting point and delectable flavor profile. Each time I prepare it, I remember that memorable trip while savoring every bite.

I found that incorporating a bit of lemon juice really brightens the taste, balancing the richness of the cheese. Using a heavy-bottomed pot ensures that the mixture heats evenly, preventing any burnt bits. My guests always ask for the recipe, and I love sharing the joy of fondue with everyone!

        Why You Will Love This Recipe
        Rich, creamy cheese that melts perfectly
A delightful blend of Gruyère and Emmental
Perfectly paired with crusty bread or seasonal veggies

      

The Art of Cheese Selection

Choosing the right cheeses is essential for the perfect fondue. Gruyère brings a deep, nutty flavor that balances beautifully with the milder, creamy notes of Emmental. This combination not only enhances the flavor complexity but also provides a lovely melt quality. If you're in a pinch or can’t find Gruyère, an aged Jarlsberg can be a great alternative, lending a similar taste profile and meltability without compromising the dish's character.

When combining cheeses, always opt for high-quality options. The age of the cheese affects both the flavor and melt. Aged cheeses often produce a greater depth of flavor but modify the texture and smoothness. For a more intense flavor, look for Gruyère that has been aged for at least six months, which will yield a more savory, robust essence in your fondue.

Achieving the Perfect Consistency

The key to a silky-smooth fondue lies in the heating technique. Begin by warming the mixture over medium-low heat to prevent scorching, stirring continuously. This gradual heating allows the cheeses to melt uniformly and avoids any lumpy texture. You should watch for a glossy, smooth consistency that flows easily. If you notice clumping, simply turn down the heat and stir relentlessly; this should restore its luscious quality.

Incorporating cornstarch is vital for stabilization. By mixing it with a tablespoon of wine first, you avoid lumps in the fondue. The cornstarch acts as a thickening agent, binding the fat from the cheese and preventing separation, which is crucial during serving. Aim for a thickened dip that still flows - if it's too thick, you can always stir in a little extra wine until you reach your desired consistency.

Ingredients

Gather these ingredients to get started on a cheesy adventure!

Ingredients for Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 garlic clove, halved
300ml dry white wine
1 tbsp lemon juice
1 tbsp cornstarch
Freshly ground black pepper
Fresh bread cubes for dipping

Make sure to have plenty of fresh bread on hand for dipping!

Instructions

Follow these simple steps to create your fondue masterpiece.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic.

Mix Cheese and Wine

In the pot, combine the grated Gruyère and Emmental cheese with the dry white wine and lemon juice.

Heat the Mixture

Gently heat the cheese mixture over medium-low heat, stirring continuously until melted and smooth.

Blend Cornstarch

In a small bowl, mix the cornstarch with a tablespoon of wine until smooth. Stir into the cheese mixture to thicken.

Serve and Enjoy

Transfer the pot to a candle warmer to keep it warm. Serve with fresh bread cubes for dipping.

Enjoy your warm, cheesy fondue with friends and family!

Pro Tips

For a seasonal twist, try adding some fresh herbs or spices, like nutmeg or thyme, to enhance the flavor. Ensuring your cheese is well-grated helps it melt uniformly and prevents clumping.

Flavor Variations

Feel free to get creative with your fondue by adding a touch of garlic or a pinch of nutmeg for an aromatic boost. Fresh herbs like thyme or chives can also bring a bright note. For a spicier kick, consider mixing in some grated cayenne or a dash of chili flakes, which can elevate the overall flavor experience and make for a memorable night with friends.

To complement your fondue, think about adding more dippables beyond just bread and vegetables. Cured meats like salami or prosciutto provide a savory contrast, while small boiled potatoes create a hearty twist. Even apple wedges or pickled vegetables can provide an exciting flavor juxtaposition, making the experience more versatile and enjoyable.

Storage and Reheating Tips

Although fondue is best enjoyed fresh, if you have leftovers, store them in an airtight container in the refrigerator. It can typically last for about 2-3 days. To reheat, do so gently on the stovetop over low heat, adding a splash of wine or water to regain the creamy texture. Avoid using the microwave, as this can lead to uneven heating and separation of the cheese.

If you're planning a big gathering, consider doubling the recipe! Fondue quantities can easily be scaled up, just be mindful to maintain the same cheese ratios. When scaling up, it’s advisable to use a larger pot and increase the heat slightly to ensure even melting - but keep an eye on it to avoid overheating. I often find that larger gatherings are the perfect excuse to play around with flavor combinations and dippables.

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can experiment with other melting cheeses like Fontina or Raclette, but keep a similar texture for the best results.

→ What can I dip into the fondue?

Crusty bread is traditional, but fresh vegetables like broccoli and bell peppers or even cooked potatoes work wonderfully too.

→ Can I make it in advance?

It's best to prepare fondue just before serving. However, you can prep the cheese and wine mixture ahead and reheat gently when ready.

→ How do I store leftovers?

Any leftover fondue can be stored in the fridge for up to three days. Reheat it gently on the stove with a splash of wine to restore its creaminess.