Cheese Fondue: Flame Cooking Method Explored

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a pot over a portable stove. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. The traditional Swiss fondue is made with a mix of Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. The key to a successful fondue is to ensure that the cheese dipping sauce stays smooth. This can be achieved by using the right type of cheese, coating the grated cheese with cornstarch or flour, and maintaining the right temperature. While fondue is typically made on a stovetop and then transferred to a fondue pot, it can also be made directly in the fondue pot over a flame or with an electric burner.

The best types of cheese for fondue

Other good options include:

• Comté
• Emmentaler (a variety of Swiss cheese)
• Raclette
• Vacherin
• Cheddar
• Monterey Jack
• Parmigiano-Reggiano
• Gjetost Ski Queen
• Muenster
• Blue cheese

When choosing a cheese, it is important to consider its melting properties. For example, younger cheddars have a higher moisture content and are less crumbly, making them better melters. Spreads like cream cheese and Boursin cooking cream can also be used, but they may get lost in the fondue or add too much flavour.

How to prepare the cheese

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 a classic Swiss cheese fondue:

Step 1: Choose the Right Cheese

The key to a delicious fondue is selecting good-quality cheese that melts smoothly. Traditional Swiss cheese fondue typically uses a blend of firm, mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda. Other excellent choices include Fontina, Emmentaler, Raclette, Vacherin Fribourgeois, Appenzeller, and Cheddar. Avoid stringy cheeses like Mozzarella or Cheddar.

Step 2: Grate the Cheese

For quicker melting and a smoother fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a creamier texture. You can use a food processor with a grater blade or a coarse box grater for this step.

Step 3: Toss the Cheese with Cornstarch or Flour

Coating the grated cheese with cornstarch or flour is essential for stabilizing the fondue and preventing clumping. Cornstarch is the preferred option as it leaves less of an aftertaste and makes the dish gluten-free. Place the grated cheese in a plastic bag or bowl and toss it with the cornstarch or flour until thoroughly coated.

Step 4: Combine Cheese and Wine

In a stove-safe fondue pot or heavy saucepan, bring dry white wine to a simmer. You can also add minced garlic and lemon juice to enhance the flavor. Gradually add the coated cheese to the simmering wine, stirring constantly with a wire whisk or a wooden spoon. Add the cheese in small amounts, stirring well between each addition to ensure a smooth and creamy fondue.

Step 5: Season and Serve

Once all the cheese has melted and the fondue is smooth, you can season it with salt, nutmeg, mustard, or other herbs and spices to taste. Keep the fondue warm over a low flame or a simmer setting. Serve immediately with your choice of dippers, such as bread cubes, apples, vegetables, or meat. Enjoy your homemade cheese fondue!

The importance of wine in fondue

Fondue is a quintessential Swiss dish. It is a communal meal, with diners dipping bread into a communal pot of melted cheese using long-stemmed forks. The Swiss are great fans of tradition, so it is no surprise that they have habits and conventions related to the preparation and eating of fondue.

Wine is an important ingredient in fondue. Classic cheese fondue calls for white wine. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. A dry, acidic white wine is the standard drink accompaniment to fondue. The Swiss tend to opt for a wine made from the chasselas grape, for example, a blanc de la Côte from Vaud, or a Fendant from Valais. The traditional belief is that the alcohol in the wine aids digestion, an effect that is supposed to be further enhanced by drinking a shot of kirsch (cherry brandy) during or after the meal.

When making fondue, it is important to use a good-quality wine. The taste of the wine directly impacts the taste of the fondue. You don't need to break the bank, but make sure it's a wine you'd enjoy drinking with dinner. For fondue, choose a white wine that is dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

If you'd like to make a fondue without wine, you can substitute it with 8oz of unsalted chicken or vegetable stock.

What to dip in fondue

There are many options for what to dip in fondue, but crusty bread is usually the number one pick as it soaks up all the cheesy goodness. If you're feeling ambitious, you can make a couple of fresh baguettes, or this simple, no-knead peasant bread, but store-bought sourdough also works well.

Fruit pairs well with cheese, so apples and pears are a great choice for dipping. Crisp and tart Granny Smith apples complement the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices in many fondue recipes.

For a bit of freshness to balance out the dairy, try dipping steamed broccoli or cauliflower in your fondue. You can also dip these vegetables raw if you prefer.

Bright bell peppers make a colourful addition to your fondue spread and their natural sweetness pairs surprisingly well with the savoury cheese. If you slice them into long strips, you won't even need a skewer—just dunk them straight in!

If you like cheese fries, you'll love dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into your fondue.

Meatballs are another tasty option for dipping in fondue, especially if they're made with beef, chicken, or veal.

For something leafy and green, roasted Brussels sprouts are a great choice and will help you get your daily recommended vegetable serving.

Strips of juicy, perfectly-cooked filet mignon can be made even better with the addition of fondue. Skewer a bit of bread and filet, dip it in the fondue, and you've got yourself a fancy, bite-size burger.

Pickles are another unexpected but tasty choice for dipping in fondue. From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste great with a thick and creamy cheese fondue.

If you're looking for something more savoury, cured meats like prosciutto, salami, soppressata, and chorizo are excellent choices.

For a blank canvas that can be dressed up in the cheeses and spices of your choosing, try dipping poached chicken in your fondue.

Finally, think of large pasta shapes as a deconstructed macaroni and cheese. Choose a shape with nooks and crevices, like shells or rigatoni, to soak up all that cheesy goodness.

The best pot for fondue

Fondue is a Swiss dish that involves melting cheese and dipping bread, meat, or vegetables into it. It is usually served in a communal pot over a portable stove. While you can use a regular pot to make fondue, a fondue pot adds extra flair to the experience and is designed to keep the fondue warm and melted. Here are some of the best pots for fondue:

Electric Fondue Pots

Electric fondue pots are convenient and easy to use. They have temperature dials that allow you to adjust the heat, and some even have magnetic breakaway cords for safety. Here are some recommended options:

• Cuisinart Electric Fondue Pot: This pot has eight easy-to-adjust heat settings and a nonstick insert for easy cleanup. It is dishwasher-safe but has a short cord.
• Nostalgia 1.5-Quart Stainless Steel Electric Fondue Pot: This low-priced pot has 11 heat settings and good performance. However, the thin pot material can heat up quickly and unevenly.
• Dash Deluxe Stainless Steel Fondue Maker: This fondue pot is great for parties as it has a taller, narrower profile and attached ingredient cups. It has a nonstick interior for easy cleaning but runs slightly cooler than other models.

Traditional Fondue Pots

Traditional fondue pots use an open flame, usually from gel fuel or tea lights, to keep the fondue warm. They add a romantic and authentic Alpine atmosphere to your meal. Here are some options to consider:

• All-Clad Cast Aluminum Fondue Pot: This gorgeous and versatile set includes an oven- and stovetop-safe insert. It has excellent heat retention but is pricy and requires separate fuel purchases.
• Swissmar Lugano 9-Piece Cheese Fondue Set: This enameled cast iron pot in the classic Swiss style has excellent heat retention. However, the included gel fuel may heat up the pot a bit too much.
• Cuisinart 13-Piece Cast Iron Fondue Set: This sturdy and versatile enameled cast iron set can be used with various types of fondue and has good heat distribution and retention. It is small, with a capacity of 1.5 quarts.

Frequently asked questions