Cheese Fondue With Vinegar: A Tasty, Tangy Twist?

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. The earliest known recipe for fondue was printed in a 1699 Zurich cookbook, and it involved cooking cheese with wine. While fondue is traditionally made with wine, you can use vinegar in its place. The substitution will add a tart, tangy flavor to your fondue.

The natural tartaric acid in wine prevents the casein proteins in the cheese from clumping together and turning the fondue into a stringy mess. When the wine is tart, the tartaric acid content increases. Wine plays an important role in keeping a fondue smooth and creamy—its acidity helps prevent the sauce from clumping or breaking.

If you are making fondue with vinegar, you can follow a standard fondue recipe and simply replace the wine with vinegar. The best cheeses for fondue are those that are buttery and creamy and melt smoothly, such as Gruyère, Swiss, Gouda, fontina, and Emmental.

What types of cheese are best for fondue?

When it comes to making cheese fondue, the best types of cheese to use are those with excellent melting capabilities that produce a smooth, homogenous, and stretchy fondue. The cheese should also have a well-balanced, versatile flavour that pairs well with a variety of ingredients. Finally, the cheese should be rich and distinct, with a buttery and creamy taste that won't be overwhelmed by other ingredients.

Some of the best cheeses for fondue include:

• Gruyère: This Swiss cheese is a classic choice for fondue as it has a rich, creamy, buttery taste with nutty and earthy undertones. It also has a firm but smooth texture and melts well.
• Emmental or Emmentaler: This Swiss cheese is often used in combination with Gruyère and has a similar flavour and melting capability. It is milder than Gruyère, with a buttery, slightly sweet, and nutty flavour.
• Edam or Edammer: This Dutch cheese is mild, slightly sweet, and nutty, though it is less buttery than Emmental. Younger and less mature Edam is a great choice for fondue as it melts well.
• Gouda: This Dutch cheese is a frequent substitute for Gruyère, Emmental, and Edam due to its similar texture and flavour. It has a distinct, rich, nutty flavour that becomes more complex as it ages. Younger Gouda is a great choice for fondue due to its rich but smooth flavour and excellent melting qualities.
• Fontina: This Italian cheese is the main ingredient in Italian-style fondue and has a creamy texture that melts smoothly. It has a mildly buttery, nutty, and savoury flavour that pairs well with other cheeses.
• Vacherin: This French or Swiss washed-rind soft or semi-soft cheese is used in classic fondue, particularly in the Swiss-style Fondue Fribourgeois, which does not use wine. It has a rich, earthy, and nutty flavour that pairs well with stronger cheeses like Gruyère.
• Comté: This French cheese is the default choice for fondue in the French Alps and has a semi-hard texture. Its flavour ranges from fresh and milky when young to fruity and sweet when mature. It has excellent melting qualities and pairs well with other cheese flavours.
• Raclette: This Swiss cheese is a tasty addition to fondue as it has a smooth, salty, grassy, and nutty flavour. Younger raclette will be milder, while aged raclette will have a stronger, pungent taste.
• Cheddar: While not traditional, cheddar is a popular choice for fondue in the US. It has a stronger flavour than some classic fondue cheeses but melts well and can be combined with a more traditional cheese like Gruyère.

What is the best wine for fondue?

Classic cheese fondue is a blend of Gruyère and Emmentaler cheeses, melted into dry white wine and Kirschwasser (a potent cherry brandy from Germany). The wine is an essential ingredient in fondue, beyond just flavour. The natural tartaric acid in the wine prevents the cheese's casein proteins from clumping together and turning the fondue into a clumpy mess.

The best white wines for fondue are Pinot Gris, Sauvignon Blanc, and unoaked Chardonnay. The acid in these wines will help keep the cheese mixture smooth and give it an even texture. You could also try a Chasselas, also known as Fendant or Gutedel, which is a basic grape variety often used in Switzerland.

If you want to try a red wine with your fondue, look for a light, dry, unoaked wine like a Pinot Noir, Beaujolais, or Cabernet Franc.

A classic fondue recipe

Ingredients

• 1 garlic clove, halved
• 1 cup dry white wine (Pinot Gris, Sauvignon Blanc)
• ¾ pound Gruyère cheese (grated)
• ¾ pound Emmental cheese (grated)
• 2 tablespoons cornstarch
• 1-2 tablespoons kirsch (optional)
• Kosher salt, freshly ground black pepper, and freshly grated nutmeg, to taste

Instructions

• Rub the cut side of the garlic clove all over a stove-safe fondue pot (or another pot if transferring to a ceramic fondue pot).
• Add wine and bring to a simmer on your stove over medium-high heat.
• Meanwhile, toss grated cheese with cornstarch in a large ziploc bag or in a mixing bowl.
• One handful at a time, stir the cheese into the hot wine in a zigzag pattern, letting it melt before adding another handful.
• Once completely melted, add kirsch, if using, and let heat for 1-2 minutes.
• Taste and season with salt, pepper, and nutmeg. Serve with your favourite dippers.

Variations

For a Cheddar fondue, swap in sharp cheddar cheese for the Gruyere and Emmental and Irish whiskey for the kirsch.

For a Beer cheese fondue, substitute beer for the wine.

For a non-alcoholic fondue, substitute 1 cup chicken broth and 1/4 teaspoon lemon juice for the wine. The acidity from the lemon is essential to keep the cheese from stringing together.

What foods can I dip into my cheese fondue?

There are many foods that can be dipped into a cheese fondue. Here are some ideas:

• Bread is a classic choice for dipping into fondue. Cubes of crusty French bread, sourdough, baguette, or pumpernickel are all great options.
• Meat, such as chicken sausages or meatballs, can be dipped into fondue for a hearty option.
• Potatoes are also a popular choice, whether they are roasted baby potatoes, steamed potatoes, or potato chips.
• Vegetables like steamed broccoli, cauliflower, bell peppers, carrots, or asparagus can add a healthy crunch to your fondue.
• Fruit, such as sliced apples or pears, can provide a sweet contrast to the savoury cheese.
• Other options include pickles, bacon, mushrooms, or shrimp.

What equipment do I need to make fondue?

Making cheese fondue is a fun and communal activity that can be done at home. Here is a list of equipment you will need to make fondue:

• Fondue Pot: A fondue pot is helpful as it keeps the fondue warm and melted. While not necessary, as you can use a regular pot, a fondue pot adds flair to the experience. There are two main types of fondue pots: Electric and Ceramic/Cast Iron. Electric fondue pots are easy to control in terms of temperature but require a plug and can be tricky to wash. Ceramic or Cast Iron fondue pots, on the other hand, don't require a plug and have a classy look, but you will need to purchase fuel separately for the flame.
• Skewers or Fondue Forks: You will need something to dip into the fondue! Make sure you have enough skewers or fondue forks for each guest. Most fondue sets only come with four, so you may need to order some extras.
• Stove: You will need a stove to heat up the fondue.
• Grater: Grating the cheese is important for quicker melting and a smooth fondue. A box grater or a microplane grater will work well. Alternatively, you can use the grater blade of a food processor if you have one.

In addition to the equipment, you will also need the right ingredients. Here are some common ingredients used in cheese fondue:

• Cheese: Good-quality, creamy, and buttery cheeses that melt smoothly are best for fondue. Popular choices include Gruyère, Swiss cheese, Gouda, Fontina, and Emmental.
• Wine: Classic cheese fondue calls for dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine adds acidity, which helps keep the cheese mixture smooth and gives it an even texture.
• Cornstarch or Flour: Cornstarch or flour helps thicken the fondue and prevents the cheese from clumping.
• Various Dippers: Bread, meat, potatoes, sliced fruit (such as apples), vegetables (broccoli, cauliflower, bell peppers), crackers, chips, or pretzels are all great options for dipping into the fondue.

Can I make cheese fondue without alcohol?

Yes, you can make cheese fondue without alcohol. While the classic Swiss cheese fondue recipe calls for white wine, you can easily substitute it with chicken or vegetable broth. You can also use non-alcoholic white wine or light beer.

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains a favourite today. The key to a good fondue is using good-quality, creamy, and buttery cheese that melts smoothly. The best cheeses for fondue include Gruyère, Swiss, Gouda, Fontina, and Emmental.

Ingredients:

• 2 cups shredded Gruyere cheese
• 1 ½ cups shredded Swiss cheese
• 2 tablespoons cornstarch
• 1 cup low-sodium chicken broth
• ⅛ teaspoon lemon juice
• 1 tablespoon finely minced or pressed garlic
• ¼ teaspoon ground black or white pepper

Instructions:

• Place the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
• In a stovetop-safe fondue pot, add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low.
• Add the cheese, a small handful at a time, stirring constantly with a wooden spoon in an S-shaped motion. Make sure to scrape the bottom of the pot to prevent burning.
• Once the cheese is melted and begins to simmer, add the remaining spices and move it to your fondue stand. It should have the consistency of warm honey.
• Add more or less cheese to adjust the consistency and season with salt and pepper to taste.
• Serve with your favourite fondue dippers, such as steamed broccoli, carrots, apples, chicken sausages, bread, lightly sauteed mushrooms, and tender potatoes.

Enjoy your fondue night!

Frequently asked questions