Cheese Fondue: Can You Buy This Ready-Made?

Yes, you can buy cheese fondue. Fondue is a traditional Swiss dish that originated in the Canton of Neuchatel in Switzerland. It is made by melting cheese—usually a blend of Swiss-type cheeses—and mixing it with white wine and spices. The traditional recipe calls for Emmental and Gruyere, but other types of cheese such as Tilsit, Appenzeller, Fontina, and Gouda can also be used. You can buy fondue in ready-to-heat packs or as a kit with all the necessary ingredients. It is available at many grocery stores and online.

Where to buy cheese fondue

If you're looking to buy cheese fondue, there are several options available to you. Many online retailers, such as Amazon, iGourmet, and Gourmet Food Store, offer a variety of cheese fondue options. These range from ready-to-eat cheese fondue packs to fondue cheese blends that you can melt and prepare yourself. Some popular brands include Emmi, Swiss Knight, and Fondue Suisse.

You can also find cheese fondue at your local grocery store. Look for it in the refrigerated section, where you may find brands like Emmi offering ready-to-serve fondue blends. If you're in the United States, retailers like Whole Foods Market also offer fondue options.

Additionally, some specialty cheese shops may carry fondue cheese blends or ready-made cheese fondue. These shops can be a great option if you're looking for a more premium or unique cheese fondue experience.

Lastly, if you're feeling adventurous, you can make your own cheese fondue at home! All you need is some good-quality cheese (such as Gruyère, fontina, or Gouda), cornstarch, and white wine. There are plenty of recipes available online to guide you through the process.

What to serve with cheese fondue

Cheese fondue is a simple dish of melted cheese and wine, into which people can dip almost anything. Here are some ideas for what to serve with your cheese fondue:

Bread

Bread is the most popular dipper for cheese fondue. Good options include French bread, baguettes, breadsticks, croutons, sourdough, rye, pumpernickel, bagels, and multigrain bread. You could also go for something a little more unusual, like a rustic cranberry walnut loaf. Whatever type of bread you choose, make sure to lightly toast it first and then cut it into large cubes.

Crackers and Chips

If you're looking for something a little different to dip into your fondue, try wheat crackers or tortilla chips. Soft or hard pretzels are another great option, as the combination of pretzels and cheese is a natural pairing.

Vegetables

Almost any vegetable will work with cheese fondue, but some options to consider are asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. You could also try roasted baby potatoes, steamed green beans, or pickled vegetables like pearl onions, pickles, and sweet gherkins. If you're short on time, raw vegetables like celery, fennel spears, carrots, and cherry tomatoes work well too.

Meat

To add a bit of protein to your cheese fondue, try grilled steak, poached chicken, ham, meatballs, or cooked sausages. Cured meats like beef jerky, kielbasa, pepperoni, salami, and chorizo are also fun and flavorful options that will add a bit of spice to your fondue.

Seafood

For a more elegant and decadent offering, consider lightly steamed seafood like shrimp, crab, or lobster.

Fruit

While it may seem like an unusual pairing, certain fruits go well with cheese fondue. Try serving sliced apples, pears, pineapple, or grapes. Dried fruit like apricots or figs can also be a nice addition.

How to make cheese fondue

Making cheese fondue is a fun, communal activity that's easier than you might think. Here's a step-by-step guide to making this indulgent treat.

Ingredients

For the fondue, you'll need:

• Good-quality cheese, such as Gruyère, Vacherin Fribourgeois, Camembert, Fontina, Gouda, Swiss cheese, Comté, Emmentaler, Raclette, or Appenzeller.
• Cornstarch (or flour, in a pinch)
• Dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Kirsch (or another type of brandy or liqueur)
• Lemon juice
• Mustard
• Garlic
• Salt and pepper, to taste

For dipping, you can use:

• Bread (French bread, baguette, sourdough, or pumpernickel)
• Apples (Granny Smith or another tart variety)
• Vegetables (cherry tomatoes, bell peppers, carrots, steamed broccoli, asparagus, mushrooms, or potatoes)
• Meat (bacon, ham, shrimp, meatballs, or sausage)
• Pickles (cornichons or pickled onions)

Method

• Grate your chosen cheese(s). Remove any rind, as it will affect the smoothness of your fondue.
• In a medium bowl, toss the grated cheese with cornstarch, ensuring all pieces are thoroughly coated.
• In a stove-safe fondue pot or large heavy saucepan, heat your wine of choice with garlic and lemon juice until simmering.
• Add the cheese to the simmering liquid a little at a time, stirring well to combine.
• Mix your Kirsch with a small amount of cornstarch and whisk this mixture into the fondue.
• Add mustard, nutmeg, salt, and pepper to taste, and stir well.
• Transfer the fondue to a fondue pot, if necessary, and serve immediately with your chosen dippers.

Tips

• If your fondue is too thick, thin it with a little more white wine.
• If you're making the fondue in advance, you can store it in the fridge for up to three days and reheat it gently before serving.
• To make the fondue less alcoholic, simmer the wine for a few minutes before adding the cheese to cook off some of the alcohol.
• If you don't want to use whole garlic cloves, rub a garlic clove all over the inside of your pot before adding the other ingredients.
• For a more substantial meal, serve your fondue with a simple green salad.

Enjoy your fondue!

The history of cheese fondue

Fondue, derived from the French word "fondre", meaning "to melt", originated in the 18th century in Switzerland. It was first created as a means for farm families to make the most of their limited resources during the winter months. By melting leftover cheese and dipping stale bread into it, they were able to soften the bread and create a hearty meal. The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and dipped with bread, comes from a 1699 book published in Zurich.

While fondue may have had rural roots, it was more frequently enjoyed by people of means. The widespread popularization of fondue was part of a campaign in the 1930s by the Swiss Cheese Union to increase cheese consumption in Switzerland. After World War II, the Swiss Cheese Union resumed its campaign, promoting fondue as the Swiss national dish and a symbol of Swiss unity and national identity. Fondue was even featured in Swiss military cookbooks and introduced to America at the 1964 New York World's Fair.

Today, fondue is enjoyed as a comforting winter meal in Switzerland, though it is rarely served in elegant restaurants due to its strong aroma. There is no standard recipe, and the type of cheese used can vary by region. Popular choices include Gruyère, Vacherin Fribougeois, Appenzeller, Raclette, and Emmentaler. In addition to cheese and wine, Swiss fondue often includes garlic, mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis. The bread used for dipping is typically sturdy and cut into bite-sized chunks. Accompaniments may include potatoes, cornichon, and pickled pearl onions, along with beverages like white wine, tea, or kirsch.

The best cheeses for cheese fondue

When it comes to making cheese fondue, the best cheeses are those that are buttery and creamy, and melt smoothly. The classic Swiss fondue recipe calls for a blend of traditional, firm mountain-style cheeses, specifically Gruyere, Emmental, and Appenzeller. However, there are several other types of cheese that also work well in a fondue. Here are some of the best cheeses for fondue:

• Fontina
• Gruyère
• Gouda
• Swiss Cheese
• Comté
• Emmentaler (a variety of Swiss cheese)
• Raclette
• Vacherin
• Cheddar

For a classic Swiss fondue, a mix of Gruyere, Swiss cheese, and gouda is a good option. If you want to experiment with different flavours, you could try using a mix of cheddar and Gruyère, or even manchego and Monterey jack.

Frequently asked questions