Fondue with Herb Infused Cheese

Name: Fondue with Herb Infused Cheese
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; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh rosemary, chopped; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Freshly ground black pepper, to taste; Crusty bread, cut into cubes for dipping

Highlighted under: Global Taste Adventure

I absolutely adore making fondue at home, especially when I infuse it with fresh herbs. There's something magical about melting cheese that fills the room with savory aromas. This recipe combines the richness of Gruyère and Emmental cheeses, enhanced by the aromatic notes of thyme and rosemary. I love using a good-quality wine, which perfectly brings out the flavors. Gather your loved ones around the pot, and you'll create not just a meal but a delightful experience that encourages laughter and bonding.

Created by

Perrie Lawson

Last updated on 2026-01-13T05:43:15.731Z

When I first attempted making this herb-infused cheese fondue, I was amazed by how simple yet gourmet it turned out. The secret lies in using fresh herbs and high-quality cheese. I always recommend grating the cheese yourself instead of buying pre-shredded, as it melts more smoothly and has a better flavor.

The first time I served this to friends, they couldn’t believe I made it at home! Watching everyone dip their beloved crusty bread into the bubbling cheese is such a gratifying experience. Serve it with a side of pickled vegetables for a perfect balance!

Why You'll Love This Recipe
Creamy, rich cheese mixture enhanced with fresh herbs
Great for sharing with friends and family during gatherings
Easily customizable with your favorite dips and dippers

The Key to Perfect Melting

The way you prepare your cheese is crucial for achieving that silky, smooth texture that's characteristic of a great fondue. By tossing the grated Gruyère and Emmental with cornstarch beforehand, you are helping to stabilize the mixture, preventing it from becoming stringy. This technique is vital, especially when using aged cheeses that have lower moisture content. Make sure to use a mixture of both cheeses to balance flavor with texture; Gruyère adds nuttiness while Emmental provides a milder creaminess.

When melting the cheese, use a pot specifically designed for fondue, preferably made of ceramic or enameled cast iron, as these materials distribute heat more evenly. Gradually add the cheese to the pot, stirring continuously to ensure it combines evenly and doesn't seize. If you notice the cheese clumping together, increase your stirring speed and lower the heat slightly. It should take about 5-7 minutes for the cheese to fully melt into a glossy, cohesive mixture.

Elevating Flavor with Fresh Herbs

Fresh herbs like thyme and rosemary not only enhance the flavor profile of your fondue but also add a unique aroma. When incorporating herbs, make sure to chop them finely; this allows their essential oils to infuse into the cheese mixture more effectively. I recommend adding these herbs towards the end of the melting process to preserve their freshness and bright flavors, ensuring they don't lose their potency under prolonged heat.

If you're looking for variations, consider swapping in other herbs like tarragon or chives for a different flavor twist. Both of these herbs can bring an interesting dimension to your fondue. Just remember to adjust the amount according to your taste, as some herbs can be more overpowering than others. Additionally, if you're serving guests who might be sensitive to certain ingredients, having a few different herb options on the side can cater to various preferences.

Dippers and Serving Suggestions

The choice of dippers can elevate your fondue experience significantly. While crusty bread is a classic choice, consider a mix of dippers to keep things exciting. Roasted vegetables, like bell peppers or zucchini, add a nice crunch, while apples or pears can introduce a sweet contrast to the rich cheese. You could also include cooked potatoes or even pretzel bites for a fun twist. Aim for dippers that provide a balance of texture, size, and flavor to complement the fondue.

As for serving suggestions, don’t forget to have fondue forks or skewers on hand for easy dipping. I love showcasing the fondue pot as a centerpiece on the table, which sparks interaction among guests, encouraging them to chat and share. To keep the fondue warm, consider using a candle or a low flame beneath the pot; just be cautious to avoid overheating, which could lead to a burnt crust forming at the bottom.

Ingredients

Ingredients for Fondue

Cheese Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
1 clove garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Crusty bread, cut into cubes for dipping

Additional Dippers (optional)

Fresh vegetables (carrots, bell peppers)
Assorted pickles
Sliced apples or pears

Instructions

Instructions for Cheese Fondue

Prepare the Cheese

In a bowl, toss the grated Gruyère and Emmental cheese with cornstarch to coat. This will help achieve a smooth melt.

Infuse the Wine

Rub the inside of a fondue pot with the halved garlic clove. Pour in the white wine and heat over medium-low until hot but not boiling.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.

Add Herbs and Seasoning

Stir in the chopped thyme and rosemary, lemon juice, and season with black pepper to taste before serving.

Serve

Set the fondue pot over a low flame to keep warm, and serve it alongside your choice of dippers.

Tips for the Perfect Fondue

For a richer flavor, add a splash of brandy to the cheese mixture.
Be sure to keep the fondue pot over low heat to prevent the cheese from burning.

Pro Tips

Make sure all ingredients are at room temperature before mixing them into the pot. This prevents any clumping and ensures a smooth texture.

Make-Ahead and Storage Tips

If you're planning a gathering, you can prepare the cheese mixture a few hours in advance. Just keep the grated cheese coated with cornstarch and store it in an airtight container in the refrigerator. Be sure to allow it to come to room temperature for about 30 minutes before melting, as this helps it melt evenly and smoothly.

Leftover fondue can be refrigerated for up to three days, but it's essential to reheat it gently. Use a double boiler or a fondue pot over low heat, adding a splash of white wine or some milk to help regain creaminess. Avoid microwaving directly as this can cause the cheese to become rubbery.

Troubleshooting Common Issues

One common issue when making fondue is the cheese separating, which can happen if the heat is too high or the cheese is added too quickly. If this occurs, don't despair! You can often salvage it by removing the pot from the heat and whisking in a tablespoon of warm liquid, such as stock or wine, to bring it back together.

Another potential hiccup is the fondue not being as creamy as you'd like. If you find it too thick, gradually stir in a bit more warm wine to achieve your desired consistency. Always remember to keep the pot over low heat to maintain an even melting process while serving.

Scaling Up or Down

This fondue recipe can easily be scaled according to the number of guests. Generally, a good rule of thumb is to plan for about 100-150 grams of cheese per person if fondue is the main event. For smaller parties, you can reduce the quantities proportionally, but be cautious to maintain the same cheese and wine balance to ensure the same rich flavors.

When hosting larger gatherings, consider renting a second fondue pot to keep different flavors or styles of fondue available. This not only gives your guests variety but also creates a vibrant buffet-like atmosphere. Just be sure to keep an eye on the serving temperature of each pot to maintain that delicious creaminess throughout the evening.

Questions About Recipes

→ Can I use different types of cheese?

Yes! You can experiment with different cheese varieties such as Fontina or Cheddar, but ensure they melt well.

→ What can I dip in cheese fondue?

Crusty bread is traditional, but you can also use vegetables, apples, or even cured meats!

→ How do I store leftover fondue?

Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stove and add a little more wine if needed.

→ Is fondue suitable for vegetarians?

Yes, just ensure that the wine used is vegetarian-friendly and use vegetable dippers.