Fondue with Garlic and Thyme

Name: Fondue with Garlic and Thyme
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 of garlic, halved; 200ml dry white wine; 1 teaspoon fresh thyme leaves; 2 teaspoons cornstarch; 1 tablespoon lemon juice; Fresh bread, vegetable sticks, and other dippers

Highlighted under: Homemade Baking Inspiration

I absolutely love hosting gatherings, and nothing brings people together quite like a warm, bubbling pot of fondue. This Fondue with Garlic and Thyme is a delicious blend of flavors that elevates the traditional cheese fondue experience. The aromatic garlic and fragrant thyme infuse the melted cheese, creating a delightful dip that I simply can't resist. Serve it with fresh bread, crunchy vegetables, or even crispy potatoes, and watch everyone gather around the pot, savoring each rich and flavorful bite. It’s a perfect starter for any occasion!

Created by

Thea Montgomery

Last updated on 2026-01-12T04:25:34.285Z

When I first tried making this fondue, I was amazed by how the flavors of garlic and thyme complemented the cheese beautifully. Incorporating fresh herbs not only elevated the taste but also added a lovely aroma that filled my kitchen. I found that letting the garlic gently sauté in the oil before adding the cheese enhances the depth of flavor.

One of my favorite parts is how interactive this dish is. Everyone enjoys dipping into the pot and creating their own combinations with the dippers. It’s a social experience, and I love seeing my friends excited to create their ideal bite!

        Why You Will Love This Recipe
        The blend of garlic and thyme adds a gourmet twist to traditional fondue.
A cozy, interactive meal that brings friends and family together.
Easy to customize with your favorite dipping items.

      

Key Techniques for Perfect Fondue

To achieve that silky, smooth texture in your fondue, it’s crucial to keep the heat at medium. If the wine gets too hot and begins to boil, it can cause the cheese to seize and become grainy. Aim for a gentle simmer where you can see small bubbles forming around the edges of the pot. If you notice any stringiness in the cheese as you stir, don’t panic! Simply lower the heat and continue to stir until it's glossy and creamy.

When mixing the cheese and cornstarch, I recommend using a large bowl to ensure even coating. The cornstarch binds moisture produced during melting, preventing the cheese from clumping together. Make sure to toss the cheese and starch thoroughly before adding it to the wine, as this will help in achieving an even melt. If you use a different cheese, be cautious with moisture content; a drier cheese melts better in fondue.

Flavor Enhancements and Variations

While this recipe shines with garlic and thyme, feel free to experiment with other herbs and spices. For a hint of nutty flavor, try adding a teaspoon of freshly grated nutmeg or mixing in some chopped chives. Alternatively, for a spicy kick, a pinch of cayenne pepper or red pepper flakes can make the cheese fondue more exciting. Don't hesitate to add a splash of brandy or Cognac for extra depth—just be sure to adjust the wine accordingly to maintain the right consistency.

Serving suggestions can elevate your fondue experience, too. Besides bread and vegetables, consider offering sliced apple or pear for a sweet contrast to the savory cheese. Roasted baby potatoes also pair beautifully and add a comforting element. For a fun twist, serve your fondue with pretzel bites or quesadilla triangles for a crunchy texture that complements the gooey cheese.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove of garlic, halved
200ml dry white wine
1 teaspoon fresh thyme leaves
2 teaspoons cornstarch
1 tablespoon lemon juice
Fresh bread, vegetable sticks, and other dippers

Instructions

Prepare the Fondue Pot

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

Mix the Cheese and Cornstarch

In a bowl, combine the grated Gruyère and Emmental cheeses with cornstarch. This helps the cheese melt smoothly.

Heat the Wine

In the fondue pot, heat the white wine over medium heat until it’s warm but not boiling.

Add Cheese Gradually

Slowly add the cheese mixture to the warm wine, stirring constantly until melted and smooth.

Add Thyme and Lemon Juice

Stir in the fresh thyme and lemon juice, mixing well. Keep the fondue warm over low heat.

Pro Tips

For a creamier texture, you can add a splash of kirsch (cherry brandy) after the cheese is melted.

Storage and Make-Ahead Tips

Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan over low heat, adding a splash of white wine or a touch of milk to restore its creamy consistency. Stir continuously as it heats to avoid any separation. However, be cautious not to overheat the mixture, as this can lead to the cheese deteriorating in texture and flavor.

If you're planning to serve fondue for a party, consider prepping your ingredients in advance. Grate your cheeses, mix with cornstarch, and store them in the fridge, ready to go when needed. You can also chop your dippers a few hours beforehand and keep them in water to maintain their crunch. Just remember to drain them well before serving to avoid excess moisture in your fondue pot.

Troubleshooting Common Issues

If your fondue is too thick or stretching too much, it's often due to the cheese being too high in moisture or the cooking temperature being too high. To fix this, add a little more warm wine and stir continuously until the desired consistency is achieved. If it's too watery, you can thicken it by mixing a small amount of cornstarch with a little white wine and adding it to the pot while stirring until it thickens up.

Another common issue is the cheese clumping or becoming grainy. This can happen if the cheese isn’t mixed well with cornstarch or if it’s added too quickly to the pot. Always add the cheese gradually and stir consistently. If clumping does happen, a splash of liquid (wine or lemon juice) can help to rescue it, but make sure to keep the heat low to prevent further curdling.

Questions About Recipes

→ What types of cheese work best for fondue?

Gruyère and Emmental are traditional, but you can mix in other types like Fontina or Cheddar for variation.

→ Can I make fondue ahead of time?

It's best enjoyed freshly made, but you can prepare the cheese mixture in advance and heat it up when ready to serve.

→ What can I dip in the fondue?

Popular dippers include cubed bread, steamed vegetables, or even cooked meats! Get creative with your favorites.

→ How do I store leftovers?

Any leftover fondue can be refrigerated in an airtight container. Reheat gently on the stove, adding a little wine if necessary.