Fondue with Herb Infused Cheese

Name: Fondue with Herb Infused Cheese
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; 200ml dry white wine; 1 tsp lemon juice; 2 tsp fresh rosemary, chopped; 2 tsp fresh thyme, chopped; Freshly ground black pepper, to taste; 1 tsp cornstarch (optional, for thickening)

Highlighted under: Cultural Flavors

I absolutely love making fondue, especially when I can infuse it with aromatic herbs. This Fondue with Herb Infused Cheese is a deliciously creamy treat that's perfect for gatherings or cozy nights in. The combination of rich cheeses and fresh herbs creates a mouthwatering dip that's hard to resist. We often pair it with crusty bread and seasonal vegetables, encouraging everyone to gather around and share the experience. It's truly a culinary delight that warms the heart and soul.

Created by

Elara Whitfield

Last updated on 2026-01-06T10:43:16.443Z

When experimenting with flavors for fondue, I discovered the magic of infusing cheese with fresh herbs. The process not only enhances the flavors of the cheeses but also adds an aromatic dimension that elevates the entire dish. This technique worked wonders when I incorporated rosemary and thyme, which perfectly balance the rich creaminess. The fondue turned out to be a massive hit at our dinner party, with guests eagerly discussing the blend of flavors.

One key tip I learned is to slowly melt the cheese over low heat to ensure it becomes perfectly smooth without separating. If you find it’s too thick, adding a splash of white wine does wonders to bring it back to the ideal dipping consistency. It’s an unforgettable recipe that transforms ordinary gatherings into extraordinary culinary experiences!

Why You Will Love This Fondue
Aromatic herbs enhance the classic cheese flavor
Creamy consistency that invites dipping with various breads and vegetables
Great for sharing and igniting conversations around the table

Creating the Perfect Cheese Blend

The combination of Gruyère and Emmental cheeses in this fondue recipe isn’t just a random choice; these cheeses complement each other beautifully. Gruyère brings a slightly nutty flavor and melts smoothly, while Emmental adds a subtly sweet and creamy texture. If you can’t find these specific types, a 50/50 mix of mozzarella and a sharper cheese like cheddar can work in a pinch, although the flavor will change a bit.

For the best melting results, make sure to grate your cheese rather than cube it. Grated cheese melts more efficiently, achieving that desired gooey consistency. Aim for a fine to medium grate; this ensures even melting and that the cheese fully incorporates into the fondue without clumping.

Incorporating and Balancing Flavors

Adding fresh herbs to your fondue not only elevates the flavor but also lends a vibrant aroma that enhances the dining experience. The chopped rosemary and thyme infuse the cheese mixture with a fragrant essence. Feel free to experiment with other herbs such as chives or parsley for a different flavor profile; just keep the total herb quantity the same to maintain balance.

When incorporating the herbs, ensure they are fresh to achieve the best results. Dried herbs can be overpowering and lose their essential oils during the cooking process, so try to use fresh wherever possible. If you only have dried herbs, use half the amount since they are more concentrated in flavor.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
200ml dry white wine
1 tsp lemon juice
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Freshly ground black pepper, to taste
1 tsp cornstarch (optional, for thickening)

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove to infuse a subtle garlic flavor into the fondue.

Add Wine and Heat

Pour the white wine and lemon juice into the pot and heat on medium until it's warm but not boiling.

Melt the Cheese

Gradually add the grated Gruyère and Emmental cheeses, stirring constantly until melted and smooth.

Incorporate Herbs

Stir in the chopped rosemary and thyme, along with black pepper to taste. If the fondue is too thick, add a splash of white wine as needed.

Serve

Transfer the pot to a heat source on the table and serve with pieces of crusty bread and vegetable dippers.

Pro Tips

For a unique twist, try mixing different types of cheese for varied flavor profiles. Remember to maintain the heat to keep the cheese melted and prevent it from hardening.

Troubleshooting Common Issues

If your fondue becomes too thick and difficult to dip into, don’t panic. Simply add a splash of white wine until you reach the desired consistency. Conversely, if it’s too runny, mixing in a teaspoon of cornstarch can help thicken it up. Dissolve the cornstarch in a small amount of wine before adding it to avoid lumps.

Another common issue is cheese clumping or stringing together rather than staying creamy. This can happen if the mixture is heated too quickly. Always maintain a low to medium heat to gently melt the cheese without seizing it. Stir constantly while adding the cheese for a smooth finish.

Serving Suggestions and Pairings

While crusty bread is a traditional choice for dipping, consider offering a variety of accompaniments to enhance the fondue experience. Crisp veggies like bell pepper strips, baby carrots, or blanched broccoli provide a fresh contrast to the creamy cheese. You can also include boiled baby potatoes or even small sausages for an added protein punch.

To elevate your gathering, create a fondue board with your dippers arranged artistically around the pot. Add some fresh herbs or edible flowers for visual appeal. Remember to keep your fondue pot over a low flame while serving to maintain the perfect dipping temperature throughout the meal.

Questions About Recipes

→ Can I use pre-grated cheese?

While you can use pre-grated cheese, freshly grated cheese melts better and provides a smoother texture.

→ What kind of wine should I use?

A dry white wine works best, such as Sauvignon Blanc or a fruity Chardonnay, to complement the cheese flavors.

→ How do I prevent the cheese from seizing?

Make sure to melt the cheese slowly over low heat and stir continuously to maintain a creamy consistency.

→ What can I use as dippers?

In addition to bread, you can use sliced vegetables like bell peppers, carrots, and broccoli or even boiled potatoes.