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Cheese for a fondue present

s
swanee Dec 7, 2004 02:11 PM

Hello! I am giving a fondue set as a present and I wanted to give some cheese in addition to it. What are some good cheeses for a fondue that will last being wrapped up, waiting for dinner to be over, etc? I'll be probably shopping at Trader Joes or local Jewel depending on time.
Thanks!

  1. m
    macca Dec 7, 2004 02:21 PM

    I would include a Swiss Emmenthal and Gruyere to start off. I also sometimes like to throw in come Camembert for a little extra flavor.

    2 Replies
    1. re: macca
      c
      Candy Dec 7, 2004 05:00 PM

      Don't forget the kirsh

      1. re: Candy
        m
        Mari Dec 7, 2004 11:54 PM

        True - Kirsch would be wonderful since the last time I splurged on fancy Emmenthal and Gruyere at Whole Foods to make a pot of fondue I was missing the kirsch. I had a really hard time locating a bottle and we used grappa instead.

    2. b
      Basilgirl Dec 7, 2004 03:04 PM

      If Trader Joe's has raclette it's a nice addition to a fondue.

      1. a
        Adrienne Dec 7, 2004 03:42 PM

        I like the ideas that have been posted, but if you're concerned about leaving things out for a long time (I'm not sure how long you were thinking), a lot of people use white wine in fondue - you might want to consider enclosing a bottle of that as part of the gift either in addition to or instead of cheese?

        1. e
          Eric Archer Dec 7, 2004 06:18 PM

          In addition to various cheeses, maybe some high quality chocolate for fruit dipping?

          1. p
            Pork Butt Dec 7, 2004 06:33 PM

            For the sake of authenticity, Camembert, as a previous poster mentioned, is never used in a fondue. There are soft cheeses such as Vacherin or even Reblochon that are put into specialty fondues, but the real raw milk version is not legal for import into the US.

            Another poster mentioned Raclette, but that cheese is served on a plate with potatoes.

            Gruyere only is what the old (circa 1600s) fondue restaurants in Geneva do, but keep in mind that it's a mix of young and aged cheeses. Emmenthaler is acceptable, if relatively bland.

            Other cheeses to consider are Appenzeller, Comte, and maybe Beaufort, but the last is typically too expensive to put into fondue.

            1. s
              swanee Dec 8, 2004 03:56 PM

              Thanks so much for all the suggestions! Happy Holidays to all!

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