Fondue with Smoked Swiss and Thyme

Name: Fondue with Smoked Swiss and Thyme
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g smoked Swiss cheese, grated; 100g Gruyère cheese, grated; 1 cup dry white wine; 1 tablespoon fresh thyme, chopped; 1 tablespoon cornstarch; 1 clove garlic, halved; Freshly ground black pepper to taste

Highlighted under: Global Flavors

I love making fondue for gatherings with friends and family, and this Fondue with Smoked Swiss and Thyme has become a favorite. The smoky flavor of the Swiss cheese combines beautifully with the earthy notes of fresh thyme, creating a delightful experience. Preparing this fondue is a simple process that allows for customization with your favorite dippers. Whether it’s crusty bread, crunchy vegetables, or savory meats, everyone can find something to enjoy. It’s a fun and interactive way to bring people together around the table!

Created by

Tessa Wright

Last updated on 2026-01-14T00:58:19.814Z

When I first experimented with fondue, I realized that the type of cheese and herbs could completely transform the dish. I decided to mix smoked Swiss cheese with thyme, and the result was surprisingly amazing. The smoky aroma filled the room, inviting everyone to the table. I particularly love how fresh thyme adds depth without overpowering the cheese.

One key tip I discovered is to avoid boiling the wine. Gently heating it helps bring out its flavors, which then meld with the cheese beautifully. For extra complexity, I like to toss in a pinch of nutmeg to the mixture just before serving.

        Why You Will Love This Recipe
        Smoky cheese flavor complemented by fragrant thyme
Interactive dining experience perfect for gatherings
Endless dipping options to satisfy all cravings

      

The Importance of Cheese Selection

For the best flavor and texture in your fondue, the choice of cheese is crucial. Smoked Swiss adds a unique depth, while Gruyère provides that classic creamy and rich profile. If you can't find smoked Swiss, regular Swiss blended with a touch of smoked gouda can be a great substitute. The combination of cheeses creates that perfect melt and prevents the fondue from becoming grainy, which can happen if you use only one type.

When grating your cheese, be sure to use a box grater or a food processor for even pieces that will melt uniformly. Aim for a medium to coarse grate to increase the surface area, which helps in achieving a smooth and creamy texture when combined with the wine.

Crafting the Perfect Consistency

Achieving the right consistency is key for a delightful fondue experience. You want your cheese to be stretchy and smooth but not overly thick. If your fondue turns out too thick, try adding small amounts of warm white wine, stirring continuously until the desired consistency is reached. Conversely, if it’s too thin, a touch more cornstarch can help, but be sure to mix it with a bit of wine first to avoid clumping.

As you prepare the fondue, keep the heat low. Too much heat can cause the fondue to separate, resulting in a greasy texture. Aim for a gentle simmer rather than boiling, which helps maintain an ideal melting point for the cheese.

Ingredients

Gather these ingredients before you start cooking:

Fondue Ingredients

200g smoked Swiss cheese, grated
100g Gruyère cheese, grated
1 cup dry white wine
1 tablespoon fresh thyme, chopped
1 tablespoon cornstarch
1 clove garlic, halved
Freshly ground black pepper to taste

Once you have your ingredients, you are ready to begin!

Instructions

Follow these steps to make your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. Discard the garlic and keep the pot on low heat.

Combine Wine and Cheese

Pour in the white wine and bring it to a gentle simmer. In a bowl, mix the grated cheeses with cornstarch and gradually add to the pot, stirring constantly until melted.

Add Flavor

Stir in the chopped thyme and season with freshly ground black pepper to taste. Maintain low heat to keep the cheese melted.

Serve

Remove from heat and serve immediately with your choice of dippers.

Enjoy dipping your favorite items into this delicious fondue!

Pro Tips

For variation, experiment with different types of cheeses or herbs. A splash of lemon juice can also brighten the flavor.

Dippers to Elevate Your Fondue

The fun of fondue lies in its dippers! While crusty bread is a classic choice, consider offering a variety of options, such as blanched vegetables like broccoli and carrots, or even roasted potatoes for a heartier bite. For protein lovers, cubes of cooked chicken or beef jerky pair deliciously with the smoky cheese.

For an extra flavor kick, try marinating your dippers in olive oil and herbs ahead of time. This not only enhances the taste but also makes for a more engaging dining experience as guests enjoy the contrast of flavors between the rich cheese and seasoned dippers.

Make-Ahead Tips and Storage

You can prepare the cheese mixture in advance for a quicker fondue night. Just mix the grated cheeses with cornstarch and store it in an airtight container in the fridge for up to two days. This allows you to simply add it to the simmering wine when you're ready to serve, making your gathering even more stress-free.

If you have leftover fondue, store it in the fridge for up to three days. To reheat, place it in a saucepan over low heat, stirring in a splash of white wine to restore creaminess. Avoid microwaving, as this can cause the cheese to become rubbery.

Questions About Recipes

→ Can I use other types of cheese?

Yes, feel free to try different melty cheeses like Fontina or even a spicy Pepper Jack for added flavor!

→ What can I use for dipping?

Crusty bread, vegetables, and cooked meats work great! Try pretzel bites for a fun twist.

→ How can I make this recipe gluten-free?

Use gluten-free bread for dipping and be sure to check the labels of all ingredients.

→ Can I prepare this fondue in advance?

It's best to serve fondue fresh, but you can prep the ingredients ahead of time and assemble them right before serving.