Parmesan Fondue: A Cheesy Delight?

Parmesan fondue is a warm, mild, and creamy dish that is perfect for sharing with family and friends. It is simple to make and can be served with bread cubes, crackers, or vegetables. The key to a good fondue is to use good-quality cheese and to grate it for quicker melting and a smooth fondue. While a traditional Swiss fondue uses a blend of firm, mountain-style cheeses like Gruyere, Emmental, and Appenzeller, Parmesan fondue is made with just a few simple ingredients.

Parmesan fondue recipe

Parmesan fondue is a warm, mild, creamy dish that is simple to make and can be served with bread cubes, vegetables, or even little meatballs. It's a great base recipe to experiment with and put your own twist on by adding other cheeses or seasonings. For example, you could add some Asiago, Romano, or a little sharp Cheddar. For an extra kick, add some cayenne pepper or hot sauce.

Ingredients

• Butter
• Cornstarch/Unbleached all-purpose flour
• Milk
• Grated Parmesan cheese
• Grated Canadian washed-rind firm Cheese/Gruyère cheese (optional)
• Shredded Canadian Mozzarella Cheese/Mascarpone cheese (optional)
• Italian-seasoned/regular bread crumbs
• Egg (lightly beaten)
• Salt and pepper

Method

First, melt some butter in a medium saucepan over medium heat. Then, whisk in cornstarch (or flour) and cook, stirring, for 1 minute or until bubbling. Gradually whisk in milk, blending well and bring to a boil, whisking constantly. Cook, whisking, for about 3 minutes or until very thick.

Next, remove from the heat and whisk in the Parmesan, and, if using, Mozzarella, washed-rind cheese, Gruyère, and/or mascarpone, until well blended.

For the fried cheese squares variation, pour the mixture into a glass baking dish, smoothing the top. Let cool slightly, then cover and refrigerate for at least 1 hour, or until chilled. Cut into squares, dip each square in a bowl of beaten egg, and coat in bread crumbs. Place the squares on a baking sheet and bake for 15 minutes at 375 °F (190 °C) or until the squares feel soft to the touch and the bottoms are golden brown.

Alternatively, to serve as a fondue, keep the mixture warm and serve with bread cubes, vegetables, or meatballs for dipping.

What to serve with Parmesan fondue

Parmesan fondue is a warm, mild, and creamy treat that goes well with a variety of foods. The traditional pairing for fondue is stale bread, but there are many other options to enjoy with this dish. Here are some ideas on what to serve with Parmesan fondue:

Breads

• Cubes of French bread
• Herbed beer bread
• Sourdough focaccia
• Rosemary Parmesan bread
• Cornbread
• Pretzels
• Soft pretzel bites

Vegetables

• Roasted zucchini
• Oven-roasted asparagus
• Roasted shishito peppers
• Grilled veggie skewers
• Air fryer green bean fries
• Air fryer cauliflower
• Air fryer roasted potatoes

Meat

• Meatballs
• Cured meats
• Chicken

Salads

• Citrus and arugula salad with Marcona
• Lemon arugula salad with pine nuts
• Apple fennel radish salad

Others

Tropical mango coleslaw

Storing and reheating Parmesan fondue

Parmesan fondue is a delicious and creamy dish that can be easily made and stored for later consumption. Here are some detailed instructions on storing and reheating Parmesan fondue:

Storing Parmesan Fondue:

It is important to store Parmesan fondue properly to ensure it remains safe and edible for future consumption. Here are the steps to follow:

• Allow the fondue to cool down to room temperature after cooking.
• Transfer the fondue to an airtight container. Make sure to use a container that is suitable for storing food and has a tight-fitting lid.
• Store the container in the refrigerator. Parmesan fondue can be stored in the refrigerator for up to 3-4 days.
• Label the container with the date of storage to keep track of how long it has been stored.
• Do not store fondue that has come into contact with food particles or other contaminants. It is important to maintain hygiene and prevent the growth of bacteria.

Reheating Parmesan Fondue:

You can reheat Parmesan fondue using different methods, including a stove, microwave, or double boiler. Here are detailed instructions for each method:

Reheating on the Stove:

• Place a non-stick pan on medium heat on a stovetop.
• Add a small amount of butter, milk, or cream to the pan and let it heat up.
• Once the milk or cream is slightly heated, add the leftover Parmesan fondue to the pan.
• Continuously stir the fondue to prevent it from overcooking and to achieve a smooth consistency.
• Reduce the flame to low once the fondue starts boiling.
• Once the fondue is heated through, remove it from the stovetop and serve it in a ceramic bowl.

Reheating in the Microwave:

• Transfer the Parmesan fondue to a microwave-safe bowl or container.
• If the fondue has a thick consistency, add a small amount of milk or cream to thin it out.
• Microwave the fondue in short intervals of 15-30 seconds, stirring after each interval to ensure even heating.
• Continue the process until the fondue reaches a smooth and creamy consistency without any lumps.
• Be careful not to overheat the fondue, as it can cause the dip to separate and become inedible.

Reheating Using a Double Boiler:

• Fill a deep-vesseled pot halfway with water and place it on a stovetop.
• Allow the water to come to a boil.
• Place a glass bowl on top of the pot, ensuring that the boiling water does not touch the bottom of the bowl.
• Add the leftover Parmesan fondue to the glass bowl and constantly stir with a spatula to prevent sticking and ensure even heating.
• Keep mixing and folding the fondue until it melts and achieves a smooth, liquid texture.

Additional Tips:

• You can add a splash of brandy, such as kirsch, to enhance the flavour of your fondue. However, this may not be suitable if children are going to consume it.
• If your fondue has a thick consistency, you can add a small amount of hot water, milk, or cream to thin it out during the reheating process.
• Always ensure that your fondue is heated evenly and smoothly before serving.
• It is best to consume reheated fondue immediately to enjoy its optimal taste and texture.

Best cheese for fondue

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 then dip bread into the cheese using long-stemmed forks.

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The classic Swiss fondue recipe calls for a mix of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. Other good choices include fontina, Emmental, raclette, vacherin, and Appenzeller.

For a more unique flavour, you could try using a mix of cheddar and Gruyère, or get creative with combinations like manchego and Monterey jack, or even cheddar and blue cheese.

If you're making a three-cheese fondue, a recipe suggests using Parmigiano-Reggiano, Gruyère, and mascarpone.

For a smooth fondue, it is important to grate the cheese instead of chopping it, as grated cheese melts faster and more evenly. It is also important to toss the cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

Classic fondue also calls for white wine, as the acid in the wine helps keep the cheese mixture smooth and gives it an even texture. A dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended.

Dippers for Parmesan fondue

Parmesan fondue is a delicious dish, and there are many foods that can be dipped into it. Here are some ideas for dippers to accompany your Parmesan fondue:

Bread

Bread is the most popular dipper for cheese fondue. French bread, breadsticks, and croutons are always a good choice, but you can also consider multigrain bread, rye, sourdough, pumpernickel, or even bagels. For something a little different, try a rustic cranberry walnut loaf, which is fantastic when dipped in cheese. Be sure to lightly toast your bread and cut it into large cubes before dipping.

Vegetables

Vegetables and cheese are a classic combination, and almost any vegetable will work. Try roasted asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, or zucchini. You could also steam some green beans, pearl onions, radishes, or baby potatoes. Sautéed artichoke hearts and mushrooms (crimini, shiitake, oyster, or sliced portobellos) are also delicious additions to the fondue platter. For a quick, raw option, try celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like onions, pickles, or sweet gherkins are also a tasty choice, but be sure to pat them dry before serving.

Meat

Adding a bit of protein to your platter will make your fondue a complete meal. Grilled steak, poached chicken, or cooked ham all taste great with melted cheese. Cured meats like beef jerky, kielbasa, pepperoni, salami, and sausage will also add a fun and flavorful spice to your fondue. For an elegant touch, try lightly steamed seafood such as shrimp, crab, or lobster.

Fruit

Although it may seem unusual, certain fruits pair well with cheese. Try serving raw or sliced apples, pears, pineapple, or seedless grapes. Dried fruit like apricots or figs can also be a tasty addition to your fondue platter.

With these dippers, your Parmesan fondue is sure to be a hit!

Frequently asked questions