Cheese fondues to discover at 1001 Fondues
The history of cheese fondue
The exact origin of cheese fondue, like that of our poutine, is sometimes debated. Like many mountain dishes, it probably arose in several places at once, on both sides of the border, from the same instinct: melting aged cheeses with white wine to use up every last rind and get through stale bread during the long winter months.
On the Swiss side, the oldest known recipe appears in a 1699 Zurich work, under a title that says it all: Pour cuire le fromage avec du vin (To cook cheese with wine). The regions of Valais, Fribourg and Vaud went on to refine the blend of gruyère, vacherin and white wine into a culinary signature. On the French side, the word “fondue” appears as early as the 17th century in Le cuisinier françois, and the Savoie and Jura mountain ranges developed their own versions, built around beaufort, comté and tomme. Savoyard fondue isn’t a variation on Swiss fondue: it’s a parallel tradition, also born in the mountains.
The lasting association between fondue and Switzerland exists because fondue was recognized there as a national dish as early as the 19th century, then steadily promoted throughout the 20th. The mountains, meanwhile, belong to both countries. For the full story, from the earliest written mentions to the tables of Old Québec, read the history of Swiss cheese fondue.
In the 20th century, fondue spread throughout Europe and then to North America, where it saw a remarkable boom in the 1970s and 1980s. In Québec, it became part of popular culture and a fixture of shared meals, in every season. The know-how here was first built on Swiss foundations: Swiss cheeses and many stays on-site served as a training ground before fondue reinvented itself with local cheeses. Over 40 years of Québec expertise carry on that tradition today.
Which cheeses should you choose for a fondue?
For a smooth, flavourful and stable fondue, choose aged firm or semi-firm cheeses in the style of Gruyère or Vacherin, along with their French equivalents such as Comté, Beaufort or Tomme, or Québec cheeses such as Hercule, Le Louis D’or, Canotier, Tomme de Grosse Isle, Alfred, 1608 or an aged cheddar.
A good fondue cheese is judged on three criteria: how well it melts, its texture once melted, and its flavour profile. It should melt smoothly, produce a silky, creamy texture, and develop rich, well-balanced flavours.
Traditional Alpine cheeses remain the benchmark, but many Québec cheeses now offer remarkable structure and a distinctive character that enrich modern fondue. Look for aged firm and semi-firm cheeses, and artisanal cheeses known to perform well under heat.
Can you make a fondue with cheddar?
Yes. An aged cheddar, dry and full of flavour, makes a bold, tasty fondue.
Each product page lists the cheeses used in the blend, for example The 3 Cheeses of l’Isle, Charlevoisienne or Chic! Wine.
Fondue or raclette: what’s the difference?
It’s all in the gesture! With fondue, you dip your accompaniments into a recipe made of melted cheese and other ingredients such as wine, beer or spirits, whereas with raclette, you melt the cheese first, then « scrape » it over the accompaniments.
Fondue, iconic of the 1970s and 80s in North America, is a convivial ritual. This Alpine classic brings to mind everything from caquelons given as wedding gifts to the famous Swiss Knight commercial or the wonderful Rock et Belles Oreilles parody.
Raclette, more straightforward and adaptable, is served with potatoes, cold cuts or grilled vegetables. A generous dish, it’s balanced out by pickles and pickled onions, whose acidity lightens every bite.
Fondue is more deeply rooted in Québec culture; raclette is gaining ground thanks to its playful side. Two distinct dishes, the same promise: comfort, togetherness, indulgence and easy happiness.
To go further, read the article we devoted to the full comparison between raclette and fondue.
What to serve with a cheese fondue?
Bread is great, but paired with vegetables, cold cuts, seafood or even fresh fruit, it’s even better. Choose accompaniments for a cheese fondue based on a contrast of textures and acidity, so that every bite renews the appetite instead of weighing it down. Pick your ingredients from two or three of the categories below rather than just one.
- Bread and bakery: country loaf, crusty baguette, walnut bread, multigrain bread, pretzels, grilled naan.
- Vegetables and starches: baby potatoes, sweet potato, broccoli, cauliflower, fiddleheads, radishes, sautéed mushrooms, grilled asparagus, cherry or sun-dried tomatoes, crunchy carrots.
- Meat and cold cuts: dry sausage, BBQ sausages, capicollo, lonza, artisanal cured ham, grilled sausages, and even leftover hot pot meats, for zero waste.
- Seafood and fish: shrimp, scallops, crab, lobster, salmon.
- Fruit: apples, pears, grapes, strawberries, fresh figs, dried fruit such as apricots and dates.
- For dipping or topping: mini roasted potatoes, homemade croutons, pan-fried gnocchi, grilled tortillas, nachos.
For preparation ideas, check out our recipes and the ingredients page.
How to make a perfect cheese fondue? Equipment, cooking and tips
Cook the fondue gently in an enamelled cast-iron caquelon: the texture stays smooth and doesn’t stick.
Equipment: a fondue caquelon, a saucepan, a burner or a warming base, fondue forks and a heat-resistant trivet.
The enamelled cast-iron caquelon, for a fondue that lasts
Even heat distribution, excellent heat retention, gentle and stable cooking. It’s also the one that forms the best religieuse.
The camping pot, for a quick fix
No caquelon on hand? A camping pot does the job, whether outdoors or improvising. The secret: keep the heat low and stir regularly.
The electric caquelon, for large tables
Constant heat with precise temperature control. It reduces the risk of scorching the cheese and suits large tables.
To keep the fondue from sticking: gentle heat, a thick caquelon, regular stirring and a moderate flame. Never cook fondue directly in a metal pot, the cheese burns very quickly in one.
What is the religieuse?
It’s the thin, golden, crispy layer of cheese that forms at the bottom of the caquelon by the end of the meal. To lift it off, use a wooden spoon while the base is still over the heat, since turning off the heat causes the cheese to set. Read this article to learn its history and its secrets.
For cleaning, fill the caquelon with hot soapy water, let it soak for 20 to 30 minutes, then scrape it off with a wooden spatula. Ingredient details are on the ingredients page, and questions about storage and delivery are grouped in our 1001 questions FAQ.
1001 Fondues cheese fondues: freshness, local terroir and Québec know-how
Fresh, never pre-cooked. Our fondues are made from fresh cheeses, which preserves all the cheese’s richness and gives a noticeably creamier texture.
No food additives, no melting salts, no modified milk ingredients. Just top-quality cheese made with 100% Canadian milk, local artisanal alcohols — wine, beer, gin, whisky or cider — and mastered know-how.
Ready to cook, they require no preparation at all: no wine to add, no measuring. Just cook, stir and enjoy, with consistent results every time.
The Chic! range of cheese fondues is naturally lactose-free, thanks to the selection of cheeses it’s made from and with no additional processing. As for gluten, fondues made with wine or a spirit don’t contain any; those made with beer may contain some depending on the recipe — check the product page or the label.
Our cheese fondues are certified Aliments du Québec, made with 100% Canadian milk, and carry the Made in Canada label.
Behind it all, over 40 years of Québec know-how, and a singular position: in a North American market largely dominated by European brands, 1001 Fondues is the only Canadian company specialized in cheese fondue. Ingredient details are on their dedicated page.
The Chic! Fondue range and our signature creations
The Chic! Fondue range includes seven flavours, all fresh, ready to cook, free of food additives and lactose-free. What sets them apart is the alcohol or cheese that accompanies them: wine for the most classic and popular, beer for the hops, gin for floral notes, whisky for toasted hazelnut, cider for fruitiness, smoke for its controlled smoky sweetness, and goat cheese for a tangy freshness.
There are also several creations born from collaborations with local artisans — cheesemakers, microbreweries, cider houses and distilleries — each with its own profile inspired by a region of Québec. These fondues are named after the product or place that inspired them rather than the Chic! brand, but they meet the same freshness and composition standards. Each product page details the cheeses and alcohol used, as well as the associated collaborator.
| Flavour | Profile | Collaborator |
|---|---|---|
| Chic! Wine | Classic and balanced, with no aftertaste of alcohol | Québec wine |
| Chic! Beer * | Hoppy notes, roundness and character | Léonne beer, Le Naufrageur microbrewery |
| Chic! Gin | Floral and aromatic notes | Violette gin, Mariana Distillery |
| Chic! Whisky | Round and warm, notes of toasted hazelnut | 3-grain whisky, St. Laurent Distillery |
| Chic! Cider | Fresh, fruity, slightly tangy | Rosé cider, Michel Jodoin cider house |
| Chic! Smoked | Mild, balanced smokiness, on a white wine base | Local cheeses |
| Chic! Goat Cheese | Tangy freshness of goat cheese, creaminess of cow’s milk | Artisanal Québec cheeses |
| The 3 Cheeses of l’Isle | Fruity notes, hints of forest floor and hazelnut | Fromagerie de l’Isle, Île-aux-Grues |
| Charlevoisienne | The excellence of Charlevoix cheeses | Laiterie Charlevoix |
| Génépi | Herbal, floral and slightly fruity notes | Distillerie Menaud and Laiterie Charlevoix |
| Louis D’Or | Rich and creamy | Fromagerie du Presbytère |
| NEIPA * | Brewery notes, delicate bitterness and freshness | Mountain Bike beer, Le Presbytère microbrewery |
| Flacatoune * | Fruity, hoppy aromas | MicroBrasserie Charlevoix |
| Peppered Red Ale * | Caramelized, peppery accents | Ruisseau Noir microbrewery, Terrebonne |
| Triplette de Tadoussac * | Citrus, nuts and toasted bread, peppery touch | Microbrasserie de Tadoussac |
| Léonne * | Versatile, mild, citrus notes | Le Naufrageur microbrewery and Fromagerie de l’Isle |
| Guerrier | Cheesy and maple flavours, dune pepper | Épices du Guerrier |
* Fondues marked with an asterisk are made with beer and may contain gluten.
Our recipes featuring cheese fondue
A cheese fondue recipe isn’t limited to the caquelon: fondue also works as a sauce, a topping or a base for gratins. Here are six recipes already published on our blog.
