Fondue with White Wine and Thyme

Name: Fondue with White Wine 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 cup dry white wine; 1 clove garlic, halved; 1 teaspoon fresh thyme leaves; 1 tablespoon lemon juice; Salt and pepper to taste; Crusty bread, cut into cubes; Fresh vegetables for dipping (e.g., broccoli, carrots)

Highlighted under: Homemade Baking Inspiration

I love hosting gatherings with friends, and fondue has become my go-to dish for creating a warm and inviting atmosphere. This Fondue with White Wine and Thyme is an elegant twist on the classic recipe that never fails to impress. The combination of rich cheese and aromatic thyme infused in white wine makes for a truly indulgent experience. It's perfect for those cozy nights where everyone gathers around to dip fresh bread and vegetables into melted goodness. There's something magical about sharing this dish—it brings people together in a delightful way.

Created by

Thea Montgomery

Last updated on 2026-01-05T18:25:34.341Z

When I first tried making fondue, I was pleasantly surprised by how simple and rewarding the process is. I experimented with different cheeses and flavors until settling on the delightful combo of Gruyère and Emmental cheeses, accented by a splash of white wine and fresh thyme. This flavor combination not only complements but elevates the experience, enhancing the richness without overpowering it.

One important tip I discovered is to ensure that the cheese is grated finely, which helps it melt smoothly and prevents any clumping. This little detail really makes a difference in achieving that velvety texture we all crave in fondue!

        Why You'll Love This Fondue
        Creamy cheese blend infused with aromatic thyme
Perfectly paired with crusty bread and fresh vegetables
Easy to prepare and great for social gatherings

      

Choosing the Right Cheese

The selection of cheese is critical to achieving the perfect fondue. Gruyère and Emmental are traditional choices that melt beautifully, providing a smooth and creamy texture. Gruyère offers a nutty flavor while Emmental adds mild sweetness. If you’re looking for a stronger flavor, consider adding a small amount of aged Gouda or a touch of sharp cheddar to the mix, but be cautious as strong cheeses can change the fondue’s character.

When grating your cheese, it's best to opt for block cheese rather than pre-grated to avoid additives that can affect melting. The ideal size for grating is a medium shred, which helps the cheese to melt evenly. A coarse grater also works well, but aim for uniform pieces to promote smooth melting.

Perfecting Your Fondue Technique

Temperature control is key when making fondue. Start with medium heat for the white wine to slowly warm the liquid without boiling. If the fondue bubble too aggressively, the texture can become grainy. As the cheese begins to melt, reduce the heat to low to maintain a gentle warmth. Stir continuously in a figure-eight motion to ensure even melting and to prevent clumping.

To achieve a silky consistency, I often add a teaspoon of cornstarch mixed with a tablespoon of the white wine to the cheese before introducing it to the pot. This helps stabilize the mixture and prevents it from separating, ensuring a smooth, enjoyable fondue experience.

Ingredients

Gather these ingredients to create a delightful fondue.

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 teaspoon fresh thyme leaves
1 tablespoon lemon juice
Salt and pepper to taste
Crusty bread, cut into cubes
Fresh vegetables for dipping (e.g., broccoli, carrots)

Make sure to have plenty of bread and veggies for dipping!

Instructions

Follow these steps to create your delicious fondue.

Prepare the Pot

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

Combine Wine and Cheese

Pour the white wine into the fondue pot and heat over medium heat. Gradually add the grated cheese, stirring continuously until melted.

Add Seasoning

Stir in the fresh thyme and lemon juice. Season with salt and pepper to taste, adjusting as necessary.

Serve and Enjoy

Once the cheese is melted and smooth, transfer the pot to a heat source at the center of your table. Serve with bread cubes and fresh vegetables for dipping.

Enjoy this delightful dish with friends and family!

Pro Tips

For a smoother fondue, consider using a mixture of cheeses with high fat content. Additionally, take your time melting the cheese
too much heat can cause it to seize.

Serving Suggestions

While crusty bread is a classic accompaniment, I recommend offering a variety of dippables to enhance the fondue experience. Fresh, blanched vegetables like colorful bell peppers, zucchini, or asparagus add vibrancy and texture. You can also include cured meats such as prosciutto or salami to complement the cheese's richness and provide a satisfying contrast.

For an interactive twist, consider setting up a fondue station with different dippers on wooden boards. This encourages guests to mix and match flavors, creating personalized bites that keep the gathering lively and engaging.

Make-Ahead Tips

If you want to streamline your fondue night, you can prepare the cheese mixture in advance. Simply grate the cheeses and combine them with cornstarch, adding an extra bit to your prep. Transfer the mixture to an airtight container and refrigerate for up to two days. When you're ready to serve, follow the steps to heat the wine and stir in your cold cheese.

Note that you should avoid reheating fully melted fondue. Instead, keep it warm at low heat during serving, and if it starts to firm up, gently stir in a splash of white wine to loosen the texture again. This ensures you maintain that luscious, dipping-friendly consistency.

Questions About Recipes

→ Can I make fondue without a fondue pot?

Yes, you can use a regular pot on a stove, but ensure you keep it warm by transferring to a heat source when serving.

→ What types of cheese work best for fondue?

A combination of Gruyère and Emmental is traditional, but you can also try cheeses like fontina or mozzarella.

→ How can I thicken my fondue?

You can mix a tablespoon of cornstarch with the cheese before adding it to the pot. This helps prevent clumping.

→ What should I use for dipping?

Crusty bread, fresh vegetables, and even cooked potatoes work fabulously for dipping!