{"id":3822,"date":"2024-05-30T03:00:54","date_gmt":"2024-05-30T03:00:54","guid":{"rendered":"https:\/\/www.sutyo.com\/what-are-the-best-cheeses-for-fondue\/"},"modified":"2024-05-30T03:00:54","modified_gmt":"2024-05-30T03:00:54","slug":"what-are-the-best-cheeses-for-fondue","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/what-are-the-best-cheeses-for-fondue\/","title":{"rendered":"What Are the Best Cheeses for Fondue?"},"content":{"rendered":"
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Fondue photo credit Efraimstochter <\/p>\n<\/figcaption><\/figure>\n

Fondue is a melted marvel of cheese and wine, but what are the best cheeses to use? While certain Swiss cheeses are most traditional, there are other cheeses to consider as well, and tips to make the cheese stay gooey and not separate.<\/p>\n

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Swiss Cheeses<\/h2>\n
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Gruyere AOP<\/p>\n<\/figcaption><\/figure>\n

Caroline Hostettler, a Swiss native and founder of Quality Cheese<\/a> and Adopt-an-alp<\/a> has found that people may feel intimidated about making fondue. She shares that fondue is similar to baking, in that following ratios is necessary. Read more <\/em>about Hostettler and Adopt-an-alp<\/em><\/a>.<\/em><\/p>\n

According to Hostettler, the two most traditional Swiss cheeses used in making fondue are the Gruy\u00e8re AOP<\/strong><\/a>, a hard cheese, and Vacherin Fribourgeois<\/strong>, a semi-soft, raw cow\u2019s milk cheese. Both are used in a traditional recipe known as Moiti\u00e9-Moiti\u00e9<\/strong>, which incorporates equal parts of both these cheeses. Read more <\/em>about Moiti\u00e9-Moiti\u00e9 fondue<\/em><\/a>.<\/em>\u00a0<\/p>\n

In making this fondue recipe, Hostettler explains, \u201cI always say that the Gruy\u00e8re adds the spice and the flavor and the Vacherin Fribourgeois makes it real smooth and ties it all together.\u201d<\/p>\n

Another Swiss cheese that Hosteller recommends for fondue is Appenzeller<\/strong>, a semi-firm cheese from northeast Switzerland. Read more <\/em>about Appenzeller<\/em><\/a>.<\/em><\/p>\n

\u201cIt is a great melting cheese with bold flavors,\u201d she shares. As a suggested fondue recipe, Hostettler recommends using a third of Gruy\u00e8re, a third of Vacherin Fribourgeois, and then a third of a Swiss regional cheese like Appenzeller.<\/p>\n

However, Hostettler notes that Vacherin Fribourgeois is a seasonally-available cheese that\u2019s most often found in the wintertime but it might be a challenge to find in the U.S. when this season is over.\u00a0<\/p>\n

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Appenzeller<\/p>\n<\/figcaption><\/figure>\n

Amy Thompson, the brand representative for Appenzeller<\/a> in the U.S., agrees that Appenzeller is a great cheese for fondue because it melts so well. \u201cIt\u2019s a semi-hard cheese that has more moisture than other hard cheeses, and when combined with the traditional fondue ingredients, makes the perfect texture,” she explains.\u00a0<\/p>\n

There are various age profiles of Appenzeller cheese available, White Label, with a portion of cream added, and Black Label aged 6-9 months; but when it comes to cooking with cheese Thompson recommends a 3 month aged Appenzeller Silver Label noting, ” It is good for any fondue recipe because it melts beautifully and it has a great herbaceous and nutty flavor.”\u00a0<\/p>\n

As an alternative, a good substitute for Vacherin Fribourgeois is a goat milk raclette, a Swiss cheese that\u2019s known for being sliced while heated. \u201cIt has a great melt ability; it has a high-water content,\u201d says Hostettler.\u00a0<\/p>\n

She adds that while some fondue makers might use Emmentaler AOP<\/strong>, a Swiss medium-hard cheese with distinctive holes, but she doesn’t. \u201cFor me, [with] Emmentaler when you melt it, it gets stringy. It gets gummy almost.\u201d Read more <\/em>about Emmentaler AOP<\/em><\/a>.<\/em><\/p>\n

Another fondue appropriate cheese is L’Etivaz<\/strong>, an Alpine cow\u2019s milk cheese with a rich fruity and nutty flavor. This cheese is only made in the summertime and gets its name from the hamlet within the southwestern region of the Swiss Alps where it\u2019s produced. It\u2019s similar to Gruy\u00e8re but sweeter and comes in a smaller wheel size. By AOP law, every wheel of L\u2019Etivaz has to be made over an open wood fire in a hut or chalet.<\/p>\n

\u201cI know in the area of L’Etivaz,<\/strong> people do make plain 100 percent, L’Etivaz for fondue and they\u2019re wonderful. So that also is traditional\u201d shares Hostettler.<\/p>\n

\u200b\u200bJoe Salonia learned about making fondue through his job at the Swiss cheese company Gourmino Affinage & Selection<\/a>. It has helped him to develop his own base recipe of various cheese blends. Unlike Hostettler, he favors Emmentaler. \u201cI advise that Emmentaler is the base of the mountain, and I believe modestly 25 percent should be used as a good base to that because it’s such an iconic cheese,\u201d says Salonia. \u201cIt provides a good foundation of flavor.\u201d\u00a0<\/p>\n

Salonia is aware that sometimes Emmentaler is criticized for being too stringy, however, depending on how much fondue you’re making, he said he was taught a remedy to fix this is by adding a couple of teaspoons\u2014or sometimes up to a tablespoon of fresh squeezed lemon juice. He explains that this method \u201cnot only acts as a delicious flavor counterpoint to the very rich cheese flavors, but it also shortens the proteins and it helps the cheese snap around the bread so that you’re not getting this long strand.\u201d\u00a0<\/p>\n

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Gourmino Rockflower<\/p>\n<\/figcaption><\/figure>\n

If you\u2019re curious to try yet another Swiss cheese for fondue making, Salonia recommends Rockflower<\/strong>, a mature raw cow\u2019s milk Swiss cheese with a nutty umami flavor made Entlebuch or Hornbacher, a fresh cow\u2019s milk produced at a Swiss mountain dairy, Fritzenhaus<\/a> by award-winning master cheesemaker Michael Spycher.\u00a0<\/p>\n

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Unconventional Choices<\/h2>\n

Aside from traditional Swiss cheeses, there are some unconventional cheeses that can also be incorporated into fondue making. The blue cheese, Gorgonzola Dolce, can be used as it is \u201cvery, very creamy\u201d and will melt well, and makes for mixing in with a blend.\u00a0<\/p>\n

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Taleggio Vecchia Lavorazione<\/a>” by\u00a0F. D. Richards<\/a>\u00a0is licensed under\u00a0CC BY-SA 2.0<\/a>.<\/p>\n<\/figcaption><\/figure>\n

Taleggio<\/strong>, a semi-soft Italian rind-washed cheese, also does very well in a fondue. Hostettler explains that if the whole cheese is used, including the rind, \u201cyou will have pieces that will never completely melt down because the rind just doesn’t integrate like the taste of the cheese.\u201d\u00a0<\/p>\n

Shares Hostettler \u201cTo me, this would be very fascinating because I like the contrast between the washed rind that still contains some salt grains. And then the mass that is really, really, really just smooth and lush. That would be a fun fondue to do, with Taleggio. I have tried this too and it works well. It melts so well. It has a very unique flavor.\u201d<\/p>\n

Or for an interesting twist with raclette, Hostetetter recommends trying ones flavored with red pepper flakes or green pepper corns, or with cumin. And with your accompaniments, consider small potatoes or pair with a serving of kimchi or cornichons in place of gherkins. Other pairings include pears and grapes and nuts.<\/p>\n

However, she notes that there\u2019s a lot wiggle room with selecting a fondue cheese. \u201cBasically as long as you take cheeses that have enough fat and enough moisture; that is really important. The possibilities are endless, and as long as you do not use low fat or flavorless cheeses, they will work.\u201d<\/p>\n

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An American Fondue<\/h2>\n
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Vermont Creamery\u2019s St. Albans<\/p>\n<\/figcaption><\/figure>\n

There are non-traditional cheese choices that also can be used in making fondue. For example, Vermont Creamery\u2019s St. Albans<\/a> is marketed as an alternative providing melted goodness. Named after a Vermont town, this aged cow\u2019s milk cheese is delicately aged for 11 days. It is shaped as a cheese disc and is sold in a ceramic crock that is also safe to use as a baking dish. It can be placed into the oven to create a creamy, dipping delicacy for two.<\/p>\n

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Pleasant Ridge Reserve<\/p>\n<\/figcaption><\/figure>\n

Sarah Simms, co-founder of the Lady & Larder <\/a>in Santa Monica, a shop that focuses exclusively on American craft cheeses, recommends Uplands Cheese Pleasant Ridge Reserve<\/a>, an award-winning Alpine-style cheese from Wisconsin. Read more <\/em>about Pleasant Ridge Reserve<\/em><\/a>.\u00a0<\/em><\/p>\n

\u201cI love the raw milk flavor and it melts so beautifully,\u201d shares Simms. She also recommends some other higher moisture cheese options such as Point Reyes TomaTruffle<\/a> and Valley Ford Highway 1<\/a>, which is a fontina style cheese that has a really rich, nutty flavor on the finish.\u00a0<\/p>\n

Like Salonia, she offers a tip for ensuring gooey success, \u201cI think the trick when making fondue at home is to sprinkle your cheese with a little cornstarch which helps keep the fondue from separating on you as you heat it.\u201d\u00a0<\/p>\n

If you’re now ready to throw a fondue party, check out the <\/em>rituals of fondue<\/em><\/a>.<\/em><\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

Fondue photo credit Efraimstochter Fondue is a melted marvel of cheese and wine, but what are the best cheeses to use? While certain Swiss cheeses are most traditional, there are other cheeses to consider as well, and tips to make the cheese stay gooey and not separate. \u00a0 Swiss Cheeses Gruyere AOP Caroline Hostettler, a … Okumaya devam et “What Are the Best Cheeses for Fondue?”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3822","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3822"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3822\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}