Fondue with Gruyere and Black Pepper

Name: Fondue with Gruyere and Black Pepper
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g Gruyere cheese, shredded; 200g Emmental cheese, shredded; 1 cup dry white wine; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon black pepper; 1 garlic clove, halved; Bread cubes, for dipping; Vegetable sticks (like carrots and bell peppers)

Highlighted under: Comfort Food

I can’t resist the richness of this Gruyere and black pepper fondue! It’s a creamy delight that warms the soul and invites everyone to gather around the table. The combination of earthy Gruyere cheese with a hint of spice from black pepper creates an unforgettable flavor that elevates this classic dish. Perfect with crusty bread and crispy veggies, I find it’s a great way to bring friends and family together for a cozy evening. Trust me, once you dip into this delightful pot, you'll want to make it a regular affair.

Created by

Evelyn Parker

Last updated on 2026-01-14T01:07:22.762Z

When I first made this fondue, I was pleasantly surprised by how quickly everything came together. The key to its rich flavor lies in using high-quality Gruyere cheese and the perfect balance of black pepper. While stirring, the cheese melts beautifully, becoming smooth and velvety. To ensure a creamy texture, I always keep the heat low and adjust it as necessary. Trust me, a little patience goes a long way!

Sharing this dish with my loved ones was the real highlight. I remember watching everyone’s eyes light up as they dipped their bread and veggies into the bubbling cheese. It brought a wonderful intimacy and warmth to our gathering. I recommend serving it with a variety of dippers to make your fondue experience even better.

        Why You'll Love This Recipe
        Rich, earthy flavor of Gruyere cheese
Perfectly balanced with the kick of black pepper
A fun and interactive dining experience

      

Understanding the Ingredients

The choice of cheese is crucial for this fondue. Gruyere is known for its nutty and slightly sweet flavor, which blends beautifully with the creamy texture you aim for. Emmental adds a touch of elasticity, enhancing the overall mouthfeel. Both cheeses must be freshly shredded to ensure they melt evenly. Pre-grated cheeses often contain anti-caking agents that can affect the fondue's smoothness and flavor profile.

Another key ingredient is the dry white wine. It not only provides acidity to balance the richness of the cheese but also adds a subtle fruity note. When selecting wine, choose something that you enjoy drinking; a good rule of thumb is to stick with a wine that is dry and light-bodied, such as Sauvignon Blanc or Pinot Grigio.

Tips for a Perfect Melt

When melting the cheese, always do so over low to medium-low heat. Rapid heating can cause the cheese to seize or become grainy, which is not the smooth texture you want. Stir constantly with a wooden spoon or silicone spatula, which helps to integrate the cheese with the wine. You’ll know it’s ready when the mixture becomes glossy and cohesive, taking about 10-15 minutes before the cheese is fully melted.

If you encounter the dreaded clumping during melting, don’t panic! Simply remove the pot from heat, add a splash more wine, and stir vigorously. This should loosen the mixture. If it seems too thick, you can always add additional liquid until your desired consistency is achieved.

Serving Suggestions and Variations

Traditionally, crusty bread is the go-to dipping option for fondue, but don’t hesitate to get creative! Pumpernickel or sourdough adds a nice depth of flavor, while fresh vegetables like blanched broccoli or radishes provide a crunchy contrast. For a fun twist, consider including fruits like apple or pear slices, which complement the cheese beautifully with their natural sweetness.

You can also experiment with spices and herbs to enhance the flavor. A sprinkle of nutmeg or a dash of smoked paprika can elevate the profile even further. If you want to adapt for dietary needs, a vegan cheese blend can be made by using cashews and nutritional yeast, blending it with a similar base of white wine and lemon juice for a plant-based version.

Ingredients

Gather these ingredients to make your fondue:

Fondue Ingredients

400g Gruyere cheese, shredded
200g Emmental cheese, shredded
1 cup dry white wine
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon black pepper
1 garlic clove, halved
Bread cubes, for dipping
Vegetable sticks (like carrots and bell peppers)

Prepare your ingredients before starting the fondue.

Instructions

Follow these steps to create your delicious fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove for flavor. Discard the garlic after rubbing.

Mix the Cheeses

In a bowl, combine the shredded Gruyere and Emmental cheese with the cornstarch. Toss to coat the cheese with the cornstarch.

Heat the Wine

In the fondue pot, pour in the white wine and lemon juice, and heat it gently over medium-low. Avoid boiling.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring continuously until melted and smooth. Add black pepper to taste.

Serve and Enjoy

Once the cheese is melted and creamy, serve immediately with bread cubes and vegetable sticks for dipping.

Enjoy your fondue while it's warm!

Pro Tips

For an extra touch, add a pinch of nutmeg to the cheese before serving for enhanced flavor. Pairing with a light salad enhances the overall experience and adds freshness to your meal.

Storing and Reheating Fondue

If you have leftover fondue, store it in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, reheat gently in a saucepan or the fondue pot over low heat, stirring frequently. Adding a bit more wine or some milk can help regain that creamy texture as it warms up, which may thicken during refrigeration.

Fondue is not typically suited for freezing due to the nature of the cheese, which can separate and become grainy when thawed. However, if you must freeze it, ensure it’s tightly sealed and use it within a month for the best quality. When thawing, allow it to come to room temperature before reheating.

Scaling the Recipe

Fondue can easily be scaled up or down to suit your gathering size. If hosting a larger group, simply double or triple the ingredients. A good guideline is to allow about 200g of cheese per person, ensuring everyone has enough for dipping without overwhelming them. Keep the wine to cheese ratio consistent to maintain the flavor balance, roughly one part wine to three parts cheese.

For smaller gatherings, feel free to half the recipe or follow a different cheese blend using a mix of Gruyere and another cheese like fontina or aged cheddar for a unique flavor. Just remember to adjust the cornstarch and liquid accordingly to maintain the right consistency.

Troubleshooting Common Issues

If your fondue is too thick, it’s typically a result of too much cheese relative to the liquid. Add in small increments of wine or broth until you reach the desired consistency. Conversely, if it’s too runny, an additional tablespoon of cornstarch mixed with a little cold wine can help thicken it up. Just stir this into the fondue while it’s gently heated until it tightens.

Separation can occur if the cheese isn’t melted properly or if the pot gets too hot. Should this happen, remove it from the heat and whisk in a small amount of acid, like lemon juice or a splash of vinegar, to help recombine the mixture. This technique can salvage your fondue and bring it back to a luscious, creamy state.

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can substitute with cheeses like Fontina or Havarti for different flavor profiles.

→ What type of wine is best for fondue?

A dry white wine works best; Sauvignon Blanc or Chardonnay are great options.

→ How can I make my fondue gluten-free?

Use gluten-free bread and skip the flour in the recipe. Cornstarch is a great thickening substitute.

→ Can I make fondue in advance?

It's best to prepare fondue fresh, but you can prep ingredients in advance and assemble when ready.