Creating Classic Cheese Fondue From Scratch

how do you make cheese fondue from scratch

Making cheese fondue from scratch is a fun and easy process that can be made even simpler by grabbing all the necessary ingredients from the same shop. The ingredients are super simple and include a blend of cheeses, wine, cornstarch, and a few seasonings. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, and Emmental. It is important to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. The wine to be used should be dry, bright, and crisp, such as Sauvignon Blanc. The process of making fondue involves first reducing the wine and then stirring in a cornstarch slurry. Finally, the shredded cheese is added to the mixture a little at a time, ensuring that each addition is completely melted before adding more. The fondue can be served with a variety of dippers, including bread, meat, potatoes, fruits, and vegetables.

Characteristics	Values
Cheese	Gruyère, Swiss, fontina, gouda, cheddar, Comté, Emmentaler, raclette, vacherin, edam, white cheddar
Cheese preparation	Grate the cheese
Additional ingredients	Cornstarch, white wine, lemon juice, Dijon mustard, nutmeg, cayenne pepper, garlic, olive oil, chicken broth, vinegar, heavy cream, flour, kirsch, brandy, cognac
Dippers	Bread, apples, broccoli, cauliflower, carrots, bacon, baby potatoes, roasted vegetables, salami, sausage, shrimp, steak, chicken, ham, lobster, crab, asparagus, pretzels, chips, crackers

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to pick, use even amounts of these three. Together, they create a lush and complex fondue.

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

If you want to add a little twist to your fondue, you can use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère. Other good options for fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

When choosing your cheese, it's important to buy good-quality cheese and grate it yourself instead of using store-bought shredded cheese. The anti-caking agent used on pre-shredded cheese can prevent it from melting smoothly and can affect the texture of your fondue.

Additionally, look for cheeses with different characteristics to create a well-balanced flavour profile. Aim for a mix of nutty, tangy, and sharp cheeses. For example, Gruyere is a great choice for a nutty flavour, while Edam or Gouda add tanginess, and an aged cheddar will give you that sharp kick you're looking for.

Remember, the cheese is the star of the show in fondue, so choose wisely and enjoy the cheesy goodness!

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Preparing the cheese

Firstly, select the right type of cheese for your fondue. Traditional Swiss cheese fondue typically uses a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. Other good options include Gouda, Fontina, and Edam. For a classic fondue flavour, opt for a combination of Gruyere, Swiss cheese, and Gouda. If you want to experiment with different cheeses, feel free to create your own fondue cheese blend. Just remember to choose varieties that melt well and have complementary flavours.

Once you have selected your cheese, it's time to grate it. Grating the cheese is essential for quicker melting and a smoother fondue. Use the grater blade of a food processor for larger quantities, or a coarse microplane grater for smaller amounts. After grating, combine the cheese with cornstarch or flour. This step is crucial, as it helps thicken the fondue and prevents the cheese from clumping. Make sure to toss the cheese and cornstarch thoroughly to ensure an even coating.

Now, it's time to melt the cheese. Place a medium-sized saucepan on medium heat and add some olive oil. Once the pan is hot, add the cheese and melt it, stirring constantly. At this stage, you can also add some white wine to enhance the flavour and help with melting. Continue stirring until the cheese is completely melted and well combined. If the fondue becomes too thick, you can thin it out by adding a splash of wine or some heavy cream.

Finally, add your desired seasonings to the melted cheese. You can experiment with different options such as nutmeg, garlic powder, Dijon mustard, cayenne pepper, dried oregano, Worcestershire sauce, or hot sauce. Taste the fondue as you go and adjust the seasonings to your preference. Remember to keep the fondue warm, as it can solidify quickly. And that's it! You've now prepared the cheese for your fondue and are one step closer to a delicious, cheesy treat.

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Using wine, stock or beer

When making cheese fondue from scratch, wine, stock, or beer can be used to add flavour and help keep the cheese from stringing together. The acid in the wine or lemon juice will also help keep the fondue smooth and give it an even texture.

If you want to make a non-alcoholic fondue, you can substitute the wine with chicken or vegetable stock. For a beer cheese fondue, swap the wine for 8 ounces of your favourite beer, which would be especially delicious with a cheddar cheese fondue.

When it comes to choosing a wine for your fondue, opt for a dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Stay away from sweet wines, as they won't work as well. The wine you choose should be one that you would enjoy drinking with dinner, as the taste will directly impact the taste of the fondue.

If you're making a classic Swiss fondue, a splash of kirsch is also added to the wine and a bit of garlic for traditional seasoning. However, you can also add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices for extra flavour.

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Adding flavour

In addition to the type of cheese, other ingredients can be added to enhance the flavour of your fondue. Cornstarch is often added to thicken the fondue and prevent the cheese from clumping. Flour can be used as a substitute, but cornstarch is generally preferred as it leaves less of an aftertaste and makes the dish gluten-free. White wine is another essential ingredient, adding acidity that helps to create a smooth texture and enhances the flavour of the cheese. A dry, bright, and crisp white wine is best for fondue, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

For an extra kick of flavour, you can add a tablespoon of fortified wine or liqueur. Brandy, cognac, or cherry brandy are all excellent options that will add a subtle fruity note to the dish. Dijon mustard, nutmeg, garlic, and cayenne pepper are also commonly added to enhance the flavour of the fondue. If you're looking for a more robust flavour profile, you can experiment with adding different types of cheese or trying different combinations of spices and additives.