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 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 300ml dry white wine; 1 tablespoon cornstarch; 1 teaspoon white pepper; 1 tablespoon lemon juice; Crusty bread, cut into cubes for serving

Highlighted under: Modern Kitchen

I absolutely love making fondue, and this Swiss cheese and white pepper variation is one of my favorites. The moment you dip a piece of crusty bread into this creamy concoction, you are transported to a cozy Swiss chalet. The combination of smooth melting cheese and the subtle heat of white pepper creates a delightful flavor profile that is simply irresistible. Perfect for gatherings, this dish brings people together while being surprisingly easy to make. Grab your dippers and let's indulge in this cheesy goodness!

Created by

Primrose Cavendish

Last updated on 2026-01-14T07:37:34.743Z

When I first tried my hand at making fondue, I was surprised at how simple it was to create a restaurant-quality dish at home. I experimented with different cheeses and landed on a combination of Gruyère and Emmental, which melted perfectly together. The addition of white pepper gives it that extra depth, making every bite memorable.

One tip I learned along the way is to ensure that your cheese is grated finely; this helps it melt more evenly. Also, don't forget to stir the cheese continuously while heating to prevent it from clumping. It’s a wonderful way to impress guests or enjoy a cozy night in!

        Why You'll Love This Fondue
        Silky smooth cheese that stretches with every dip
A hint of white pepper adds a pleasing warmth
Ideal for sharing with friends and family

      

The Art of Cheese Selection

Choosing the right cheeses is crucial for a successful fondue. Gruyère and Emmental are traditional Swiss options that provide a fantastic balance of flavor and meltability. If you can’t find these cheeses, a good alternative is a mixture of aged cheddar and mozzarella. However, using cheese that's already finely grated can help it melt more evenly and quickly, preventing any clumps. Aim for a mixture that brings richness, nuttiness, and smooth texture for the perfect fondue experience.

Beyond just the cheese, the acid from dry white wine is essential. It helps to keep the cheese mixture smooth and prevents it from becoming stringy. If you need to substitute the wine, consider using a non-alcoholic white cooking wine or a mixture of apple cider vinegar and water. This will still add the necessary acidity to the dish without compromising its flavor profile. Just remember to adjust the amount slightly as the acidity can vary.

Mastering the Melt

A smooth fondue relies heavily on how you melt the cheese. Start by warming the wine on medium heat—keep an eye on it, ensuring it doesn't boil too vigorously as this can lead to a grainy texture. Once you see tiny bubbles, which usually takes around 3-5 minutes, begin incorporating the cheese a handful at a time, stirring consistently. This gradual process allows each portion of cheese to fully melt before adding more, promoting a creamy, cohesive mixture.

When you stir in the cornstarch and other seasonings, ensure they're fully incorporated into the cheese to avoid lumps. If your fondue turns out too thick, don't hesitate to whisk in small amounts of warm wine until you reach your desired consistency. Conversely, if it’s too runny, simmer it gently while stirring, allowing some of the moisture to evaporate—just be cautious not to overheat as it can lead to separation. This delicate balance is key to a successful fondue.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon cornstarch
1 teaspoon white pepper
1 tablespoon lemon juice
Crusty bread, cut into cubes for serving

Make sure all your ingredients are ready to go before starting to cook. Enjoy!

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut side of the garlic clove to infuse it with flavor.

Combine Wine and Cheese

In the fondue pot, heat the white wine over medium heat until it starts to simmer, then gradually add the grated cheeses, stirring continuously.

Add Cornstarch and Seasonings

Mix the cornstarch with a little bit of the wine mixture until smooth. Then, stir it back into the pot along with the lemon juice and white pepper.

Melt to Perfection

Keep stirring until the cheese is completely melted and smooth. Reduce heat to keep it warm as you serve.

Serve with Dippers

Use forks or skewers to dip the crusty bread into the cheese mixture and enjoy!

Feel free to experiment with different dippers like vegetables, meats, or even fruits!

Pro Tips

For an even richer flavor, you can try adding a splash of kirsch (cherry brandy) to the cheese mixture.

Serving Suggestions

While crusty bread is the classic companion for fondue, consider expanding your dippers to include fresh vegetables, such as blanched broccoli, cauliflower, or bell pepper slices. These colorful options not only enhance the presentation but also add freshness to complement the richness of the cheese. Skewering a mix of both bread and veggies can create an engaging tasting experience for your guests.

You can also turn your fondue into a meal by including cut-up meats like salami or chicken sausage on the side. Pre-cooked bits are best since they only need to be warmed through while being dipped. This addition not only provides protein but also elevates the overall flavor profile as they take on the cheese’s rich essence. Encourage everyone to create their own combinations and explore new textures and tastes.

Make-Ahead Tips

If you want to set the stage for an easier fondue night, prepare your cheese and wine mixture in advance. You can combine the grated cheese with cornstarch and store it in the fridge for up to 24 hours. Just remember to add the lemon juice and spices right before you heat it up, as these ingredients can lose their potency when stored for long periods. This allows for a quick assembly—simply heat the wine, combine, and melt when you're ready to serve.

Another make-ahead tip is to prepare your dippers in advance. Biscotti or homemade garlic bread cubes freeze beautifully. Just allow them to cool completely, pop them into an airtight container, and freeze. On the day of your fondue gathering, take them out and let them thaw for about an hour before serving. This simple step minimizes preparation time, so you can focus more on enjoying the company of your guests.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can experiment with other cheeses like fontina or aged cheddar but aim for a mix that melts well.

→ What should I serve with fondue?

Good options include crusty bread, boiled potatoes, assorted veggies, and even small pieces of cooked meat.

→ How do I store leftover fondue?

You can refrigerate leftovers in an airtight container and reheat gently over low heat while adding a little white wine if needed.

→ Is a fondue pot necessary?

While a fondue pot is ideal, you can use a heavy saucepan on a low heat setting as a substitute.