Fondue without Gruyere cheese
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?
Best Answer
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.
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What can I replace Gruyère cheese with in fondue?
For another smooth, semi-hard Swiss cheese, Emmental is a great choice. In fact, it's often used with Gruy\xe8re when making fondue, so you know it will have a similar melting power.Can you use any cheese for fondue?
Gruyere cheese, Swiss cheese, and gouda all qualify. Cheddar fondue would work well, though its flavor would be less traditional. In this case, I'd use cheddar as one of the cheeses, then mix it with a more traditional cheese like Gruy\xe8re.Can I use regular Swiss cheese instead of Gruyère?
With mellow flavor and meltability, these are all interchangeable with Gruyere. Basic grocery store Swiss cheese is another potential substitute. Technically, a knockoff of Alpine Emmentaler, American Swiss is made with pasteurized cow's milk and has smaller \u201ceyes\u201d and milder flavor.More answers regarding fondue without Gruyere cheese
Answer 2
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,
Answer 3
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! :-)
Answer 4
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.
Answer 5
Try fontina and truffles for an Italian Alpine fondue.
Answer 6
2/3 Brick, 1/3 Emmental. Add a pinch of fresh parmesan for more taste.
Answer 7
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 :)
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