Kamil Perry
Fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and mixing it with wine, and is often served with cubed bread, meat, potatoes, sliced fruit, or vegetables for dipping. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as fontina, Gruyère, gouda, Emmentaler, Jarlsberg, and sharp cheddar.
| Characteristics | Values |
|---|---|
| Cheese type | Gruyère, Emmentaler, sharp Cheddar, Gouda, Fontina, Raclette, Vacherin, Jarlsberg, and Beecher’s cheddar |
| Cheese quality | Buttery, creamy, and melts smoothly |
| Add-ons | Nutmeg, salt, lemon juice, white wine, kirsch, garlic powder, dry mustard, pepper, and beef broth |
| Accompaniments | French bread, meat, potatoes, sliced fruit, vegetables, croutons, breadsticks, pretzels, and baby potatoes |
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What You'll Learn
Gruyère and Swiss cheeses are commonly used
Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and mixing it with wine in a fondue pot, and is served with cubed bread for dipping.
A combination of Gruyère and Swiss cheese, such as Emmentaler, is a traditional and popular choice for fondue. This blend creates a rich, delicious flavour that is not too funky. It is also a good middle ground in terms of cost, as Swiss cheese is generally less expensive than Gruyère.
Other good choices of cheese for fondue include Gouda, Fontina, and Raclette. These cheeses are also creamy and melt smoothly, making them ideal for fondue. However, for a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best.
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Other options include Gouda, Fontina, and Emmental
While Gruyère and Swiss cheeses are commonly used in fondue because they're creamy, buttery, and melt smoothly, other options include Gouda, Fontina, and Emmental. These cheeses are also ideal for fondue because they have a similar creamy, buttery texture and melt well.
Gouda is a good choice for fondue because it is a classic, firm mountain-style cheese, similar to Swiss cheese and Gruyère. It is also a good option for those who want to make a cheddar fondue, as it can be used as a base alongside a more traditional cheese like Gruyère.
Fontina is another excellent choice for fondue because it is buttery and melts smoothly. It is one of the best all-around cheeses for fondue and can be used in combination with other cheeses like Gruyère and Gouda or on its own.
Emmental, a variety of Swiss cheese, is also a suitable option for fondue. It has a rich, delicious flavour and blends well with other cheeses like Gruyère. While some find the flavour of Emmental on its own to be bland, it can add depth to a fondue when combined with other cheeses.
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Cheddar fondue is an option, but less traditional
Fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and mixing it with wine in a pot, and is served with cubed bread, meat, potatoes, sliced fruits and vegetables, or other foods for dipping. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as fontina, Gruyère, and gouda. Traditional Swiss fondue uses a mix of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and gouda.
While cheddar fondue is an option, it is less traditional. Cheddar has a sharp and tangy flavour that can be combined with a more traditional cheese like Gruyère to make a fondue with a unique flavour. One recipe calls for sharp cheddar, Emmentaler, and Gruyère, with garlic powder, dry mustard, salt, and pepper. The cheddar provides a tangy flavour, while the Emmentaler blends the flavours together. Another recipe uses a combination of Gruyère, Emmentaler, and cheddar, with nutmeg and salt.
Some recipes for cheese fondue call for a mixture of two or more types of cheese, while others use a single type of cheese. In addition to the type of cheese, the quality of the cheese used will also have an impact on the final product. It is recommended to spend a little more on good-quality cheese and eat less of it.
To make fondue, wine is heated in a saucepan until simmering. Butter is then melted in a separate pan, and flour is whisked in to form a thick paste. The wine is gradually whisked in, and the cheese is slowly added until melted. For a smoother fondue, the cheese should be grated rather than chopped. Lemon juice can also be added to help stabilise the emulsion of melted cheese and wine, and to provide a bright flavour to balance the richness of the dairy fat.
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A blend of Gruyère, Emmentaler, and Cheddar is a popular choice
When making fondue with this blend of cheeses, it is recommended to grate the cheese instead of chopping it to achieve a smoother texture and quicker melting. Lemon juice can also be added to stabilise the emulsion of melted cheese and wine, as well as to provide a bright flavour to balance the richness of the dairy fat.
To make the fondue, you can start by heating wine in a small saucepan over low heat until it simmers. In a separate saucepan, melt butter over medium-low heat and whisk in flour until a thick paste forms. Then, gradually stir in the grated Gruyère, Cheddar, and Emmentaler cheeses until melted, creating a smooth and creamy fondue.
The quality and types of cheeses used in fondue can greatly impact the final product. It is important to choose cheeses that melt smoothly and have a creamy, buttery texture. Other cheese options for fondue include Fontina, Gouda, Jarlsberg, Swiss cheese, Comté, Raclette, and Vacherin.
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A 50-50 blend of Emmentaler and Gruyère is a good middle ground
A blend of Emmentaler and Gruyère is a great option for making cheese fondue. While Gruyère is a full-flavoured, slightly funky, and delicious cheese, Emmentaler is a rather bland variety of Swiss cheese. Therefore, a fondue made from just Emmentaler falls flat, whereas fondue made from Gruyère by itself is a lot more costly. Hence, a 50-50 blend of the two cheeses is a good middle ground, saving some money while delivering a lot of that good Gruyère flavour.
A blend of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavour that's not too funky. The Gruyère gives the fondue a sweet and nutty flavour, while Emmentaler blends it all together. The two cheeses are also creamy, buttery, and melt smoothly, which are desirable qualities for a fondue.
To make a fondue with a 50-50 blend of Emmentaler and Gruyère, heat wine in a small saucepan over low heat until it simmers. Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms, and then whisk in the wine until the mixture is smooth. Gradually stir in the cheeses until melted, which should take about 5 minutes.
You can also add some sharp cheddar to the blend of Emmentaler and Gruyère for a tangier flavour profile. Additionally, lemon juice helps stabilise the emulsion of melted cheese and wine, while providing a bright flavour to balance the dairy-fat richness.
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Frequently asked questions
The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. The top three cheeses that meet these criteria are fontina, Gruyère, and gouda.
A classic Swiss fondue uses a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda.
Emmentaler is a variety of Swiss cheese that can be used in fondue. It has a rich, delicious flavour when combined with Gruyère.
Yes, you can use cheddar in your fondue, but it will have a less traditional flavour. It is best to mix it with a more traditional cheese like Gruyère.
Other cheeses that can be used in fondue include Comté, raclette, and vacherin.
