The regional names of the various fondues refer to the cheeses used in their preparation. It is a mistake to think that these connotations dictate the preparation method in those regions at the present time. The Swiss like to rotate recipes no matter what part of Switzerland they live in. However, foundue neuchâteloise is possibly the most frequently prepared nationwide.
- Fondue de Suisse centrale
- Fondue fribourgeoise
- Fondue moitié-moitié
- Fondue neuchâteloise - Half Emmenthaler and half Gruyère.
- Fondue Valoise