A great fondue lives or dies by its cheese. The right blend melts into a smooth, glossy pot that clings to the bread, while the wrong one turns stringy or splits into oil. This guide covers the best cheeses for fondue, the classic Swiss blend, some regional variations and the simple tricks for getting it right. The cheeses sit within the raclette and fondue selection in the shop.

What makes a good fondue cheese

A fondue cheese needs to melt smoothly without turning oily, and it needs enough flavour to carry the dish. Firm Alpine cheeses are ideal, because their dense paste melts into a creamy mass. Most classic fondues use a blend of two or more cheeses to balance meltability and taste.

The classic Swiss blend

The traditional moitie moitie is half Gruyere and half Vacherin Fribourgeois, giving both depth and a silky melt. A very common everyday blend is Gruyere with Emmental, where the Emmental softens and sweetens the stronger Gruyere.

Regional variations

Different regions have their own take. A French version might use Comte and Beaufort, while a Savoyarde adds Abondance. Some cooks blend in a little Appenzeller for extra character. The principle is always the same, two or three firm Alpine cheeses that melt well.

Getting a smooth pot

Grate the cheese so it melts evenly, and toss it with a little cornflour to stop it splitting. Rub the pot with garlic, warm a dry white wine with a squeeze of lemon, then add the cheese in handfuls over low heat, stirring in a figure of eight until smooth. A splash of kirsch is traditional. Keep the heat gentle so it never boils.

Serving fondue

Cubes of crusty bread are the classic dipper, along with boiled potatoes, cornichons and cured meats. Plan around two hundred grams of cheese per person. A dry white wine or a warm herbal tea helps the cheese digest. Leftover fondue can be baked into a gratin the next day.

Frequently asked questions