Fondue with Swiss Cheese and White Pepper

Name: Fondue with Swiss Cheese and White Pepper
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 tablespoon cornstarch; 1 clove garlic, halved; 300ml dry white wine; 1 teaspoon white pepper; Fresh bread, cut into cubes, for serving; Vegetables, for dipping (optional)

Highlighted under: Soft Recipes

I absolutely adore making fondue with Swiss cheese and a hint of white pepper. There’s something irresistibly cozy about gathering around a bubbling pot of cheese, perfect for cold evenings or festive gatherings. This recipe is simple yet delivers that authentic Swiss experience that feels indulgent. With every dip of crusty bread, I’m reminded why fondue holds a special place in my heart. The creamy, rich texture, paired with the gentle warmth of white pepper, creates a delightful flavor that is hard to resist.

Created by

Aileen Prescott

Last updated on 2026-01-14T07:09:34.693Z

In my quest to perfect the art of fondue, I experimented with various cheeses before settling on a mix of Gruyère and Emmental. The combination yields a beautifully gooey texture that’s simply unmatched. One key tip I learned is to coat the cheese in a bit of cornstarch before adding it to the pot; this helps to keep the fondue smooth and creamy without clumping.

When I introduced a hint of white pepper, it transformed the dish—adding just the right amount of warmth and complexity. I highly recommend serving this fondue with an assortment of dippables like crusty bread, fresh vegetables, and even sliced meats for a delightful experience that everyone will love.

        Why You'll Love This Fondue
        Rich and creamy texture that's perfect for sharing
Warm, inviting flavors that elevate any gathering
Customizable dippables make each bite unique

      

Choosing the Right Cheese

The key to achieving the perfect fondue lies in selecting high-quality Swiss cheeses. Gruyère and Emmental are traditional choices that meld beautifully when melted, both providing a rich flavor profile. Gruyère offers a nutty taste with slight sweetness, while Emmental adds a milder, creamy element. If you're looking to experiment, consider incorporating a bit of Appenzeller, which can bring a more robust, spicy character to your fondue.

When grating your cheese, a box grater works well, ensuring that the cheese melts uniformly and quickly. For finer cheese shreds, a food processor can save time, especially when preparing larger batches. Just be careful not to over-process, as this can lead to clumping when melted.

Perfecting Your Fondue Technique

After rubbing the pot with garlic, it's crucial to keep your heat low throughout the melting process. High heat can cause the cheese to seize and become stringy, which is not what you want for a smooth fondue. Aim for a gentle simmer—the goal is to melt the cheese slowly to maintain a glossy and creamy texture. Stir consistently to distribute the heat evenly and prevent the cheese from sticking to the bottom of the pot.

Adding the cheese mixture gradually is also critical. I suggest adding it in three separate handfuls, allowing the first addition to melt completely before introducing more. This technique helps to prevent clumping and ensures an even, silky fondue that clings perfectly to your dippers.

Serving Suggestions and Pairings

Serving your fondue with an array of dippables can elevate the experience. While classic choices like crusty bread are essential, consider complementing them with blanched vegetables, such as broccoli or cauliflower, and even cubes of cooked potatoes for added texture. For a twist, try apple slices or pretzel bites to introduce a sweet or salty contrast against the rich cheese.

Don't forget that warm, aromatic wines can enhance the fondue experience. A dry white wine is traditional, but if you want to experiment, a splash of dry cider can add a delightful fruitiness. Serve the fondue with a small bowl of fresh herbs, like chives or parsley, to sprinkle over the top, adding a pop of color and freshness.

Ingredients

Gather these ingredients to create a luscious fondue experience:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 tablespoon cornstarch
1 clove garlic, halved
300ml dry white wine
1 teaspoon white pepper
Fresh bread, cut into cubes, for serving
Vegetables, for dipping (optional)

Feel free to customize your dippables for a fun twist!

Instructions

Follow these steps for a successful fondue experience:

Prepare the Pot

Rub the inside of a fondue pot with the garlic halves to impart flavor. Discard the garlic and set the pot on low heat.

Melt the Cheese

In a bowl, toss the grated Gruyère and Emmental cheese with cornstarch. Gradually add the white wine to the pot, bringing it to a simmer.

Add the Cheese Mixture

Stir in the cheese mixture a handful at a time, allowing it to melt completely before adding more. Stir constantly until the mixture is smooth.

Season and Serve

Once the cheese is fully melted, add the white pepper to taste. Keep the fondue warm and serve immediately with freshly cut bread and vegetables.

Enjoy dipping and sharing this delightful dish!

Pro Tips

For extra flavor, consider adding a splash of kirsch (cherry brandy) to the cheese blend, or experiment with other spices to create your unique twist.

Storing Leftovers

Fondue is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days. When reheating, employ a double boiler or gently heat it on the stove using low heat to avoid scorching. Stir in a little extra wine or cream to restore the desired consistency, as it might thicken as it cools.

If you want to preserve the quality of the fondue, avoid reheating it in the microwave, as this can lead to undesirable textures. The goal is to maintain that creamy texture without the cheese separating or becoming grainy.

Dietary Adjustments

If you're looking for a dairy-free alternative, try using a combination of cashew cheese and nutritional yeast. Both provide a creamy texture and umami flavor that can closely mimic traditional cheese fondue. Just blend soaked cashews with a bit of garlic, lemon juice, and dairy-free milk until smooth, and heat gradually in your fondue pot.

For a gluten-free option, make sure to choose a gluten-free bread for dipping. Many brands offer delicious gluten-free baguettes that can add the perfect texture to your fondue experience without sacrificing flavor.

Experimenting with Flavors

While this recipe highlights white pepper, feel free to experiment with herbs and spices to customize the flavor profile to your taste. A sprinkle of nutmeg or a touch of smoked paprika can impart a unique twist that complements the richness of the cheese beautifully.

Additionally, consider adding a splash of brandy or Kirsch (cherry brandy) to the cheese mixture for an authentic Swiss flair. This addition not only enhances the flavors but also contributes to a delightful depth in the overall taste of your fondue.

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can experiment with cheeses like Fontina or even a bit of sharp cheddar for a unique flavor.

→ What should I serve with fondue?

Crusty bread, blanched vegetables, and assorted meats are all great options for dipping.

→ How do I keep the fondue warm?

Use a fondue pot with a burner underneath, or keep it on very low heat on the stove.

→ Can fondue be made ahead of time?

Fondue is best served fresh, but you can prepare the cheese mixture in advance and reheat it gently when ready to serve.