Best cheese for fondue
Gruyère is the fondue cheese. Emmental is the usual partner. Both are pressed cow's-milk wheels that melt.
A wheel that melts
Fondue needs a pressed cow's-milk cheese with enough moisture to flow. Alpine-style wheels are the pattern.
Not every melter belongs in the pot
A fresh stretched-curd cheese turns into strings. A soft bloomy cheese melts into a puddle and brings the rind with it.
The cheeses
- GruyèreHard pressed cow's milk from Switzerland. The usual base of a fondue.
- EmmentalHard pressed cow's milk. It melts, and it is the usual partner for Gruyère.
- ComtéHard pressed cow's milk from France. It melts in the same role as Gruyère.
- AppenzellerSemi-hard washed-rind cow's milk. It melts.
- Vacherin FribourgeoisSemi-hard pressed cow's milk. It melts. Use it as a partner for Gruyère.
A poor fit
Questions
- What cheese is best for fondue?
- Gruyère, often with Emmental. Comté can take the Gruyère role.
- Can you make fondue with mozzarella?
- Mozzarella melts into strings. Use a pressed wheel such as Gruyère or Comté.