Cheddar, Gruyere, And Asiago: The Perfect Fondue Trio?

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best cheeses for fondue are those that are creamy and melt smoothly. These include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, and vacherin. Cheddar can also be used for fondue, though its flavour would be less traditional. A combination of cheeses is often used, such as Gruyère, emmental, and Appenzeller, or Gruyère, emmental, and sharp cheddar.

How to make fondue with these cheeses

How to Make Fondue with Cheddar, Gruyere, and Asiago Cheeses

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a fun, communal dish that is perfect for special occasions and gatherings. While traditional Swiss fondue is made with a combination of Gruyere, Emmental, and Appenzeller cheeses, you can use other types of cheese, such as Cheddar, Gruyere, and Asiago, to create a unique and delicious fondue. Here is a step-by-step guide on how to make fondue with these three cheeses:

Ingredients:

• 7 oz (200 g) of each Cheddar, Gruyere, and Asiago cheeses, shredded
• 1 cup (236 ml) of dry white wine (such as Sauvignon Blanc)
• 1 tablespoon of all-purpose flour or cornstarch
• Assorted dippers, such as cubed French bread, boiled baby potatoes, sliced apples, steamed vegetables (broccoli, cauliflower, asparagus), cooked sausage, crackers, or pretzels

Instructions:

• Start by preparing your dipping items. Cut the French bread into 1-inch cubes, boil the baby potatoes, slice the apples, steam the vegetables, and cook the sausage.
• In a medium-sized bowl, combine the shredded cheeses with the flour or cornstarch. Toss thoroughly to coat all the pieces of cheese.
• Heat the wine in a small saucepan over low heat until it simmers.
• Meanwhile, melt a tablespoon of butter in a separate, medium-sized saucepan over medium-low heat.
• Whisk the flour or cornstarch into the melted butter until a thick paste forms.
• Slowly whisk in the heated wine until you have a smooth mixture.
• Gradually add the cheese mixture to the wine and flour paste, stirring constantly, until the cheese is fully melted and the fondue is smooth. This should take about 5 minutes.
• Transfer the fondue to a fondue pot and keep it warm over a low flame. If you don't have a fondue pot, you can use a regular pot and rewarm the fondue as needed.
• Arrange your assortment of dipping items on a platter and serve alongside the fondue.
• Enjoy dipping and sharing this delicious fondue with your guests!

Tips:

• For a gluten-free option, use cornstarch instead of flour.
• If your fondue becomes too thick, add a little more white wine to adjust the consistency.
• To make a beer cheese fondue, swap the wine for 8 oz (236 ml) of your favourite beer.
• If you prefer to not use alcohol, you can substitute the wine with 8 oz (236 ml) of unsalted chicken or vegetable stock. However, the fondue may not be as smooth without the acidity of the wine.

What to dip in the fondue

Cheddar, Gruyere, and Asiago are all great cheeses to use for fondue. But what to dip in it? Here are some ideas:

Bread

The classic fondue dipper, bread is the perfect vessel for soaking up all that cheesy goodness. Go for a crusty French bread or baguette, cut into 1-inch cubes for easy skewering. If you're feeling ambitious, you can even make your own baguettes or peasant bread from scratch.

Fruits and Vegetables

Fruits and vegetables can add a nice contrast of textures and flavours to your fondue. Try tart Granny Smith apples, Bosc pears (their nutmeg and cinnamon undertones pair well with the spices in many fondues), steamed broccoli, cauliflower, bell peppers, cherry tomatoes, or carrots.

Meat

Meatballs, roasted Brussels sprouts, filet mignon, poached chicken, salami, prosciutto, or cured meats like chorizo are all tasty options for adding some savoury protein to your fondue.

Other

For even more variety, try dipping crackers, pretzels, roasted potatoes, pickles, shrimp, or scallops.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It was also promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. Fondue became popular in the United States in the 1960s and 1970s, along with other foods made in chafing dishes.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. This variation features hot oil instead of cheese, and chunks of meat in place of the bread. Egli also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate.

Other cheese combinations for fondue

While a combination of cheddar, gruyere, and asiago cheeses can be used for fondue, there are several other cheese combinations that you can experiment with to elevate your fondue experience.

A classic Swiss fondue typically includes a blend of traditional, firm mountain-style cheeses such as Gruyere, Emmentaler (a variety of Swiss cheese), and Appenzeller. However, you can also explore combinations like Comte, Raclette, and Vacherin. For a more indulgent option, try blending in additional Swiss cheeses like Vacherin Fribourgeois or Raclette.

If you're feeling adventurous, you can even create your own unique combinations. For instance, a blend of Gruyere, Swiss cheese, and Gouda makes for a delicious trio. Alternatively, you can use equal parts Fontina, Gruyere, and Gouda for a lush and complex flavour profile. Another option is to mix cheddar with a more traditional cheese like Gruyere for a tangy twist on the classic.

When selecting cheeses for your fondue, it's important to choose good-quality, buttery, and creamy cheeses that melt smoothly. Remember to grate the cheeses for quicker melting and a smoother fondue. Additionally, tossing the grated cheese with cornstarch or flour will help thicken the mixture and prevent clumping.

How to prepare the cheese for fondue

Preparing the cheese is a crucial step in making a smooth and creamy fondue. Here is a step-by-step guide on how to prepare the cheese for fondue:

Step 1: Choose the Right Cheese

The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Traditional Swiss fondue cheeses include Gruyere, Emmental, and Appenzeller. Other good options are Gouda, Fontina, and Swiss cheese. For a unique flavour profile, you can also use a combination of cheeses, such as Gruyere, Emmental, and sharp Cheddar, which will give your fondue a sweet, nutty, and tangy taste.

Step 2: Grate the Cheese

For the cheese to melt evenly and quickly, it is important to grate the cheese instead of chopping it. Using the fine holes of your grater will help the cheese melt faster and result in a smoother fondue. If you have a food processor, use the grater blade for large amounts of cheese. Alternatively, a coarse microplane grater or the coarse side of a box grater will also work well.

Step 3: Toss the Cheese with Cornstarch or Flour

Coating the shredded cheese with cornstarch or flour will help thicken the fondue and prevent the cheese from clumping. Cornstarch is the preferred option as it leaves less of an aftertaste and makes the fondue gluten-free. However, if you don't have cornstarch, flour can be used as a substitute.

Step 4: Add the Cheese Gradually

Once you start making the fondue, it is important to add the cheese slowly, in small handfuls or sprinklings, and stir constantly. This ensures that the cheese melts evenly and results in a smooth and creamy fondue. Adding the cheese too quickly or all at once can lead to a lumpy texture.

Step 5: Stir Continuously

As you add the cheese, keep stirring the mixture constantly. This helps to prevent the cheese from clumping and ensures that it melts evenly. Enjoy the process and take your time—adding the cheese slowly and stirring constantly are key steps to achieving the perfect fondue consistency.

Frequently asked questions