Cheese Fondue: Quick, Easy, And Delicious!

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. It is made by melting cheese and booze in a pot and is usually served with bread, fruits, and vegetables for dipping. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. The time it takes to make cheese fondue depends on the recipe used, but it typically takes around 15-20 minutes to prepare and cook the dish.

Prep time and cooking time

Making cheese fondue is a relatively quick process, with most recipes taking no longer than 30 minutes from start to finish. The prep time and cooking time can vary depending on the recipe and the number of servings, but a general estimate is around 10-15 minutes of prep time and 15-20 minutes of cooking time.

Prep Time

The prep time for cheese fondue involves gathering and preparing the ingredients, which usually takes around 10-15 minutes. This includes grating or shredding the cheese, measuring out the other ingredients, and preparing any dipping foods that you plan to serve alongside the fondue. Some recipes also recommend coating the shredded cheese with cornstarch or flour before adding it to the pot, which takes a little extra time.

Cooking Time

The cooking time for cheese fondue is generally around 15-20 minutes. Here's a step-by-step breakdown of the cooking process:

• Rub the inside of the fondue pot or saucepan with a clove of garlic. Some recipes suggest discarding the garlic after rubbing, while others recommend adding it to the pot along with the other ingredients.
• Heat the wine and lemon juice over medium or medium-low heat until steaming or simmering. This usually takes around 4 minutes.
• Gradually add the cheese to the pot, stirring constantly. Most recipes recommend adding the cheese a little at a time and waiting until each addition is melted before adding more. This step usually takes around 5-10 minutes.
• Once all the cheese has been added and melted, stir in any additional ingredients such as brandy, mustard, nutmeg, or pepper.
• Serve the fondue immediately while it's still hot and creamy. If using a fondue pot, light the flame following the manufacturer's instructions. If using a saucepan, transfer the fondue to a heat-resistant serving dish and keep it warm over a low heat.

Choosing the right cheese

For a well-rounded fondue, consider using equal parts Gruyere, Gouda, and Fontina. This combination results in a bold and complex flavour that is perfect for dipping. These cheeses are all creamy and melt smoothly together, ensuring a seamless fondue experience.

If you're feeling adventurous, you can experiment with other cheese options such as Comte, Beaufort, or Cheddar. Just remember that the quality of the cheese matters. Opt for good-quality, high-quality cheeses for the best results. Additionally, grating the cheese before melting will ensure quicker melting and a smoother fondue.

When preparing your fondue, remember to toss the cheese with cornstarch to thicken the mixture and prevent clumping. You can also use flour, but cornstarch leaves a less noticeable aftertaste and makes the fondue gluten-free.

Preparing the cheese

When preparing the cheese, it is important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. After grating, the cheese should be tossed with cornstarch or flour. This step helps to thicken the fondue and prevents the cheese from clumping. It is essential to ensure that the cheese is thoroughly coated with the cornstarch or flour.

Once the cheese is prepared, it can be slowly added to the simmering liquid in the fondue pot. It is important to add the cheese gradually, stirring constantly, to ensure a smooth and creamy fondue. The heat should be kept low, as cheese does not need high temperatures to melt.

Additionally, the quality of the cheese is crucial. Using good-quality, buttery, and creamy cheese will make a significant difference in the final product.

The role of wine

Wine is an essential ingredient in classic cheese fondue, with the earliest known recipe for "Käss mit Wein zu kochen" (translated as "to cook cheese with wine") printed in a 1699 Zurich cookbook. The type of wine used can impact the flavour of the fondue, so it is recommended to choose a wine that you would enjoy drinking. A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, pairs well with the cheese and enhances its flavour. The wine's acidity also helps to prevent the fondue from clumping or breaking, ensuring a smooth and creamy texture.

When making cheese fondue, it is important to gradually add the wine to the mixture. Bringing the wine to a simmer before adding the cheese is a crucial step. This allows the wine to heat up and mix with the cheese slowly, creating a smooth and homogeneous fondue. If the fondue becomes too thick, adding a little extra warm wine can help adjust the texture.

Additionally, the wine can be used to create a flavourful crust at the bottom of the fondue pot. Known as "la religieuse" in French, this crust is a delicious reward for those who reach their forks to the bottom of the pot.

What to dip in the fondue

When it comes to cheese fondue, there are endless possibilities for what to dip into that big, bubbly pot of melted cheese. Here are some ideas to get you started:

Bread

A classic choice for cheese fondue, crusty bread is the perfect vessel for soaking up all that cheesy goodness. Go for a French baguette, sourdough, or a simple loaf of white bread. Cut it into cubes or slices for easy dipping.

Fruits and Vegetables

For a refreshing contrast to the rich fondue, dip some crisp and tart Granny Smith apple slices or Bosc pear slices. Broccoli, cauliflower, bell peppers, carrots, tomatoes, and asparagus also make excellent choices for adding a bit of freshness and crunch to your fondue experience.

Meat

Meatballs, cured meats such as prosciutto, salami, or chorizo, and cooked meats like sausage, bacon, and chicken are all tasty options for adding some heartiness to your fondue. Don't forget to try the ultimate indulgent combo: a skewer of juicy filet mignon and bread, dipped into that creamy cheese.

Starchy Sides

From roasted baby potatoes to crispy roasted potatoes, potato chips, and even large pasta shapes like shells or rigatoni, there are plenty of starchy options to satisfy your carb cravings. Pretzels and crackers also fall into this category and are always a good choice for dipping.

Pickles and Condiments

Pickles, cornichons, and even gherkins add a tangy, sour contrast to the creamy cheese. Don't be afraid to get creative and dip other condiments like aioli or chutney—anything that pairs well with cheese is worth trying!

Seafood

Grilled, roasted, or sautéed shrimp, especially when cooked with garlic and parsley, can take on a whole new level of flavour when dipped into a bold cheese fondue made with brandy or white wine.

Remember, the possibilities are endless, so feel free to get creative and experiment with different dippers to find your favourite combinations!

Frequently asked questions