Without a doubt, cheese fondue is one of the most famous melted cheese dishes from anywhere in the world. And there’s good reason for this. But like in any recipe using cheese, the selection of cheese is of paramount importance. Read on to discover the best cheeses for Swiss fondue.
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What is fondue?
Swiss Cheese Fondue is a traditional dish of melted cheese served in a communal pot (called Caquelon) over a portable stove (called réchaud). Actually, fondue is a French word that means “melted”.
The concept is a very simple one. Firstly, you melt the cheese in the pot. Then, you dip bread using long-stemmed forks into the pot to coat it in cheese.
The recipe is a pretty simple one. All you need is garlic, white wine, corn starch, lemon juice, Kirsch, pepper and nutmeg. However, the key to nailing your fondue is to use the right combination of cheeses.
One cheese is never enough. Because you want a combination of characteristics which can’t be found in any one single cheese.
After extensive testing and arduous tasting sessions, we’ve reached the conclusion that three is the magic number. But which three cheeses should you use?
Best Swiss cheeses for fondue
When it comes to creating the perfect fondue, selecting the right cheeses is essential for a delightful and harmonious blend of flavours and textures.
1. Gruyère
Aged for 5 to 12 months, Gruyère develops a creamy texture and rich, nutty flavour with slight caramel undertones. It melts into a velvety consistency, making it the backbone of most traditional Swiss fondues. It also has a slightly salty profile that balances well with wine and kirsch.
2. Emmentaler
Recognisable for its large holes, Emmentaler is one of the milder Swiss cheeses. It has a buttery, slightly nutty flavour that complements stronger cheeses like Gruyère or Appenzeller. Its smooth melting properties ensure a fondue with a stretchy, luscious texture.
3. Vacherin Fribourgeois
Made in the canton of Fribourg, this semi-soft cheese has a rich, creamy texture and a subtle tanginess. When melted, it turns incredibly smooth and velvety, adding depth to fondues like moitié-moitié (half Gruyère, half Vacherin). It’s also less salty than Gruyère, which balances the blend.
4. Appenzeller
Aged for 3 to 6 months and brined with herbs, wine, or cider, Appenzeller is a bold cheese with a spicy and aromatic flavour. Its intensity adds a layer of complexity to the fondue, making it ideal for those who enjoy a more robust taste.
5. Tête de Moine
Traditionally shaved into rosettes, Tête de Moine is a semi-hard cheese with a fruity, tangy flavour. It doesn’t melt as smoothly as Gruyère but adds a unique hit of umami and slight acidity that contrasts beautifully with milder cheeses.
6. Raclette
Raclette is soft, creamy and melts like a dream. Though it’s famous for being served over potatoes, its buttery and slightly nutty profile makes it a fantastic addition to fondue. It also brings a luxurious creaminess to the mix.
7. Sbrinz
Aged for at least 18 months, Sbrinz is a hard cheese with a fruity, nutty flavour similar to Parmesan. It doesn’t melt as smoothly, but when grated into the fondue, it adds a savoury punch and depth that’s hard to beat.
8. L’Etivaz
Produced in small alpine chalets, L’Etivaz has a smokier and more robust profile than Gruyère. Its complex flavour—featuring hints of toasted nuts and a slight fruitiness—adds intrigue to a fondue.
9. Mont Vully
This washed rind cheese has a buttery, slightly earthy taste with a hint of nuttiness. It melts beautifully and enhances the overall texture of the fondue while adding subtle depth to the flavour profile.
10. Swiss Vacherin Mont d’Or
A soft, seasonal cheese often encased in spruce bark, Mont d’Or has an intense creaminess and woodsy aroma. Its luxurious texture and earthy flavour elevate the fondue to a gourmet level.
Combining these cheeses
To create a balanced fondue:
- Use Gruyère as the base.
- Add Vacherin Fribourgeois for creaminess.
- Mix in Appenzeller or L’Etivaz for boldness.
- Finish with a hint of Sbrinz for sharpness.
Conclusion
Swiss cheeses are the heart of a perfect fondue, offering a mix of flavours and textures that elevate this comforting dish. From the nutty richness of Gruyère to the creamy tang of Vacherin Fribourgeois, each cheese brings its own magic to the pot.
Experiment with combinations to find your perfect blend, and enjoy the timeless tradition of sharing fondue with friends and family.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
