Nothing beats the classics
It would be true to say that in recent years there has been a boom of innovative ideas that make the dish fantastically versatile. Thanks to a great number of cheese options available on the market, fondue fans try to come up with the creative recipes experimenting with a savoury and slightly sweet Gorgonzola or a spicy-nutty Camembert.
However, the fondue connoisseurs know that the proper cheese selection is a fast-track to getting that authentic taste of the original recipe. Keeping that in mind, if you happen to dine in a fondue restaurant, you should expect to find the classic mix of traditional, firm mountain-style cheeses like Gruyere, Emmental or Gouda that are the cheese varieties showcasing the incredible taste and flavours of this iconic dish.
Other cheese fondue varieties
Fondue Genevoise
Origin: Geneva, Switzerland
Ingredients: grated cheese, either Emmenthal or Gruyere, mixed with a combination of egg yolks, butter, cream, sugar, nutmeg, salt, pepper.
Fondue Jurassienne
Origin: Jura and French-Comté regions
Ingredients: Comté cheese combined with cornflour and wine.
Fondutta alla Valdostana
Origin: Aosta Valley, Italy
Ingredients: Fontina cheese mixed with egg yolks, milk, and flour; sometimes it is enriched with the white truffle shavings served on top of a dish or on the side.
Fondue Savoyarde
Origin: Savoie Region, French Alps
Ingredients: a combination of melted cheeses that are usually Gruyere, Beaufort, Emmental and Comté.