A team of experts evaluated 11 brands; see the 3 best
Cheese fondue is eaten cold for several reasons. Because it is good, for the possibility of sharing food romantically, for the many combinations compatible with the flavor of pasta with cheese heated in chafing dishes at the table.
Watch the behind-the-scenes video of the test:
There was a time when cheese fondue was only accompanied by bread cubes. Today, restaurants offer all kinds of accessories to make fondue even more irresistible. Meat, sausage, vegetables such as broccoli, potatoes… Mushrooms also go very well with cheese fondue and there are those who like to add fruit, such as pear, to the list of accompaniments.
Another good combination is to create a small open sandwich: on a slice of bread, place the meat or sausage covered in cheese fondue.
Cristina Häfeli, chef of the Florina restaurant, loves to include, in addition to meat, bread and vegetables, pickled cucumbers, tomatoes and raw ham among the side dishes
What kind of cheese is used in fondue
There are many possible combinations with cheeses when preparing the recipe at home. Chef Marja Akina’s favorite dish uses butter, onion, white wine, cream, gruyere, a little parmesan and mozzarella, so the dough is very elastic. A touch of nutmeg and the fondue is ready.
“The most important thing is that the fondue, whether prepared at home or bought ready-made at the supermarket, is served hot, has a velvety texture and a buttery flavour,” teaches Marja.
How to choose a ready-made fondue at the supermarket
Cheesemaker Mônica Resende, owner of artisanal cheese shop Mestre Queijeiro, explains that fondue mixes sold in supermarkets generally contain ingredients other than cheese. Some brands add starch and preservatives that alter the flavor of the cheese.
Is it necessary to add wine to fondue?
Not necessarily. Of the 11 brands evaluated by Paladar, only one required the addition of white wine during preparation. Others had already added wine to the cheese mixture. But experts believe that wine, while not mandatory, has its value when it comes to adding acidity and a little sweetness to cheese fondue.
“Wine is the official substitute for the drink originally added to the classic fondue recipe, kirsch,” explains cheesemaker Mônica Resende, owner of the artisanal cheese shop Mestre Queijeiro. “The drink adds acidity to the recipe.”
Since the white wine evaporates during the heating process of the cheese, the fondue does not become alcoholic, but only has a light wine flavor.
How the test was performed
The cheese fondue test was carried out blind. The judges participated in all phases: from the preparation of each brand of fondue in the kitchen of the Pé de Manga restaurant, the location chosen for this Paladar test, to the tasting, carried out on chafing plates with cut focaccias as an accompaniment.
The packing preparation method for each product has been followed exactly. Between tests the judges drank water and drank coffee to cleanse their palates.
*The product values shown in the ranking below were updated in the first week of June 2024.
The best fondue brands
-
Casa Santa Lucia
-
President and Emmi
-
Catupiry Apeti
The 11 brands evaluated in alphabetical order
Catupiry Apeti
In third place in our ranking was a product that has a good appearance and can be easily melted during preparation in the pan. Of the 11 brands, it was the only one to require the addition of wine during preparation. The flavor of the cheese enhanced by the nutmeg was pleasant, although the end result was a fondue that could have had a little more elasticity (R$42.90, 400 g).
Classic Carrefour
The jury didn’t like the taste. The sticky texture and salty taste didn’t help either… The dough was considered heavy. During preparation, the product took longer to dissolve than the other brands evaluated (R$36.90, 400 g).
Emmi
Second place, tied with the President’s fondue, was very easy to prepare in the pan. In the chafing dish it had the right creaminess, velvety, with a beautiful appearance and a strong flavor of cheese and wine (R$ 96, 400 g).
Blue stripe
A cream flavored with cheese, according to the jury. The product was also rated as very salty and with a cloying flavour, far from what is expected from a fondue. The zero elasticity of the dough didn’t help either (R$46.90, 400 g).
Ipanema
A fondue that is difficult to prepare and rather greasy. The flavor that was anything but expected from a fondue was not to my liking. It lacked acidity and the texture of the finished product was reminiscent of porridge (R$29.90, 400g).
Polengui
The fondue had the consistency of industrialized cream cheese and a little cheesy flavor. During preparation, the judges felt that the dough did not melt properly. But the final result, on the plate, yielded a fondue of decent consistency (R$ 46.90, 400 g).
President
Our second course, tied with the Emmi brand, had a good texture and was very easy to prepare. The dough was very elastic, which shows that real cheese is used in the recipe. The flavor was the point that unanimously won over the jury, balanced and delicious (R$ 65, 450 g).
First woman
An easy to prepare, dark product, but which has the appearance, flavor and consistency of industrialized ricotta; cloying, excessively fatty and very salty (R$ 87, 400 g)
Saint Lucia
The sample of our cheese fondue test conquered the jury’s palate: surprising and not at all cloying. A very “cheesy” product, with a great consistency and a delicate flavor of cheese and wine. At the time of the test the fondue completely wrapped the roll; The pan preparation was also very simple (R$ 119, 400 g).
Tirolez
A quick fondue to prepare. The flavour, despite the presence of cheese, was rated as very salty and quite fatty. The consistency also didn’t hit the sweet spot, resulting in a fondue without creaminess (R$47.90, 400g).
Force
A product that tastes like ricotta and has practically no cheese flavor. The liquid consistency of the fondue in the chafing dish left something to be desired, as did the obvious presence of starch in the recipe formulation (R$ 39.90, 400 g).
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
