Fondue with Gruyere and Fresh Thyme

Name: Fondue with Gruyere and Fresh Thyme
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 100g Emmental cheese, grated; 1 cup dry white wine; 1 tablespoon cornstarch; 2 teaspoons fresh thyme leaves; 1 garlic clove, halved; Salt and pepper to taste; Crusty bread, cut into cubes for serving

Highlighted under: Authentic Global Cuisine Favorites

I absolutely love hosting fondue nights, and this Fondue with Gruyere and Fresh Thyme is a standout dish that always impresses my guests. The combination of savory Gruyere cheese and fragrant fresh thyme creates a deliciously rich and aromatic dip that's perfect for dipping crusty bread. It’s a cozy dish that is not only easy to prepare, but it also encourages everyone to gather around the pot and savor the moment together. In just 30 minutes, you can elevate your dining experience to something truly special.

Created by

Ottoline Reeves

Last updated on 2026-01-14T03:17:35.223Z

When I first tried making fondue at home, I was hesitant, thinking it would be a complicated process. However, I soon discovered that with a few quality ingredients and the right method, it can be both easy and fun! The secret to achieving that silky smooth texture is gradually adding the melted cheese to a well-mixed base of white wine and cornstarch, which prevents clumping and ensures a perfect dip.

As I experimented, I found that the addition of fresh thyme not only enhances the flavor but also brings a fresh aroma that is simply irresistible. It’s amazing how such a simple herb can elevate the overall experience, making this fondue a highlight of our gatherings.

        Why You'll Love This Recipe
        Rich, creamy texture that's comforting and warm.
Fresh thyme adds a delightful herbal note.
Perfect for cozy gatherings with friends and family.

      

Ingredients and Their Roles

The heart of this fondue lies in the choice of cheeses. Gruyere offers a nutty, complex flavor that pairs beautifully with the sweetness of Emmental. When combined, they create an unforgettable melty consistency that's both creamy and smooth. Using freshly grated cheese, rather than pre-packaged, ensures a better melt and enhances the overall taste of your fondue.

Dry white wine serves as more than just a liquid in this recipe; it provides acidity that balances the richness of the cheeses. A good-quality wine like Sauvignon Blanc or Chardonnay can make a noticeable difference in flavor. If you're looking for a non-alcoholic alternative, consider using a mix of vegetable broth and a splash of lemon juice for brightness.

Perfecting the Melting Process

A common pitfall when making fondue is overheating the cheese, which can lead to a gritty texture. To avoid this, keep the heat at medium when warming the wine and only gradually add the cheese mixture. Stir continuously in a figure-eight motion for even melting. This technique not only helps incorporate the cheese smoothly but also prevents any cheese from sticking to the bottom of the pot, resulting in a glorious, lump-free dip.

If your cheese fondue begins to stiffen, you can easily remedy this by adding a little more wine, one tablespoon at a time, while stirring. Watching the fondue transforms from a thick paste to a glossy, flowing dip is part of the magic of fondue. Maintaining the temperature over low heat after melting ensures that your fondue remains dip-ready while you're enjoying it.

Serving Suggestions and Variations

For a truly enjoyable fondue experience, pair your fondue with an array of dippables. While crusty bread cubes are classic, feel free to explore by adding blanched vegetables like broccoli, carrots, or even roasted potatoes. These choices not only add color but also provide a variety of textures that enhance your tasting experience.

To elevate your fondue night, consider infusing flavors into your cheese mix. Try adding a splash of truffle oil or a hint of crushed red pepper for those who enjoy a kick. Herbs like rosemary or even a sprinkle of nutmeg can pair beautifully with the thyme and give your dish a signature twist.

Ingredients

Fondue Ingredients

200g Gruyere cheese, grated
100g Emmental cheese, grated
1 cup dry white wine
1 tablespoon cornstarch
2 teaspoons fresh thyme leaves
1 garlic clove, halved
Salt and pepper to taste
Crusty bread, cut into cubes for serving

Serve with assorted types of crusty bread for dipping.

Instructions

Prepare the Cheese

In a mixing bowl, toss the grated Gruyere and Emmental cheeses with cornstarch. This will help to keep the cheese from clumping as it melts.

Warm the Wine

In a fondue pot or thick-bottomed saucepan, rub the inside with the halved garlic clove. Pour in the white wine and heat until just simmering over medium heat.

Melt the Cheese

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

Add Thyme and Season

Once the cheese is melted, stir in fresh thyme, and season with salt and pepper to taste. Keep the fondue warm over a low flame.

Serve

Serve immediately with crusty bread cubes for dipping!

Enjoy this delightful fondue with friends and don't forget to keep the pot warm!

Pro Tips

For a smoky twist, try adding a touch of smoked paprika, or serve with additional vegetables like blanched broccoli and radishes for dipping.

Make-Ahead and Storage Tips

You can prepare the cheese mixture ahead of time by grating the cheeses and mixing them with cornstarch, storing this in an airtight container in the refrigerator for up to two days. However, it’s recommended to melt the cheese fondue right before serving for the best texture and flavor. Reheating fondue can be tricky; if it cools too much, simply reheat in a fondue pot using low heat, adding wine gradually until smooth again.

If you find yourself with leftovers, don’t worry! This fondue can be stored in the refrigerator for 2-3 days. To reheat, gently warm it on the stove over low heat, stirring continuously. Be prepared to add a touch of wine or broth to restore its creamy consistency, as it will thicken when refrigerated.

Troubleshooting Common Issues

If your fondue turns out grainy or doesn’t melt properly, the likely culprit is overheating or using pre-grated cheese. Always ensure you’re using fresh ingredients and keep a close eye on the heat. If it does become grainy, a small amount of white wine can be whisked in to smooth it out, helping restore some of that creamy texture.

Another challenge can be ensuring that your fondue remains warm throughout the meal. Use a fondue set with a proper heating element to maintain the right temperature, or keep it over a low flame on the stove. If you don’t have a fondue pot, a slow cooker on low heat can be a helpful alternative to keep your cheese warm and melt-in-your-mouth.

Scaling the Recipe

This recipe is easily scalable, perfect for cozy gatherings or larger parties. For every additional guest, plan to add about 100 grams of cheese (combined Gruyere and Emmental) and an extra 1/4 cup of wine. It's essential to keep the ratios consistent to maintain the fondue’s creamy consistency and flavor profile.

When scaling up, consider the size of your melting pot. If you're significantly increasing the portion, use a larger pot to ensure even heating and prevent overflow. Just remember to adjust the heat and stirring technique accordingly to keep everything well incorporated and smooth.

Questions About Recipes

→ Can I use different cheeses?

Absolutely! You can experiment with cheeses like Fontina or Havarti for unique flavors.

→ What type of wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best.

→ How can I store leftover fondue?

Store leftover fondue in an airtight container in the refrigerator for up to two days. Reheat gently before serving.

→ Can I make this ahead of time?

While fondue is best served fresh, you can prepare the cheese mixture ahead of time and combine with wine just before serving.