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.

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.

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

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

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.

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

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

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.

An American take on the iconic Alpine cheese, this Raclette offers savory flavors with a nutty finish.

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.

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.

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.

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

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