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Cheese Fondue

  • c

Want to make some fondue tonight. This will be our second attempt. The first time we followed a recipe calling for gruyere, gouda, brandy, and maybe somthing else. Neither of us are very crazy about swiss cheese and we both thought the gruyere smelled gross, even though the final product came out decent.

I'm wondering if anyone has a recipe for a non-traditional fondue that calls for a nice creamy cheese, non-swiss, that would be good to dip some sourdough bread, broccoli, chicken, etc in. I suggested some good ol' velveta, but was shot down.

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  1. You can get some great recipes from the Artisinal Website.

    Link: http://www.artisanalcheese.com/artisa...

    1. Purists will tell you it is not fondue unless you use Gruyere and Swiss. But I think you may find a recipe on either epicurious.com. THere is a recipe there for a cheddar fondue. Good luck

      1. comte is a delicious cheese for fondue.

        1. I recommend this one; I got it from Epicurious, made it for a New Years party and it was a hit. Served with steamed fingerling potatoes and steamed broccoli; I intend to make it again this winter:

          Brie, Roquefort and Wild Mushroom Fondue
          http://www.epicurious.com/recipes/rec...

          1. I think even the Melting Pot serves a cheddar and beer fondue. . .

            1 Reply
            1. re: Covert Ops

              I've cribbed the Melting Pot's beer cheese fondue for my home fondues. Dead simple - Cheddar cheese, beer, chopped jalapenos, and some salsa.

              You should be able to fondue with most any cheese...alcohol is the key.

            2. Sunset Magazine had an article on different fondues here: http://www.sunset.com/sunset/food/art...

              1. Gruyere is Swiss cheese. Compte is very much like gruyere but made in France -- the Swiss prevent it from being called "gruyere."

                Gruyere and Emmenthaler are the cheeses most commonly used in "Swiss-style" fondue, but you could use Raclette, Gouda, Provolone or other semi-hard cheese that melts well.

                Regular brandy is not generally used in fondue, though. It's cheese and white win, basically. Recipes usually tell you to rub the pot with a garlic clove and many add Kirsch (cherry eau de vie, though some people call it brandy).

                Cheddar fondue usually subs beer for the white wine.

                The alcohol helps the cheese melt smoothly without curdling.

                Please don't use Velveeta for fondue :-(

                1 Reply
                1. re: C. Hamster

                  Some authetic Swiss recipes call for a bit of Appenzeller cheese in addition to the Gruyere and Emmenthaler. I like to use pear Williams schnapps rather than Kirsch.

                2. I like provolone or white chedder.

                  1. If you like blue cheese we've made a fondue with blue cheese and fromager d'affinois. It's similar to the aforementioned brie and roquefort, but milder and creamier. As it's thinner than gruyere/emmenthaller, bread soaks more of it up, but it doesn't cling as well to fruit (although it tastes great together). Might be more successful with chicken or broccoli.

                    Cheddar is a fine option - great with apples.

                    We also made a coriander one with gruyere/emmenthaller and coriander seed and liqueur which took away alot of the stinkiness of the swiss cheeses (if you don't like that kind of thing).

                    1. You actually can make a a pretty good fondue using Velveeta cheese, and it's foolproof...

                      Melt over low heat 1 pound of cubed Velveeta cheese with about 1/2 cup of white wine and 1 crushed clove of fresh garlic. Add more wine as needed to obtain desired consistency. Serve with a crusty bread, grilled sausage chunks, and raw vegetables.

                      While you won't mistake this for true classic Swiss fondue, it's less expensive, quick, easy, requires few ingredients, and it never separates. It also tastes pretty darn good. Don't knock it until you tried it!

                      1 Reply
                      1. re: DDN

                        I agree, Velveeta is highly underrated. It makes a great fondue and can be flavored many different ways.

                      2. For Valentine's Day, I went to a local cheese shop for a supper for husband and me without having to battle crowds. I asked the shop to choose the foundue cheeses and they picked out lovely Gruyere, Emmenthaler and Raclette for the fondue and suggested I use Dry Vermouth for the liquid. It really was the best fondue I have made.

                        3 Replies
                        1. re: foodseek

                          equal parts for each of the three cheeses?

                          1. re: orangewasabi

                            The measurements I used were: 3/4 Ib. of Gruyere, 3/4 lb. Raclette and 1/2 lb. Emmenthaler with 1 cup dry vermouth. Add the cheeses to the heated verrmouth.
                            It was simply delicious and of course easy.

                            1. re: foodseek

                              this is a delicious combination for fondue -dip crusty French bread and voila

                        2. I did a fondue last night for Valentines dinner. I used the recipe on Epicurious - Three Cheese Fondue with Champagne - and it was really wonderful. I've made it before and it's always great. The three cheeses are gruyere, emmenthal and brie and I used a Spanish cava rather than a pricey Champagne. Highly recommended.

                          1. I also make a cheese fondue with sauteed onions,mushrooms and cheddar cheese-very delicious and hearty for cold days--serve with crusty bread and apples

                            1. Our staple "fondue" recipe (since it includes cheddar) is slightly less than a bottle of beer (good beer, although ales work better than stouts), 4 c. shredded cheese mixed with 1/4 c flour, 1/2 tsp nutmeg and 1/2 tsp garlic powder (we actually like this better than fresh garlic). Bring the beer to a simmer and start adding cheese by the handful until you've got a consistency that you're happy with (you might not use all the cheese), stir in the nutmeg and garlic and serve!

                              We typically use half cheddar and half swiss and you don't really taste too much of the swiss, but you could use 3 c. cheddar to 1 c. swiss if you want. I do recommend using one other cheese besides cheddar to give the fondue some depth.