Cheese Fondue: Using A Dessert Pot For Melty Goodness

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. While a traditional fondue pot is convenient, it is not necessary, and there are several ways to make fondue without one. For example, a crockpot, double boiler, or thick-based pot can all be used to create a delicious, lump-free fondue. Additionally, the type of cheese used is important, with Swiss cheeses like Emmental, Gruyère, or a mix of both being traditional choices.

What is the best type of cheese to use for fondue?

When it comes to making cheese fondue, the best types of cheese to use are those that are good quality, creamy, and buttery, and melt smoothly. The top three cheeses that meet these criteria are fontina, Gruyère, and gouda. Using equal amounts of these three will result in a lush and complex fondue. For a more traditional Swiss cheese fondue, opt for a mix of Gruyère, Swiss cheese, and gouda, or other traditional, firm mountain-style cheeses. While less conventional, a mix of cheddar and Gruyère can also work well for a fondue with a less traditional flavour profile. Other good cheese options include Comté, Emmentaler, raclette, and vacherin.

To ensure your fondue is rich, smooth, and lump-free, it is important to grate the cheese rather than chop it, as grated cheese melts faster and more evenly. Additionally, the cheese should be tossed with cornstarch before adding it to the pot to prevent clumping and ensure a smooth fondue.

What are some good dippers for cheese fondue?

When it comes to cheese fondue, there are endless possibilities for dippers! Here are some ideas to get you started:

Bread

The classic option for cheese fondue is bread, specifically crusty French bread or baguette cut into 1-inch cubes. This provides a neutral base that allows the flavour of the cheese to shine.

Vegetables

For a healthier option, consider dipping vegetables into your cheese fondue. Good choices include steamed broccoli, cauliflower, asparagus, cherry tomatoes, sliced red bell peppers, carrots, and button mushrooms.

Fruit

Sweet and tangy apples, especially tart varieties like Granny Smith, pair well with the creaminess of the cheese. Cut them into cubes for easier dipping.

Meat

If you're looking for something more substantial, meat options like cooked sliced hot sausage, crispy bacon, or grilled farmer sausage can add a savoury touch to your fondue.

Potatoes

Baby potatoes, either boiled or roasted, make for a hearty and filling dipper. Cut them into bite-sized pieces to make them easier to skewer and dip.

Pickles

For a unique twist, try dipping pickles, especially cornichons, into your cheese fondue. The briny flavour of the pickles can cut through the richness of the cheese.

Feel free to experiment with other dippers as well! The key is to choose items that will complement the flavour of the cheese and provide a nice textural contrast. Enjoy creating your own delicious combinations!

What is the best wine to use for fondue?

When making cheese fondue, it's important to use a dry white wine that is high in acid. This will help to cut through the richness of the cheese and keep the fondue smooth. The best options include Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay.

For example, a crisp and refreshing Pinot Grigio/Pinot Gris such as the Cantina Riff Pinot Grigio delle Venezie ($10) or the Sokol Blosser Willamette Valley Pinot Gris, Oregon ($19) would work well. Alternatively, a Chardonnay like the Alamos Chardonnay, Mendoza, Argentina ($10) or the Columbia Crest H3 Chardonnay, Washington State ($15) would also be a good choice.

If you want to stick to a classic Swiss fondue, a good option would be a wine from the Bordeaux region, such as the 2019 Château Sociando-Mallet, which has notes of tobacco.

If you want to try something a little different, you could experiment with a beer cheese fondue by swapping the wine for 8 ounces of your favourite beer, or even a non-alcoholic version by substituting the wine with 8 ounces of unsalted chicken or vegetable stock.

What are the benefits of using a fondue pot?

While it is not strictly necessary to use a fondue pot to make fondue, there are several benefits to using one. Here are some advantages of using a fondue pot:

• Aesthetic: Using a fondue pot adds extra flair to the fondue experience.
• Temperature Control: Fondue pots, especially electric ones, make it easier to control the temperature and keep the fondue warm and melty. Without a fondue pot, you may have to keep returning the pot to the stove to rewarm the fondue.
• Portability: Fondue pots are designed to be placed on a table, allowing for a more communal and interactive dining experience.
• Versatility: Fondue pots can be used for various types of fondue, including cheese, chocolate, and oil-based fondues. They can also be used for other purposes beyond fondue, such as deep frying, keeping food warm, and making tea or coffee.
• Safety: Electric fondue pots eliminate the need for an open flame, which can be a safety hazard.
• Convenience: Fondue pots often come with coloured forks, which help guests keep track of their food and avoid cross-contamination.

Overall, using a fondue pot can enhance the fondue experience by keeping the fondue warm, providing a communal dining setting, and offering versatility and convenience.

How do you make fondue without a fondue pot?

You can make fondue without a fondue pot by using a stove-safe pot or large heavy saucepan. Here is a step-by-step guide on how to make fondue without a fondue pot:

Ingredients:

• ⅓ pound firm alpine-style cheese such as Gruyere
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Assorted fondue dippers (see below for suggestions)

Method:

• Grate all of the cheeses.
• In a medium bowl, combine the grated cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
• Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
• Once smooth, stir in the Dijon mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a platter.
• If necessary, carefully pour the fondue into a fondue pot or serving dish.
• Serve with fondue forks or wooden skewers and enjoy!

Suggested Dippers:

• Cubed French, sourdough, and/or pumpernickel bread
• Boiled baby new potatoes in their skins, quartered if large
• Lightly steamed broccoli, cauliflower, or asparagus
• Button mushrooms, wiped clean and stems removed
• Sliced firm apples such as Granny Smith
• Cooked sliced hot sausage

Tips:

• If you don't have a fondue pot, you'll likely need to keep returning the pot to the stove to rewarm the fondue.
• For a thicker fondue, toss the cheese with cornstarch before adding it to the pot.
• Classic fondue cheese options include Gruyère, Swiss, Gouda, Fontina, and Emmentaler.
• For extra flavour, add a tablespoon of fortified wine or liqueur such as brandy, cognac, or cherry brandy.

Frequently asked questions