Cheese Fondue Recipes
GET CREATIVE WITH FONDUE RECIPES.
Cheese fondue consists of a blend of cheeses and other ingredients (depending on the recipe) melted and served in a fondue pot. Most of the recipes we see for traditional Swiss style fondue are a combination of Gruyere and Emmenthaler cheeses, but we have some other great options too. We recommend trying the following cheeses:
Morbier: A semi-soft cow’s milk cheese, the flavor is rich and creamy, with a slightly bitter aftertaste.
Raclette: A semi-hard cheese, the flavor can vary from nutty, slightly acidic to milky.
Kaltbach Gruyere: A robust and deeply full flavored cheese with evenly-balanced undertones of fruit and nuts and lingering after-taste without bitterness.
Comte: Unpasteurized cow’s milk cheese. The main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.
Gorgonzola Dolce: A soft, blue, buttery cheese made with uncooked cow’s whole milk. Flavors are not very assertive but sweet, mild with notes of sour cream and lactic tang.
Emmi Heat and Serve Fondue: Takes authentic taste from premium natural Swiss cheese and ads wine & spices for authentic original fondue.
Emmi Fresh Fondue: Blends natural Emmentaler and Le Gruyere AOP cheese together, creating a creamy and buttery flavor with a nutty undertone.
Emmi Shredded Grand Cru: Domestic style gruyere made in Wisconsin in authentic copper vats. Shredded for easy application.
Everything tastes good with cheese. The options here are pretty much limitless, just use your imagination. Below are some of our favorites:
Bread: A baguette works well although any crusty French or Italian style breads will do. Make sure each piece includes a bit of the crust to help keep the bread on the fork after it is placed in the cheese.
Cooked Meat: Sausage, bacon, beef tips, grilled chicken, ham cubes, shrimp, mini meatballs.
Cooked Vegetables: Small potatoes, artichoke hearts, asparagus, cauliflower, zucchini chunks.
Raw Vegetables: Fennel, broccoli, carrots, mushrooms, sweet peppers, cherry tomatoes.
Fruits: Green apples, pear slices, fresh figs, seedless grapes.