It’s little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a recipe worthy of any fondue pot, we turned to Leah Park, the owner and cheesemonger of Milkfarm, a beloved artisan cheese shop in Los Angeles’s Eagle Rock neighborhood. Park’s fondue is a showcase of glorious Swiss cheeses that she chose for the specific flavors they impart (see her tasting notes in the sidebar below), but if you can’t find all of them, you can play around a bit with substitutions — at its most basic, Swiss fondue is a mixture of Gruyere and Emmentaler cheese. (There are also French- and Italian-style fondues, but that’s another story.)
You can make fondue in a fondue pot directly on the stove and then carry it to the fondue stand, or you can make it in a regular pot and transfer it to a fondue pot. If you’re doing the latter, make sure that the fondue pot is warm; if it isn’t, the fondue will cool quickly. And if you don’t have a fondue pot, Park recommends making fondue in a regular pot and transferring it to a warmed crockpot. Whichever pot you use, it’s hard to go wrong — just remember to pay attention to the heat, since you don’t want the cheese to burn.
Cheese Fondue Recipe
Serves 4-6
Ingredients:
For the fondue:
4 ounces Gruyere (1655)
4 ounces Appenzeller (Black Label)
4 ounces Emmentaler (Rahmtaler)
4 ounces Aarewasser
1 tablespoon cornstarch
1 smashed garlic clove
1 cup dry white wine
Fresh cracked pepper to taste
1 tablespoon kirsch
Freshly grated nutmeg
Leah Park’s Tasting Notes
Gruyere 1655: Not all Gruyeres are treated equal — there is actually a point system for Gruyere, and 1655 got the highestrating five years in a row. It is the perfect age: Too young and it would be too squeaky and not flavorful enough, too aged and the structure would be too brittle and lack good meltability. Plus, 1655 is usually the only Gruyere that we carry at Milkfarm. It lends notes of toasted nuts and carmelized onions to fondue.
AppenzellerBlack Label: Black Label is aged for at least six months. It’s washed with wine and herbs, so as it ages the flavor intensifies. We added it for the distinct flavor that comes from the brine wash; it’s like adding white wine on steroids.
Emmentaler (Rahmtaler): Emmentaler can sometimes have a young, yeasty taste and a waxy texture. But Gourmino’s Rahmtaler is medium-aged and has a dense, creamy texture (because cream is added to the recipe), and still maintains that propionic bacterium flavor that is so prevalent in this type of cheese (cheese with holes, aka “eyes”). Plus it’s made by only three dairies!
Aarewasser: In the wise words of kids in their twenties, this cheese slaps! We chose it for its ultra creamy texture and funky taste. It lends fondue a milky and buttery taste and texture.
For dipping:
Braesola
Crusty bread
Small boiled new potatoes
Pickled onions
Cornichons
Blanched cauliflower and broccoli
Raincoast Crisps fig and olive crackers (trust us)
Instructions:
Step 1: Grate all of the cheese with a box grater and place it in a large bowl. Sprinkle the cornstarch on top of the grated cheese and toss to evenly coat the cheese, then set aside.
Step 2: Smash the garlic clove with the flat side of a knife and place in a saucepan on the stovetop. Add the wine and bring to a light simmer over medium heat.
Step 3: Add the cheese mixture one handful at a time, stirring constantly with a wooden spoon. Continue to add until all the cheese is incorporated. Reduce the heat to low and stir until the cheese is smooth and starts to bubble lightly, 5-7 minutes. Add the pepper to taste. Transfer to a fondue pot, turn on the heating element, and enjoy!
Step 4: If you want to totally change the flavor and experience, you can stir ½-1 tablespoon kirsch and some grated fresh nutmeg into the pot when you’re halfway through the fondue.
Leah Park is the owner and cheesemonger at Milkfarm Artisan Cheese Shop in Los Angeles.
Haley Hunt Davis is a Los Angeles- and Atlanta-based commercial photographer and director specializing in food and product.
Ryan Norton is a Los Angeles-based food stylist and recipe developer.
Prop styling by Avary Mitchell
Recipe tested by Ivy Manning
FAQs
The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.
What are the 4 types of fondue? ›
There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.
Why do you put lemon juice in cheese fondue? ›
Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness.
What should you not do with fondue? ›
Fondue rules
You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.
What cut of meat is good for fondue? ›
To cut a steak for fondue, cut it into 1/2-inch cubes. The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces.
Is fondue better with oil or broth? ›
Oil can be a bit fatty, I would go with broth (at the end of the fondue you'll have a delicious soup!). Mushrooms, zucchini, bell peppers, spring onion are great in fondue.
What is the bottom of a cheese fondue called? ›
A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).
What are the rules of fondue? ›
Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.
What kind of bread is good for fondue? ›
A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.
What can I use instead of wine in cheese fondue? ›
If non-alcoholic wines are also not an option then the wine can be replaced with either milk or a 50/50 mixture of milk and chicken or vegetable stock (broth). Again toss the cheese in the cornflour first and add 1 tablespoon of lemon juice to the pot as well.
Bread, Crackers, and Chips
Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.
What do Swiss eat with cheese fondue? ›
Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese.
Should you drink water after fondue? ›
Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal. According to Swiss lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion.
Why did fondue lose popularity? ›
Like any other food fad, the fondue was not meant to last as a trend. By 1999, amid allegations of corruption and concerns over the high costs of cheese subsidies and fondue's decline in popularity, the Schweizer Kaseunion collapsed.
What is the best substitute for Gruyere cheese in fondue? ›
Emmental. For another smooth, semi-hard Swiss cheese, Emmental is a great choice. In fact, it's often used with Gruyère when making fondue, so you know it will have a similar melting power.
What is fondue cheese called? ›
Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz. Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.
Why is my cheese fondue rubbery? ›
If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.
