The Best Cheese for Fondue

Who can resist the melty goodness of fondue? Gathering with your friends and family around a pot of hot, gooey cheese and scooping it up with bits of bread, vegetables, and meats is an absolute delight, one that creates cherished memories and fills your soul (and your stomach).

Perfect for late fall or winter, warm your belly and your heart with a delicious, homemade fondue featuring the best and most delicious cheeses for melting! Whether you’re a fan of fondue or a newcomer to this delectable delight, there’s a perfect cheese, and combination, for everyone.

The best fondue experience comes from experimentation and personalization, finding what flavors are your favorite and adding the perfect accompaniments. Don’t be afraid to mix it up with different varieties of cheese, dipping options, spices, or bases—no two fondues are the same!

What is fondue?

The word “fondue” comes from the French verb fondre, which means “to melt.” Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months when fresh produce wasn’t readily available, so fondue as we know it today is traditionally made with Swiss cheeses. However, there are several dishes similar to fondue around the world, like the hot pot in China, the shabu-shabu in Japan, the queso fundido in Mexico, and the bagna cauda in Italy.

The traditional Swiss fondue is a pot of melted cheese served in a communal gathering. It brings people together to enjoy a great meal of hot cheese, perfect for the holiday season when you’re surrounded by the people you care about most.

The classic Swiss dish is made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg, but fondue lends itself well to experimentation with a variety of cheese options.

The best cheeses for making fondue

Typically, three cheeses are the magic number for crafting the perfect fondue, but there are some certain factors to consider when selecting your cheese. For instance, the moisture content will determine the melting ability of your cheese. Dry cheese tends to crumble and fall apart in chunks, while higher-moisture cheese typically melts better and has a creamier texture.

Fatty cheeses melt beautifully as well, and usually add a depth of flavor to the fondue pot. However, not every cheese you select needs to be high in fat content, since that might lead to a heavy and dense dip.

For the smoothest and most flavorful fondue, you want cheese that’s buttery and melty. You can never go wrong with the traditional Swiss cheeses that people already know and love for fondue, but there are a range of other cheeses you can try for unique and equally delicious flavors!

Classic Swiss fondue cheeses:

· Gruyere: Firm, savory, and slightly nutty, this cheese is a foundational ingredient in many favorite fondue recipes. It has a nutty and slightly sweet taste, and as it ages, it develops salt crystals that add extra pops of flavor. This cheese also melts smoothly and evenly, making it a popular pick for fondue.

· Swiss: Of course, if you’re going to make a classic Swiss dish, you should add a classic Swiss Cheese! This cheese is full-flavored, buttery, and nutty, making it melt-in-your-mouth delicious (literally!).

Other good melting cheeses:

· Butterkäse: A traditional German cheese known for its smooth texture, Butterkäse is one of the best cheeses to melt in a fondue. Its creamy, buttery flavor is hard to resist.

· Fontina: This cheese is creamy and smooth as it melts, making it a great choice for fondue. Sweet, mild, and buttery, with a subtle note of roasted nuts, this is the perfect cheese for dipping meats and vegetables.

· Gouda: The varieties of Gouda means you can have a variety of flavorful fondues! Gouda is typically buttery and rich, ranging from young and creamy to aged and complex, depending on your palate preferences. Experiment with different types of Gouda in your fondue to figure out what you like best.

· Cheddar: This is a less traditional type of cheese to include in your fondue, but it’s bursting with flavor! Sharp Cheddar is tangy and usually comes in many different flavors; however, the older the cheddar, the crumblier and dryer it will be, making it more difficult to melt. It’s generally recommended to find a young cheddar for your fondue, since it will have a higher moisture content compared to aged cheddars. You can combine your cheddar with Swiss-style cheeses or melt it on its own. For an American twist on a classic fondue, try our Wisconsin Beer Cheddar!

· Monterey Jack: This cheese is semi-soft, milky, and mild in flavor, making it a strong foundation for a fondue. Add other cheeses for complex and layered flavors, but Monterey Jack melts smoothly and pairs well with most other cheeses.

· Muenster: American Muenster is similar to a mild Monterey Jack cheese, semi-soft and creamy. This makes it ideal for melting, and it has a slightly more complex flavor. Muenster can be mixed with Swiss cheese, cheddar, and Alpine cheeses for a contemporary take on the classic Swiss fondue.

· Blue Cheese: Okay, hear us out on this one. If you’re a fan of blue cheese dip with your buffalo wings or enjoy funky flavors, then a Blue Cheese fondue might be right up your alley. Make sure to use a softer blue cheese instead of a crumbly one, since that will melt better.

· Spreadable cheeses: Believe it or not, as spreadable cheeses like cream cheese or dips are about as far from traditional as it gets, but they make for great fondue! However, flavored spreads can either get lost in fondue or overpower the other flavors, so make sure to use it wisely and sparingly. It’s best to use spreadable cheese to achieve a creamy, melted texture to your fondue rather than as the key ingredient.

Tips for making the best fondue

Now that you know the best cheeses for making fondue, your technique in preparing it is paramount for a pot of melty cheese that will leave your guests begging for more. It’s not quite as simple as throwing everything in a pot and waiting for it to boil, but the right measurements and careful preparation will make you a fondue master in no time!

· Use high-quality cheese. While you can make fondue with almost any type of cheese that you pick up from the grocery store, stopping by your local cheesemaker or cheese shop can make all the difference between a good fondue and an exceptional fondue. A high-quality, fresh cheese will ensure the smoothest creaminess and strongest flavors.

· Grate your own fresh cheese. Avoid pre-shredded cheese, since it typically contains anti-caking agents. This can make the fondue have a grainy texture when it melts.

· Choose the liquid base wisely. Wine, beer, or stock are all great choices for the base of your fondue, as they add depths of flavor. Some of the best wines for fondue are Sauvignon Blanc or Pinot Grigio to balance out the richness of the cheese.

· Use a variety of cheeses. Combine two or three cheeses with different flavor profiles (such as nutty, tangy, sharp, or even sweet) to create a complex and balanced fondue.

· Melt slowly. Gradually add your grated cheese to your wine or liquid base over low heat, stirring constantly to ensure a smooth and creamy result. Don’t turn up the heat to expedite the process, or your cheese might burn.

· Add acid. A splash of lemon juice or other acid will help your fondue stay smooth and prevent the cheese from clumping together. Plus, it adds another layer of complex flavor!

Our favorite fondue recipe

Ingredients:

· 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

· 2 tablespoons all-purpose flour or cornstarch

· ¼ teaspoon ground nutmeg

· ½ pound shredded Gruyere cheese

· ½ pound shredded Cheddar cheese

· ½ pound shredded Fontina cheese

· ¼ teaspoon salt

· 1 loaf of French bread, cut into cubes; vegetables, such as cauliflower, broccoli, or sliced bell peppers; meat

Step 1: Bring wine to a simmer in a fondue pot over medium-low heat.

Step 2: Stir in flour and nutmeg until well combined.