Cheese for cheese fondue

Fondue: there is a reason why that word is the same in almost all languages: it is a delicious preparation that can be made with cheeses from here and far. So give your fondue evening a special touch with the tastiest foreign cheeses.

Appenzeller

This spicy cheese from Switzerland is made from the raw milk of cows that graze in green Swiss mountain pastures. This gives it a nice spicy taste. This makes it a real must-have for a fondue evening. Because no dyes or other additives have been processed, this cheese is purely natural. This, of course, makes it so tasty.

County

The Comté has been made for over 800 years and is one of the most eaten cheeses in France. In addition to the quality mark that the French already eat it, this cheese has had an AOC mark since 1958. This means that the Comté meets the highest requirements. For example, cows must have at least 1 hectare of space per cow and the milk must be processed into cheese within 24 hours after milking. After this, maturation begins from 18 to 24 months. Very tasty with a white wine from the same Jura region.

Gruyere

Another Swiss classic is the Gruyère. This is made in the Swiss town of Gruyères and falls under the AOP quality mark, which means that the preparation must again meet strict requirements. The sweet taste of this cheese coincides very well with the salty aftertaste. The creamy nut flavor makes this a real fondue favourite. Very tasty with caramelized shallots and a Cabernet Sauvignon.