Fondue with Herb Infused Cheese

Name: Fondue with Herb Infused Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 clove garlic, halved; 250ml dry white wine; 1 tablespoon lemon juice; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Freshly ground black pepper, to taste; Cubes of crusty bread, for dipping; Vegetables like bell peppers and broccoli, for dipping

Highlighted under: Global Flavors

I absolutely adore a cozy evening spent indulging in a pot of fondue. It transforms any gathering into a festive occasion! This Fondue with Herb Infused Cheese brings a delightful twist to the classic recipe. The rich flavors of the melted cheese combined with the aromatic herbs create a perfect balance that simply elevates the experience. Whether you’re diving in with crusty bread or fresh veggies, each dip offers a creamy indulgence that’s hard to resist. Trust me, this fondue will become a memorable part of your gatherings!

Created by

Evelyn Parker

Last updated on 2026-01-12T00:34:12.185Z

As I experimented with different cheese combinations for fondue, I stumbled upon the idea of infusing the cheese with fresh herbs. This twist not only added depth but also showcased the amazing versatility of cheese. I remember the first time I tasted it, the blend of garlic, rosemary, and thyme created a rich flavor that left me wanting more. The aroma filled my kitchen, enticing everyone to gather around the fondue pot.

Using a mix of Gruyère and Emmental gives a great melting quality, and I found that pre-grating the cheese ensures it melts evenly. A splash of white wine adds a lovely acidity while balancing the richness of the cheese. Trust me, this method is a guaranteed crowd-pleaser!

        Why You Will Love This Recipe
        Aromatic herb infusion that enhances flavor
Creamy, smooth texture perfect for dipping
Great for sharing with friends and family

      

Choosing the Right Cheese

The key to a successful fondue lies in selecting the right combination of cheeses. Gruyère and Emmental are traditional choices for fondue as they melt beautifully, creating a creamy texture. Gruyère adds a nutty flavor, while Emmental contributes a mild, slightly sweet taste. If you're unable to find these specific cheeses, you can substitute with other semi-hard cheeses like Comté or Jarlsberg, but ensure they have similar melting properties to achieve that perfect, gooey consistency.

When grating the cheese, use a box grater or food processor for a fine, even texture. This ensures that the cheese melts uniformly and integrates well with the wine. For an extra depth of flavor, consider mixing in a small amount of a more potent cheese, such as aged cheddar or blue cheese, but be mindful not to overpower the dish with strong flavors.

Perfecting Your Fondue Technique

Infusing the garlic into your fondue pot is a great way to introduce an aromatic layer to the dish. Make sure to rub the pot thoroughly; the garlic’s oils will flavor the cheese as it melts. For an even subtler garlic flavor, you can infuse the wine with garlic by gently heating it with a peeled clove in a separate pot before adding it to your fondue pot.

Another technique to watch out for is the temperature. Keep the heat at medium while melting the cheese to prevent it from separating or becoming gritty. If you notice your fondue separating, reduce the heat and whisk vigorously until it comes back together. Maintaining a steady heat is vital in achieving that luscious, smooth texture.

Serving and Enjoying Your Fondue

For a truly engaging fondue experience, consider setting up a fondue station with various dipping options. Besides the classic crusty bread cubes, offer an array of vibrant vegetables such as blanched broccoli, sweet bell peppers, and even bite-sized roasted potatoes. Each dipping item brings its own unique flavor and texture, enhancing the overall experience of your fondue.

If you're preparing this meal for a gathering, it's advisable to keep the pot warm on a fondue burner or a low-heat setting. This keeps the cheese at the perfect dipping consistency. If you have any leftover fondue, you can store it in the refrigerator for a couple of days. Just reheat gently on the stove, adding a splash of wine or milk to restore its creamy texture.

Ingredients

Gather these ingredients to make your delicious herb-infused cheese fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
250ml dry white wine
1 tablespoon lemon juice
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Freshly ground black pepper, to taste
Cubes of crusty bread, for dipping
Vegetables like bell peppers and broccoli, for dipping

Instructions

Follow these easy steps to create your herb-infused cheese fondue:

Prepare the Cheese

In a bowl, combine the grated Gruyère and Emmental cheeses with the chopped herbs. Set aside.

Infuse the Garlic

Rub the inside of your fondue pot with the halved garlic clove, ensuring the flavor seeps into the pot.

Heat the Wine

Pour the white wine and lemon juice into the pot and heat over medium heat until it starts to steam, but do not let it boil.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until completely melted and smooth.

Season and Serve

Add freshly ground black pepper to taste, and serve hot with your choice of bread and vegetables for dipping.

Pro Tips

For the best flavor, use high-quality cheese and serve immediately after melting to enjoy the smooth texture.

Ingredient Role Insights

The choice of dry white wine in this recipe not only adds acidity but also helps to balance the rich, fatty flavors of the cheese. When selecting a wine, choose one with good acidity, as this will prevent the fondue from becoming too heavy. Varieties like Sauvignon Blanc or a dry Riesling are excellent choices, providing a refreshing contrast to the cheese mixture.

Fresh herbs like rosemary and thyme are essential to elevating the flavor profile of your fondue. Their aromatic qualities infuse the cheese, providing a fragrant backdrop that complements the richness. If fresh herbs aren't available, dried herbs can be used sparingly, keeping in mind that they are more potent than fresh herbs.

Troubleshooting Common Issues

If your fondue turns out too thick, it's typically a sign that either the cheese ratio is too high or it's been heated too rapidly. To remedy this, gradually stir in a little more wine until the desired consistency is reached. Always remember to stir continuously while melting to achieve that silky texture.

On the other hand, if the fondue is too thin, it may need more cheese. I suggest adding a handful of grated cheese at a time until you reach the right thickness. Another trick is to create a cornstarch slurry with cold water, then slowly whisk it into the fondue to help thicken it without compromising the flavor.

Storing and Reheating Fondue

Proper storage is crucial if you want to save your leftover fondue. Allow it to cool completely before transferring it to an airtight container. Stored in the refrigerator, it can last for up to 3 days. Note that fondue can thicken upon refrigeration; when ready to enjoy, reheat it gently on the stove over low heat, stirring frequently.

If you're planning to make fondue in advance, do so up to a day ahead. Simply follow the recipe until you’ve melted the cheese. Remove it from heat and let it cool slightly before refrigerating. To reheat, use a double boiler or a fondue pot to gently warm up the mixture, stirring in a little white wine or broth to restore the original creamy consistency.

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can substitute with cheeses like Fontina or a strong blue cheese for varied flavors.

→ What can I serve with fondue?

Crusty bread, boiled potatoes, and an assortment of vegetables pair wonderfully with cheese fondue.

→ Can I prepare the cheese mixture in advance?

Yes, you can prepare the grated cheese and herbs ahead of time, but add to the pot just before serving.

→ Is there a non-alcoholic version?

Absolutely! You can replace wine with a mix of vegetable broth and a splash of vinegar to maintain acidity.