Cheese Fondue Without A Fondue Pot: Is It Possible?

Fondue is a quintessential Swiss dish that is perfect for cold weather. It is a blend of wine and cheese, melted together to create an indulgent meal. While a fondue pot is ideal for keeping the dish warm and melty, it is not necessary. You can use a crockpot, double boiler, or thick-based pot on the stove to achieve the gentle heat needed to make fondue. If you don't have a fondue set, you can simply transfer the fondue to a trivet or wooden cutting board and enjoy it while it's still warm. So, go ahead and indulge in this delicious, comforting dish without worrying about specialized equipment!

Use a heavy-bottomed pan

If you don't have a fondue pot, you can use a heavy-bottomed pan to make cheese fondue. It is simple and quick to make and a great way to feed a few friends. The key to making the perfect fondue is to have your cheese grated and ready to go straight into the hot wine.

First, rub the inside of your heavy-bottomed pan with a garlic clove. You can either discard the garlic or leave it in the pan – the choice is yours. Next, heat your wine gently over a medium-low heat but do not boil it, otherwise, the alcohol will evaporate. Add your grated cheese to the hot wine and stir well until melted. You can use a variety of cheeses, such as Gruyère, Kaltbach Swiss cheese, Comte, Beaufort, Raclette, Abondance, Appenzeller, Ogleshield, Fontina, Gouda, or Cheddar.

Gradually add slaked cornflour to the mixture. You may not need to use it all, so it is better to add more than to have a molten lump of melted cheese in the bottom of the pan. Cook over a low heat, stirring occasionally, until the mixture is thick and glossy, which should take about 5 minutes. You can also add spices such as pepper and nutmeg. Continue to cook for another 5 minutes, stirring gently, until the fondue is creamy and smooth. Be careful not to overcook the fondue, or it will become stringy.

While you are melting the cheese into the heated wine, keep stirring constantly. It is important to keep the fondue warm while you are eating it. You can try to rig up a trivet to stand the pan on with a couple of tealights underneath. Make sure to give the fondue the occasional stir to keep it hot and prevent it from sticking.

Keep the pan warm during your meal

To keep your cheese fondue warm during your meal, you'll need to keep the pan on a low heat. A traditional fondue pot is heated by a tea light, so to replicate this, you could try using a trivet to stand the pan on with a couple of tealights underneath. Alternatively, you could use an electric frying pan on its lowest setting, with the kickstand up at one end so that the cheese mixture stays at the other end.

If you're using a regular pot, you'll likely have to keep returning it to the stove to rewarm it. To avoid this, you could use a Dutch oven on the stove over ultra-low heat.

If you're using a crockpot, turn the heat to high and cover the pot for an hour and a half, stirring every 15 minutes or so. For the last few minutes, remove the cover to allow any excess moisture to escape.

A double boiler provides heat in a way that's most similar to an actual fondue pot. Add the wine and garlic first, then stir constantly and add the cheese in handfuls, stirring out any lumps each time.

Choose the right cheese

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The traditional choice is Swiss cheese, but you can also use cheddar, fontina, gouda, comte, raclette, vacherin, or a mix of several cheeses.

Swiss Cheese

Swiss cheese is an American version of the traditional Emmenthal cheese. It is nutty and sweet and often identified by its holes. It is a good choice for sandwiches, omelets, or frittatas.

Cheddar

Cheddar differs from other types of cheese because it goes through a process called "cheddaring", where curds are formed into slabs, piled up, and repeatedly flipped. The slabs grow denser and release whey through this process. The flavor becomes sharper and tangier over time, so the age of cheddars makes a huge difference in their taste and cooking properties. Mild or sharp cheddar melts the easiest, so they are ideal for fondue.

Fontina

Fontina is a good melting cheese and can be used in equal amounts with Gruyère and gouda for a complex flavor.

Gouda

Young gouda has a semisoft, creamy texture and a slightly nutty flavor. It is a great melting cheese. Aged gouda is semifirm and has an earthy, more pronounced caramel-like flavor, making it great for a cheese board.

Comte

Comté is a French semifirm Alpine cheese with deep nutty and fruity flavors and aromas. It is terrific in fondue and one of the top choices for a cheese board.

Raclette

Raclette is a traditional Swiss cheese.

Vacherin

Vacherin is another type of Swiss cheese.

Other Cheeses

You can also use a mix of several cheeses, such as Gruyère and Swiss, or cheddar and Gruyère.

Prepare the cheese properly

The quality and type of cheese you use will have a significant impact on the final product. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure, use equal amounts of these three. Together, they create a lush and complex fondue.

For a cheddar fondue, use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère. Other cheeses you can use include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

To prepare the cheese, grate it—don't chop it—for quicker melting and a smooth fondue. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use the grater blade of a food processor or the coarse side of a box grater or a coarse microplane grater.

Next, toss the grated cheese with cornstarch thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free. While flour can be used in a pinch, cornstarch is a better option as it leaves less of an aftertaste.

Use the right wine

Using the right wine is essential when making cheese fondue. The wine not only adds flavour but also affects the texture of the fondue. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture.

When selecting a wine for your fondue, opt for a dry white wine that is high in acidity. Examples include Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines will provide the necessary acidity to cut through the richness of the cheese and keep your fondue smooth.

The wine's flavour will directly impact the taste of the fondue, so choose a wine that you would enjoy drinking with your meal. It is also important to note that you should not need to break the bank to find a suitable wine. While some expensive wines may be worth the price, there are also many affordable options that will work just as well.

In addition, consider the other ingredients in your fondue. If you are using a stronger-flavoured cheese, such as Gruyère, you may want to opt for a more subtle wine that will complement the cheese without overwhelming it. On the other hand, if you are using a milder cheese, you may want to choose a wine with more robust flavours to add depth to your fondue.

Finally, pay attention to the amount of wine you use. The general ratio is 1½ cups of wine for every 500g of cheese. However, you may need to adjust this depending on the strength of your wine and the desired thickness of your fondue. Remember, the wine is an essential component of the fondue, ensuring that the cheese does not become stringy or lumpy.

Frequently asked questions