Cooking Cheese Fondue: A Step-By-Step Guide To Melty Deliciousness

Cheese fondue is a fun, communal dish that's perfect for a party or special occasion. It's surprisingly easy to make, and the key to success is using good-quality cheese and keeping the fondue warm and smooth. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, and Emmentaler. To make the fondue, you'll need to grate the cheese, rub the inside of the pot with garlic, add wine and/or lemon juice, then slowly add the cheese, stirring constantly. You can also add cornstarch to thicken the fondue and prevent clumping. Serve with bread, meat, potatoes, fruit, or vegetables for dipping.

Choosing the right cheese

The most popular choices for a classic Swiss fondue are Gruyère, Swiss cheese, and Gouda. Fontina and Emmental are also good options. For a more complex flavour profile, you can combine these cheeses, using equal amounts of each. A traditional Swiss fondue typically uses a mix of firm, mountain-style cheeses such as Gruyère, Emmental, and Appenzeller.

If you want to experiment with different cheeses, you can try using Cheddar, Comté, Raclette, or Vacherin. Just keep in mind that Cheddar will result in a less traditional flavour. You can also add Brie to your fondue for an extra creamy touch.

When selecting your cheese, it is important to choose good-quality cheese. This will make a significant difference in the final product. Additionally, shredding the cheese yourself instead of using pre-shredded cheese is recommended, as pre-shredded cheese contains additives that can affect the melting process.

Preparing the cheese

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

When preparing the cheese, it is important to grate it rather than chop it to ensure quicker melting and a smooth fondue. The cheese should also be tossed with cornstarch or flour to thicken the mixture and prevent clumping. This is especially important if you are using pre-shredded cheese, as it contains additives that can prevent the fondue from melting properly.

Once the cheese is grated and coated, rub the inside of your fondue pot or saucepan with a halved garlic clove. This will add flavour to your fondue.

Next, you will need to add a liquid to your pot. The traditional choice is dry white wine, as its acidity helps to keep the fondue smooth and creamy. You can also use chicken or vegetable stock, or non-alcoholic white wine if you prefer. Bring your liquid to a simmer before adding the cheese.

Now it's time to add the cheese! Add the cheese to the pot a little at a time, stirring well between each addition to ensure a smooth fondue. This is important—if you add the cheese too quickly, it may clump together.

Once all the cheese has melted, you can add some additional flavourings. A splash of kirsch, a type of cherry brandy, is a traditional choice. You can also add some mustard and nutmeg for extra flavour.

Heating the wine

To begin, pour the wine into your chosen pot or pan. You will need a dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. It is important to choose a wine that you would happily drink with dinner, as the taste will directly impact the taste of the fondue. You will need one cup of wine for a standard fondue recipe.

Next, heat the wine over a medium-low heat until it reaches a simmer. Do not let the wine boil. This is an important step as the acid in the wine will help to keep the cheese mixture smooth and even in texture.

Once the wine is simmering, you can add other ingredients such as garlic, lemon juice, and cornflour or cornstarch. These ingredients should be stirred into the wine until well combined.

After this, you are ready to start adding the cheese to the pot, a little at a time, and stirring well between each addition.

Adding the cheese

First, grate your chosen cheese. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, and Emmentaler. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. It's important to use good-quality cheese and grate it yourself, rather than buying pre-shredded cheese, which contains additives that can prevent the fondue from melting properly.

Next, toss the grated cheese with cornstarch or flour. This helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly. You can do this by placing the cheese and cornstarch in a plastic bag, sealing it, and shaking until the cheese is evenly coated.

Now you're ready to start adding the cheese to the fondue pot. Before you do this, you should have already brought your wine to a simmer in the pot, and added any other ingredients such as garlic, lemon juice, or nutmeg. Add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. It's important to be patient during this step and not rush it. Keep the heat low and gentle, as cheese tends to ball up and separate at higher temperatures.

Once all the cheese has melted, you can stir in any additional ingredients, such as brandy, kirsch, or mustard, for extra flavour.

Serving the fondue

Now that your fondue is ready, it's time to serve it! Here are some tips and suggestions for serving the perfect cheese fondue:

Serving Dish

Before serving the fondue, make sure you have the right equipment. While a fondue pot is not necessary, it does add extra flair to the experience and helps keep the fondue warm and melty. If you don't have a fondue pot, you can use a heavy-bottomed pot, a stovetop, a ceramic bowl, or even a mini Crockpot. Keep in mind that if you use a regular pot, you'll need to keep returning it to the stove to rewarm the fondue.

Temperature

It's important to keep the fondue warm while serving it. Fondue pots usually have a flame or an electric heating element to maintain the temperature. If you're using a regular pot, keep it over low heat to ensure the fondue stays warm and smooth. Avoid overheating, as this can cause the cheese to become stringy or clumpy.

Dippers

A variety of dippers are key to a great fondue experience! Here are some popular options:

• Bread: French bread, sourdough, baguette, or any crusty bread is a classic choice. Cut it into cubes or slices for easy dipping.
• Vegetables: Broccoli, cauliflower, bell peppers, carrots, tomatoes, and baby potatoes are all great options. You can serve them raw or lightly steamed/roasted.
• Fruit: Apples and pears are the most common choices, but you can also try grapes, pineapple, or even pickles. Cut them into slices or cubes for easier dipping.
• Meat: Bacon, sausage, meatballs, grilled steak, chicken, or shrimp can add a savoury element to your fondue.
• Others: Tortilla chips, pretzels, crackers, or potato chips can also be used for dipping.

Presentation

Arrange the dippers on a platter or a large board around the fondue pot. If you have a lazy Susan, it can be a great way to present the dippers and make it easy for everyone to reach. Make sure you have enough fondue forks or skewers for each guest, so they can easily dip and swirl the cheese.

Leftovers

If you have any leftover fondue, you can store it in the refrigerator for up to 3 days. To reheat, gently warm it over a low heat, adding a bit of chicken stock or wine to thin it out and achieve the right consistency. You can also freeze fondue for up to 2 months.

Frequently asked questions