Fondue with Swiss Cheese and White Pepper

Name: Fondue with Swiss Cheese and White Pepper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 teaspoon white pepper; 1 tablespoon cornstarch; 1 tablespoon lemon juice; French bread, cubed, for serving; Vegetables or fruits, for dipping (optional)

Highlighted under: Everyday Comfort Food Recipes

I absolutely love making fondue, especially when it features Swiss cheese and a hint of white pepper. This indulgent dish transforms any gathering into a cozy and exciting experience. The melted cheese with its velvety texture is perfect for dipping fresh bread, crisp vegetables, or even fruits. I’ve discovered that using a combination of Gruyère and Emmental gives the fondue a balanced flavor, and the secret touch of white pepper elevates it beautifully. It’s a favorite for evenings with friends, and I can’t wait to share this recipe with you!

Created by

Jessica Brown

Last updated on 2026-01-14T08:45:35.109Z

In my quest for the perfect fondue, I've found that the combination of Gruyère and Emmental cheeses creates a unique melting texture and rich flavor that my guests adore. I remember the first time I made this; I was unsure about adding white pepper, but it turned out to be the magic ingredient, enhancing the overall experience.

I've learned that the key to a smooth fondue is to grate the cheese and toss it with cornstarch; this prevents clumping and ensures a silky result. Serve it with an assortment of dippers, and you'll have an irresistible centerpiece for any occasion.

Why You'll Love This Fondue
Decadent blend of creamy Swiss cheeses
A subtle kick of white pepper adds depth
Interactive and fun dining experience

The Importance of Cheese Selection

Choosing the right varieties of Swiss cheese is crucial for achieving the perfect fondue. Gruyère adds a rich, nutty flavor, while Emmental lends a mild sweetness and excellent melting properties. I recommend selecting cheeses that are aged between 4-6 months to balance flavor intensity with smooth texture. Avoid pre-grated cheeses, as they often contain anti-caking agents that can disrupt the melting process, leading to a grainy fondue.

For those who want to experiment, consider combining other cheeses with similar melting characteristics, such as fontina or Gouda. Just make sure that the total amount remains around 400g for a rich and creamy result. If you're feeling adventurous, a sprinkle of smoked cheese can add an intriguing layer of flavor without overpowering the delicate notes of the traditional Swiss blend.

Mastering the Melting Process

The melting process is where the magic happens, and it's essential to do it correctly to avoid clumping. Always add the cheese gradually as the white wine simmers. If the cheese is added all at once, it may not melt evenly, resulting in an undesirable texture. Stir with a wooden spoon or silicone spatula in a figure-eight motion for optimal blending and to prevent sticking to the pot.

Keep the heat at medium while melting the cheese, and look for visual cues such as the mixture becoming glossy and smooth. If you find that the fondue becomes too thick, a splash of extra wine can help to loosen it. Conversely, if it's too runny, incorporating a bit more cornstarch mixed with a little cold wine can help thicken it up without affecting the flavor.

Ingredients

Gather the following ingredients to create a delicious fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 teaspoon white pepper
1 tablespoon cornstarch
1 tablespoon lemon juice
French bread, cubed, for serving
Vegetables or fruits, for dipping (optional)

Enjoy your melted cheese with your choice of dippers!

Instructions

Follow these simple steps to prepare your fondue:

Prepare the Cheese

In a mixing bowl, combine the grated Gruyère and Emmental cheeses with cornstarch. This helps in achieving a smooth texture when melted.

Infuse the Wine

In a fondue pot, rub the inside with the halved garlic clove, then add the white wine. Heat over medium heat until it just begins to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously in a figure-eight motion until fully melted and smooth.

Add Flavor

Stir in the lemon juice and white pepper. Keep the fondue warm over a low flame.

Serve

Serve immediately with cubed bread and other dippers of your choice.

Don't forget to dip your favorites into the warm cheese!

Pro Tips

For added flavor, consider infusing the wine with herbs or a hint of nutmeg. Keep the fondue pot low to avoid burning the cheese.

Serving Suggestions

When it comes to serving fondue, the options are endless! Cubed French bread is traditional, but consider offering an array of dippers such as soft pretzels, roasted vegetables like bell peppers and zucchini, or even fruits like apples and pears for a sweet contrast. I like to arrange the dippers on a large platter for a beautiful presentation, making it easy for guests to pick and choose.

For an extra touch, you can sprinkle fresh herbs or a bit of freshly grated nutmeg over the top just before serving. This not only enhances the flavor but also adds an appealing visual element. Don’t forget plenty of napkins; fondue can get a little messy, but that’s all part of the fun!

Storage and Reheating

If you have leftover fondue (which is rare, as it’s so delicious!), it can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of white wine or milk in a saucepan over low heat, stirring frequently until it’s warmed through and silky again. Avoid using high heat, as this can cause the cheese to separate and lose its creamy texture.

While fondue is best enjoyed fresh, you can also use any leftovers creatively. Try mixing it into a pasta dish for a creamy sauce or spreading it on toasted bread for a delicious crostini. This minimizes waste while letting you enjoy the fantastic flavors of your fondue even after the main event has ended.

Questions About Recipes

→ Can I use other cheeses?

Yes, you can experiment with different cheese combinations, but stick to cheese that melts well, such as fontina or Raclette.

→ What type of wine is best for fondue?

A dry white wine like Sauvignon Blanc or a Swiss white wine such as Chasselas works best.

→ How do I keep the cheese from burning?

Maintain a low heat under your fondue pot and stir frequently to ensure even melting.

→ Can I make fondue ahead of time?

It’s best enjoyed fresh, but you can pre-grate the cheese and prepare the wine mixture ahead. Just reheat gently before serving.