Kamil Perry
Fondue is a traditional Swiss dish made from melted cheese. The type of cheese used can make a significant difference to the results of your fondue making. It's best to use a firm, mountain-style cheese that is buttery and/or creamy as these melt the smoothest. Popular cheeses to use include Gruyère, Emmentaler, sharp Cheddar, Beaufort, Emmental, Gouda, and Fontina.
| Characteristics | Values |
|---|---|
| Number of types of cheese | 1-3 |
| Cheese type | Gouda, Gruyère, Emmentaler, Cheddar, Beaufort, Fontina |
| Cheese origin | Switzerland, Italy, the Netherlands |
| Cheese texture | Firm, mountain-style, buttery, creamy, semi-hard |
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What You'll Learn
Gouda
Young, factory-produced Gouda has a mild, nutty, and lightly fudgy flavour, while a more mature farmhouse Gouda has a fruity tang with a sweet finish. If aged over two years, it may take on an almost butterscotch flavour. Gouda is made by washing the curd, which creates a sweeter cheese by removing some of the lactose, resulting in a reduction of lactic acid produced. About 10% of the mixture is curds, which are pressed into circular moulds for several hours.
Smoked Gouda is a variant of the cheese, smoked in brick ovens over flaming hickory chip embers. This sweet curd is similar to Edam, but it contains more milk fat, which gives it a creamier texture and causes it to become more buttery with age. Smoked Gouda is sensational with beer, and it has an edible, smoky brown rind and a creamy, yellow interior.
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Gruyère
Fondue is a traditional Swiss dish made from melted cheese. The best results come from mixing one to three types of cheese. The cheese should be firm, mountain-style, and buttery or creamy, as these melt the smoothest.
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Emmentaler
Fondue is a traditional Swiss dish made from melted cheese. The best fondue is made from a mixture of 1-3 different types of cheese. The cheeses used should be firm, buttery and/or creamy, as these melt the smoothest.
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Cheddar
Fondue is a traditional Swiss dish made from melted cheese. The best results come from mixing one to three different types of cheese, and using firm, mountain-style cheese that is buttery and/or creamy as these melt the smoothest.
When making fondue with cheddar, it is important to use a good quality cheese. Look for a cheddar that is firm and has a strong, tangy flavour. Grate the cheese before adding it to your fondue pot, and stir it in gradually until it is melted.
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Beaufort
Fondue is a traditional Swiss dish made from melted cheese. It is best to use a mixture of 1-3 different types of cheese, and to opt for firm, mountain-style cheese that is buttery and/or creamy, as these melt the smoothest. Popular choices include Gruyère, Emmentaler, sharp Cheddar, Gouda, Fontina, Beaufort and Emmental.
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Frequently asked questions
Gruyère, Emmentaler, and sharp Cheddar are the best cheeses for fondue. Gouda is also a good option as it is a semi-hard, creamy cheese that melts well.
It is recommended to use a mixture of 1-3 different types of cheese.
Firm, mountain-style cheese that is buttery and/or creamy melts the smoothest.
Fondue is a traditional Swiss dish made of melted cheese. It is served in a communal pot and is usually kept heated.
