Cheese is one of the most popular ingredients at fondue restaurants like The Melting Pot. The right cheese can make or break the fondue experience. When melted together, the cheese blend should be smooth and creamy without separating. It should also have great stringy stretchiness for dipping bread, veggies, and meats. So what is the best cheese to use for melting pot fondue?
Traditional Swiss Cheese
Traditional Swiss fondue is made with a blend of Swiss cheeses like Emmenthaler and Gruyère. These cheeses get their distinctive nutty, sweet flavors from the grasses and wildflowers that the cows graze on in Switzerland. When melted, these cheeses become beautifully smooth and elastic. The stretchy texture is perfect for swirling morsels on a fondue fork before diving into the communal pot. While delicious, imported Swiss cheeses can be expensive for commercial fondue operations.
American Cheese
American cheese is a processed cheese made from cheddar, colby, and some other cheese varieties. It has additives that make it extremely meltable. American cheese can stretch up to 6 feet without breaking! This makes it a popular choice for nacho cheese sauce, cheese dips, and cheese-topped dishes. While cheap and convenient, American cheese lacks complex flavor. It would not be an ideal choice for a gourmet fondue restaurant.
Cheddar Cheese
Aged cheddar cheese is nutty, complex, and moderately meltable. Young, mild cheddars become smooth and stretchy when melted. A fondue made with 100% cheddar would lack the nuanced flavors of a Swiss cheese blend. But adding some aged cheddar to the mix enhances the flavor. The tasty crystals in extra sharp cheddar also provide texture that contrasts with the creaminess.
Gruyère Cheese
Gruyère is a sweet, fruity Swiss cheese with tiny holes or “eyes” throughout. It melts beautifully into an elastic, creamy fondue. In fact, Gruyère is one of the two signature cheeses in a traditional Swiss fondue recipe. Because it has a stronger, more assertive flavor than Emmenthaler, it is typically used in smaller quantities in a blend.
Emmenthaler Cheese
Emmenthaler is the other Swiss cheese that makes up classic Alpine fondue. Sometimes called “Swiss cheese” outside of Switzerland, Emmenthaler has a mild, nutty, sweet flavor. It melts into a smooth, stretchy fondue consistency. Since it is less expensive than Gruyère, Emmenthaler can be used as the base cheese in a blend, with smaller amounts of Gruyère and cheddar added for more complexity.
Fontina Cheese
Italian Fontina has a rich, nutty flavor with hints of herbs and grass. It shares some similarities with Swiss cheeses in taste and texture when melted. Young Fontina provides creaminess, while more aged varieties add bold nutty notes. Fontina works well in cheese fondue blends, creating a smooth,elastic consistency with excellent flavor.
Gouda Cheese
Gouda is a Dutch cheese known for its mildly sweet, creamy flavor that comes from the cows’ grass-based diet. Young goudas melt smoothly, while aged goudas become gritty when melted. Using small amounts of aged gouda in a fondue provides texture contrast without compromising smoothness. The sweetness of gouda also balances stronger cheeses like Gruyère.
Jarlsberg Cheese
Jarlsberg is a Norwegian cheese modeled after Swiss Emmenthaler. It has a mild, nutty sweetness with small irregular “eyes” throughout. When melted, Jarlsberg creates a thick, smooth fondue consistency. It can be used similarly to Emmenthaler in cheese blends. The price is also comparable to quality Emmenthaler.
Asiago Cheese
Asiago is an Italian cow’s milk cheese with a compact texture and complex flavor. Young Asiago is mild when melted, while aged Asiago has a sharp nuttiness. Using a bit of aged Asiago adds a tasty punch to fondue. But too much can make the cheese mixture grainy. Asiago is best used sparingly in blends with superior melting cheeses.
The Best Cheeses for Melting Pot Fondue
Through consideration of flavor, texture, meltability, and cost, the best cheeses to use at the melting pot would be:
- Emmenthaler – Mild, nutty base cheese for smooth melt.
- Gruyère – Small amount for nutty, fruity flavor.
- Cheddar – Aged for nutty notes and tang.
- Fontina – For richness and slight herbal flavor.
Using a blend of these cheeses allows you to achieve an ideal velvety consistency with excellent Swiss-inspired flavor. The balance of strengths also helps prevent the fondue from separating or becoming grainy. While these may not be the cheapest cheeses, they create a high-quality fondue that guests will love dipping into again and again!
Fondue Cheese Blend Ratios
A standard fondue will use 2.2 lbs of cheese per 1 quart of wine. Adjusting the ratios of specific cheeses in the blend will impact the final flavor and texture.
| Cheese | Ratio |
|---|---|
| Emmenthaler | 50-60% |
| Gruyère | 15-20% |
| Cheddar | 15-20% |
| Fontina | 10-15% |
As the base cheese, Emmenthaler composes about half or more of the blend. Smaller portions of Gruyère, cheddar, and Fontina enhance the flavor. The percentages can be adjusted based on cheese availability and prices.
Steps for Melting the Cheese
Melting the cheese properly is vital for creating a high quality fondue. Follow these steps:
- Shred or dice cheeses into 1/2 inch or smaller pieces.
- Toss cheese with cornstarch to prevent sticking.
- Heat wine to 185°F in fondue pot.
- Gradually add handfuls of cheese, stirring constantly in a figure 8 pattern.
- Bring temperature back up to 185°F, stirring frequently.
- Whisk in kirsch or brandy just before serving.
Shredding the cheese ensures it melts smoothly. Heating the wine before adding cheese prevents curdling. Adding the cheese gradually while stirring constantly maintains an emulsion. This results in a perfectly smooth, creamy fondue.
Flavorings
Various spices and spirits can add layers of flavor to cheese fondue:
- Garlic – Minced or pressed garlic adds a pungent undertone.
- Pepper – Fresh cracked or white pepper add a touch of heat.
- Nutmeg – A small pinch of grated nutmeg enhances cheese flavor.
- Kirsch – Cherry brandy adds fruity complexity and slight sweetness.
Use a light hand with garlic and nutmeg as they can overpower. Kirsch is ideal for finishing since the alcohol cooks off if added earlier in process. A dash of lemon juice can also brighten the flavor.
Cooking Method
Fondue can be prepared directly at the table using a fondue pot heated with a fondue burner. This allows cheese to stay melted for a long period while guests dip and indulge. Rubbing the pot with garlic before beginning infuses the cheese.
Alternatively, the cheese can be melted ahead of time in a sturdy pot on the stove or in a double boiler. Just prior to serving, transfer the cheese to a fondue pot on low heat to keep melted.
Items for Dipping
The delight of fondue is swirling and dipping bites into the ooey gooey cheese. Typical fondue dippers include:
- Crusty bread cubes
- Steamed vegetables like broccoli, cauliflower, carrots
- Blanched asparagus
- Apple slices
- Cubed chicken or turkey breast
- Meatballs
- Shrimp
The real key is providing a variety of textures from crunchy vegetables to chewy breads and meats. Offer long forks and plates for resting dipped items before eating.
Accompaniments
Certain foods pair perfectly with the richness of cheese fondue. Great accompaniments to serve alongside include:
- Sliced apples or grapes
- Cornichons
- Coarse mustard
- Hearty rye or sourdough bread
- Roasted fingerling potatoes
- Cured meats like salami or prosciutto
- Olives
- Pickled vegetables
Provide small plates and forks so guests can enjoy a bite of cheese fondue together with accompaniments.
Dessert Fondues
The concept of dipping treats into a melted sauce also translates perfectly into dessert! Consider serving a chocolate, caramel, or fruit fondue for a sweet finish.
Chocolate fondue is rich and indulgent, especially when paired with bite-sized pieces of cake, brownies, fruit, and marshmallows. Creamy caramel fondue with apple slices, bananas, and walnuts is heavenly. For a lighter dessert, try strawberries, pineapple, and angel food cake dunked into a tangy lemon or raspberry fruit fondue.
Focus on fresh seasonal fruits to complement fruity fondue flavors. Bite-sized cookies, fudge pieces, and sponge cake provide just enough sweetness without overpowering. Offering an assortment of dippers gives guests options for creativity. Serve fruit fondues in particular during the warmer months for a refreshing finish.
Tips for Fondue Success
Follow these tips to ensure fondue perfection:
- Use high quality, flavorful cheeses in your blend.
- Shred or dice cheeses to aid melting.
- Stir constantly when adding cheese to prevent curdling.
- Maintain temperature at 180-190°F to keep cheese smooth and melted.
- Rub heated pot with cut garlic clove for extra flavor.
- Provide a variety of dippers in different textures.
- Allow time for guests to cook meats before plunging into cheese.
- Offer accompaniments that complement the cheese.
- Consider both savory and sweet fondues for a complete experience.
- Most of all, have fun with it!
Conclusion
A gourmet melting pot fondue uses a blend of cheeses to achieve an ideal creamy, smooth, and elastic consistency perfect for dipping. A combination of Emmenthaler, Gruyère, cheddar, and Fontina provides excellent Swiss flavor with just the right melt. Shredded into small pieces and melted slowly with cornstarch, these cheeses form the basis of a top-notch fondue. Added seasonings like garlic, kirsch, and nutmeg provide depth of flavor. Whether enjoyed with bread, veggies, and meats or sweet treats like fruit and cake, fondue is the ultimate fun, communal dining experience!