Cheese Fondue
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 The History of Fondue was interesting and eventful, long before, Swiss native, Konrad Egli, popularized Cheese Fondue in the 1950’s at his New York City Restaurant, Chalet Suisse.

Cheese Fondue is, at the very least, Melted Cheese and wine. Fondue actually means “melted” in French. Better yet it is an Emulsion of the two, with additional Herbs or Spices, which pushes each to higher heights of flavor. Cheese Fondue is typically served warm and eaten with pieces of bread, crackers, or similar items speared on a Skewer and dunked in the warm, cheesy mixture. Part of the joy of a Cheese Fondue is sharing the experience, which is why most modern Fondue Pots come with a package of 4-8 Fondue Skewers.


There are many types of Cheese Fondues:

Swiss Types

Neuchâteloise Fondue: made with Gruyère and Emmental cheese.

Moitié-moitié Fondue (or half 'n half): made with Gruyère and Fribourg vacherin.

Vaudoise Fondue: made with only Gruyère.

Fribourgeoise Fondue: made with Fribourg vacherin cheese and where the dipping product is often potatoes instead of bread.

Innerschweiz Fondue: made with Gruyère, Emmental and Sbrinz cheeses.

Appenzeller Fondue: made with added cream and Appenzeller cheese.

Tomato Fondue: made with Gruyère, and Emmental cheese with crushed tomatoes and wine added.

Spicy Fondue: made with Gruyère, and Bell Peppers and Chili Powder.

Mushroom Fondue: made with Gruyère and Fribourg Vacherin cheeses with mushrooms.

 French Alpine Types

Savoyarde Fondue: made with Comté Savoyard, Beaufort, and Emmental cheeses.

Jurassienne Fondue: made with Mature or mild Comté cheese.

 Italian Alpine Types

Fonduta: a fondue made with Fontina cheese, Milk, Eggs and Truffles. In the Aosta Valley is it known as Fonduta Valdostana. In the Piedmont, it is called Fonduta Piemontese

There are even instant Fondues blends sold refrigerated in super markets in Switzerland. Some only require heating in a Cauelon, others are sold in single-serve microwaveable portions.

Culinary Uses

To create a Cheese Fondue, you can simply fill the Fondue Pot with chunks of an easily melted Cheese and heat it gently until the consistency is right for you to enjoy dipping. Classically, Gruyere Cheese and Emmentaler Cheese were the choices of the Swiss Chefs because they melt well and don’t produce many lumps.

You may want to add White Wine to thin the cheese. Kirsch, a colorless cherry brandy, is another historical addition because it adds flavor and kick without impacting the natural color of the cheeses. Adding Cornstarch can also help smooth and emulsify your Cheese Fondue.

It is also possible to find more complicated recipes including Smart Kitchen’s Classic Cheese Fondue recipe, if you prefer something a little bit more complex and a bit more gourmet.