Gruyère, White Wine, and Thyme Fondue

Gruyère, White Wine, and Thyme Fondue

<20 minutes, Cheese, Occasion -

Serves: 2


  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 3 teaspoons fresh thyme leaves
  • 2 teaspoons Maille Old Style Dijon mustard
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon grated nutmeg
  • Generous pinch of sea salt
  • 1 tablespoon flour
  • 1 cup white wine
  • 6 cups grated Gruyère cheese


Pairs nicely with: Maille Cornichons, sausage, mini boiled potatoes, bread, pears, apples, grapes, cauliflower, asparagus, and carrots



      1. In a large pot, set over medium-low heat, melt the butter. Add the garlic, and cook, stirring continuously, for 45-60 seconds, or just until the garlic starts to brown. Mix in the thyme, Maille Old Style Dijon mustard, pepper, nutmeg, sea salt and flour, then gradually whisk in the wine.
      2. Turn the heat to low, add the cheese and continue cooking, stirring constantly, until the cheese has melted and the mixture is smooth. Season with additional salt + pepper, as desired.
      3. The fondue can be served directly in the pot that it is made in (but it will need to be re-heated occasionally, or the cheese will harden and set), or, it can be transferred to a fondue pot and kept warm on low heat.


      For the wine, opt for something crisp, dry and acidic, such as a sauvignon blanc. The acidity will help the cheese to bond and form a smoother fondue mixture.

      For a thinner fondue, add more wine. For a thicker fondue, add more cheese.