Cheese Fondue: Decoding The Classic Swiss Dish's Ingredients

Cheese fondue is a Swiss dish that originated as a way to feed families inexpensively. The original recipe was simply stale bread dipped in melted Gruyère. Today, there are many variations of cheese fondue, but the best cheeses to use are those that are buttery and creamy, and melt smoothly. These include fontina, Gruyère, gouda, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, Raclette, sharp cheddar, and more. In addition to cheese, other common ingredients in fondue are dry white wine, cornstarch or flour, garlic, lemon juice, and seasonings such as nutmeg, pepper, and mustard.

Cheese types: Gruyère, Swiss, Emmentaler, Gouda, Fontina, Cheddar, Raclette, Vacherin, Appenzeller

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best types of cheeses for fondue are creamy and melt smoothly. Here is a list of cheeses that can be used for fondue, along with some tips and tricks for a perfect fondue.

Gruyère

Gruyère is a classic fondue cheese that is rich and creamy. It is one of the traditional Swiss fondue cheeses and is known for its full-bodied flavour. Gruyère can be used on its own or blended with other cheeses such as Emmentaler to make a fondue with a rich, delicious flavour that is not too funky. When making fondue with Gruyère, it is important to keep the heat low to prevent the fondue from breaking. Lemon juice can also be added to stabilise the emulsion of melted cheese and wine, while providing a bright flavour to balance the dairy-fat richness.

Swiss

Swiss cheese is another classic fondue cheese that is known for its creamy and buttery texture. It melts smoothly, making it a good choice for fondue. Swiss cheese can be used on its own or blended with other cheeses such as Gruyère. When using Swiss cheese for fondue, it is important to finely grate the cheese to ensure that it melts quickly and evenly into the wine.

Emmentaler

Emmentaler is a traditional Swiss fondue cheese that is often blended with Gruyère to create a fondue with a rich, delicious flavour. It has a mild, nutty flavour and melts smoothly, making it a good choice for fondue. When using Emmentaler for fondue, it is important to add an acid such as lemon juice or wine to prevent the cheese from clumping.

Gouda

Gouda is a classic fondue cheese that is known for its smooth, creamy texture. It has a mild, nutty flavour and melts well, making it a good choice for fondue. Gouda can be used on its own or blended with other cheeses such as Gruyère. When using Gouda for fondue, it is important to add an acid such as lemon juice or wine to prevent the cheese from clumping.

Fontina

Fontina is an Italian cheese that is known for its mild, nutty flavour. It melts well and is a good choice for fondue, especially when blended with other cheeses such as Gruyère or Swiss. When using Fontina for fondue, it is important to cook it over low heat to prevent the cheese from breaking.

Cheddar

Cheddar cheese is a popular choice for fondue, especially when blended with other cheeses such as Emmentaler. It has a sharp flavour and melts well, making it a good choice for those who want a fondue with a strong flavour. When using Cheddar for fondue, it is important to use good quality cheese and grate it yourself rather than using pre-shredded cheese.

Raclette

Raclette is a Swiss cheese that is similar to Gruyère and is a good choice for those who want a fondue with a classic Swiss flavour. It has a creamy texture and melts well, making it a good choice for fondue. When using Raclette for fondue, it is important to add an acid such as lemon juice or wine to prevent the cheese from clumping.

Vacherin

Vacherin is a traditional Swiss fondue cheese that is often blended with other cheeses such as Gruyère. It has a creamy texture and a mild flavour, making it a good choice for those who want a fondue with a classic Swiss taste. When using Vacherin for fondue, it is important to cook it over medium heat, stirring constantly, to ensure that it melts smoothly.

Appenzeller

Appenzeller is a classic Swiss cheese that can be used on its own or blended with other cheeses such as Emmentaler. It has a strong, spicy flavour and a smooth texture, making it a good choice for those who want a fondue with a kick. When using Appenzeller for fondue, it is important to use good quality cheese and grate it finely to ensure that it melts evenly.

Wine: dry white wine like Sauvignon Blanc, Pinot Gris, or Chardonnay

Wine is an essential ingredient in cheese fondue, providing a tangy contrast to the rich, melted cheese. The best wines for cheese fondue are dry white wines with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines add a sharp, crisp edge to the fondue, preventing it from becoming overly rich and cloying. The wine's acidity also plays an important role in keeping the fondue smooth and creamy, preventing the cheese sauce from clumping or breaking.

When selecting a wine for your fondue, it is important to choose a good quality wine that you would happily drink with your meal. A wine that is too cheap or poor in quality may negatively impact the flavour of the fondue. While dry white wine is the classic choice, some recipes call for the addition of fortified wines or liqueurs such as brandy, cognac, or cherry brandy to add extra depth of flavour.

If you are looking for a non-alcoholic alternative, you can substitute the wine with unsalted chicken or vegetable stock. However, it is important to note that the acidity in the wine plays a crucial role in the texture of the fondue, so you may need to add an additional ingredient to achieve the desired smoothness.

Bread: French bread, baguette, Tuscan bread, sourdough

When it comes to bread, there are several types that pair well with cheese fondue. The most classic choice is French bread, cut into 1-inch cubes, which provides a delicious base for dipping into the melted cheese. This bread variety is commonly recommended for its ability to withstand the fondue without becoming too soggy or falling apart.

Another popular option is the baguette, a type of French bread that is long and thin with a crispy crust. Cutting a baguette into slices or cubes can make it perfect for dipping into fondue while soaking up all the cheesy goodness. The crust provides a nice textural contrast to the creamy cheese.

For those who enjoy a heartier bread, Tuscan bread is a wonderful choice. It has a chewy texture and a thick crust, making it ideal for dipping into fondue. The robust flavour of Tuscan bread can stand up to the strong flavours of the cheese.

Lastly, sourdough bread is a natural partner for fondue. The slight tang and chewy texture of sourdough complement the creaminess of the cheese. Sourdough bread is often cut into cubes or slices, making it easy to spear with a fondue fork and swirl in the melted cheese.

Regardless of the type of bread chosen, it is essential to cut it into bite-sized pieces that can be easily skewered and dipped into the fondue pot. Whether it's French bread, baguette, Tuscan bread, or sourdough, the key is to provide a variety of options for your guests to enjoy with the rich and indulgent cheese fondue.

Other dippers: apples, potatoes, broccoli, bell peppers, crackers, pretzels, salami, cornichons, pickled onions

When it comes to cheese fondue, there are endless possibilities for dippers beyond the classic cubed bread. Here are some creative ideas to elevate your fondue experience:

Apples

Sliced apples are a popular choice for cheese fondue, offering a refreshing contrast to the rich, creamy cheese. Tart apple varieties such as Granny Smith are particularly well-loved for their ability to stand up to the strong flavours of the fondue. Cutting the apples into cubes, rather than slices, makes them easier to skewer and dip.

Potatoes

Baby or roasted potatoes are another versatile dipper for cheese fondue. Their starchy texture and mild flavour make them a perfect vessel for absorbing the cheesy goodness. You can roast or steam small potato chunks, or simply use potato chips for a crunchy alternative.

Broccoli

Steamed or lightly cooked broccoli florets are a healthy and tasty option for cheese fondue. They provide a nice crunchy texture and a subtle flavour that pairs well with the cheese. Broccoli also adds a touch of colour to your fondue spread.

Bell Peppers

Sliced bell peppers, especially the red variety, make for a vibrant and crunchy addition to your fondue platter. Their slightly sweet and tangy flavour complements the cheese fondue nicely. You can also include other raw or lightly cooked vegetables, such as carrots, cauliflower, or cherry tomatoes.

Crackers and Pretzels

For a crunchy and savoury dipper, crackers and pretzels are excellent choices. They provide a satisfying contrast in texture to the creamy fondue and can hold up to the weight of the cheese.

Salami

Thin slices of salami or other cured meats, such as sausage or bacon, can add a savoury and salty element to your fondue. They provide a nice change of pace from the other dippers and offer a heartier option for your guests.

Cornichons and Pickled Onions

Cornichons, or small pickles, are surprisingly addictive when dipped in cheese fondue. Their crisp, briny flavour cuts through the richness of the cheese. Similarly, pickled pearl onions offer a tangy and crunchy contrast to the creamy fondue.

So, get creative with your cheese fondue and experiment with a variety of dippers to keep things interesting and cater to different tastes. The possibilities are endless!

Thickeners: cornstarch, flour

Cornstarch and flour are thickeners that are used in cheese fondue to prevent the cheese from clumping and to keep the fondue smooth. Cornstarch is preferred by some as it leaves less of an aftertaste and makes the fondue gluten-free.

To use cornstarch, it is recommended that you toss the shredded cheese with cornstarch thoroughly to coat all pieces. One source suggests that you can also toss grated cheese with cornstarch and then add it to the pot. Another source suggests dissolving the cornstarch in an alcoholic ingredient, such as kirsch, before adding it to the fondue.

If using flour, you can whisk it with butter in a saucepan until a thick paste forms, and then whisk in wine until the mixture is smooth. You can then gradually stir in the cheese.

Frequently asked questions