The Best Cheeses For French Fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s. It consists of a blend of cheeses, wine, and seasoning, though there are many variations, such as using beer instead of wine. The best cheeses for fondue are those that are buttery and creamy and melt smoothly. These include Gruyère, Swiss cheese, Gouda, fontina, and Emmental. A classic Swiss cheese fondue mix calls for half Gruyère and half Vacherin Fribourgeois, also called moitié-moitié.

Gruyère, Emmental, and Appenzeller

When making a Swiss fondue, it's important to use good-quality, fresh cheese and grate it before melting for a smooth and creamy texture. The traditional Swiss fondue is made with a combination of these three cheeses, white wine, and a bit of garlic. It is served in a communal pot, known as a caquelon or fondue pot, and eaten by dipping bread, vegetables, or other snacks into the melted cheese using long-stemmed forks.

The Swiss Cheese Union played a significant role in popularising fondue as Switzerland's national dish in the 1930s, and it remains a symbol of Swiss unity today. While the original Swiss fondue was made with stale bread and melted Gruyère, today's version includes a blend of Gruyère, Emmental, and Appenzeller cheeses, creating a rich and indulgent dish.

Fondue is typically served as a social meal, perfect for gathering with friends and family. It is particularly popular during winter, offering a comforting and hearty dining experience.

Vacherin Fribourgeois and Camembert

Fondue is a quintessential Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. The best cheese for fondue is a buttery, creamy cheese that melts smoothly. While there are many types of cheese that can be used for fondue, this text will focus on Vacherin Fribourgeois and Camembert.

Vacherin Fribourgeois is a semi-soft Swiss cheese made with raw cow's milk in the Jura Mountains on the border of France. It is made from the milk of the Fribourgeois breed of cow, which grazes on Alpine grass and wildflowers. The cheese has a pungent washed rind, a deep cream-coloured paste, and a buttery texture. It is an essential ingredient in classic Swiss fondue and pairs well with medium-bodied red wines, craft ales, and even whisky.

Camembert, on the other hand, is a soft, creamy, surface-ripened cow's milk cheese that originated in Normandy, France. It has a lower butterfat content than Brie cheese, to which it is often compared. The cheese is made by inoculating warmed cow's milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into small cubes, salted, and transferred to cylindrical camembert moulds. The moulds are turned regularly to allow the whey to drain, and the cheese is then sprayed with a mould that helps it ripen. Once ripe, the cheeses are wrapped in paper and may be placed in wooden boxes for transport. Camembert has a stronger, slightly sour flavour than Brie and becomes creamier when warmed.

Both Vacherin Fribourgeois and Camembert are excellent choices for fondue, as they have the desired buttery and creamy characteristics that melt smoothly. When making fondue, it is important to grate the cheese rather than chop it, as this ensures quicker melting and a smoother fondue. Additionally, tossing the cheese with cornstarch will help thicken the mixture and prevent clumping.

Comté, Emmental and Beaufort

When it comes to French fondue, the type of cheese used is a matter of personal preference, but some varieties are more commonly used than others. Three of the most popular cheeses for a classic French fondue are Comté, Emmental, and Beaufort.

Comté is a semi-soft cheese with a mild flavour. It is often used in fondue due to its excellent melting properties, which contribute to the smooth and creamy texture characteristic of this dish. Its mild flavour also makes it a good choice for those who prefer their fondue on the milder side.

Emmental, a variety of Swiss cheese, is another popular choice for French fondue. It has a slightly sweet and nutty flavour, with a hint of acidity. Its distinctive flavour and melting properties make it a key ingredient in many fondue recipes.

Beaufort is a hard cheese with a rich, nutty flavour. It is often used in combination with other cheeses to add depth of flavour to the fondue. Beaufort is a good melting cheese, which is essential for achieving the desired creamy texture of the fondue.

When making a French fondue with these cheeses, it is important to grate them beforehand to ensure even melting and a smooth consistency. Additionally, the quality of the cheese plays a significant role in the overall taste of the fondue, so it is recommended to use good-quality cheeses.

Raclette, Gruyère and Swiss

Fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and wine in a communal pot, and eating it by dipping bread, vegetables, or other snacks. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.

Raclette is a popular Swiss dish similar to fondue, made with melted cheese, potatoes, and charcuterie. It is often served with pickled baby corn, and cornichons (pickled mini gherkins). Raclette cheese is also used in some fondues.

Gruyère is a popular hard Swiss cheese with a strong taste, often compared to cheddar. It is a classic choice for fondue as it melts smoothly and has a strong flavour.

Swiss cheese is a broad term, but it generally refers to a mix of traditional, firm mountain-style cheeses. Swiss cheese is commonly used in fondue, and some recipes specifically call for Swiss Gruyère.

Fontina, Gouda and Gruyère

Fontina, Gouda, and Gruyère are all excellent choices for making French fondue. Fontina is an Italian cheese with a mild, nutty flavour that pairs well with a variety of dippers. It is a popular choice for fondue because of its meltiness. When making fontina fondue, it is important to grate the cheese before adding it to the pot, as this will ensure a smooth and lump-free texture.

Gouda, a buttery and creamy cheese, is another great option for fondue. It melts smoothly and adds a complex flavour to the dish. For a balanced fondue, a combination of young and aged Gouda can be used.

Gruyère, a traditional Swiss cheese, is commonly used in classic Swiss fondue recipes. It has a buttery and creamy texture that melts smoothly, making it ideal for fondue. Gruyère is often combined with other cheeses like Swiss cheese or Emmental for a rich and indulgent fondue experience.

When making fondue with any of these cheeses, it is important to follow some key steps. Firstly, grate the cheese and toss it with cornstarch to ensure even melting and a smooth texture. Secondly, add the cheese slowly to the simmering wine, stirring constantly to create a creamy and lump-free fondue. Finally, season with nutmeg and salt to taste, and serve with a variety of dippers like bread, vegetables, or meat.

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