Emmentaler-Gruyere Fondue with Roasted Garlic

I grew up in the 1970s. This easy cheese fondue is a blast from the past. Pull out the skewers and let’s make cheese fondue at home! In today’s recipe, I mention Emmentaler-Gruyere cheese but you can use swiss cheese, cheddar cheese, monterey jack, any grated cheese–it is up to you. Homemade cheese fondue is EASY–make it for date night, but once you discover the simplicity, you’ll be puttin’ on bell-bottoms, and hanging disco balls for a fondue party!

Something amazing happens when you set this Emmentaler-Gruyere Fondue with roasted garlic on the table. It becomes a gathering where everyone is relaxed and the pace is as leisurely as you like. Served with cubes of French bread, steamed potatoes, rye bread chunks, breadsticks, or whatever your imagination combines it’s sure to be a favorite.

What is Fondue?

Fondue consists of at least two varieties of cheeses that are melted with wine and a little bit of flour.

Emmental and Gruyere are the most commonly used cheeses in a classic fondue due to their being relatively low in moisture.

This recipe uses cornstarch as I find it keeps the cheese and wine from separating and makes the best fondue.

As an additional treat, when you’re almost done eating the fondue inside of your pot, leave a thin coating of cheese on the bottom of the pot.

Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests.

The crust is considered a delicacy in Switzerland.

I think fondue brings folks together.

It’s a great meal or a fun pairing with simple ingredients to celebrate as a group.

You can also make this recipe for a special occasion, Christmas Eve or New Year’s Eve.

According to Hamlyn Press, publishers of The Fondue Cookbook says,—a woman who drops something in the fondue pot must kiss every man at the table, while a man must buy the table a round of drinks. 

But this is your fondue–you make your own rules!

It’s also intimate.

Two people and perfect fondue with its intoxicating aroma of wine and kirsch and the experience of literally sharing a meal. 

Looking for a dessert fondue, try this caramel fondue, it’s easy to make and delicious.

For Fondue success:

To be certain there is enough for everyone, plan on 4-6 people per fondue pot.

prepare the fondue on the stovetop before transferring it to the fondue pot.

Stir the fondue pot frequently, whether it contains cheese, chocolate, or oil.

Stirring distributes the heat, keeps the cheese fondue smooth, and prevents scorching spots in the center of the pan.

Fondue Manners:

• Never scoop the cheese out of the pot
• Don’t dip food with your hands
• Never double-dip items
• Don’t eat with the fondue fork. It’s bad manners, but it’s also dangerous since fondue forks are extremely sharp.
• Stick the food, dip it in the cheese, then use your normal fork to pull it off onto your plate.

Emmentaler-Gruyere Fondue with Roasted Garlic Recipe Ingredients:

• 6 ounces Emmentaler cheese, grated
• 6 ounces Gruyere cheese, grated
• 2 Tablespoons kirsch (dry cherry schnapps)
• 1 Tablespoons cornstarch
• 1 cup dry white wine, divided (sauvignon blanc or pinot grigio works well)
• 1/2 tsp ground nutmeg
• 2 roasted garlic cloves, minced
• bread cubes for serving

Emmentaler-Gruyere Fondue with Roasted Garlic Recipe Instructions:

1. In a bowl, combine Emmentaler and Gruyere. Set aside.
2. In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
3. In a large saucepan over medium heat, bring 3/4 cup of the wine to a simmer. Reduce heat to medium-low. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.
4. Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to a fondue pot (an electric fondue pot on low heat is amazing!) and stir in roasted garlic. Serve immediately.

Tip To roast garlic:

Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto a baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about 25 minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.

This cheese sauce pairs well with green apple wedges, pieces of bread, crackers, pretzel sticks.

Different Fondue Dippers:

Baguette cubes, new potatoes, raw radishes, steamed vegetables (asparagus, broccoli, cauliflower), roasted mushrooms, black bread, cooked shrimp, beef or chicken, apples, pears, roasted onions, sausage, and cherry tomatoes are quite dip-able in molten cheese sauce.

And for chocolate or other sweet fondues, consider cake (pound or your favorite leftover cake of choice), marshmallows, sliced fresh fruit (bananas, strawberries, pineapples), orange segments, dried fruit, brownies or biscotti pieces.

Love Fondue?

Try a swiss fondue and a blue cheese fondue. Or crabmeat and brie and cheddar and hard cider.

Fondue goes beyond cheese for your first course, too. You can dip bread, vegetables, or cubes of cheese in a marinara sauce-like tomato fondue.

February is National Fondue Month, and there’s no better way to end Valentine’s Day than by making chocolate fondue to serve with strawberries.