Fondue Pot Cheese: How Long Does It Stay Good?

Fondue is a fun and social way to feed friends and family, but how long can you keep cheese in a fondue pot? The answer depends on the type of cheese and the heat source. A classic fondue set includes a pot to hold the cheese, a tabletop stand, a burner or candle, and long-handled forks. The heat source can be solid fuel, liquid fuel, butane, or electric. Electric fondue pots are easy to adjust but must be plugged in, which can be awkward depending on your dining setup.

Regardless of the heat source, the key to keeping fondue is gentle heat. A traditional fondue pot is heated by a tiny flame, such as a tea light, to prevent burning the cheese. Other heat sources should be kept low and consistent. With the right heat source, you can keep cheese in a fondue pot for hours, but it's important to stir occasionally to prevent sticking.

If you have leftover fondue, you can store it in the fridge for up to three days and reheat it gently on the stove.

How to make cheese fondue without a fondue pot

Ingredients

• 1 clove of garlic, smashed but left whole
• 1½ cups of wine (or beer)
• Cornstarch
• Your choice of cheese (traditional options include Swiss, Emmental, Gruyère, or a mix)
• Optional: bread cubes, hot baby new potatoes, cocktail sausages, raw veggies (broccoli, cauliflower, baby vine tomatoes, etc.), salamis, air-dried ham, sugar snap peas, etc.

Instructions

• Rub the inside of a medium-sized pan with the garlic clove. You can either discard the garlic or leave it in the pan.
• Put the wine (or beer) in the pan and gently heat it, but do not boil it, otherwise, the alcohol will evaporate.
• Add grated cheese to the hot wine and stir well until melted.
• Gradually add slaked cornflour to the mixture (you may not need to use it all). Cook over low heat, stirring occasionally, until the mixture is thick and glossy.
• Add pepper and nutmeg, and cook, stirring gently, until creamy and smooth. Do not overcook the fondue, or it will become stringy.
• Keep the fondue warm while serving. You can try to rig up a trivet to stand the pan on with a couple of tealights underneath.
• Enjoy with your choice of dippers!

Tips

• The key to making fondue without a fondue pot is to use gentle heat. A traditional fondue pot is often heated by a small flame, such as a tea light.
• The wine is important as its acidity keeps proteins from denaturing, ensuring that the cheese doesn't become stringy or lumpy.
• Grate the cheese instead of chopping it for quicker melting and a smoother fondue.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping.

The best cheeses for fondue

Fondue is all about the cheese, so it's important to use good-quality, great-melting cheeses. The best fondue is made with a combination of cheeses, and the classic Swiss fondue is a blend of firm, mountain-style Alpine cheeses.

The best all-round cheeses for fondue are fontina, Gruyère, and gouda. If you're after a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. So, go for Gruyere, Swiss cheese, and gouda. If you want to try something a little different, a mix of sharp and mild cheddar or young and aged gouda is a good non-traditional option.

Other cheeses that work well in a fondue are raclette, Colby, Monterey Jack, and pepper Jack. For a truly indulgent fondue, you could try a mix of Gruyère and Swiss cheese with white wine, or fontina or a young gouda. If you're feeling adventurous, you could even try a combination of cheddar and blue cheese, or manchego and Monterey Jack.

How to serve fondue

Preparation

Fondue is a fun and social meal, perfect for small groups. It's a great way to feed a few friends and is especially cosy during colder months.

First, you'll need to prepare your ingredients. Grate your chosen cheese(s) and toss with cornstarch (or cornflour) to ensure a smooth fondue. You can also grate your cheese ahead of time and store it in the fridge until you're ready to melt it. Prepare any dippers, like slicing baguettes or cooking vegetables, earlier in the day.

Equipment

You'll need a fondue pot to serve fondue. A classic fondue set includes a pot, a tabletop stand, a burner or candle, and a set of long-handled forks. Ceramic, enameled cast iron, and copper-coated pots are good options for cheese fondue, but you can also use a heavy-bottomed pan if you don't have a fondue pot.

Heating

Prepare and heat your fondue on the stove first, then transfer it to the fondue pot. Heat your chosen alcohol—traditionally wine, but also beer or champagne—in the pot, then slowly add your cheese, stirring constantly. You can also add other ingredients like garlic, lemon juice, nutmeg, or mustard. Keep the heat low and gentle to prevent burning or curdling.

Serving

Fondue is now ready to serve! Provide your guests with long-handled forks and a variety of dippers. Traditional dippers include bread, apples, and vegetables, but you can also try meatballs, bacon, pretzels, or even potato chips. It's a good idea to include some lighter fare like grapes, berries, or a simple salad to balance out the richness of the cheese.

Leftovers

If you have any leftover fondue, you can store it in the fridge for up to three days and reheat it gently on the stove.

How to store leftover fondue

Fondue is a great dish to serve at a party or get-together, but what do you do with the leftovers? Here are some tips on how to store and revive your leftover fondue so that none of it goes to waste.

Storing Leftover Fondue

Leftover fondue can be stored in an airtight container in the fridge for up to three days. Make sure the fondue is completely cooled before refrigerating.

Reheating Fondue

When you're ready to enjoy your leftover fondue again, there are a few methods you can use to reheat it:

• Microwave: Transfer the fondue to a microwave-safe bowl and heat in short intervals, stirring occasionally, until smooth and hot.
• Stovetop: Reheat the fondue in a Dutch oven over ultra-low heat. Stir frequently and thin the fondue with a bit of chicken stock, milk, or wine as needed to achieve the desired consistency.
• Double Boiler: This method is ideal for preventing the fondue from burning. Heat water in the bottom pot and place the fondue in the top pot. Stir regularly until the fondue is melted and smooth.

Freezing Fondue

If you have a large amount of fondue leftover, you can also freeze it. Cut the cooled fondue into small cubes and place them in an airtight container or sealed plastic bags. Remove as much air from the bag as possible before freezing. Frozen fondue will stay fresh for up to two months.

Using Up Leftover Fondue

In addition to simply reheating and enjoying your fondue again, you can also use it in a variety of dishes:

• Macaroni and Cheese: Add a bit of cream to the fondue to create a sauce, then pour it over pasta for an indulgent mac and cheese.
• Gratin: Combine leftover fondue with vegetables and bread cubes in a gratin dish for a tasty way to clean out your fridge.
• Pizza Sauce: Add a dash of pepper and oregano to the fondue and spread it on a pizza shell for a unique and delicious pizza bianca.
• Dip: Leftover fondue can replace cream cheese in dips. Try it in a spinach and artichoke dip for a decadent treat.
• Chili or Stew: Add leftover fondue to your next slow-cooker chili or stew for extra flavour and thickness.
• Grated Cheese: Grate the cooled fondue and sprinkle it over salads, soups, or any other dish that could benefit from some extra cheese.

The history of fondue

Fondue, a Swiss dish consisting of melted cheese and wine served in a communal pot, has a long history dating back to the 18th century. Here is a detailed account of the history of fondue:

The Origins of Fondue

Fondue originated in Switzerland in the 18th century, specifically in the French-speaking region of the country. It was created as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". The recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Promotion as a National Dish

In the 1930s, fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) as a way to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue became a symbol of Swiss unity and is often associated with mountains and winter sports.

International Popularity

Fondue gained international popularity in the mid-20th century, especially in North America in the 1960s and 1970s. The Swiss Cheese Union marketed fondue in the United States in the 1960s and 1970s, leading to the fondue pots in bright, trippy colours often found in thrift stores and vintage shops. Fondue was also promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Variations and Modern Times

Over time, the term "fondue" has been generalized to refer to other dishes where food is dipped into a communal pot of liquid. This includes chocolate fondue, where fruit or pastry is dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Today, fondue is enjoyed worldwide and has become a symbol of Swiss culture and cuisine. It is often associated with social gatherings, holidays, and special occasions, providing a fun and communal dining experience.

Frequently asked questions