Cheese fondue

The CHEESE:

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.

 

The FOOD:

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.