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 tablespoon fresh thyme leaves; 2 cloves garlic, minced; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Crusty bread, cut into cubes; Fresh vegetables (like carrots, bell peppers, and broccoli) for dipping

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I absolutely love hosting fondue nights, and this Fondue with White Wine and Thyme has become a staple in our gatherings. The rich, creamy texture paired with the aromatic thyme and subtle notes of white wine makes for an unforgettable dipping experience. I enjoy using a mix of cheeses which ensures a perfect melt, creating a beautiful, smooth consistency that everyone can appreciate. It's such a fun dish that brings everyone together, and I can't wait to share this delightful recipe with you!

Created by

Celia Winterbourne

Last updated on 2026-01-05T17:52:36.629Z

When I first experimented with this recipe, I had no idea how perfectly the white wine and thyme would blend together. The wine adds a hint of acidity that balances the richness of the cheese, while thyme introduces a savory undertone that elevates the flavor profile. I often suggest to my friends to use a good-quality dry white wine for the best results.

One of my favorite tips is to ensure that the cheese is grated finely; this helps it melt smoothly and evenly. I also like to serve it with an assortment of fresh, crusty bread and seasonal vegetables for dipping, making it a truly inviting dish for any occasion!

        Why You'll Love This Fondue
        Creamy texture that's irresistibly smooth
Herbaceous notes of thyme elevate the flavors
Perfectly paired with crusty bread and veggies
A fun, interactive dish for gatherings

      

The Role of Cheese in Fondue

The choice of cheese is crucial in achieving the ideal fondue consistency. Gruyère cheese brings a nutty flavor and melts beautifully, while Emmental adds a subtle sweetness and creaminess. Together, they create a luxurious texture that clings to your dippers. Ensure that you buy high-quality cheese; pre-grated varieties often contain anti-caking agents that can hinder the melting process. For an interesting twist, consider mixing in some aged cheddar for an added punch of flavor.

When preparing the cheese, it's essential to toss it with cornstarch. This step not only prevents clumping but also ensures an even melt, providing that gooey texture fondue lovers crave. If you prefer a lighter option, you can use a blend of half Gruyère and half reduced-fat cheeses, but be cautious, as this may alter the overall creaminess of the dish.

Making the Perfect Base

The white wine sets the flavor foundation for your fondue. Opt for a dry white wine, as sweet varieties can disrupt the balance you're aiming for. I recommend using a wine such as Sauvignon Blanc or Pinot Grigio, which both impart bright acidity without overpowering the cheese. Heat the wine gently until it reaches a gentle simmer; boiling can cause the cheese to separate rather than melt smoothly.

Mincing the garlic finely is another key step. Not only does it add depth to the flavor, but it also mellows out as it infuses in the wine. If you're sensitive to garlic, consider sautéing it first in a bit of olive oil before adding the wine; this softens its raw edge while still contributing to a rich taste.

Dipping Ideas and Variations

While crusty bread is a classic, don’t hesitate to get creative with your dipping options. Soft pretzels, roasted potatoes, or even apple slices provide delightful contrasts to the rich fondue. Vegetables like blanched asparagus and zucchini work exceptionally well and add a healthy element to your meal. Feel free to experiment with different textures and flavors to find your favorite combinations.

If you're hosting a large gathering, consider scaling the ingredients up for a crowd. Doubling the recipe is straightforward, but be mindful of your cooking vessel's size; you want enough space for the cheese to bubble without overflowing. You can also prepare a couple of different flavor profiles by adding spices or herbs—think rosemary or smoked paprika for a unique touch that will wow your guests.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1 tablespoon cornstarch
Freshly ground black pepper to taste
Crusty bread, cut into cubes
Fresh vegetables (like carrots, bell peppers, and broccoli) for dipping

Instructions

Prepare the Cheese

In a bowl, toss the grated Gruyère and Emmental cheese with the cornstarch until well combined. This will help prevent clumping during melting.

Heat the Base

In a fondue pot or a heavy-bottomed saucepan, add the white wine and minced garlic. Heat over medium heat until the mixture begins to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously. Once melted and smooth, stir in the fresh thyme and season with black pepper.

Serve

Transfer the pot to a fondue burner or keep it warm over low heat. Serve with cubed bread and assorted vegetables for dipping.

Pro Tips

To prevent the cheese from hardening, keep the fondue warm over low heat and enjoy it while it's fresh. Feel free to experiment with different cheese blends or herbs to make it your own!

Troubleshooting Your Fondue

If your fondue becomes too thick, you can easily adjust the consistency by adding a bit more white wine. This should be done gradually until you achieve that desired smoothness. Alternatively, if the fondue seems too runny, a quick fix is to sprinkle in a little more cornstarch mixed with a splash of white wine to thicken it up without clumping.

A common issue with fondue is curdling, which typically occurs if the heat is too high or if the cheese wasn't melted slowly enough. If you notice this happening, remove it from the heat immediately and give it a good stir—this can sometimes bring it back together. If it curdles beyond repair, you can always strain the mixture for a smoother finish.

Storage and Reheating Tips

If you have leftover fondue, it's essential to store it properly to maintain its flavor and texture. Allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to three days. When reheating, do so gently on low heat, stirring continuously and adding a little more wine as needed to revive its creamy texture.

Reheating fondue can sometimes be a challenge, as it may separate or become too thick. Placing it in a double boiler can help prevent this, as it allows for more controlled and even heat application. Just be sure to stir frequently to keep the mixture smooth and delicious.

Making It Vegan

For those looking to create a vegan version of this fondue, start by substituting the cheese with a combination of soaked cashews, nutritional yeast, and plant-based milk. Blend these ingredients until smooth; this creates a creamy base reminiscent of traditional cheese fondue. You can also add a splash of lemon juice or miso for added flavor depth.

While the texture may differ slightly, using vegan cheeses specifically designed for melting can yield satisfying results. Ensure that the proportions of liquid are adjusted based on the chosen substitutes to maintain that luscious fondue consistency throughout your meal.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with different melting cheeses such as Fontina or Havarti for unique flavors.

→ What type of wine is best for fondue?

A dry white wine works best as it complements the cheese without being overly sweet. Look for options like Sauvignon Blanc or Pinot Grigio.

→ How can I make this recipe vegetarian-friendly?

This recipe is naturally vegetarian. Just ensure that all your dippers, like bread and vegetables, are also vegetarian.

→ What should I serve with fondue?

Typical dippers include assorted bread cubes, fresh vegetables, and even fruits like apples or pears for a sweet contrast.