Cheese Fondue: A Guide To Melting And Dipping

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. 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 earliest known recipe for Käss mit Wein zu kochen (translated as to cook cheese with wine) was printed in a 1699 Zurich cookbook.

The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, and Emmental. The preparation process involves grating the cheese, tossing it with cornstarch or flour, and then slowly adding it to a pot of heated wine while constantly stirring. The fondue can be seasoned with nutmeg, salt, garlic, and other herbs or spices. It is typically served with cubed French bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels for dipping.

Choose good-quality cheese

When preparing cheese fondue, the quality of the cheese you use is of utmost importance. It will be more expensive, but it is worth it. The best cheeses for fondue are those that are buttery and creamy, melting smoothly.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, use equal 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, and gouda are all good options.

If you want to experiment with other cheeses, Cheddar, Emmentaler, Comté, Raclette, and Vacherin are all suitable for fondue. For a Mexican twist, you can use a fiesta blend or add some Monterey Jack.

When purchasing cheese for your fondue, opt for good-quality, freshly grated cheese. Pre-shredded cheese tends to be coated in starch, which can affect the texture of your fondue. Freshly grated cheese will melt more smoothly and evenly, resulting in a smoother fondue.

Additionally, it is important to grate your own cheese instead of purchasing pre-grated cheese. Pre-grated cheese often contains anti-caking agents and preservatives, which can affect the melting process and the overall taste of your fondue. By grating your own cheese, you can ensure that it melts evenly and creates a creamy, smooth fondue.

Grate the cheese

Grating the cheese is an important step in preparing a smooth and creamy fondue. It is recommended to grate, not chop, the cheese for a quicker melt and a smoother fondue.

When grating a large amount of cheese, a food processor with a grater blade can be used, although this will require a few extra minutes of cleaning. Alternatively, a box grater or a coarse microplane grater can be used.

For a Swiss cheese fondue, it is best to grate equal amounts of Gruyère and Emmentaler cheese. Other Swiss cheeses that can be used include Vacherin Fribourgeois, Appenzeller, and Raclette. For a non-traditional fondue, Cheddar, Gouda, Fontina, or Raclette cheese can be used.

Use cornstarch or flour

Cornstarch or flour is an important ingredient in cheese fondue as it helps to stabilise the sauce and prevent clumping. It does this by coating the grated cheese, which stops the fat from separating from the proteins. This is especially important because cheese has a tendency to get stringy or to "seize up" into clumps when melted.

To use cornstarch or flour in your cheese fondue, start by placing your shredded cheese into a plastic zipper bag with the cornstarch or flour. Seal the bag and shake it to ensure that the cheese is thoroughly coated. You can also use a plastic food storage bag or a large plastic container for this step.

Once your cheese is coated, you can begin preparing your fondue. Rub the inside of your pot with a clove of garlic, then add your wine and lemon juice. Bring this mixture to a low simmer before slowly stirring in your cheese. It's important to add the cheese gradually and stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.

Keep your fondue warm over a low flame and enjoy with your favourite dippers!

Add wine, lemon juice, and seasonings

Now that you've gathered your ingredients, it's time to start preparing your cheese fondue. In this step, you'll be adding wine, lemon juice, and seasonings to the pot, bringing the mixture to a simmer, and then adding the cheese to create a delicious, creamy fondue.

Adding Wine and Lemon Juice:

Start by pouring the dry white wine into your fondue pot or a large, heavy saucepan. You'll need one cup of wine for this step. If you'd like to add a little extra flavour, you can also include a tablespoon of lemon juice to the pot. Give the mixture a gentle stir to combine the ingredients.

Seasonings:

For the seasonings, you have a few options to choose from. The traditional Swiss fondue includes a clove of garlic, so you can start by rubbing the inside of your pot with a halved garlic clove. You can also add a teaspoon of Dijon mustard and a pinch of freshly grated nutmeg to enhance the flavour. A small amount of freshly ground black pepper can also be added at this stage.

Simmering the Mixture:

Once you've added the wine, lemon juice, and seasonings, it's time to heat things up. Place your pot on the stove and turn the heat to medium-low. Continue heating the mixture until it reaches a gentle simmer, with bubbles rising to the surface. Be careful not to let it boil.

Adding the Cheese:

Now it's time for the star of the show—the cheese! For a classic Swiss fondue, you'll want to use a combination of Gruyère and Emmentaler or Swiss cheese. You'll need a total of 12 ounces (about 340 grams) of cheese, grated or shredded. Add the cheese to the pot a little at a time, stirring well between each addition. This gradual process ensures a smooth and creamy fondue. Keep stirring and allow the cheeses to melt together, creating a decadent, mouthwatering dish.

And there you have it! You've successfully added the wine, lemon juice, and seasonings to your cheese fondue. Remember to keep stirring and adjust the heat as needed to avoid overcooking. Now, all that's left is to choose your dippers and enjoy this delicious treat with your family and friends!

Serve with dippers

There are many different foods that can be used as dippers for cheese fondue. The most classic option is bread, specifically cubed French bread, baguette, sourdough, or pumpernickel. You can also use bread alternatives such as crackers, chips, or pretzels.

If you're looking for healthier options, try dipping steamed or roasted vegetables. Good vegetables to use are broccoli, cauliflower, bell peppers, carrots, cherry tomatoes, red bell pepper, and green beans. You can also dip pickles, such as cornichons, or apples, such as Granny Smith apples.

For a heartier meal, dip meat into the fondue, such as bacon, salami, or cooked sliced hot sausage. Potatoes are also a good option, such as roasted baby potatoes or potato chips.

Frequently asked questions