Cheese Fondue: A Melty, Delicious Swiss Classic Explained

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, fontina, and Emmental. The classic recipe calls for Gruyère and Swiss cheese with white wine, but other combinations such as fontina or a young Gouda, or even cheddar and blue cheese, are also used. To make fondue, you bring wine to a simmer in a fondue pot, mix in flour, then add the cheese. It is then seasoned with nutmeg and salt.

Cheese selection: Gruyère, Emmentaler, and sharp Cheddar are popular choices

When it comes to cheese fondue, the cheese you select can make or break the dish. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. While you can experiment with different types of cheese, the classic combination of Gruyère and Swiss cheese is a popular choice for a reason.

Gruyère, a firm Alpine-style cheese, is a staple in Swiss fondue. It has a sweet and nutty flavour and melts beautifully, adding a creamy texture to the fondue. Emmentaler, another variety of Swiss cheese, is also a traditional choice. It has a milder flavour that blends well with other cheeses, creating a harmonious fondue blend.

For those who want to add a tangy twist to their fondue, sharp Cheddar is an excellent option. Its sharpness provides a nice contrast to the sweetness of the Gruyère and the mildness of the Emmentaler. The combination of these three cheeses—Gruyère, Emmentaler, and sharp Cheddar—creates a well-rounded, flavourful fondue that is sure to impress.

When selecting cheeses for fondue, it is essential to choose good-quality cheeses. This doesn't mean you have to spend a fortune, but investing in decent cheese will make a noticeable difference in the final product. Additionally, grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue.

While the classic combination of Gruyère, Emmentaler, and sharp Cheddar is a safe bet, you can also experiment with other cheeses. Fontina, Gouda, Comté, Raclette, and Vacherin Fribourgeois are all excellent choices for fondue, offering unique flavours and melting qualities. Ultimately, the best cheese for fondue is the one that you and your guests enjoy the most, so don't be afraid to mix and match to find your perfect blend.

Wine: Use a dry, high-acid white wine like Sauvignon Blanc

When making cheese fondue, it's important to select a wine that will complement the cheese and enhance the overall flavour of the dish. A dry, high-acid white wine like Sauvignon Blanc is an excellent choice for a classic cheese fondue. Its crisp acidity will cut through the richness of the cheese, ensuring a smooth fondue with an even texture.

Sauvignon Blanc, with its bright, crisp, and refreshing profile, will add a vibrant touch to the fondue. It's known for its grassy, herbaceous notes, often accompanied by tropical fruit flavours. These characteristics will contribute to a well-rounded and flavourful fondue. The wine's dryness will also help to balance the dish, preventing it from becoming overly sweet.

When selecting a Sauvignon Blanc for your fondue, opt for a good-quality wine that you would happily drink with your meal. The wine's flavour will directly impact the fondue's taste, so it's worth choosing one that you enjoy. While you don't need to spend a fortune, staying away from low-quality wines is advisable.

If you're unable to get your hands on a Sauvignon Blanc or prefer a different variety, there are other options that will work well. Pinot Gris and unoaked Chardonnay are both dry, high-acid white wines that can be used as substitutes. These wines will also provide a crisp acidity that pairs well with the cheese, ensuring a delicious fondue.

Remember, the wine is an essential component of the fondue, so taking the time to choose the right one will elevate your dish.

Preparation: Grate the cheese for quicker melting and a smooth fondue

Grating the cheese is an important step in making a smooth and creamy cheese fondue. Using a food processor with a grater blade, or a coarse microplane grater, grate the cheese into fine shreds. This will ensure the cheese melts quickly and evenly, resulting in a smooth fondue.

For a classic Swiss fondue, you will need to grate Gruyère and Emmentaler, or Swiss cheese. You can also add in some Appenzeller and Raclette, depending on your preference. These cheeses are traditional and will give your fondue an authentic Swiss flavour. The amount of cheese you grate will depend on how many people you are serving, but a good rule of thumb is to use at least 1/2 pound of each type of cheese.

If you want to experiment with different cheeses, you could try using fontina, gouda, or a young gouda. These cheeses melt well and will result in a creamy fondue. For a more tangy flavour, add some sharp cheddar to the mix. You could also try a blend of Comté, Morbier, Gruyere, and Abondance.

Once you have grated your chosen cheeses, toss them with cornstarch or flour. This will help to thicken the fondue and prevent the cheese from clumping together. Make sure to coat the cheese evenly and thoroughly. You can then add the cheese to a fondue pot or a large saucepan, and begin melting it over a low to medium heat.

Cornstarch: Toss the cheese with cornstarch to thicken the fondue and prevent clumping

Cornstarch is a crucial ingredient in achieving the perfect cheese fondue. By tossing the shredded or grated cheese with cornstarch, you can thicken the fondue and prevent clumping, ensuring a smooth and creamy texture. This step is essential because no one wants lumpy cheese fondue!

When preparing the cheese, it is important to grate the cheese rather than chop it to ensure even melting. Once you have your finely grated cheese, combine it with cornstarch, tossing thoroughly until all the cheese pieces are coated. This step will help create a uniform mixture and prevent any clumps from forming when the cheese melts.

Cornstarch is preferred over flour because it leaves less of an aftertaste and makes the fondue gluten-free. It also thickens the fondue without altering the flavour as much as flour can. This is especially important when using strong-flavoured cheeses like Gruyère or sharp Cheddar.

By taking the time to properly prepare the cheese and toss it with cornstarch, you can ensure that your fondue will have the perfect consistency and be a delicious treat for you and your guests. So, don't skip this important step and your cheese fondue will be sure to impress!

Dippers: Bread, apples, and cooked potatoes are classic choices, but you can also try bacon, broccoli, or pickles

When it comes to cheese fondue, the dippers are just as important as the cheese itself. While bread, apples, and cooked potatoes are classic choices, there are plenty of other options to explore. Here are some ideas to get you started:

Bread

A classic choice for a reason, bread is a perfect canvas for the cheesy fondue. Go for a crusty French bread or baguette, cut into 1-inch cubes for easy dipping. If you want to get fancy, you can grill or toast your bread cubes beforehand.

Apples

The tartness of apples, especially Granny Smith, pairs wonderfully with the creamy cheese. Cut them into cubes instead of slices, which can be harder to skewer.

Cooked Potatoes

Whether you go for baby potatoes, steamed red-skinned potato chunks, or roasted fingerling potatoes, potatoes are a hearty and satisfying dipper. Just be sure to cook them beforehand so they can be easily pierced with a skewer.

Bacon

Bacon adds a salty, crispy element to your fondue. Be sure to use baked bacon so it's nice and crisp, and direct your guests to dip their slices right into the pot to avoid breaking them off in the cheese.

Broccoli

Steamed broccoli turns your fondue into a sort of deconstructed broccoli cheese soup. It's a great way to add some veggies to your meal.

Pickles

Pickles, especially cornichons, offer a surprising and addictive contrast of flavours and textures when paired with the cheese.

So, there you have it! Get creative with your dippers and enjoy the cheesy goodness of fondue.

Frequently asked questions