Unique Cheeses to Add to Fondue - Cheese Course

by Max Shrem, Posted Jan 6th 2009 @ 11:00AM

Emmental and Gruyère are the usual suspects when choosing cheeses for fondue. Occasionally, people use Appenzeller, Comté, Beaufort, and Tête de Moine. When I make cheese fondue, I like to try cheeses that I've never used before - experiment! Cheeses that work well in a fondue are dense creamy cow's milk Alpine cheeses, like the ones mentioned above.

Some people strongly believe that a fondue should consist of only one cheese. I'm not from that school of thought. In fact, I think it's a good idea to have one cheese be the base from which other cheeses are chosen. For example, if I chose Comté to be the main cheese in my fondue, I might want another cheese, such as Erguel Jurakäse, that has a more spicy flavor. The idea is to melt together a variety of three or 4 cheeses that create a well balanced flavor. In other words, use a larger piece of a more traditional "fondue cheese," like Emmental and Gruyère, and then, add to it.

After the jump, find out 5 suggested full-flavored cheeses you can add to your fondue.

Boschenkase Alt - This raw cow's milk cheese will add a robust flavor and notes of herbs to your fondue. It will also add an interesting crunchy thick texture to the cheese. You can find this one from Murray's for $21.99 per pound.
Tilsiter - From the Voralberg region in Austria, this cheese is similar to the Swiss Vacherin Fribourgeois and will add a serious kick of funkiness to your fondue. If you're looking for pungency with a slight bitterness, this is the cheese for you. It's sold for about $20 per pound at Murray's and at Formaggio Kitchen.
Toggenburger - This Swiss cheese is similar to Tilsiter but with an extra creaminess and sweetness.
Raclette - In France, Raclette is often melted and eaten with charcuterie and cornichons. You can also add this cheese to fondue contributing a fruity yet salty taste and a stink too!
Bergkäse Berghof Bio - Gourmet featured this cheese in their November 2006 issue. It has an exquisite nuttiness that lingers on the palate. This cheese is a great addition to a fondue!

Filed Under: Lists, Cheese Course, Food Politics, Ingredients, How To
Tags: artisanal cheese, ArtisanalCheese, cheese, cheese course, cheese fondue, CheeseCourse, CheeseFondue

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Reader comments (Page 1 of 1)

1-06-2009 @11:34AM Gobo said... The national fondue chain The Melting Pot offers fondues with cheeses such as gorgonzola added for an extra kick.
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