Best Cheese for Fondue (7 Different Types)

If you’re looking for the best cheese for fondue, I have you covered!

From sharp cheddars to creamy Swiss, let’s explore all kinds of delectable flavors from around the world. 

Fondue is the perfect winter treat. There’s nothing quite like dipping savory bites into a gooey bowl of melted cheese! 

Of course, to make the best fondue, you’ll need the best types of cheese.

And fortunately for us cheese enthusiasts, there are a lot of delightful options out there! 

Are you ready to whip up one of the most perfect winter dishes known to man?

Then let’s check out the best cheeses for fondue.

What Type of Cheese is Best for Fondue?

When it comes to fondue, there are many varieties you can use. 

Of course, your choice depends on the flavor profile and texture you’re looking for. For example:

• Gruyère and Emmentaler are classic Swiss cheeses with nutty flavors and a firm texture. They’re ideal for melting.

• Gouda is a Dutch cheese with a mild, slightly sweet flavor, making it great for dipping bread into.

Picking between cheeses often just means going with your favorite. I happen to adore Gruyère, so it’s my go-to.

And since it has a higher fat content than Gouda (for example), it will melt faster and have a creamier finish.

That all said, there are no really wrong answers. So experiment with different options to find which one you like best.

Best Cheese for Fondue

1. Gruyère

Gruyère cheese is an ideal choice for fondue because it melts easily. It also offers a creamy texture with a slightly nutty, salty taste. 

It’s been produced in the same Switzerland region since the 12th century, making it a staple of classic fondues recipes. 

The aging process lasts at least 10 months, which is why it has such a distinctive flavor.

So you know your fondue will benefit from its robust taste. 

Intrigued? Check out these Gruyère recipes for more!

2. Gouda

Gouda is the perfect cheese for fondue. Its creamy texture also melts quickly and evenly, and it coats bread and veggies like a dream.

Plus, the mild yet complex taste shines no matter what dippers you use.

As an added bonus, Gouda is relatively low in fat. So it’s not as heavy as some other melted cheeses.

If you want to make an elevated fondue dish, try Gouda!

3. Vacherin Fribourgeois

Vacherin Fribourgeois is an Alpine cheese made from cow’s milk. And it’s traditionally used to make fondue with Gruyère.

It’s a semi-hard cheese with a nice creamy texture and nutty flavor.

Though the rind is washed in brine, giving it a noticeable aroma. Some find it a little too pungent, but when mixed with Gruyère, it’s delightful.

You’ll find Moitié-moitié almost everywhere in Switzerland, where the cheese is from.

The name literally means “half-half” and refers to fondue made with half Gruyère cheese and half Vacherin Fribourgeois. Yum!

4. Fontina

Fontina is an incredibly versatile cheese, making it an ideal choice for a cheesy fondue. 

Its signature nutty, buttery flavor lends itself to the creamy texture of this classic Swiss dish.

Plus, its natural melting ability ensures your fondue remains perfectly saucy throughout your entire meal. 

Fontina also stretches and bubbles as it melts. So you’ll get that signature cheese pull for Instagram!

For the best fondue, try a blend of equal parts Fontina, Gruyère, and Gouda.

5. Emmentaler

Probably the most iconic of the Swiss cheeses, you can’t go wrong with Emmentaler. 

It’s known for its delightfully nutty flavor and mild, sweet taste. So it’s perfect for serving families and kids.

This cheese is firmly textured and elastic yet easy to melt. So you’ll be able to enjoy your fondue without worrying about clumps in the mix. 

And the complex flavor pairs well with both white and red wine!

Whether it’s mushrooms, meats, or veggies, Emmentaler fondue will keep people coming back.

6. Comté Cheese

Comté cheese is another Alpine cheese with a few unique qualities.

It’s aged anywhere between a few months and a few years. And the flavor changes greatly depending on the time of year the milk was produced.

The diet of the cow can even change the flavor. Plus, the longer it matures, the more robust it becomes.

Creamy, nutty, and wonderfully smooth, Comté is fabulous for melting. And you’ll love the tangy yet oddly sweet notes in your dish.

In fact, some people even claim it tastes floral or like fresh pineapple!

It’s even rumored to have been Napoleon’s favorite! 

So if you want something a bit more special, go for Comte. It won’t let you down. 

7. Cheddar

With its semi-hard texture and delightfully sharp flavor, this special variety of cheese adds some pizzazz to a typical fondue. 

After all, who wants a bland dipping experience?

Instead, you can dive into a pot full of savory creamy goodness only cheddar can provide. 

The hearty flavor of this one is more than enough to get mouths watering. But it also has just the right amount of elasticity when it melts.

And with its bright orange color, what other type of cheese could bring such life and vibrancy to a fondue dish?

How to Prepare the Best Cheese Fondue

Making fondue is just like any other recipe. You need to have the right ingredients and put in a little bit of elbow grease. 

And in this case, it starts with the cheese!

If you want your fondue to be as delicious as possible, it’s important to prepare the cheese properly. 

Here are some tips on how to do just that.

• Use good quality cheese. This one is a no-brainer. For the creamiest results, shred your own good quality cheese such as Gruyère or Emmentaler.

• Choose the liquid wisely. Go for beer, wine, or stock. Either way, don’t just use water. This is how you add flavor to the pot!
  • For wine, opt for an acidic white such as Sauvignon Blanc or Pinot Grigio to balance out the richness of the cheese.
  • For beer, I like light lagers so it doesn’t overpower the cheese.

• Use about twice as much cheese as liquid. This should make it smooth and dippable, but not runny.

• Coat the cheese in cornstarch. Once you’ve shredded it yourself, give it a light toss to keep it from clumping.

• Add the cheese slowly. Bring the liquid to a boil, then slowly stir the cheese in until it’s melted. Don’t add it all at once.

• Keep the heat low. Otherwise, the cheese will burn.

Finally, use fresh cheese. In cheese terms, “fresh” doesn’t mean fresh. It means “not moldy”.

And I know, plenty of cheeses have mold on purpose.

But if you’re a cheese fan, you’ll know the difference between “fresh” moldy cheese and just moldy cheese.