Cheese Fondue: Selecting The Perfect Melting Cheese

Fondue is a Swiss dish that originated in the eighteenth century as a way to use stale bread and cheese. The classic recipe calls for a combination of two cheeses, Gruyère and Swiss, mixed with white wine. However, there are many other types of cheese that can be used to make fondue, including fontina, raclette, Colby, Monterey Jack, and pepper Jack. When choosing a cheese for fondue, it is important to consider its melting point and moisture content. Cheeses with a high melting point and higher moisture content will melt more smoothly and be less prone to crumbling.

Classic Swiss fondue

Ingredients

• 1 garlic clove, halved
• 1 cup dry white wine
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• 1 pound Gruyère cheese, grated
• 1/2 pound Emmentaler cheese or other Swiss cheese, grated
• 1 1/2 tablespoons kirsch
• Freshly ground black pepper
• Freshly grated nutmeg

Method

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the wine, cornstarch and lemon juice, stirring to combine. Add to the pot and cook over moderate heat for 30 seconds or until the mixture is hot, stirring constantly. Slowly add the Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes. Be careful not to overcook the fondue, or it will become stringy. Serve immediately.

Dipping Ideas

• Bread
• Apples
• Crudites (cherry tomatoes, sliced red bell pepper, and carrots)
• Bacon
• Roasted baby potatoes
• Steamed broccoli
• Pickles
• Meat
• Cauliflower
• Sliced fruit (such as apples or pears)
• Vegetables (such as cauliflower, broccoli, and sliced bell peppers)
• Croutons
• Breadsticks
• Pretzels

Fondue with a twist

Fondue is a Swiss dish that traditionally uses Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. However, there are many ways to put a twist on the classic recipe.

For a fondue with a twist, you could use spreadable cheeses like cream cheese or Boursin cooking cream. These kinds of processed cheeses are meltable and stable at warm temperatures, making them a good base for your fondue. You could also try adding mascarpone, which is used in both cheese and dessert fondues.

If you want to stick to more traditional-style cheeses, you could try a mix of Gruyère, Vacherin Fribourgeois, and Appenzeller. This combination is known as Moitié-Moitié, which in French means "half-half", and is a traditional Swiss fondue recipe. Gruyère is known for its exceptional melting texture, and its nutty, sweet taste. Vacherin Fribourgeois is a semi-firm, creamy cheese with flavours of chestnuts and meaty notes. Appenzeller is a semi-firm cheese with bold, herbaceous, and nutty flavours.

If you're looking for a more cost-effective option, you could try mixing Emmenthal with an equal amount of a less expensive cheese such as Jarlsberg. Emmenthal is the traditional Swiss cheese used in fondue, but it can be expensive.

For a stronger flavour, you could add blue cheese to your fondue. This is a polarising choice, but if you're a fan of blue cheese, you're likely to enjoy it. Firmer, crumblier blue cheeses may not melt as well, so opt for a softer variety.

For a sweet fondue, Gjetost Ski Queen is a small Norwegian cheese cube made from goat and cow's milk, with a thick and smooth fudgy texture. It tastes like caramel and can be dipped with anything that pairs well with the sweet flavour, such as chocolate, pretzels, lady fingers, or fresh fruit.

If you want to experiment with different types of cheese, there are some unconventional choices that can be incorporated into fondue. These include:

• Goat's milk raclette
• L'Etivaz, an Alpine cow's milk cheese with a rich fruity and nutty flavour
• Rockflower, a mature raw cow's milk Swiss cheese with a nutty umami flavour
• Hornbacher, a fresh cow's milk cheese produced at a Swiss mountain dairy
• Gorgonzola Dolce, a very creamy blue cheese
• Taleggio, a semi-soft Italian rind-washed cheese

Best cheeses for melting

When it comes to making a cheese fondue, there are a few key considerations to keep in mind. Firstly, traditional Swiss cheeses are most commonly used, but there are also some great unconventional options. Secondly, the best cheeses for melting are those with a higher fat and moisture content, as these will create a smooth and creamy texture. Finally, it's important to consider the flavour profile you want to achieve, as some cheeses will provide a stronger, nuttier taste, while others will be milder and tangier.

Gruyère

One of the most popular choices for cheese fondue is Gruyère, a hard Swiss cheese with a nutty taste and subtle sweetness. Gruyère is known for its exceptional melting ability and is often recommended by cheese experts for creating the perfect fondue. It pairs well with other cheeses and can be used in both classic and contemporary fondue recipes. Gruyère is aged for a minimum of five months and up to two years, developing salty crystals that add a burst of flavour to the smooth and creamy texture.

Vacherin Fribourgeois

For those who prefer their fondue with a stronger flavour, Vacherin Fribourgeois is an excellent choice. This semi-firm, raw cow's milk cheese from Switzerland offers a creamy texture and flavours of chestnuts with a hint of meatiness. It is a key ingredient in the traditional Moitié-Moitié fondue recipe, where it is combined with equal parts Gruyère for a smooth and flavourful blend. However, it can be challenging to find outside of Switzerland and during the winter months.

Emmentaler

Emmentaler, also known as Emmental or Emmenthal, is a medium-hard Swiss cheese with distinctive holes. It has a gentle nutty and fruity flavour, making it a popular choice for Swiss fondue. However, some people find that it becomes stringy and gummy when melted, so it may not be the best option for those seeking a smooth and creamy texture. Nonetheless, it is a classic fondue cheese and can be used as a good base for other flavours.

Appenzeller

Appenzeller is a semi-firm Swiss cheese from the northeastern region of the country. It is a great melting cheese with bold flavours and a higher moisture content than other hard cheeses, making it ideal for fondue. It has a nutty and herbaceous taste, and the 3-month-aged Silver Label variety is particularly well-suited for fondue recipes.

Raclette

Raclette is a raw cow's milk cheese from Switzerland that is also a melted cheese dish in its own right. It has a smooth and salty flavour with hints of grassiness and nuttiness. Younger raclette will have a milder flavour, while aged raclette will have a stronger aroma. Raclette is a great melting cheese and can be flavoured with red pepper flakes, green peppercorns, or cumin for an interesting twist.

Other Options

While the Swiss cheeses mentioned above are the most traditional choices for fondue, there are some unconventional options that can also work well. These include:

• Blue cheese, such as Gorgonzola Dolce, which will provide a strong and funky flavour.
• Taleggio, an Italian semi-soft rind-washed cheese with a unique flavour.
• Fontina, an Italian semi-hard washed-rind cow's milk cheese with a creamy texture and buttery, earthy notes.
• Monterey Jack, a semi-soft cow's milk cheese that is mild in flavour and pairs well with a variety of other fondue cheeses.
• Sharp cheddar, which has a stronger flavour and is easy to find.

Non-traditional fondue cheeses

While traditional Swiss fondue is made with a combination of cheeses like Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, there are several other types of cheese that can be used to make non-traditional fondue.

Monterey Jack is a semi-soft cow's milk cheese with a mild flavour that pairs well with a wide variety of other fondue cheeses. It can be used as a foundation for stronger flavours and is a good choice for larger batches of fondue.

Blue cheese is not a common choice for fondue, but it can make for a memorable, funky fondue when paired with ingredients like stilton and stout. Firmer, crumblier blue cheeses with less moisture may not melt as well as softer varieties. When choosing a blue cheese for fondue, consider the texture and strength of the cheese.

Parmigiano-Reggiano, or Parmesan, is a hard cow's milk cheese from Italy with a salty flavour. It is not a classic fondue cheese, but its popularity and nutty, fruity flavour notes make it a good addition to fondue. For the best results, buy a block of authentic Parmigiano-Reggiano and grate it directly into the hot fondue.

Gjetost Ski Queen is a small Norwegian cheese made from goat and cow's milk. It has a thick, smooth, fudgy texture and a sweet flavour that results from the natural sugars in the milk caramelizing during cooking and aging. This cheese melts into hot heavy cream to create a surprising ganache-like fondue.

Muenster cheese is an American mild, semi-soft processed cow's milk cheese with a creamy texture and a slightly more complex flavour. It can be mixed with Swiss cheese, cheddar, and Alpine cheeses for a contemporary spin on traditional Swiss fondue.

How to make fondue

Fondue is a Swiss dish that is traditionally made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. It is a great dish for entertaining and can be served as a festive, comforting meal. Here is a step-by-step guide on how to make fondue:

Step 1: Choose Your Cheese

The type of cheese you choose for your fondue will depend on your personal preference and what is available to you. Traditional Swiss cheeses used in fondue include Gruyère, Vacherin Fribourgeois, and Appenzeller. Gruyère is a hard cheese with a nutty taste and subtle sweetness, while Vacherin Fribourgeois is a semi-soft, raw cow's milk cheese with creamy, meaty, and nutty flavours. Appenzeller is a semi-firm cheese with bold, herbaceous, and nutty flavours.

Other cheeses that can be used for fondue include Emmentaler, a medium-hard Swiss cheese with distinctive holes; L'Etivaz, an Alpine cow's milk cheese with fruity and nutty flavours; and Raclette, a raw cow's milk cheese from Switzerland with a smooth, salty, grassy, and nutty flavour. If you want to experiment, you can also try using spreadable cheeses like cream cheese or Boursin, blue cheese, Parmigiano-Reggiano, or Gjetost Ski Queen for a sweet fondue.

Step 2: Prepare Your Ingredients

Plan to use around eight ounces of cheese per person when making fondue. For a more traditional fondue, you will also need white wine, cornstarch, garlic, black pepper, and nutmeg. You can also add other ingredients like kirsch, mustard powder, onion powder, or lemon juice to enhance the flavour.

Step 3: Grate Your Cheese

Grate your chosen cheeses and toss them with cornstarch. This will help to keep the fondue smooth and prevent the cheese from separating. You can do this step ahead of time and store the grated cheese in an airtight container in the fridge until you are ready to melt it.

Step 4: Prepare Your Fondue Pot

Rub the inside of your fondue pot with a cut garlic clove. Traditional fondue pots are made of ceramic, but enameled cast iron or copper-coated pots also work well. Stainless steel pots can be used, but they should have a heavy bottom. Avoid vintage aluminum fondue pots, as they do not hold heat well.

Step 5: Melt the Cheese

Add your wine to the fondue pot and heat it over low heat until steaming. Then, add your cheese mixture to the pot, a handful at a time, stirring until almost fully melted before adding more cheese. Continue until all the cheese is melted and the mixture is smooth and glossy. Keep the heat low to prevent the cheese from burning.

Step 6: Season and Serve

Once your cheese is melted, season the fondue with salt and pepper and any other desired seasonings. Transfer the fondue to your fondue pot and place it over a low flame to keep it warm and melted. Serve with your choice of dippers, such as bread, apples, pears, raw or cooked vegetables, roasted potatoes, meatballs, crispy bacon, soft pretzels, or potato chips.

Step 7: Enjoy!

Dip your chosen accompaniments into the warm, gooey cheese and enjoy the delicious flavours of your homemade fondue!

Frequently asked questions