Cheeses For Fondue: The Melting Pot Of Varieties

Fondue is a Swiss dish that originated in the eighteenth century as a way to use stale bread and cheese. The traditional Swiss fondue is made with Alpine cheeses, such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, blended with white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. However, there are many other types of cheese that can be used to make fondue, including Fontina, Raclette, Colby, Monterey Jack, and Pepper Jack. A good fondue cheese should have excellent melting capabilities, a well-balanced flavour profile, and a suitably rich and distinct taste.

Different Cheeses Used in Fondue

Fontina, Gruyère, and Gouda

Fontina is a mild, nutty Italian cheese that makes for a melty fondue that's sure to be a crowd-pleaser. To make a Fontina fondue, you'll need to combine cubed Fontina cheese, half-and-half, butter, and salt in a saucepan over low heat. You can serve it with bread cubes, chicken, turkey, apple or pear slices, and vegetables like broccoli, cauliflower, and Brussels sprouts.

Gruyère is a classic choice for fondue, known for its complex flavour. For a simple Gruyère fondue, shred the cheese and toss it with cornstarch, then bring some dry white wine to a boil and stir in the cheese mixture. You can serve this with bread, apples, and boiled potatoes, or for a more indulgent option, try dipping in slices of cooked mild sausage, seafood, or steamed vegetables.

Gouda, particularly smoked Gouda, is another excellent option for fondue. Its smoky flavour adds a unique twist to the traditional dish. To make a smoked Gouda fondue, shred the cheese, heat some heavy cream, and slowly whisk in the cheese until melted. You can season it with black pepper and other spices like garlic, thyme, or cumin. Serve with bread cubes, apples, chicken, steak, or vegetables like broccoli, carrots, and peppers.

Swiss cheese fondue

To make Swiss cheese fondue, you'll need the following ingredients:

• Grated or shredded Swiss cheese
• Cornstarch or flour
• Dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay
• Garlic
• Lemon juice
• Kirsch (a cherry liqueur)
• Freshly ground black pepper
• Freshly grated nutmeg
• Salt, to taste

Here's a step-by-step guide to making Swiss cheese fondue:

• Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with a halved garlic clove; discard the garlic.
• Combine the grated cheese, cornstarch, and lemon juice, stirring to combine.
• Add the mixture to the pot and cook over moderate heat until hot, stirring constantly.
• Add the Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt.
• Reduce the heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg, and cook, stirring gently, until creamy and smooth. Be careful not to overcook the fondue, or it will become stringy.
• Serve immediately with accompaniments like cubed bread, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami.

Spreadable cheeses

When it comes to flavor, spreadable cheeses could get lost in a fondue or, depending on the type, add too much flavor. However, Boursin could potentially make a fun herb-tasting fondue for the spring season. You might also see other cheese spreads like Laughing Cow cheese, Velveeta, Neufchatel, and mascarpone added to fondue recipes. If possible, only use as much of these cheeses as you need to help achieve a stable and creamy melted cheese texture with your fondue. While these cheeses shouldn't be the star of your fondue, they can add a little something unexpected to a more modern fondue if used carefully.

Blue cheese

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk, warm
• Salt and freshly ground black pepper
• 1/4 cup blue cheese crumbles
• 2 ounces cream cheese, room temperature

Instructions:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook for about 1 minute. Add the warm milk and continue to stir as the sauce thickens. Bring the sauce to a boil. Sprinkle with salt and pepper. Lower the heat and cook, stirring, for 2 to 3 minutes. Stir in the blue cheese and cream cheese and cook for about 2 minutes, until the cheese is completely melted. Serve immediately.

• French bread
• Carrot sticks
• Hickory Farms Smoked Sausage
• Bread cubes
• Apple or pear slices or cubes
• Cooked potatoes
• Celery sticks
• Fresh or dried figs

Raclette

When making a fondue, it is important to use a good-quality cheese that is buttery and creamy, and melts smoothly. The cheese should be grated, not chopped, to ensure quick and even melting. Cornstarch or flour can be added to the grated cheese to help it melt smoothly and prevent clumping. It is also important not to overheat the cheese once it has melted, as this can cause it to separate or become stringy.

In addition to raclette, other cheeses that can be used in fondue include Gruyère, Swiss cheese, gouda, fontina, Emmentaler, Comté, and cheddar. Traditional Swiss fondue typically uses a blend of firm, mountain-style cheeses such as Gruyère, Emmentaler, and Appenzeller. When choosing a cheddar for fondue, look for one with a high melting point, as crumblier cheddars can be more difficult to melt smoothly.

Fondue is typically served with a variety of dippers such as bread, potatoes, apples, vegetables, meats, and pickles.

Frequently asked questions