Fondue blends are pre-mixed combinations of Swiss cheeses prepared specifically for melting, taking the guesswork out of one of Switzerland’s defining national dishes. A proper blend balances cheeses that bring flavor with cheeses that bring stretch and body.

Flavor Profile

A traditional blend leans on Gruyère for nutty depth and complexity, with Emmentaler contributing the characteristic elasticity and a gentle sweetness. Some blends add Appenzeller for a spicy edge or Vacherin Fribourgeois for extra creaminess. The melted result is smooth and glossy with a savory, wine-tinged richness.

How to Use

Melt gently over low heat with dry white wine and a small amount of cornstarch, which keeps the proteins from seizing. A splash of kirsch is traditional. Serve with cubed crusty bread, boiled potatoes, cornichons, and pickled onions. Stir in a figure-eight motion to keep the emulsion stable.

Pairing Suggestions

Pair with the same dry white used in the pot, typically a Chasselas, Fendant, or Sauvignon Blanc. Kirsch and black tea are the traditional Swiss accompaniments.

Storage

Keep refrigerated in its packaging until use. Once opened, wrap tightly and use within a week for the best melting performance.