Fondue without Gruyere cheese

Question

Can you give me some good tips how to prepare Fondue without Gruyere/Raclete cheese? What are possible substitutes, and what should I pay attention to when substituting?

Ian Turner · Accepted Answer · 2010-07-27T15:14:00.423

It's not a true Fondue but I've done something very similar by taking a white sauce base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add some Mozzerella and slowly melt it down and you get a wonderful stringy finish.

score 6 · Answer 2 · answered Jul 19 '10 at 10:18

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Vacherin, Comté or Emmental,

I wouldn't go for Gouda, it's not cheese from the fondue regions. But it's maybe worth an experiment ;)

Don't forget you can mix cheeses, 1/2 Gruyere and 1/2 Emmental for example,

answered Jul 19 '10 at 10:18

HeDinges

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+1 In Switzerland we have death penalty on putting Gouda, Cheddar an the likes in a fondue! – Vinz Jul 23 '10 at 12:27
Gouda gives a creamy flavour to Fondue. Don't be dogmatic. :-) – nalply Jul 24 '10 at 15:20
I've had good fondue with gouda and/or cheddar. Gouda is more an 'additive' than a fondue base, though (imho). – Tobias Op Den Brouw Jul 24 '10 at 18:55

score 5 · Answer 3 · edited Mar 27 '18 at 12:34

In New Zealand we made fondue moitié-moitié with mild white Cheddar and Gouda. Very creamy. I think you can make fondue with almost any meltable pure and good cheese, if the original ingredients are unobtainable. More important is the dry wine, a little starch, garlic and pepper. A shot of a good hard liquor also adds flavor. Kirsch (cherry schnapps) is best, but good whisky or cognac also works.

If the wine is not dry enough, give a spoon of lemon juice or even vinegar (!). The acid helps the blending. If the cheese separates, dissolve a tea-spoon starch in the liquor and reheat carefully stirring continuously.

Gouda and Cheddar also work for Raclette.

NB: we are Swiss and not dogmatic at all! :-)

score 3 · Answer 4 · answered Jul 24 '10 at 18:52

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Two more tips for good fondue's I've made without gruyere:

Spicy fondue with ginger
Blue cheese fondue (generally made a but softer with mascarpone) & white wine. Excellent for dipping dark brown bread and grapes.

answered Jul 24 '10 at 18:52

Tobias Op Den Brouw

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score 2 · Answer 5 · answered Jul 19 '10 at 10:25

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Try fontina and truffles for an Italian Alpine fondue.

answered Jul 19 '10 at 10:25

Treblekicker

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score 1 · Answer 6 · answered Jan 27 '12 at 02:48

You can also take the standard Swiss fondue recipe moitié-moitié and use all Emmental instead of 1/2 Gruyere and 1/2 Emmental. This came in handy when looking for a way to make fondue for a person who needs to avoid all dairy products from cow and goat milk. In Switzerland, I was lucky enough to find sheep Emmental. I'm not Swiss but I was happy with the result :)

score 1 · Answer 7 · answered Jul 21 '10 at 05:35

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2/3 Brick, 1/3 Emmental. Add a pinch of fresh parmesan for more taste.

answered Jul 21 '10 at 05:35

Fondue without Gruyere cheese

7 Answers7