Cheese Fondue: A Tasty Adventure For Your Taste Buds

Cheese fondue is a Swiss dish that 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 cheese fondue, or Käss mit Wein zu kochen (to cook cheese with wine), was printed in a 1699 Zurich cookbook. The Swiss Cheese Union promoted fondue as a Swiss national dish in the 1930s, and it gained popularity in the U.S. in the 1960s.

Fondue is typically made with a blend of cheeses, such as Gruyère, Swiss, Gouda, fontina, and Emmental, and seasoned with nutmeg, salt, and sometimes garlic. The addition of wine helps to keep the fondue smooth and creamy, while cornstarch or flour is used to thicken the mixture.

Fondue is a fun and communal dish, perfect for get-togethers and celebrations. It is easy to prepare and can be served with a variety of dippers, making it a delicious and indulgent treat for any occasion.

The best cheeses for fondue

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together, they are lush and complex.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere cheese, Swiss cheese, and gouda all qualify.

Cheddar fondue would work well, though its flavour would be less traditional. In this case, it is recommended to use cheddar as one of the cheeses, then mix it with a more traditional cheese like Gruyère.

Other good fondue cheeses include:

• Comté
• Emmentaler (a variety of Swiss cheese)
• Raclette
• Vacherin
• Appenzeller

If you want to get creative, you can use sodium citrate and make a fondue with literally any cheese you want. Fun combo flavours could include cheddar and blue cheese, or manchego and Monterey jack.

How to prepare the cheese

Preparing the cheese is an important step in making cheese fondue. Here is a step-by-step guide:

Step 1: Choose the Right Cheese

The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Good options include Gruyère, Swiss cheese, Gouda, fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda is best.

Step 2: Grate the Cheese

Grating the cheese is crucial for achieving a smooth and even melt. Use a box grater, food processor with a grater blade, or the coarse side of a box grater to grate the cheese. Grating the cheese beforehand also speeds up the melting process when it's time to make the fondue.

Step 3: Toss the Cheese with Cornstarch

Coating the shredded cheese with cornstarch or flour is essential to prevent clumping and ensure a smooth fondue. Cornstarch is preferred as it leaves less of an aftertaste and makes the dish gluten-free. Toss the grated cheese with cornstarch, making sure all pieces are thoroughly coated.

Step 4: Combine Cheese and Seasonings

In a fondue pot or heavy saucepan, combine the grated cheese with seasonings such as garlic, lemon juice, nutmeg, and pepper. Rubbing the inside of the pot with garlic before adding the cheese mixture is also a common step to enhance the flavour.

Step 5: Add Wine and Heat

Add dry white wine to the pot and heat the mixture over medium-low heat. Bring it to a gentle simmer, stirring constantly to prevent the cheese from burning. The wine helps to keep the fondue smooth and creamy, and its acidity prevents the sauce from clumping or breaking.

Step 6: Gradually Add Cheese

Slowly add the cheese to the simmering wine, a little at a time. Stir constantly and wait for each addition to melt before adding more cheese. This gradual process ensures a smooth and creamy fondue.

By following these steps and choosing high-quality cheese, you'll be well on your way to creating a delicious and indulgent cheese fondue.

What to dip in the fondue

When it comes to cheese fondue, there are plenty of options to dip into that warm, gooey goodness. Here are some ideas to get you started:

Bread

The classic option for a reason! Go for a crusty French baguette, cut into 1-inch cubes. Sourdough hunks are also a natural partner for fondue. For a fancier option, try grilled or toasted Tuscan bread cubes.

Fruit

Tart apples like Granny Smith are a popular choice, but you can also try pear slices or steamed red-skinned potato chunks.

Vegetables

Blanched or lightly steamed vegetables work well, such as broccoli, cauliflower, carrots, asparagus, or cherry tomatoes. For something different, try roasted baby potatoes or steamed broccoli.

Meat

Meat options can include bacon (make sure it's nice and crisp), cooked sliced sausage, or salami.

Other Options

For something a little different, try pickles (cornichons are a great size for dipping), crackers, chips, or pretzels.

So, grab your skewers and get dipping! Just remember to keep the temperature low and add a little warm wine if your fondue starts to thicken. Enjoy!

The history of cheese fondue

Cheese fondue is a Swiss staple and the country's national dish. 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.

During the 18th century, fondue originated in Switzerland as a way to use aged cheeses and stale bread to feed families with limited access to fresh food during winter. As the cheese would age and the bread became stale, it became harder to eat. Locals found that if they heated the cheese with wine, garlic, and herbs, they could dip their stale bread, which would soften in the mixture. This way of cooking and eating together became a Swiss winter tradition known as fondue.

The first mention of fondue dates as far back as Homer's Iliad from around 800 to 725 BC, where it was described as a mixture of goat's cheese, wine, and flour. In the late 17th century, a Swiss cookbook, "Kochbuch der Anna Margaretha Gessner", makes note of cooking cheese with wine.

The modern recipe for cheese fondue that we are familiar with today was first written down in the French Rhône-Alpes region, near the Swiss border, around 1875. This recipe included the usual cheese, wine, and herbs, but no eggs.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as Switzerland's national dish as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue became a symbol of Swiss unity and national identity.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes.

How to serve cheese fondue

Cheese fondue is a fun and social meal, and a great way to reconnect with loved ones. It is also a good dish to serve at a party. Here is a step-by-step guide on how to serve cheese fondue:

Preparation

First, decide on the type of cheese you want to use. Classic Swiss cheese fondue is made with half Gruyère and half Vacherin Fribourgeois, but you can also add Camembert to make the fondue less overpowering. Other good options include Comté, Emmental, Beaufort, and Brie. You can also try a mix of fontina, provolone, Asiago, and Parmesan, or a blue cheese fondue. If you are making a blue cheese fondue, use half the amount of blue cheese and the other half of a neutral base like provolone or mozzarella.

Next, prepare your dippers. The sky's the limit when it comes to fondue dippers, but here are some popular options:

• Bread, preferably with a nice crust and soft interior
• Fruits and vegetables, such as apples, pears, grapes, tomatoes, broccoli, cauliflower, mushrooms, potatoes, and roasted vegetables
• Meat, such as cooked ham or turkey, grilled beef or chicken, or lamb
• Other options include pickles, pretzels, and pineapple

Cooking

Rub the inside of your fondue pot or saucepan with a garlic clove, then discard the garlic. If you are using a saucepan, you can also rub the garlic on the inside of the empty fondue pot you will be transferring the fondue to later.

Pour a cup of liquid into the fondue pot or saucepan and place it over medium-low heat. You can use white wine, stock, or a combination of both, but be sure to add a teaspoon of lemon juice to help stabilise the fondue and maintain a stretchy texture.

When the liquid starts to bubble, add the cheese a handful at a time, stirring until melted and combined. You will need a total of 3 cups of grated cheese.

In a small bowl, whisk together a tablespoon of cornstarch with a tablespoon of lemon juice, then stir this mixture into the cheese fondue. Continue whisking until the fondue is smooth and bubbling slightly.

Serving

Transfer the fondue to a heat-proof ceramic or metal bowl and keep it warm using a tea candle. Arrange the dippers on a large platter or wooden cutting boards around the fondue pot. Provide fondue forks or skewers for your guests, and don't forget the napkins!

Tips

• If you are making fondue for a party, have more than one small fondue pot or one large one.
• If you don't have a fondue pot, you can make the fondue in a saucepan and transfer it to a simple fondue pot that uses a candle to keep the cheese melted.
• If you are serving a large crowd, double the recipe.
• Don't forget the fondue etiquette! No double-dipping and don't put your fondue fork directly in your mouth.

Frequently asked questions