Cheese Fondue Mix
Swiss Emmental and Gruyère are the most commonly used cheese in a classic fondue, but other alpine style cheese can also be used, including Appenzeller, Comté, Beaufort, Cantal, Vacherin Fribourgeois, Tête de Moine and Raclette. We can create a custom blend using any of these. Most recipes use a mixture of 2 or 3 cheeses.
The amount of cheese you will need depends on the number of people being served. We recommend at least 100g of cheese per person for an appetizer, and 200g per person if the fondue will be your main course. The price will vary depending upon the cheeses you select for your blend.
Many non-traditional recipes call for different styles of cheese such as cheddar, gouda or brie. Whatever your recipe calls for, we will work with you to find an appropriate cheese.