Creating A Delicious Fondue: A Step-By-Step Guide

Fondue is a fun and social dish that is perfect for a dinner party or get-together. It originated in Switzerland as a way to feed families inexpensively using stale bread and leftover cheese. Fondue became so popular that it was named the national dish of Switzerland in the 1930s. The earliest known recipe for fondue, Käss mit Wein zu kochen (translated as to cook cheese with wine), was printed in a 1699 Zurich cookbook.

The Swiss continue to promote fondue with the motto fondue isch guet und git e gueti luune (translated as fondue is good and creates a good mood), which has its own acronym: FIGUGEGL. Fondue gained popularity in the US in the 1960s and remains a beloved dish today.

So, how do you make your own fondue? The key to a good fondue is using good-quality, freshly grated cheese and adding it slowly to a pot with other ingredients, such as wine, to create a smooth and creamy texture. The best cheeses for fondue are typically nutty and buttery Alpine cheeses such as Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. The acidity of the wine helps to keep the fondue from clumping or breaking, and tossing the cheese with cornstarch or flour before adding it to the pot can also help with this.

Fondue is typically served with a variety of dippers, such as bread, vegetables, meat, and fruit. So go ahead, gather your ingredients, and get ready to impress your friends with your very own homemade fondue!

Choosing the right cheese

The classic Swiss fondue typically uses a combination of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and Gouda. Gruyere is a key ingredient in most fondue recipes, known for its nutty and buttery flavour. Swiss cheese, also known as Emmentaler, adds a distinctive Swiss flavour to the fondue. Gouda, with its creamy and buttery texture, blends well with other cheeses and enhances the overall flavour.

Other excellent choices for fondue include Fontina, which is known for its meltability and smooth texture, and Emmental, a variety of Swiss cheese with a mild flavour. For a more complex flavour profile, you can also use equal amounts of Fontina, Gruyere, and Gouda.

If you want to experiment with different flavours, you can try using Cheddar as one of the cheeses, mixing it with a traditional cheese like Gruyere. Other options include Comte, Raclette, Vacherin Fribourgeois, and Appenzeller, which are commonly used in different regions and personal preferences.

It is important to freshly grate your own cheese for fondue, as pre-shredded cheese contains anti-caking agents that can affect melting. Additionally, tossing the cheese with cornstarch or flour can help thicken the fondue and prevent clumping.

Preparing the cheese

Before adding the cheese to the pot, it is important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater to grate the cheese. After grating, the cheese should be tossed with cornstarch or flour to thicken the fondue and prevent clumping. This step is crucial for a smooth and creamy fondue.

When adding the cheese to the pot, it is essential to do it gradually and stir constantly. Add a small amount of cheese at a time, stirring well between each addition, to ensure a smooth and creamy consistency. Keep the heat low, as cheese does not need high temperatures to melt.

Using wine in fondue

The wine's acid prevents the cheese from clumping together and gives the fondue a smooth, creamy texture. It also adds flavour to the fondue. A dry, high-acid white wine is best for this purpose, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine can also be substituted with beer or chicken or vegetable stock, if preferred.

When making fondue, the wine should be brought to a simmer in the fondue pot before the cheese is gradually added and stirred in. If the fondue becomes too thick, more wine can be added to thin it out.

Keeping fondue smooth

To keep your fondue smooth, you need to follow a few key steps. Firstly, the type of cheese you use is important. Opt for a good-quality, buttery, creamy cheese that melts smoothly. The best options are fontina, Gruyère, and gouda. If you want a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses like Gruyere, Swiss cheese, and gouda is best.

Secondly, grate your cheese instead of chopping it. This will ensure it melts faster and more evenly, resulting in a smoother fondue.

Thirdly, toss the grated cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping. Cornstarch is the better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Next, use a good-quality, dry, high-acid white wine in your fondue. The acid in the wine will help keep the cheese mixture smooth and give it an even texture. A Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay are good choices.

Finally, when making your fondue, add the cheese slowly, in small handfuls, and stir constantly. Make sure each addition of cheese is fully melted before adding more. This is crucial for achieving a smooth fondue.

What to dip in fondue

There are many options for what to dip in your fondue, depending on whether you want it to be a side dish, a snack, a light meal, or dessert.

If you're looking for a side dish, steamed or grilled broccoli is a great option. It has a mild and well-balanced flavour that pairs well with most mild types of Swiss cheese commonly used for fondue. Another option is roasted bacon-wrapped Brussels sprouts. The meaty flavour of the bacon pairs well with the earthy and slightly bitter taste of the sprouts.

For a snack or light meal, grilled or roasted mushrooms are a good choice. Mushrooms have a robust, earthy, and woody taste with meaty and savory notes that pair well with cheese. If you're looking for something more filling, you can dip roasted potatoes, especially baby potatoes, in your fondue. Potatoes have a neutral taste and creamy texture that pairs well with cheese, and their familiar flavour can make your fondue a romantic experience.

If you want to make your fondue a full meal, you can add protein by dipping miniature meatballs, steak cubes, grilled or fried seafood (such as shrimp, scallops, octopus, or squid), or cured meats like salami or prosciutto.

Finally, if you're looking for a sweet option, fruit slices such as apples, pears, oranges, tangerines, apricots, nectarines, or peaches can be dipped in fondue for dessert.

Frequently asked questions