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: 300g Gruyere cheese, grated; 1 clove garlic, halved; 200ml dry white wine; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; Salt and pepper to taste; Crusty bread, cut into cubes (for dipping); Fresh vegetables (such as broccoli, carrots, and bell peppers, cut into sticks)

Highlighted under: Favorite Baking Ideas

I absolutely love making Fondue with Gruyere and Herbs on cozy evenings with friends. The rich, nutty flavor of Gruyere combined with fresh herbs creates a delightful dip that brings everyone together. As the cheese melts beautifully, I find joy in watching everyone gather around the table, dipping crusty bread and fresh veggies into the bubbling pot. It’s not just a meal but an experience filled with laughter and camaraderie, making it a cherished tradition in our household.

Created by

Genevieve Porter

Last updated on 2026-01-13T01:57:35.307Z

When I first attempted making Fondue with Gruyere and Herbs, I was surprised at how simple yet elegant it turned out. The key to achieving that smooth, velvety texture is to slowly melt the cheese over low heat while stirring constantly. This prevents the cheese from becoming grainy and ensures a luscious consistency. Adding a splash of white wine enhances the flavor and helps the cheese blend perfectly.

As I experimented with different herb combinations, I discovered that fresh thyme and rosemary added a wonderful aroma and depth that elevated the dish. I love serving it with an array of dippables, from crispy baguette pieces to colorful vegetable sticks, making fondue a fun and interactive dining experience.

Why You'll Love This Recipe
Rich and nutty flavor of Gruyere complemented by fresh herbs
A fun and interactive dining experience for everyone
Perfect for cozy gatherings and special occasions

Choosing the Right Cheese

Selecting the best Gruyere cheese is crucial for a successful fondue. Look for a wheel of Gruyere that has a nutty, complex flavor. Aged Gruyere, typically aged for 5 to 12 months, is preferred as it melts beautifully, creating a creamy texture. Avoid overly dry or chalky cheese, as it will not melt correctly. If Gruyere is unavailable, you can substitute with Jarlsberg or Emmental, although the flavor profile will be slightly different.

When purchasing cheese, consider your fondue pot's capacity. A standard pot can hold about 400-500g of cheese, so adjust the recipe accordingly if you want to serve a larger party. Always grate the cheese rather than using pre-shredded options; the latter often contains anti-caking agents that can affect the melt quality.

Perfecting the Melt

To achieve the perfect fondue consistency, it’s important to control the heat while the cheese melts. Begin with medium heat to warm the wine gently, then reduce the heat to low once the cheese is added. Stir continuously in a figure-eight motion. This not only ensures that the cheese melts evenly, but also helps to incorporate air, resulting in a glossy texture. If the fondue begins to seize or becomes stringy, a splash more wine can help regain the smoothness.

Emphasizing a creamy texture is key. If the fondue is too thick, you can gradually add more wine or even a bit of vegetable broth. On the other hand, if it is too runny, whisk in a little more cornstarch mixed with cold water to thicken. Take your time and observe how the cheese transforms — the melt should be slow and deliberate to maintain its richness.

Ingredients

Gather the following ingredients to make a delightful Fondue with Gruyere and Herbs:

Ingredients

300g Gruyere cheese, grated
1 clove garlic, halved
200ml dry white wine
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Crusty bread, cut into cubes (for dipping)
Fresh vegetables (such as broccoli, carrots, and bell peppers, cut into sticks)

Once you have everything ready, let’s get cooking!

Instructions

Follow these steps to create a delicious fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves to infuse flavor.

Combine Ingredients

In a mixing bowl, toss the grated Gruyere with cornstarch. This helps to keep the cheese from clumping together as it melts.

Heat the Wine

Pour the wine into the pot and heat it over medium heat until it starts to simmer. Do not let it boil.

Melt the Cheese

Gradually add the grated Gruyere to the simmering wine, stirring continuously to ensure it melts evenly.

Add Herbs and Season

Once the cheese is melted and smooth, stir in the lemon juice, thyme, rosemary, salt, and pepper to taste.

Serve Warm

Transfer the pot to a fondue stand and keep warm. Serve with an assortment of bread and vegetables for dipping.

Enjoy your homemade Fondue with Gruyere and Herbs!

Pro Tips

For an extra layer of flavor, consider adding a splash of brandy or garlic powder to the cheese mixture. Feel free to experiment with different cheeses too!

Serving Suggestions

For an inviting fondue experience, present a vibrant selection of dippables. Crusty bread like a baguette or sourdough are classic choices, cutting them into bite-sized cubes that soak up the gooey cheese perfectly. Don’t forget fresh vegetables such as blanched broccoli, carrots, and bell peppers for a refreshing crunch that beautifully offsets the rich cheese.

To elevate your fondue night, consider adding cured meats like prosciutto or salami, which provide a salty bite that complements the creamy Gruyere. You can also include small boiled potatoes or even fruit like apple slices, which introduces a delightful sweetness and texture to the mix. Make sure everything is prepared and ready to go before you set the pot on the stand, keeping the atmosphere relaxed and enjoyable.

Storage and Reheating

If you have any leftover fondue, let it cool down before transferring it to an airtight container. Store it in the refrigerator for up to three days. When you're ready to enjoy it again, reheat gently in a saucepan over low heat, stirring frequently. Adding a teaspoon of white wine or broth will help restore its creamy consistency as it warms up, preventing it from becoming too thick or clumpy.

While fondue is best served fresh, you can prepare the cheese and herb mixture ahead of time. Combine the grated Gruyere, cornstarch, and herbs in a single container. Cover it tightly and refrigerate. When you’re ready to make fondue, just heat the wine and mix in the pre-prepped ingredients. This makes for a quicker setup and allows you to focus on enjoying the evening with friends and family.

Questions About Recipes

→ Can I use a different type of cheese for fondue?

Yes, you can experiment with other cheeses like Emmental or Fontina, but Gruyere provides the best flavor.

→ What can I use for dipping besides bread?

Fresh vegetables, pretzels, apples, and even cooked potatoes work wonderfully for dipping.

→ How can I make the fondue thicker?

Add more cheese or a little more cornstarch mixed with wine to achieve a thicker consistency.

→ Can I make this ahead of time?

Fondue is best enjoyed fresh, but you can prepare the cheese and wine mixture in advance and reheat gently before serving.