Finding Fondue Cheese: Navigating The Grocery Store

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a pot over a portable stove. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. When preparing fondue, it is important to grate the cheese, rather than chop it, for quicker melting and a smooth fondue. In addition to cheese, fondue recipes often include cornstarch, white wine, lemon juice, and seasonings such as nutmeg and salt. Fondue is typically served with cubed French bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels for dipping.

In-store fondue cheese options

If you're looking to create a delicious fondue, the cheese you choose is of utmost importance. A good fondue cheese should be creamy and buttery, with a smooth melt.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to pick, using equal amounts of these three is a great option. For a more traditional Swiss fondue, opt for a mix of firm, mountain-style cheeses like Gruyère, Swiss cheese, and gouda. If you're feeling adventurous, you can also try other Swiss cheeses like Emmentaler, Raclette, Vacherin, or Appenzeller.

When shopping for fondue cheese in a grocery store, you'll likely find it in the specialty cheese section or the deli counter. Look for pre-shredded or grated options to save time on preparation. You can also ask the deli staff to grate the cheese for you if you prefer a specific type of cheese.

Some stores may also offer pre-made fondue cheese blends, which can be a convenient option. These blends often include a mix of Swiss cheeses and are designed to melt smoothly. You can find these in the refrigerated section near other specialty cheeses or pre-packaged meals.

If you're looking for a larger quantity, consider checking the frozen food section or even the international aisle, as some stores stock imported fondue cheeses from Switzerland or other European countries.

Remember, when selecting your cheese, opt for good-quality options. While it may be more expensive, it will be worth it for the ultimate fondue experience.

Online fondue cheese options

If you're looking to buy fondue cheese online, there are several options available to you. Amazon offers a variety of fondue cheese products, including:

• Swiss Knight Fondue - L'Original From Switzerland, 14 Oz, with over 500 bought in the past month
• Swiss Knight Cheese Fondue, 14 oz - 6pk, with over 50 bought in the past month
• Cheese Fondue, Emmi, 14 Ounce (Pack of 2)
• Fondue Suisse Swiss Fondue Cheese Ready to Use 400g
• Fondue Cheese - Fondue Suisse Original (Pack of 4)
• Generic Mifroma Fondue 14 oz (Pack of 3)
• Swiss Castle Traditional Fondue, 14-ounce (Pack of 2)
• Emmi Cheese Fondue Original 800g 2x400g Pack

Target also offers Swiss Knight Cheese Fondue, which can be ordered online.

When choosing a fondue cheese, it's important to select a good-quality, buttery, and creamy cheese that melts smoothly. Traditional Swiss fondue typically includes a mix of firm, mountain-style cheeses such as Gruyere, Swiss cheese, and Gouda. Other good options include Fontina, Emmentaler, Raclette, and Vacherin.

Best cheeses for fondue

When it comes to making fondue, the cheese you choose is extremely important. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to pick, use even amounts of these three. Together, they create a lush and complex fondue.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss, and gouda are all good options.

Cheddar fondue is another option, but its flavour is less traditional. If you want to use cheddar, it's best to mix it with a more traditional cheese like Gruyère.

Other good choices for fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

Fondue accompaniments

When it comes to fondue accompaniments, the possibilities are endless! Here are some ideas to get you started:

Breads and Crackers

Bread is the most popular dipper for cheese fondue, and for good reason. Go for French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, or even bagels. Toasting your bread of choice and then cutting it into large cubes will ensure it holds up to all that cheesy goodness. Pretzels, wheat crackers, and tortilla chips are also great options for dipping.

Vegetables

Almost any vegetable will work, but some classics include asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. Roasting or steaming vegetables first will help bring out their flavour. You could also try sautéed artichoke hearts or a variety of mushrooms. For a quick and easy option, serve raw vegetables like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, or sweet gherkins are also a unique and tasty addition.

Proteins

Adding a source of protein to your fondue spread will turn it into a complete meal. Grilled steak, poached chicken, cooked ham, shrimp, crab, or lobster are all delicious options. Cured meats like beef jerky, kielbasa, pepperoni, salami, and sausage will also add a nice spicy kick to your fondue.

Fruits

While it may seem unusual, fruit and cheese are a classic combination. Try serving sliced apples, pears, pineapple, or seedless grapes. Dried apricots or figs are also a tasty option.

So, there you have it! Whether you're looking for classic combinations or something a little more creative, the possibilities for fondue accompaniments are endless. Get creative, and most importantly, enjoy all that cheesy goodness!

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland as a means for farm families to make the most of their limited resources during the winter months. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for the use of Gruyère, a Swiss cheese. Thus, the Swiss are rightfully credited as the originators of this dish.

Fondue was originally a dish of melted cheese and wine, served in a communal pot (known as a "caquelon" or "fondue pot") and eaten by dipping in bread and vegetables with long-stemmed forks. The earliest known recipe for this modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". The recipe instructs the cook to melt grated or cut-up cheese with wine, and dip bread into it.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish to increase cheese consumption in the country. After World War II, with the end of rationing, the Swiss Cheese Union resumed its campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue became a symbol of Swiss unity and national identity.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes. Since the 1950s, the term "fondue" has been generalised to refer to other dishes in which food is dipped into a communal pot of hot liquid, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil.

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