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 cup dry white wine; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 garlic clove, halved; 1 tbsp cornstarch; Salt and pepper to taste; Crusty bread for dipping; Fresh vegetables for dipping (optional)

Highlighted under: Global Flavors

I absolutely love hosting fondue nights at home, especially when I whip up this fondue with herb-infused cheese. The combination of melt-in-your-mouth cheese and fragrant herbs creates an unforgettable experience for the senses. We often gather around the pot with fresh bread, crisp veggies, and fun company. It's the kind of dish that brings everyone together, creating a cozy and inviting atmosphere that’s perfect for any celebration or a simple evening with friends.

Created by

Megan Douglas

Last updated on 2026-01-10T11:34:14.513Z

When I first experimented with herb-infused cheese fondue, I was amazed by how a few simple herbs could elevate the traditional flavors. Using fresh rosemary and thyme made the entire dish aromatic, transforming ordinary cheese into something extraordinary. I recommend mixing in some white wine for depth, which not only enhances the taste but also helps achieve that silky consistency we all love.

One tip I’ve learned is to ensure your cheese is at room temperature before starting. This helps it melt evenly, preventing any clumping. The result is a luscious fondue that pairs perfectly with crusty bread and fresh veggies—all my guests can’t resist going for seconds (or thirds!).

        Why You Will Love This Recipe
        Rich, savory flavors with a hint of fresh herbs
Perfectly gooey texture that invites dipping
A fun and interactive dish for gatherings

      

Understanding the Ingredients

The choice of cheese is crucial in crafting the ideal fondue. Gruyère and Emmental both offer unique flavors and melting qualities that create a beautifully smooth and creamy consistency. Gruyère is nutty and slightly sweet, while Emmental adds a mild, buttery note. If you're looking for a twist, you can experiment with a combination of cheeses like fontina or gouda, which will add depth and complexity to the flavor profile.

Wine plays a key role in this recipe, not only enhancing flavor but also affecting texture. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, creates the perfect acidity balance, which helps the cheese to melt evenly without becoming stringy. Avoid sweet wines, as they can overpower the cheese's savory notes. If you prefer a non-alcoholic option, consider using a combination of vegetable broth and a splash of lemon juice for acidity.

Essential Fondue Techniques

When heating the wine, make sure to keep it on medium heat and avoid boiling. Boiling can lead to a separation of the cheese, resulting in a grainy texture instead of the desired smooth consistency. Stirring frequently is key to incorporating the cheese mixture evenly, so keep your whisk handy to ensure a glossy finish without lumps.

If your cheese fondue is too thick, you can add additional wine, a tablespoon at a time, until it reaches your desired consistency. Conversely, if it's too thin, a slurry of cornstarch mixed with cold water can help thicken it. Remember to add it gradually while stirring to maintain an even texture.

Serving Suggestions and Pairings

To elevate your fondue experience, consider an assortment of dippables beyond bread and vegetables. Items like apple slices, pretzel bites, or even cooked sausages can bring unexpected flavors that complement the cheese beautifully. For added texture, roast or grill some veggies to introduce a smoky note that pairs wonderfully with the herb-infused cheese.

Fondue is best enjoyed fresh, but you can reheat leftovers gently on low heat. If reheating, add a splash of wine or broth to revive the creamy texture. Be sure to stir continuously to prevent scorching on the bottom. For future gatherings, consider preparing the cheese mixture in advance and keep it refrigerated; just warm it up when ready to serve.

Ingredients

Herb Infused Cheese Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 garlic clove, halved
1 tbsp cornstarch
Salt and pepper to taste
Crusty bread for dipping
Fresh vegetables for dipping (optional)

Instructions

Prepare the Pot

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

Mix the Cheese and Cornstarch

In a bowl, combine the grated Gruyère and Emmental cheese with cornstarch. This helps to keep the cheese from clumping together.

Heat the Wine

Pour the white wine into the fondue pot and heat over medium heat. Bring to a simmer.

Add the Cheese Mixture

Gradually add the cheese mixture to the simmering wine, stirring continuously until melted and smooth.

Incorporate Herbs

Stir in the chopped rosemary and thyme, and season with salt and pepper to taste.

Serve Warm

Serve the fondue warm with crusty bread and fresh vegetables for dipping.

Pro Tips

For an extra flavor boost, try adding a splash of lemon juice or a teaspoon of Dijon mustard to the cheese mixture while melting.

Make-Ahead Tips

You can prepare the herb-infused cheese ahead of time by mixing the cheeses with cornstarch, as outlined in the steps. Store the cheese mixture in an airtight container in the refrigerator for up to 24 hours. When you are ready to serve, simply heat the wine and combine the cheese, ensuring to maintain a gentle simmer to prevent curdling.

If you're having a larger gathering, consider doubling or tripling the cheese formula based on your guest count. Just remember to keep the proportions of wine and cornstarch the same to achieve the perfect texture. A larger fondue pot can accommodate more ingredients, allowing everyone to enjoy without running out too quickly.

Common Troubleshooting

If you find your fondue isn’t melting as it should, there are a few fixes you can try. Firstly, ensure that the cheese is finely grated for maximum melting efficiency. If the mixture seems separated, add a tiny bit of cornstarch mixed in cold water while stirring continuously to bring it together again.

Another common issue is a bland flavor. If your fondue lacks depth, taste and adjust with more freshly chopped herbs or a touch of lemon juice to enhance the overall profile. Remember, fresh herbs are your friends; they can brighten the dish considerably, especially when added just before serving.

Creative Variations

To add a different twist to your fondue, consider mixing in a splash of truffle oil, which will deliver an earthy, luxurious flavor that elevates the cheese’s natural creaminess. Alternatively, blending in roasted garlic or sautéed mushrooms can contribute additional depth, making each bite an adventure in flavor.

For a sharp and tangy edge, use blue cheese or aged cheddar mixed with the Gruyère and Emmental. This bold combination offer a unique profile that pairs exceptionally well with sweeter dippables like figs or grapes, providing a delightful contrast to the rich cheese.

Questions About Recipes

→ What type of cheese works best for fondue?

A combination of Gruyère and Emmental cheese is ideal for a classic fondue, providing a rich and smooth texture.

→ Can I substitute the white wine?

Yes! You can use vegetable broth or apple cider for a non-alcoholic version, but it might alter the taste slightly.

→ How do I store leftovers?

If you have leftover fondue, let it cool and then store it in an airtight container in the refrigerator for up to 3 days.

→ Can I reheat the fondue?

Yes, gently reheat in a fondue pot or on the stove over low heat, adding a splash of wine or broth to restore its creamy consistency.