Fondue with Gruyere and Fresh Thyme

Name: Fondue with Gruyere and Fresh Thyme
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 100g Emmental cheese, grated; 250ml dry white wine; 1 clove garlic, halved; 1 tsp cornstarch; 1 tbsp fresh thyme leaves; Freshly ground black pepper, to taste; Crusty bread, for dipping; Assorted vegetables (e.g., cherry tomatoes, carrots), for dipping

Highlighted under: Cozy Comfort Food Ideas

I absolutely love the melting pot of flavor that a cheese fondue brings to the table. This Fondue with Gruyere and Fresh Thyme is my go-to recipe for gatherings with friends or family. The rich, nutty Gruyere cheese combined with the aromatic fresh thyme creates a delightful dipping experience. Paired with crusty bread and some fresh vegetables, this dish is not just a meal—it’s an interactive culinary experience that everyone will enjoy.

Created by

Olivia Martin

Last updated on 2026-01-14T00:29:38.002Z

When I first experimented with fondue, I wanted to create a version that had depth and complexity. My choice of Gruyere, with its bold flavor profile, perfectly matches the earthy notes of fresh thyme. I discovered that adding a splash of white wine not only enhances the taste but also helps the cheese melt smoothly, avoiding any clumping.

After a few trials, I nailed the consistency and flavor combinations. A sprinkle of nutmeg at the end adds a subtle warmth that surprises the palate. Trust me, this fondue will become your new favorite gathering dish!

        Why You'll Love This Fondue
        Meltingly smooth texture with a delightful herbal twist
Perfect for social gatherings or cozy nights in
Easily customizable with your favorite dippers

      

Getting the Cheese Just Right

Choosing the right cheese is crucial for a successful fondue. Gruyere offers a nutty sweetness, while Emmental brings a nice creaminess and mild flavor. Together, they create a well-balanced blend that melts smoothly. Always grate your cheese to ensure quick and even melting, as block cheese can clump together. If you're in a pinch, you can substitute with a mix of aged cheddar or Fontina, although the flavor profile will change slightly.

It's essential to combine the grated cheese with cornstarch before adding it to the pot, as this helps prevent the cheese from separating during melting. The cornstarch acts as a stabilizer, allowing for a silky texture. Be sure to mix it thoroughly to coat all the cheese particles evenly. This step is fundamental; if omitted or done poorly, you may find your fondue greasy or clumpy.

Perfecting the Wine and Thyme Infusion

Selecting a good dry white wine is another key factor in achieving a flavorful fondue. Look for something with acidity—like a Sauvignon Blanc—that will help cut through the richness of the cheese. Heat the wine gently until it’s simmering; avoid boiling it, as high temperatures can lead to an undesirable bitter taste. Once you add the cheese, continue heating gently, stirring constantly until the mixture is glossy and bubbling.

Incorporating fresh thyme not only adds a gourmet touch but also complements the nutty flavors of the Gruyere beautifully. Adding it towards the end of the melting process allows the flavors to meld without losing its aromatic qualities. If fresh thyme isn’t available, dried thyme can be used—just halve the quantity, as dried herbs are more concentrated.

Ingredients

Gather these fresh ingredients to start your fondue journey:

Fondue Ingredients

200g Gruyere cheese, grated
100g Emmental cheese, grated
250ml dry white wine
1 clove garlic, halved
1 tsp cornstarch
1 tbsp fresh thyme leaves
Freshly ground black pepper, to taste
Crusty bread, for dipping
Assorted vegetables (e.g., cherry tomatoes, carrots), for dipping

Make sure to select high-quality cheeses for the best flavor!

Instructions

Follow these simple steps to create your fondue masterpiece:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This will infuse a subtle garlic flavor into the fondue.

Mix the Cheeses

In a bowl, combine the grated Gruyere and Emmental cheeses with cornstarch. This will help achieve a smooth consistency while melting.

Heat the Wine

Pour the white wine into the pot and heat it over medium heat until it begins to simmer.

Melt the Cheese

Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth. Add thyme leaves and pepper to taste.

Serve and Enjoy

Transfer the pot to a heat source, like a small candle or fondue flame, and serve with crusty bread and vegetables for dipping.

Enjoy your fondue with friends and family while it's warm and gooey!

Pro Tips

For a richer flavor, consider adding a splash of brandy or a hint of nutmeg during the melting process. Always use freshly grated cheese for the best melting characteristics.

Serving Suggestions

To enhance the fondue experience, consider a variety of dippers. Crusty bread is traditional, but you can also serve raw vegetables like colorful bell peppers, zucchini, or roasted broccoli. For a sweet contrast, fresh fruits such as apple slices or pear wedges can be delightful. Arrange the dippers on a large platter so guests can easily reach for their favorites and make it a social occasion.

For a more substantial meal, pair your fondue with a side salad or a charcuterie board featuring cured meats and olives. This can elevate the dining experience and allow your guests to create different flavor combinations that keep the meal exciting.

Make-Ahead and Storage Tips

While fondue is best enjoyed fresh, you can prepare some components ahead of time. Grate the cheese and mix it with cornstarch up to a day in advance, keeping it in an airtight container. You can also clean and chop your vegetables, storing them in the fridge until you're ready to serve. However, try to melt the fondue right before serving for the best texture and flavor.

If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on low heat, stirring frequently, to prevent the cheese from separating. If it becomes too thick upon reheating, you can add a little more wine or even a splash of broth to achieve the desired consistency.

Questions About Recipes

→ Can I use a different cheese?

Absolutely! While Gruyere and Emmental are traditional, feel free to experiment with cheeses like cheddar or gouda.

→ What if I don't have a fondue pot?

You can use a heavy saucepan to melt the cheese and then transfer it to a heat-safe bowl for serving.

→ How do I keep the fondue warm?

Use a candle, a sterno can, or an electric fondue pot to keep the cheese warm and melted.

→ What are some good dippers?

Crusty bread, roasted potatoes, fresh vegetables, and even cooked meats work wonderfully as dippers for fondue.