Fondue Cheese

Fondue Cheese is traditionally made with Gruyere and Emnenthaler cheese. One classic recipe combines dry white wine and kirsch with both Emmental and Gruyere cheese. A little corn starch and garlic helps round out the mixture of this classic recipe.

In recent years just about anything goes. There are so many varieties of fondue cheeses that one can use in addition to these traditional two cheeses. Some additional variations have proven to be favorites. Following are some examples.

There are a couple of cedar and beer based recipes that are very popular. One mixes in with cheddar, mustard, flour and butter. Another, even though it emphasizes cheddar also mixes in jack and Gruyere cheeses.

One recipe combines a delicate fontina cheese with crab meat. Another excellent fondue cheese recipe based on fontina cheese adds thinly sliced or shaved truffles. This fondue is extremely rich with many egg yokes and a lot of butter. This is an exercise in delicacies.

Sometimes fondue cheese is identified by a complementary ingredient. One good example is a “champagne” fondue. In this recipe two cups of champagne together with a garlic clove are combined with a pound of Swiss cheese and other items.

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