Cheese Fondue: Selecting The Perfect Melting Cheese

Fondue is a Swiss dish that was originally created as a way to use up expiring cheese and stale bread. It's made by melting cheese and serving it in a communal pot, and it's often enjoyed as a social and interactive dining experience. The best cheeses for fondue are those that melt smoothly and have a creamy texture. Traditional Swiss fondue uses a combination of Swiss-style cheeses such as Gruyere, Emmentaler, and Appenzeller. However, other popular cheeses for fondue include Gouda, Fontina, Comte, Cheddar, and Raclette. When making fondue, it's important to use high-quality cheese and grate it before melting for the best results.

Characteristics of Cheese for Fondue

The best cheese for fondue is a blend of 1/3 Gruyere, 1/3 Gouda, and 1/3 Fontina

Gruyere is a yellow Swiss cheese that is hard in block form and has a sweet and slightly salty flavour. The cheese ages very well and its overall flavour can be adjusted by the aging process. As Gruyere ages, the flavours become more earthy and rich, losing some of its nutty notes. This cheese is ideal for fondue because its flavour mixes well with a variety of dipping options and it melts smoothly.

Gouda is a semi-hard, creamy Dutch cheese that is one of the most popular in the world. It has a mild woody and smoky flavour with a balance of sharp and mild, and a caramel and nutty taste. As one of the most widely used melting cheeses, it is ideal for fondue.

Fontina is an Italian cow's milk cheese with a thick interior and airy openings, resembling Swiss cheese. It has a combination of sweet and salty flavours, giving your fondue a wonderful taste. Fontina is also semi-hard and creamy, making it another excellent choice for fondue as it melts easily.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Emmentaler (or Emmental), and Appenzeller are commonly used, but other options include Comte, Raclette, and Vacherin Fribourgeois.

When making fondue, it is important to use good-quality, high-fat, and buttery or creamy cheeses for the best results. It is also recommended to grate the cheese before melting, rather than chopping or slicing it, to ensure even melting.

The best melting cheeses for fondue are Swiss-type cheeses, Gouda, Fontina, and Emmental

Fondue is a Swiss dish that was originally a way to use up expiring cheese and stale bread. The best melting cheeses for fondue are Swiss-type cheeses, Gouda, Fontina, and Emmental.

Gruyere is a classic choice for fondue, and it is often blended with other Swiss cheeses like Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Gruyere is a yellow Swiss cheese that is hard in block form and has a sweet and slightly salty flavour. It ages very well, and its flavour can be adjusted by aging it for a more complex, earthy taste.

Gouda is a semi-hard, creamy Dutch cheese that is one of the most popular in the world. It has a woody and smoky flavour with a balance of sharp and mild, making it one of the most widely used melting cheeses.

Fontina is an Italian cow's milk cheese with a thick interior and airy openings, resembling Swiss cheese. It has a sweet and salty flavour combination, making it perfect for dipping. Fontina is also semi-hard and creamy, making it an excellent melting cheese.

Emmental, also known as Emmentaler, is a medium-hard Swiss cheese made from cow's milk. It has a sweet and creamy flavour that can range from mild and creamy to acidic and full-flavoured, depending on how long it has been aged. Emmental is considered one of the best melting cheeses due to its ideal melting point, resulting in a stringy, yet smooth texture.

When making fondue, it is best to use a combination of cheeses, such as equal parts Fontina, Gruyere, and Gouda. High-fat, buttery, and creamy cheeses are ideal, and it is important to grate the cheese before melting for the best results.

High-fat, buttery and/or creamy cheeses are best for fondue

When it comes to making fondue, the cheese you choose is important. While you can use any cheese you like, high-fat, buttery and/or creamy cheeses are best. These melt the smoothest and will give you the ideal fondue consistency.

Gruyere is a popular choice for classic fondue and is often included in Swiss cheese blends. It is a yellow Swiss cheese that is hard in block form and has a sweet and slightly salty flavour. The overall flavour of this cheese can be altered by ageing, which develops the taste into something rich and earthy. Its flavour and creamy texture make it an excellent choice for fondue.

Gouda is another popular cheese for fondue and is often included in Swiss cheese blends. It is a creamy Dutch cheese with a semi-hard texture, making it ideal for melting. It has a woody and smokey flavour with a balance of sharp and mild.

Fontina is an Italian cow's milk cheese with a sweet and salty flavour. It is semi-hard and creamy in nature, making it another excellent choice for fondue.

Emmentaler, also known as Emmental, is a medium-hard Swiss cheese. It is one of the best melting cheeses on the market and is often used as the primary ingredient in fondue. It has a sweet and creamy flavour that can range from mild and creamy to acidic and full-flavoured, depending on how long it has been aged.

Cheddar is another option for fondue, although it is not as good as the traditional Swiss cheeses. It is one of the most widely consumed types of cheese and can be purchased in a variety of flavours and strengths, from mild to vintage.

When choosing cheese for fondue, it is best to spend a little extra on good-quality, high-quality cheese. You will get better results if you mix one to three different types of cheese. Before melting, finely grate the cheese rather than cutting, slicing or blocking it.

Always grate your cheese before melting

Grating your cheese before melting is a crucial step in making fondue. While it may be tempting to take a shortcut and use pre-shredded cheese, doing so will compromise the taste and texture of your fondue. Here are four reasons why you should always grate your cheese before melting:

• Melting Speed and Evenness: Grated cheese melts faster and more evenly than chopped cheese. This is because grated cheese has more surface area, allowing it to come into greater contact with the heat source. As a result, your fondue will be smoother and quicker to prepare.
• Texture and Appearance: Pre-shredded cheese is often coated with an anti-clumping additive, which can make it harder to melt and result in a greasy fondue. By grating your own cheese, you avoid these additives and achieve a smoother, more aesthetically pleasing fondue.
• Taste: The aging process of cheese affects its flavour. Grating the cheese yourself allows you to choose cheeses that are well-ripened, enhancing the flavour of your fondue. Additionally, mixing different types of cheese in the right proportions, such as ⅓ Fontina, ⅓ Gruyere, and ⅓ Gouda, creates a complex and bold flavour that is perfect for fondue.
• Customization: Grating your own cheese gives you the freedom to experiment with different types and combinations of cheese. You can tailor the flavour and texture of your fondue to your personal preferences or create unique blends to impress your guests.

In conclusion, always grate your cheese before melting to ensure a smooth, flavoursome fondue. This extra step may seem time-consuming, but it is well worth the effort for a superior fondue experience.

You can use fondue as a sauce to top meats and seafood meals

Fondue is a versatile dish that can be used in a variety of ways beyond the traditional melted cheese dish. One creative way to use fondue is as a sauce to top meats and seafood meals. This allows you to elevate simple dishes and create indulgent, cheesy meals.

When using fondue as a sauce, you can get creative and experiment with different types of meat and seafood. For example, you could try pouring fondue over a steak or grilled shrimp. The versatility of fondue means you can use it to enhance a variety of dishes and create unique flavour combinations.

In addition to its versatility, fondue is also a great choice for a sauce because of its creamy texture and rich flavour. The blend of melted cheeses creates a smooth and indulgent sauce that can take your meals to the next level. The key to achieving the perfect sauce consistency is to add the cheese slowly and stir constantly while melting. This ensures a smooth and creamy texture that will coat your meat or seafood perfectly.

When using fondue as a sauce, it's important to consider the type of cheese you use. The best cheeses for fondue are those that melt smoothly and have a creamy texture. Gruyère, Gouda, and Fontina are excellent choices and are commonly used in traditional fondue recipes. These cheeses complement each other well and create a complex, indulgent sauce.

To enhance the flavour of your fondue sauce, you can also add some ingredients like white wine, garlic, or nutmeg. A splash of dry white wine, such as Sauvignon Blanc or Pinot Gris, can add a tangy edge to your sauce. Finely chopping or grating garlic into your fondue can give it a subtle hint of flavour. Additionally, a pinch of nutmeg can add a nutty sweetness to your sauce.

So, the next time you're looking for a creative way to use fondue, consider using it as a sauce. With its versatility and indulgent flavour, fondue can take your meat and seafood dishes to the next level. Get creative, experiment with different ingredients, and enjoy the cheesy goodness of fondue in a whole new way!

Frequently asked questions