Garlic-Lover’s Easy Cheese Fondue

Perfect for après-ski, cozy winter nights & holiday gatherings

There’s something undeniably magical about gathering around a bubbling pot of cheese fondue. Maybe it’s the warmth after a day in the snow, maybe it’s the comfort of melted cheese itself—or maybe it’s the way roasted garlic and melted cheese become the coziest pairing known to winter. Whatever the reason, this easy, ultra-flavourful fondue has become one of our favourite cold-weather traditions at the winery.

Roasting the garlic first transforms it into something soft, buttery, and deeply aromatic. It blends seamlessly into the cheese, creating a rich, mellow garlic base that feels indulgent without being sharp. Pair it with crusty bread, roasted potatoes, and your favourite Volcanic Hills wines, and you’ve got the perfect après-ski feast—or a dreamy holiday-season centrepiece.

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Why this recipe works

Roasting garlic takes the intensity down a notch while bringing out sweetness and depth, giving this fondue a luxurious flavour profile. A blend of Swiss-style cheeses ensures melt, stretch, and that classic fondue mouthfeel. A splash of wine adds brightness and helps the cheese emulsify smoothly—yes, wine science to the rescue again.

 

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Ingredients

• 1 whole head of garlic

• 1 tbsp olive oil

• 1 cup dry white wine

• 2 cups grated Emmental cheese

• 2 cups grated Gruyère cheese

• 1 tbsp cornstarch

• 1 tbsp freshly squeezed lemon juice

• A pinch of nutmeg

• Freshly ground pepper

• Bread cubes, roasted potatoes, apple slices, or veggies for dipping

Serves 4 (or 2 very enthusiastic fondue fans).

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Method

Roast the Garlic

1. Preheat your oven to 400°F (200°C).

2. Slice the top off the garlic head to expose the cloves.

3. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.

4. Allow to cool slightly, then squeeze out the cloves and mash into a smooth paste.

Make the Fondue

1. Warm the wine
   Add the wine and lemon juice to your fondue pot or a heavy small saucepan. Heat over medium-low until steaming.

2. Add the roasted garlic
   Stir in the mashed roasted garlic until it dissolves into the warm wine, creating a fragrant base.

3. Add the cheese
   Toss the grated cheeses with cornstarch. Add to the pot a handful at a time, stirring constantly in a figure-eight motion until smooth and creamy.

4. Season
   Add nutmeg and freshly ground pepper to taste.

5. Serve immediately
   Keep warm over low heat and enjoy with your favourite dipping sides.

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Wine Pairings: Sparkling & Cozy Reds

Scoria – Sparkling Foch

Bright, refreshing acidity and delicate red fruit notes make Scoria a dream with roasted garlic. It cuts perfectly through the richness after a day on the slopes.

Royale III – Brut Sparkling

Classic, elegant, and beautifully structured. Royale III is the quintessential cheese-fondue pairing—with citrus lift and subtle brioche that complement the roasted garlic base.

Lava Red

Soft, fruit-forward, and cozy enough for winter nights. Lava Red pairs effortlessly with the nuttiness of Emmental and the sweetness of roasted garlic.

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Perfect for Après Ski, Holiday Gatherings & Snowy Nights

Whether you’re diving into this after a day at Big White or sharing it with friends during the holidays, this fondue has a way of turning even the coldest nights into warm, memorable ones. It’s interactive, comforting, deeply flavourful—and best enjoyed with a glass of something sparkling or smooth.

If you try this recipe, tag us! We love seeing your après-ski spreads and winter creations.