Cheese Fondue: Selecting The Perfect Melty Cheese

Fondue is a Swiss dish that involves melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. The best cheeses for fondue are those that melt smoothly and have a buttery and creamy texture. Popular choices include fontina, Gruyère, gouda, Swiss cheese, and Emmentaler. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda is recommended. Other cheeses that can be used for fondue include cheddar, Monterey Jack, blue cheese, parmesan, and raclette.

Classic Swiss fondue cheeses: Gruyere, Emmentaler, Appenzeller

Classic Swiss fondue is traditionally made with a blend of firm, mountain-style cheeses: Gruyere, Emmentaler, and Appenzeller. Gruyere is key to a classic fondue—its nutty, sweet flavour and exceptional melting texture make it the perfect base. It is aged for a minimum of five months and up to two years, and as it ages, it picks up meatier notes and salty crystals. Emmentaler, also known as the "King of Cheeses" in Switzerland, is a gentle, nutty, and fruity cow's milk cheese, typically aged for 4 to 12 months. It has a similar flavour profile and texture to Jarlsberg, which can be used as a substitute.

Appenzeller is another Swiss cheese that is often used in fondue, though it can be harder to find outside of Switzerland. It has a creamy, semi-firm texture and flavours of chestnuts with some meatiness. A fondue made with half Gruyere and half Appenzeller is called a "moitié-moitié" in French, which means "half-half".

When making a Swiss fondue, it is important to use good-quality, freshly grated cheese and to add it slowly to the pot, stirring constantly, to ensure a smooth and creamy texture.

Other good melting cheeses: Gouda, Fontina, Raclette, Comte

Gouda, Fontina, Raclette, and Comte are all excellent choices for a fondue. They are all good melting cheeses and can be used to create a delicious, smooth fondue.

Gouda is a good melting cheese and a popular choice for fondue. It has a creamy texture and a mild, slightly sweet and nutty flavour. It is a great choice for those who want a more subtle taste to their fondue.

Fontina is a semi-hard, washed-rind cow's milk cheese, usually aged for about 90 days. It has a creamy texture that melts smoothly and offers a buttery, nutty flavour. Fontina is very similar to Swiss and French Alpine cheeses and is a good choice for those looking for a more traditional fondue taste.

Raclette is a raw cow's milk cheese from Switzerland. It is smooth and salty with hints of grassiness and a light nuttiness. Raclette is a great melting cheese and is a classic choice for fondue, especially for those who like their fondue with a stronger flavour.

Comte is a French Alpine cheese with a smooth, nutty texture that is great for melting. It has a complex flavour, often nutty and buttery, and can also have floral and tropical fruit notes. Comte can be a little harder to source and is more expensive, but it is a fun, interesting choice for fondue.

These cheeses all have different flavours and characteristics, but they are all good melting cheeses that will create a smooth, creamy fondue.

Spreadable cheeses: Cream cheese, Boursin, Laughing Cow, Mascarpone

Spreadable cheeses like cream cheese, Boursin, Laughing Cow, and mascarpone are some of the more unconventional choices for fondue. While they may be the furthest from traditional fondue cheeses, they are stable at warm temperatures and can be found in many fondue recipes online.

Stabilizers like locust bean gum, carob bean gum, sodium alginate, and carrageenan are added to these processed cheeses to keep the fats and liquids from breaking when melted. Boursin, for example, could make for an herb-tasting fondue, while Laughing Cow and mascarpone are better used in moderation to achieve a stable and creamy texture without overwhelming the flavour.

When using spreadable cheeses, it is important to note that they may get lost in the fondue or, depending on the type of cheese, add too much flavour. Therefore, it is recommended to use only as much as needed to achieve the desired texture and taste.

American-style cheeses: Monterey Jack, Pepper Jack, Colby Jack, Cheddar

When it comes to American-style cheeses, there are several options that can be used for fondue, including Monterey Jack, Pepper Jack, Colby Jack, and Cheddar.

Monterey Jack is a semi-soft cow's milk cheese with a mild, milky flavour. It is an excellent choice for fondue because it blends smoothly into the background, providing a good foundation for stronger flavours. This cheese is also a good option for those on a budget, as it is typically more affordable than some of the more developed cheese flavours. However, it is important not to use too much, as it can dilute the taste of the other cheeses in the fondue mix.

Pepper Jack is a variation of Monterey Jack that includes spicy peppers, giving it a more pronounced flavour. This cheese can add a nice kick to your fondue, especially if you are looking for something with a bit more heat.

Colby Jack, also known as Co-Jack, is a combination of Colby and Monterey Jack cheeses. It has a mild, slightly sweet flavour and a creamy texture, making it a good melting cheese for fondue.

Cheddar is a popular choice for fondue, especially in the United States. When selecting a cheddar for fondue, it is important to choose one with a high melting point, as crumbly cheddars can be more difficult to melt smoothly. Younger cheddars tend to have a higher moisture content, while sharper, aged cheddars have a lower moisture content and a more developed flavour. Pre-shredded cheddar cheeses should be avoided, as they tend to dry out faster and may not melt as smoothly. With its strong flavour, cheddar can be a good base for adding herbs and spices such as bay leaf, garlic, nutmeg, mustard powder, and pepper.

When making fondue with American-style cheeses, it is important to follow the basic principles of fondue-making. Grate the cheeses and toss them with cornstarch or flour to help stabilize the sauce and prevent clumping. Slowly add the cheese to the heated wine, stirring constantly, until melted. Keep the fondue warm, as cheese tends to get stringy and tough as it cools.

Blue cheese: Gorgonzola Dolce, Roquefort

Blue cheese is an unusual choice for a fondue, but it can be a memorable one. If you're a fan of blue cheese, you're likely to enjoy it in fondue form. It's worth noting that blue cheese fondue will likely have a blue or greenish tint to it.

When choosing a blue cheese for your fondue, there are two key things to consider: texture and strength. Firmer, crumblier blue cheeses tend to have less moisture and may not melt as well as softer varieties. For a blue cheese fondue, you'll want to opt for a softer, creamier variety.

Gorgonzola Dolce is a popular Italian blue cheese that's suitable for fondue. It's soft, creamy, and relatively mild in flavour. On the other hand, a French Roquefort can be soft enough to spread, but it often has stronger musty and ammonia flavours that may be overpowering for those who prefer milder blue cheeses.

Blue cheese fondue pairs well with robustly-flavoured dippers. Try strong meats, sweet and acidic fruits like apples, pears, and figs, whole grain and sourdough breads, olives, pickles, and crispy fresh vegetables. For a deluxe version, consider a blue cheese fondue with blackened crab, served with potato chips.

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