Bushra Griffith
Fondue is a quintessential Swiss dish that is indulgent, creamy, and wonderful. It is made by melting cheese and mixing it with wine, and is served with dippers like bread, vegetables, or meat. The best cheeses for fondue are those that are creamy and buttery, and melt smoothly. These include fontina, Gruyère, Gouda, Emmentaler, and Appenzeller. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Swiss cheese, and Gouda.
| Characteristics | Values |
|---|---|
| Cheese type | Fontina, Gruyère, Gouda, Swiss Cheese, Cheddar, Emmentaler, Comté, Raclette, Vacherin, Etivaz, Appenzeller |
| Cheese quality | Buttery, creamy, melts smoothly |
| Wine | Dry and high acid, e.g. Sauvignon Blanc, Pinot Gris, Unoaked Chardonnay |
| Accompaniments | Bread, baby potatoes, vegetables, apples, pears, broccoli, bell peppers, meat, potatoes, onions, meat, chicken, meatballs, beef, veal, chicken, filet mignon, roasted Brussels sprouts |
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What You'll Learn
Gruyère, Swiss cheese, and gouda are the best all-round cheeses for fondue
When it comes to making the perfect cheese fondue, it's all about the cheese. The quality and types of cheeses used will have a significant impact on the final product. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.
For a classic Swiss cheese fondue, a mix of traditional firm mountain-style cheeses is recommended. In addition to Gruyère, Swiss cheese, and gouda, other traditional options include Emmentaler (a variety of Swiss cheese), raclette, and Vacherin Fribourgeois. These cheeses can be combined in various ratios to create different flavour profiles. For example, a 50:50 mix of Gruyère and Emmentaler is a popular choice, but feel free to experiment with different combinations or include local cheeses from your area.
When preparing cheese fondue, it's essential to add the cheese slowly, in small amounts, while continuously whisking and melting to achieve a smooth and creamy texture. Grating the cheese, rather than chopping it, will also aid in a quicker melt and a smoother fondue. Additionally, coating the shredded cheese with cornstarch can help prevent clumping.
Cheese fondue is a fun and indulgent dish that can be served with a variety of dippers. Crusty bread, such as French bread or baguettes, is a popular choice, as it soaks up the cheesy goodness perfectly. For a gluten-free option, try dipping apple slices or crisp Granny Smith apples, which complement the creaminess of the fondue. Other vegetable options include steamed broccoli or cauliflower, roasted Brussels sprouts, and bell peppers, which add a pop of colour to your fondue party. Meatballs, roasted potatoes, and filet mignon strips are also delicious choices for a heartier meal.
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A classic Swiss fondue uses a mix of traditional, firm mountain-style cheeses
Fondue is a quintessential Swiss dish. A classic Swiss fondue uses a mix of traditional, firm mountain-style cheeses. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren’t sure what to pick, use even amounts of these three. Together, they create a lush and complex flavour.
For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere cheese, Swiss cheese, and gouda all qualify. Cheddar fondue would work well, though its flavour would be less traditional. In this case, you could use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère. Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.
In Switzerland, boutique cheeses are often used to make fondue. For example, at Chesery restaurant in Gstaad, the cheese fondue is made from Etivaz and Vacherin Fribourgeois. Etivaz is made by a small cheese co-op in a town of 150 people. It’s essentially a creamier, less sharp version of Gruyère. Vacherin Fribourgeois is produced by a very small number of cheese artisans and is very difficult to find. It’s fun to taste fondues across Switzerland, as you’re likely to come across cheeses from local dairies that are rare and fresh from the alpage (high mountain pasture), reflecting local flavours.
The Fondue Neuchâteloise, a traditional Swiss fondue, is a 50:50 mix of Gruyère and Emmental, but feel free to replace either with something interesting or local to your area. A classic cheese fondue made with Swiss cheese, Gruyère, and white wine is also delicious.
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Cheddar fondue works, but its flavour is less traditional
While Cheddar fondue works, its flavour is less traditional. The best cheeses for fondue are those that are buttery and creamy, with the ability to melt smoothly. Classic Swiss cheese fondue is made with a blend of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Emmental. These cheeses are known for their smooth melting and creamy texture, making them ideal for fondue.
Cheddar cheese, while not as traditional, can also be used in fondue. It adds a tangy flavour that can be blended with other cheeses to create a unique taste. When making a Cheddar fondue, it is important to mix it with a more traditional cheese like Gruyère to balance the flavours. This combination can result in a fondue that is both tasty and distinct.
The quality and types of cheeses used in fondue significantly impact the final product. For a classic Swiss fondue, Gruyère, Swiss cheese, and Emmental are the traditional choices. However, other cheeses like Fontina, Gouda, and Comté can also be used. These cheeses are known for their creamy and buttery texture, making them excellent options for fondue.
When preparing a fondue, it is essential to grate the cheese instead of chopping it to ensure a smooth and quick melt. Additionally, coating the shredded cheese with cornstarch can help prevent clumping and create a smoother fondue. The type of wine used also plays a role in the flavour of the fondue. A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is recommended to cut through the richness of the cheese.
Fondue is a versatile dish that can be served with a variety of dippers. Traditional options include bread cubes, cornichon pickles, pickled onions, and apples for a gluten-free alternative. For a more indulgent experience, roasted potatoes, meatballs, and juicy filet mignon strips are excellent choices. Vegetables like broccoli, cauliflower, and bell peppers add freshness to the cheesy dish.
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A French fondue uses Gruyère and Emmentaler
A French fondue uses a blend of two cheeses: Gruyère and Emmentaler. Gruyère, a Swiss cheese, is known for its creamy, buttery texture and nutty flavour. It melts smoothly, making it ideal for fondue. Emmentaler, another variety of Swiss cheese, is used to blend and balance the flavours of the other cheeses in the fondue. Together, these cheeses create a complex and indulgent taste experience.
When preparing a French fondue, it is essential to grate the cheeses rather than chop them to ensure a smooth and creamy consistency. The traditional recipe calls for adding the grated cheese slowly, in small amounts, while constantly whisking to achieve a lump-free mixture. Cornstarch can also be used to coat the shredded cheese and prevent clumping.
A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is typically used as a base for the fondue. The wine adds a tangy flavour and helps to cut through the richness of the cheese. Additionally, a splash of wine can be added to adjust the consistency of the fondue if it becomes too thick.
French fondue is often served with a variety of dippers, including crusty bread, cubed French bread, or sourdough loaf, which are perfect for soaking up the cheesy goodness. For a gluten-free option, crisp and tart Granny Smith apples or Bosc pears can be used as dippers, complementing the creaminess of the fondue. Vegetables like steamed broccoli, cauliflower, and bell peppers also add a fresh contrast to the rich cheese.
Preparing and serving French fondue comes with certain traditions. It is customary to always stir the melted cheese in a figure-eight motion to prevent the cheese and wine from separating. Additionally, it is important to never double-dip and to reach your fork all the way to the bottom of the pot. The cheese closest to the burner caramelises into delicious morsels known as "la religieuse," or "the nun."
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A Swiss fondue uses Gruyère and Emmental
Fondue is a quintessential Swiss dish. A classic Swiss fondue uses a blend of firm, mountain-style cheeses. The best cheeses for Swiss fondue are Gruyère, Emmental, and Appenzeller. Gruyère, a Swiss cheese, is known for its creaminess, buttery flavour, and ability to melt smoothly. It adds a nutty flavour to the fondue. Emmental, another variety of Swiss cheese, is also buttery and creamy, and melts well. It helps to blend the flavours of the fondue together.
A traditional Fondue Neuchâtel uses a 50:50 mix of Gruyère and Emmental. However, you can replace either of these with a local cheese. For example, at Chesery restaurant in Gstaad, the fondue is made from Etivaz and Vacherin Fribourgeois. Etivaz is a creamier, less sharp version of Gruyère, while Vacherin Fribourgeois is produced by a small number of cheese artisans and is difficult to find outside of Switzerland.
When making Swiss fondue, it is important to add the cheese slowly, in small handfuls or 1/4 pound at a time, mixing after each addition until the cheese is melted. This helps to prevent the fondue from becoming lumpy. You can also grate the cheese, rather than chop it, to aid melting and create a smooth fondue. In addition to cheese, Swiss fondue typically contains white wine, flour, nutmeg, and salt. To thin out the fondue, more wine can be added.
Swiss fondue is typically served with cubed French bread, meat, potatoes, sliced fruit (such as apples or pears), vegetables (such as broccoli, cauliflower, or bell peppers), croutons, breadsticks, or pretzels. Some recipes also suggest adding garlic powder, dry mustard, salt, and pepper for extra flavour.
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Frequently asked questions
The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. The best options include fontina, Gruyère, gouda, Swiss cheese, and Emmentaler.
A classic fondue recipe involves a mix of Swiss cheese, Gruyère, and white wine. It is often served with cubes of bread, baby potatoes, or vegetables for dipping.
A dry and high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is best for fondue as it cuts through the richness of the cheese and keeps the fondue smooth.
When making fondue, add the cheese slowly and in small amounts, constantly whisking and melting before adding more. Grate the cheese instead of chopping it for quicker melting and a smoother fondue. Always stir the melted cheese in a figure-eight motion to prevent separation.
Traditional dippers for fondue include crusty bread, potatoes, and vegetables like broccoli, cauliflower, and bell peppers. Fruit, such as apples and pears, can also be a nice addition, especially for those who want a gluten-free option.
