Andy Montoya
Fondue is a quintessential Swiss dish that is commonly made using Swiss cheeses like Gruyère, Emmentaler, and Appenzeller. However, other types of cheese such as Gouda, fontina, and sharp Cheddar can also be used to make fondue. The best cheese for fondue is a buttery, creamy variety that melts smoothly. In Switzerland, boutique cheeses such as Etivaz and Vacherin Fribourgeois are often used to make fondue.
| Characteristics | Values |
|---|---|
| Best cheese for fondue | Buttery, creamy cheese that melts smoothly |
| Classic Swiss cheese fondue | Gruyere, Swiss cheese, and gouda |
| Other fondue cheeses | Comté, Emmentaler, Raclette, Vacherin, Cheddar, Fontina, Jarlsberg, and Beecher's Cheddar |
| To prevent clumping | Cornstarch or flour |
| Wine | Dry and high acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay |
| Seasonings | Salt, nutmeg, kirsch, lemon juice, mustard, garlic, pepper, and herbs |
| Dippers | Bread, baby potatoes, bell peppers, sliced apples, meat, steamed red-skinned potatoes, grilled or toasted Tuscan bread cubes, pear slices, broccoli, cauliflower, breadsticks, pretzels, and more |
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What You'll Learn
- The best all-around cheeses for fondue are fontina, Gruyère, and gouda
- For a classic Swiss fondue, use a mix of traditional, firm mountain-style cheeses
- The best cheeses for fondue are those that are buttery, creamy, and melt smoothly
- Cornstarch helps thicken the fondue and prevents the cheese from clumping
- Classic fondue calls for dry, high-acid white wine, such as Sauvignon Blanc or Pinot Gris
The best all-around cheeses for fondue are fontina, Gruyère, and gouda
The best fondue is made with a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to choose, use equal amounts of these three cheeses. Together, they create a lush and complex fondue.
A classic Swiss fondue—the type you'd find in Switzerland—uses a mix of traditional, firm mountain-style cheeses. Gruyère, Swiss cheese, and gouda are all popular choices. Cheddar fondue is another option, though its flavor is less traditional. In this case, it's best to use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère.
Other popular fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. For a classic Swiss Fondue Neuchâtel, a traditional recipe from the Vaud region of Switzerland, use a 50:50 mix of Gruyère and Emmentaler.
To make your fondue, grate your chosen cheeses and toss them with cornstarch. In a stove-safe fondue pot or large saucepan, bring wine, garlic, and lemon juice to a simmer. Add the cheeses a little at a time, stirring well between each addition to ensure a smooth fondue. Season with nutmeg and salt, and serve with cubed French bread, meat, potatoes, sliced fruit, vegetables, croutons, breadsticks, or pretzels.
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For a classic Swiss fondue, use a mix of traditional, firm mountain-style cheeses
For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. The most common cheese used is Gruyère, a sweet and nutty-flavored variety that melts smoothly and is the base of the original fondue recipe. Other traditional Swiss cheeses used in fondue include Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, which are blended in depending on the region and personal preference.
When making Swiss fondue, it is important to grate the cheese—do not chop it—for quicker melting and a smooth fondue. The cheese is then combined with a dry white wine, such as Sauvignon Blanc, Pinot Gris, Chablis, dry Riesling, or an unoaked Chardonnay, and cooked over moderate heat until melted. A small splash of lemon juice can also help with integration and prevent separation.
To enhance the flavor, traditional seasonings like splashes of kirsch, a type of cherry brandy, and a bit of garlic are often added. Some recipes also include nutmeg, mustard, and pepper. For a thicker fondue, cornstarch or flour can be added, although cornstarch is preferred as it leaves less of an aftertaste and makes the fondue gluten-free.
Swiss fondue is typically served with cubed French bread, although other options include meat, potatoes, sliced fruit like apples or pears, vegetables, croutons, breadsticks, or pretzels. It is important to note that fondue should always be stirred in a figure-eight motion to prevent the cheese and wine from separating, and it should be served warm over a low flame to prevent it from cooling down too quickly.
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The best cheeses for fondue are those that are buttery, creamy, and melt smoothly
To make the perfect fondue, it is important to grate the cheese rather than chop it, as this will ensure a smooth and creamy texture. Cornstarch can also be added to thicken the fondue and prevent the cheese from clumping. In terms of wine to cook with, a dry white wine with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is recommended. This is because the acid in the wine will help to keep the cheese mixture smooth and give it an even texture.
Fondue is a Swiss dish that gained popularity in the US and is typically served with cubed bread, meat, potatoes, sliced fruit, vegetables, croutons, breadsticks, or pretzels for dipping. It is important to stir the fondue continuously as you dip to prevent the cheese and wine from separating. While it is traditionally served with white wine or tea, some people may prefer to pair it with a glass of champagne.
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Cornstarch helps thicken the fondue and prevents the cheese from clumping
Fondue is a Swiss dish that gained popularity in the US. It is made by melting cheese and serving it in a communal pot over a portable stove. People dip bread into the pot using long-stemmed forks. Fondue cheese is said to have originated on Alpine farms as a way to feed families inexpensively. The original version was simply stale bread dipped in melted Gruyère.
When making fondue, it is important to use a cheese that melts smoothly. The best cheeses for fondue are fontina, Gruyère, and gouda. Other good options include Swiss cheese, Emmentaler, Comté, Raclette, and Vacherin.
One of the challenges of making fondue is preventing the cheese from clumping. Cornstarch can be used to thicken the fondue and prevent clumping. It helps to emulsify the cheese and prevents the proteins from coagulating. Cornstarch also leaves less of an aftertaste than flour and makes the fondue gluten-free.
To use cornstarch in fondue, it is recommended to mix it with cold water and stir it into the fondue a little at a time. It can also be added to the grated cheese before making the fondue to keep the mixture stable. Alternatively, the cornstarch can be dissolved in wine or another liquid and added to the fondue to avoid lumps.
In addition to cornstarch, there are other techniques to prevent clumping. The cheese should be shredded, grated, or cubed into small, even-sized pieces so they melt evenly. The cheese and wine mixture should be stirred slowly and constantly as it is heated. Using a medium heat is recommended to melt the cheese without burning it.
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Classic fondue calls for dry, high-acid white wine, such as Sauvignon Blanc or Pinot Gris
Fondue is a Swiss dish that gained popularity in the US. It is made by melting cheese and serving it in a communal pot over a portable stove. People dip bread into the pot using long-stemmed forks. Fondue originated on Alpine farms as a way to feed families inexpensively; the original version was simply stale bread dipped in melted Gruyère. Swiss fondue became so popular that it was named the national dish of Switzerland in the 1930s.
The best cheeses for fondue are those that are buttery and creamy, melting smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyere cheese, Swiss cheese, and gouda. Cheddar fondue is also an option, though its flavour would be less traditional. Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.
Classic fondue calls for dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. If the fondue gets too thick, a little more wine can be added until the desired texture is achieved. White wine is also often served as an accompaniment to fondue.
In addition to wine, other ingredients in fondue include cornstarch, garlic, lemon juice, brandy, mustard, nutmeg, salt, and pepper. The fondue pot should be heated to a medium-low temperature, and the cheese should be grated before being added to the pot.
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Frequently asked questions
The best types of cheese for fondue are creamy, buttery cheeses that melt smoothly. The most popular choices are Gruyère, Emmentaler, and sharp Cheddar. Other good options include Gouda, fontina, and Swiss cheese.
A classic fondue recipe involves melting a combination of Gruyère and Emmentaler into a white wine base, then spiking it with lemon juice and, optionally, kirsch.
The best wine for fondue is a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid helps cut through the richness of the cheese and keeps the fondue smooth.
Yes, you can use other types of cheese for fondue, such as Jarlsberg, Appenzeller, or a mix of different cheeses. However, it is recommended to use creamy, buttery cheeses that melt smoothly to achieve the best texture and flavour.
