Fondue came to us from remote and isolated Swiss Alps mountain villages where fresh food were scarce during freezing winters. The Swiss people moticed melted stale cheese becoming edible. They also added local wines and seasonings and the creamy melted cheese tasted delicious!
Being a traditionally Swiss dish, nevertheless cheese fondue was not widely known until the 1950s. After the Swiss cheese industry put an effort, fondue first became very popular in the 1970s and now it is steadily making a comeback.
Here we have compiled a collection of various fondue recipes. Fondue is great fun and it is best enjoyed together with your friends and family at a fondue party. Please proceed to a cheese, chocolate, meat, dessert, or seafood fondue part of our fondue recipes collection website.
Also we have collected some easy tips for successful fondue parties - check it out now!
Cheddar sharp-tasting cheese originally made in the English village of Cheddar
Emmental the most famous Swiss cheese originally coming from the Emme valley in the Bern vicinity
Cream Cheese soft, mild-tasting, white cheese
Gervais one of the most favorite French soft cheeses coming from Normandie
Goat Cheese or Chèvre cheese, made from goat's milk
Gouda 60% of Holland-produced cheese is named after the city of Gouda, just outside Rotterdam.
Gruyere traditional, creamery, semi-soft Swiss cheese
Fontina dense, smooth and slightly elastic cheese made in the Italian Alps from 12th century
Monterey Jack coming from 19th century from Franciscan monks of Monterey, California
Mozzarella the heart of the south of Italy, fresh cheese made from buffalo's milk
Roquefort the "king of cheeses" from the south of France
Taleggio buttery, delicate, semi-soft and subtlety sweet cheese masterpiece from Italy