The best cheese for fondue: What are the best cheeses for cheese fondue? Can we use any kind of cheese to make cheese fondue? Get here the information!
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The best cheese for fondue
In principle, fondue can be getting made from any hard cheese. Which cheese types are ultimately getting used for best cheese for fondue recipe depends primarily on the place of origin of the respective variant.
Get here below the best cheese for fondue:
Cheese fondue moitié-moitié
The cheese fondue moitié-moitié (half and a half) originally comes from the Swiss region of Fribourg and traditionally consists of 50 percent each of Vacherin and Gruyère.
Fribourgeoise cheese fondue
If only Vacherin is getting used, it is the Fribourgeoise cheese fondue, which originated in this region. The cheese fondue variant comes from the Appenzell region and is made 100 percent from the cheese of the same name.
Neuchâtel cheese fondue
The Gruyère and Emmental cheeses are processed in equal parts to make the cheese fondue in the tradition of the Swiss canton of Neuchâtel. In Central Switzerland, a mixture of one-third of Gruyère, Emmental, and Sbrinz – a parmesan-like, aromatic hard cheese – is typical.
Valais cheese fondue
The cheese fondue recipe from the canton of Valais is getting made up of half Vacherin and one quarter each of Gruyère and Raclette cheeses.
For the French cheese fondue variant Savoyarde, Emmental, Beaufort, and Comté are mixed in equal parts. There is also a French recipe that consists of 100 percent Comté and is from the Franche-Comté region.
A related video about “Swiss Food Tour – CHEESE FONDUE and Jumbo Cordon Bleu in Zurich, Switzerland!”.
“We had one full day in Zurich, Switzerland, and I wanted to make the most of it by going on a Swiss food tour, eating as much food as possible, and walking around and seeing some of the most famous sights and attractions in the beautiful city of Zurich.”
Video Credit: Mark Wiens
Which cheeses are suitable for cheese fondue recipes?
There are countless ways to conjure up a tasty cheese fondue. For example, each Swiss region has its cheese fondue recipe, for which different types of cheese are getting blended.
Depending on the combination, each cheese fondue gets its typical taste. Discover here a selection of tasty cheeses that are perfect for making fondue with cheese:
- Gruyère, Vacherin, Appenzeller and Emmental are among the classic ingredients of a traditional cheese fondue recipe.
- Sliced cheese varieties in a grated form such as Fol Epi or Etorki are also particularly suitable.
- Even finely chopped soft cheeses such as Saint Albray or cheese varieties such as Saint Agur melt wonderfully and give the cheese fondue a sweet spice.
There are no limits to the combination of different types of cheese. For example, try a cheese fondue to suit your taste.
What is the origin of the cheese fondue?
The name “fondue” comes from the French word “fondre” and means “melted.” When translated, the name cheese fondue already refers to its main ingredient, the “melted cheese.”
The cheese fondue recipe originally comes from the Western Alps, French-speaking Switzerland, Savoy, and Piedmont. When food was scarce in winter, the primary foodstuffs were getting used: cheese and bread. The cheese was getting melted in a pot, and the bread dipped into it, thus providing a delicious alternative to the classic cheese bread.
Today, cheese fondue is a popular dish that is popular beyond national borders. Traditionally, it is getting prepared with at least two different types of cheese, white wine, a cherry shot, and if desired, garlic and pepper.
Fondue cheeses usage varies mainly.
The other ingredients and the preparation are mainly similar; only the cheeses usage varies mainly. The cheese is grated and then melted in a caquelon, a heavy ceramic or cast iron pot, first on the stove. The caquelon is early getting rubbed with a fresh clove of garlic, which can be getting left in the cheese fondue for flavoring.
Besides, dry white wine, some cherry, and a little starch are getting added to the fondue. It would be best if you stirred the cheese mixture again and again with a wooden spoon not to separate the ingredients. Once the cheese has melted – in French “fondu” – the caquelon is placed on the so-called “Rechaud.” It is a small oven whose flame can be regulated.
Everyone can skewer a piece of white bread roasted without fat or roasted rye bread onto his fondue fork and dip it into the cheese. In the end, a cheese crust remains on the bottom of the pot, which is considered a special delicacy. Suitable accompaniments to the cheese fondue are meat, pickled gherkins, and white pearl onions.
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