Best Cheese for Fondue

Holey with a sweet aroma and a fruity, pungent flavor, similar to Gruyere with a texture that is firm but pliable.

A bold aged cheese from Spain, rubbed with paprika, with smoky flavors and a grateable texture.

A fruity cow's milk cheese produced in the Spanish island of Minorca.

A vintage Cheddar with bold flavors and a unique production process.

A fruity and delicate Swiss cheese made of whole milk washed in spices.

A firm and buttery cheese from Lombary, similar to Fontina.

Raw cow’s milk cheese with a pronounced nutty flavor and firm texture, creamy-delicious when melted.

Made by the biggest cheese making company in France, Chaumes is a very popular cheese with hints of nuts.

Sweet, nutty and pungent, Gruyere is one of the most versatile of cheeses, indispensable for your fondues.

A sharper, spicier version of the classic Provolone, this is aged for about 10 months to develop that robust flavor.

The most popular cheese of France has a unique salty-sweet flavor combination, with hazelnut overtones.

A flavorful robust smoked version of the world-famous Gouda.

A mild cow's milk cheese with an aftertaste of spices and nuts.

The classic fondue cheese from the Aosta Valley of France.

A fruity Comte cheese with a supple and oily texture and a fruity flavor.

A cow's milk cheese from the Jura mountains very similar to the Reblochon.

This mild cheese resembles Emmentaler and Gruyere, but has a splendidly sweet flavor with nutty notes and a fruity aftertaste.

This semi-hard cow's milk cheese from the Alps has an earthy profile with hints of meadow flowers and nuts.

The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.

The classic holey Swiss cheese, this nutty and buttery cheese is great for melting on a gourmet grilled cheese.

This aged Comte St. Antoine from Marcel Petite is a rich, flavorful cheese.

A firm cheddar-like cheese with mild, sweet flavor and nutty aroma, great for snacking, grating and melting.

Traditionally melted over a fire and the soft cheese scraped onto a plate, this is a staple in French alpine cuisine.

Rich and smooth, with hints of fruitiness to its pate, this soft Lombardy cheese is a great accompaniment to salads and a choice cheese for dessert.

Soaked in beer, this malty, hop-spiked cheddar is great for casual night snacking, dips, burgers and more.

A sweet and nutty French cheese made in the style of Swiss Alpine cheeses, perfect for melting.

A winter favorite in France and Switzerland, this semi-hard cow's milk cheese is often enjoyed melted over breads, meats and other dishes.

A buttery-flavored Gouda with firm yet creamy texture, made within our own shores