Fondue with White Wine and Thyme

Name: Fondue with White Wine and Thyme
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 250ml dry white wine; 1 clove garlic, halved; 1 teaspoon fresh thyme leaves; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Cubed crusty bread for dipping; Vegetables and meats (optional) for dipping

Highlighted under: Special Seasonal Food Collection

I absolutely love whipping up a pot of fondue for gatherings; it's such a fun and interactive way to enjoy a meal! Combining white wine and fresh thyme, this fondue recipe creates a delightful flavor that’s both elegant and comforting. The creamy cheese melts beautifully, providing the perfect dip for crusty bread, veggies, or even meats. It's always a hit at parties, and best enjoyed with good company and a glass of crisp white wine. Join me in making this unforgettable dish!

Created by

Elspeth Murray

Last updated on 2026-01-05T17:42:34.270Z

When I first tried making fondue at home, I was pleasantly surprised by how simple and rewarding the process is. The combination of white wine and creamy cheese results in an indulgent experience that's nothing short of heavenly. It was a hit when I served it to friends last weekend, and they loved dipping fresh baguette slices into the luscious cheese.

One tip I found essential is to use a good-quality white wine, as it enhances the flavor of the cheese. Additionally, sautéing some thyme in the wine before adding cheese creates an aromatic depth that's simply irresistible. Trust me, this fondue will become your new go-to for cozy gatherings!

Why You'll Love This Recipe
Rich cheese flavor with a hint of thyme
Interactive dining experience perfect for sharing
Deliciously creamy texture that satisfies any cheese lover

Perfecting the Cheese Blend

For the best fondue experience, use high-quality, fresh cheeses. Gruyère and Emmental are classic choices, but you can experiment with Swiss cheese for a milder flavor or even mix in a bit of sharp cheddar to elevate the taste profile. Ensure the cheeses are finely grated; this allows them to melt evenly and prevents clumping. Keep the grated cheese in the refrigerator until you’re ready to add it to the pot, as room temperature cheese can melt too quickly and alter the texture.

It’s essential to incorporate the cheese gradually while stirring continuously. This process allows the cheese to meld with the wine liquids properly, creating that smooth and creamy consistency we crave in fondue. If you notice the mixture is too thick or begins to separate, don't panic! A splash of warm wine can help bring the texture back to its creamy glory, ensuring a velvety dip for all your dippers.

Enhancing Flavor with Herbs

The inclusion of fresh thyme not only adds a delicious herbal note but also balances the richness of the cheese. If you're looking for a twist, consider adding a pinch of nutmeg or using fresh rosemary instead. Both herbs can complement the wine and cheese combination beautifully, providing a unique spin to your fondue. Remember to discard any unused herbs once you finish cooking, as they can turn bitter if overcooked.

When seasoning, use freshly ground black pepper generously. It enhances the overall flavor profile of the fondue and adds a touch of warmth. Keep tasting and adjusting seasoning throughout the cooking process; this personal touch is what makes your fondue stand out. Pairing your fondue with a herb-infused oil for dipping adds another layer of flavor that guests will appreciate.

Serving and Pairing Tips

When it comes to dipping options, don't limit yourself to just bread. While crusty bread provides a classic foundation, roasted vegetables like bell peppers, zucchini, or even potatoes add color and flavors that contrast nicely with the creamy cheese. Cooked bites of sausage or even shrimp can elevate the fondue into a full meal, offering a variety of textures that keep everyone engaged. Arrange your dippers artfully on a platter to entice your guests.

Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to a week. To reheat, warm gently on a stove over low heat, adding a splash more wine to restore creaminess. It’s worth noting that the fondue may solidify when chilled, so be prepared to stir it back to life. This way, you can continue to savor the delightful flavors even after your gathering.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
250ml dry white wine
1 clove garlic, halved
1 teaspoon fresh thyme leaves
1 tablespoon cornstarch
Freshly ground black pepper to taste
Cubed crusty bread for dipping
Vegetables and meats (optional) for dipping

Gather your ingredients before starting for a smooth preparation.

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot (or heavy-bottomed saucepan) with the cut side of the garlic clove. Discard the garlic.

Mix Wine and Thyme

Pour the white wine into the pot and add the thyme leaves. Heat over medium heat until the wine is warm but not boiling.

Add the Cheese

Gradually add the grated cheeses to the pot, stirring continuously until melted and smooth.

Thicken the Mixture

In a small bowl, mix the cornstarch with a little of the fondue mixture to make a slurry, then stir it back into the pot to thicken the fondue.

Serve

Season with black pepper to taste and serve immediately with cubed bread and optional dippers.

Enjoy your fondue hot, and don't forget to keep stirring to prevent it from thickening too much!

Pro Tips

For a fun twist, try adding a splash of lemon juice or a dash of nutmeg for extra flavor in your fondue.

Troubleshooting Common Issues

If your fondue is too stringy or breaks apart, it’s likely due to excessive heat or rapid melting. To fix this, reduce the heat and gradually incorporate small amounts of warm wine, stirring continuously to help emulsify the cheese back together. Similarly, if lumps form, strain the mixture through a fine mesh sieve or simply whisk vigorously to smooth it out. Don’t be discouraged; even seasoned chefs encounter bumps along the way!

Another common issue is fondue that doesn't adhere well to the dippers. This can be due to using stale bread or not enough moisture in your cheese mixture. To prevent this, use freshly baked or crusty bread and make sure the cheese mixture is smooth and velvety. A simple test is to dip a piece of bread; if it clings well to the cheese, you’re in good shape!

Variations and Customizations

Feel free to play with add-ins! Sautéed mushrooms, truffle oil, or roasted garlic can transform your fondue into a gourmet experience. Incorporating different types of cheese, like a sharp aged Gouda or a creamy Brie, can lend a different flavor profile. If you prefer a spicier kick, consider adding a dash of cayenne pepper to the cheese mixture for a delightful heat that contrasts with the rich cheesy flavors.

For a lighter version of this fondue, consider substituting half of the cheese with a non-dairy alternative, like cashew cheese, which can still melt and create a creamy texture when prepared right. Just keep in mind the flavor will vary, so be sure to balance it with a touch more wine or additional herbs to compensate for the change.

Storing and Reheating Fondue

To store leftover fondue, refrigerate it in an airtight container for up to a week. When reheating, do so gently over low heat on the stovetop, adding a splash of white wine gradually to restore the texture and prevent it from becoming too thick. Stir constantly as it warms until smooth and creamy without overheating, which could cause the cheese to separate.

For longer storage, you can freeze your fondue in an airtight container. However, keep in mind that the texture might slightly change once it is thawed, so it’s best used in melted dishes like pasta or quesadillas rather than served as a fondue. A great way to repurpose leftover fondue is by incorporating it into a creamy cheese sauce for pasta dishes or as a topping for baked potatoes.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Just ensure the cheeses you choose have good melting properties.

→ What type of wine is best for fondue?

A dry white wine like Sauvignon Blanc or Chardonnay works best.

→ Can I make this fondue ahead of time?

It's best served fresh, but you can prepare the cheese mixture ahead and warm it up just before serving.

→ What can I dip in the fondue?

Cubed bread is traditional, but you can also use blanched vegetables, cooked meats, or even fruit!