Which cheese do you choose for a fondue?

Which cheeses melt well?

For cheese fondue, it is best to choose a cheese that is not too dry or hard. Young to mature Gouda cheese generally melts smoothly and evenly. Very old, hard cheeses can become grainy or oily when melted, making them less suitable as the main ingredient. However, they can be added in small amounts to give your fondue extra flavour.

Mixing cheeses for more flavour

A classic approach is to use a mild, well-melting cheese as the base, such as mature Gouda cheese, and combine it with a smaller amount of a more distinctive cheese, such as herb cheese, aged goat cheese or sheep cheese. This keeps your fondue smooth and creamy while adding plenty of character. Try not to mix more than two or three types of cheese, otherwise the individual flavours may get lost.

How much cheese do you need per person?

As a general rule, allow around 200 to 250 grams of cheese per person when serving fondue as a main course. If you are serving it as a starter or as part of a larger dinner, around 100 to 150 grams per person is usually enough. This is a general guideline; the exact amount you need will depend on what else you serve alongside your fondue.

Cheese fondue without alcohol

Traditionally, cheese fondue is flavoured and made lighter with a splash of white wine or kirsch. If you prefer an alcohol-free fondue, you can replace this with stock, apple juice or a splash of lemon juice. If necessary, add a small amount of cornflour to help keep the fondue smooth and creamy.

Mix your own or choose ready-made fondue cheese?

If you prefer not to mix different cheeses yourself, Henri Willig also offers ready-made fondue cheese. A convenient choice when you want to organise a delicious fondue evening without having to experiment with different cheeses and proportions.