13 Best Cheeses For Fondue, Ranked

Spreadable cheeses like cream cheese and Boursin cooking cream, might be the furthest from traditional fondue cheeses as it gets. But you're just as likely to find recipes online that include them as you are more established recipes. What makes these kinds of processed cheeses notable additions to our fondue lineup, is that many of them are both meltable and stable at warm temperatures.

Stabilizers like locust bean gum, carob bean gum, sodium alginate, and carrageenan help keep the fats and liquids in spreadable cheeses from breaking when melted. As far as flavor goes, "spreadable cheeses could get lost in a fondue or, depending on what it is, add too much flavor," says Kenney. "But Boursin could potentially make a fun herb-tasting fondue for the spring season."

You might also see other cheese spreads like Laughing Cow cheese, Velveeta, Neufchatel, and mascarpone added to fondue recipes. Mascarpone pulls double duty, making appearances in both cheese and dessert fondues. If possible only use as much of these cheeses as you need to help achieve a stable and creamy melted cheese texture with your fondue. We don't think any of these should be the star of your next fondue, but we'll admit that spreadable cheeses serve a purpose and could add a little something unexpected to a more modern fondue if used carefully.

There is no question that this pick is bound to be polarizing. "Using blue cheese is a commitment but if you love blue cheese you won't be disappointed," says Kenney, who has made a memorable version of the funky fondue with stilton and stout. It isn't a common choice for fondue, but considering it's already paired with crudités, olives, figs, cured meats, and spiced chicken wings, a warm blue cheese sauce doesn't seem like that far of a stretch.

There are two things you should consider when choosing a blue cheese for fondue. The first is texture. Firmer, crumblier blue cheeses have less moisture and may not melt as well as softer blue cheeses. You should also consider the strength of the cheese. Gorgonzola Dolce is an extremely popular Italian blue cheese that's soft, creamy, and relatively mild. On the other hand, a French Roquefort can be soft enough to spread, but often has stronger musty and ammonia flavors that can be overpowering for someone used to a milder blue cheese sauce. Also, be prepared for a fondue that has a blue or greenish tint to it. 

Blue cheese fondue is a great opportunity to pair with robustly-flavored dippers, like strong meats, sweet and acidic fruits like apples, pears, and figs, whole grain and sourdough breads, olives, pickles, and crispy fresh vegetables. For a deluxe version, consider a blue cheese fondue with blackened crab recipe which pairs perfectly with potato chips.  

It's 100% cheese, but Gjetost Ski Queen tastes like caramel and makes for a sweet fondue instead of a savory one. This small Norwegian cheese cube is made from goat and cow's milk, and has a thick and smooth fudgy texture. The brown color and sweet flavor result from the natural sugars in the milk caramelizing while cooking, and further developing while aging for one to two months. The rindless semi-soft cheese melts into hot heavy cream, creating a surprising ganache-like fondue.

Pieces of toasted buttery bread can still be dipped into Ski Queen fondue, as well as fresh apple and pear slices. Anything that pairs well with caramel is a great fit with this style of fondue; chocolate, pretzels, lady fingers, graham crackers, marshmallows, pound cake or brownie bites, and fresh fruit are all ideal dipping candidates. Ski Queen fondue can also be complemented with amber ales, nutty brown ales, and crisp ciders. If you're feeling adventurous, add the ale or cider directly to the fondue for a sweet beer cheese-style fondue.

There are two kinds of Muenster cheese. French Muenster is a mild and soft washed-rind cheese from the Alsatian region of Eastern France, a stone's throw from Germany and Switzerland. American Muenster is a mild, semi-soft processed cow's milk cheese, similar to a mild jack cheese, with an annatto-colored edible rind. While both cheeses could potentially be added to fondue, here we're referring to the American version of the cheese.

American Muenster is an especially good melting cheese, with the ultra-creamy texture of processed American cheese when it's warm, and a slightly more complex generically cheesy flavor. Most versions of this cheese are mild, but some longer-aged brands have a slightly stronger pungent aroma vaguely reminiscent of its washed-rind French cousin. Muenster can be mixed with Swiss cheese, cheddar, and Alpine cheeses for a contemporary spin on traditional Swiss fondue. It can be found at grocery stores everywhere, as well as delis where it's often used for sandwiches. Ideally, you should buy it by the block and grate it for melting into your fondue, although if it's only available sliced, that will work too, though you'll probably need several packages. Just cut the slices into smaller pieces in advance for easier melting.

You'll notice as this list progresses, there's a specific style of cheese popularly used for traditional fondue: Alpine cheese. And one of our favorite Alpine cheeses is Comté. Made in the historical French region of Comté that shares a border with Switzerland, this cheese comes from only about 140 small-scale regional cheesemakers, called fruitières. Like most Alpine cheeses, Comté is aged anywhere from four months to three years and has a smooth texture that's great for melting. Often nutty and buttery, Comté can also have floral and tropical fruit flavors, with some even tasting like fresh pineapple. It's a complex cheese that doesn't come on too strong and is easy to enjoy with a nice variety of accouterments.

Comté can be a fun addition to your fondue, but there are a few logistical drawbacks to it. Since it's made by fewer producers than some of the other cheeses on this list, it's not as readily available in the U.S. and can be difficult to find. In turn, the price of Comté can be on the higher end of the cheese spectrum. Younger Comté cheeses tend to run $20 to 25 per pound, while aged Comté can cost around $50 per pound. If you're lucky enough to lay your hands on some, it might be worth enjoying on its own to appreciate all of the subtleties of this cheese before adding it to your fondue.  

The majority of the top-rated and classic cheeses used for fondue are made in Switzerland, but that doesn't mean there aren't lovely options from other countries that will work too. The Alps extend into several famous cheese-making regions in Italy, so it's no surprise that Italians have their own version of fondue, called "fonduta" which is made primarily with fontina. However, unlike traditional Swiss and French fondues, fonduta doesn't necessarily include wine which is surprising given how prevalent wine is in Italian cooking and dining.

Fontina is very similar to the Swiss and French alpine cheeses commonly used for fondue. It's got a creamy texture that melts smoothly and offers buttery and earthy notes. The popular semi-hard washed-rind cow's milk cheese is usually aged for about 90 days. You should be able to find smaller pre-packaged blocks of fontina in the cheese case of your grocery store, although it's worth it to pick up a nicer wedge from your local cheese shop. If you decide to make fondue with fontina, consider using Italian sausage and bread as dippers. Freshly shaved truffles are also a delightful addition to the pot and instantly transform a fondue (or fonduta) feast into a luxury dining experience.

Not only was a Gruyère recently awarded the distinction of "World Champion Cheese" at the World Champion Cheese Contest in 202 (for the second year in a row) but it's also the cheese often recommended by mongers for making the best fondue. "Gruyere is the one cheese I always suggest when someone is putting together a fondue," says Kenney. "[T]hen I usually find out if they want a stronger or milder fondue so we can pick out our other cheeses."

Aged for a minimum of five months and up to two years, Gruyère is a cheese type with a Protected Designation of Origin under European Union and UK law, much like Parmigiano Reggiano, Roquefort, and Havarti. The cheese is well-known for its appealing nutty taste, subtle sweetness, and delicate aromas. As Gruyère ages, it picks up meatier notes and develops salty crystals that add pops of flavor to the smooth and creamy paste.

Gruyère is known for its exceptional melting texture at any age, and aside from fondue, is often used for popular cheese dishes like French onion soup, macaroni and cheese, quiche, popovers and gougères, potatoes au gratin, and even grilled cheese sandwiches. So if you're planning on making cheese fondue, whether you're sticking to the classics or trying a more contemporary spin (French onion fondue, anyone?), Gruyère is the perfect place to start.