Cheese Fondue

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Cottage cheese + cheesetop 3% of all pairs
   Smell alikestrong
   Cooked together126 recipes

   Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

2. Garlic + mustardtop 6% of all pairs
   Smell alikestrong
   Cooked together4,053 recipes

   Shared aroma: linalool (floral, citrus).

3. Butter + breadtop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

4. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

5. Cheese + breadtop 7% of all pairs
   Smell alikemoderate
   Cooked together2,130 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cottage cheese

Blends into the sauce to add body and a creamy, smooth texture.

Cornstarch

Thickens the milk and cheese mixture as it cooks, giving the fondue its body.

Cheddar cheese

Melts into the sauce to add sharp, rich cheese flavor.

Swiss cheese

Melts smoothly into the sauce and adds nutty, mild cheese flavor.

Butter or margarine

Adds fat and richness to the base before the milk is stirred in.

French bread

Serves as the dipper, soaking up the warm cheese sauce.

The step that matters

Swap the garlic

How well each one fits the dish's main ingredients (cottage cheese, milk, butter, mustard, cheese, bread):

1. Capersfits about as well
2. Cinnamonfits about as well
3. Thymefits about as well
4. Garlicthe original

Fit is the average pairing score against cottage cheese, milk, butter, mustard, cheese, bread. Candidates are from the same food group and used in at least 100 recipes.