Personal Fondue: Liquor For A Perfect Melting Pot

A classic Swiss dish, fondue is a fun, communal meal that is easy to make and perfect for a party. The key to a good fondue is the cheese – it should be a good-quality, melting cheese, such as Gruyère, fontina or gouda. The cheese is combined with cornstarch and an acid such as lemon juice or white wine to create a smooth, creamy texture. For a personal-sized fondue, you will need around 200g of cheese and 150ml of wine or another liquid. The ratio of cheese to liquid is important to ensure the right consistency, and it's important to add the cheese slowly and stir constantly to avoid lumps. Once the fondue is ready, it can be served with a variety of dippers such as bread, vegetables, or meat.

How much liquor to add to personal-size fondue

Liquor is an optional ingredient in fondue, but it can add a lot of flavour to the dish. The amount of liquor you add to your personal-size fondue will depend on a few factors, including the size of your fondue pot, the strength of your liquor, and your personal preference.

As a general rule of thumb, you will want to use a ratio of about 1:2 or 1:3 of liquor to cheese. For example, if you are using 400 grams of cheese, you would use between 150-200 ml of liquor. However, if you are using a strong liquor, you may want to use less, as too much can overpower the other ingredients.

When adding liquor to your fondue, it is important to add it slowly and stir constantly to avoid lumps. You will also want to make sure that your liquor is heated gently and does not boil, as this can affect the texture of your fondue.

Some people also like to add a small amount of liquor to their fondue just before serving to give it an extra kick. This is known as a "kiss" of liquor and can be done by adding a splash of liquor to the fondue pot or serving it in shot glasses for guests to dip their bread into before dipping into the fondue.

Finally, if you are looking to make a non-alcoholic fondue, you can simply substitute the liquor with chicken or vegetable broth, apple juice, or white grape juice.

Wine and cheese ratio

The wine and cheese ratio is an important aspect of making fondue. The wine, in addition to adding flavour, serves a functional purpose as its natural tartaric acid prevents the cheese's casein proteins from clumping together, which would result in a stringy, broken mess. The acid in the wine also helps break down the cheese proteins, creating a smoother consistency.

The ratio of wine to cheese varies depending on the source, but generally, for every 400g of cheese, you would use 140ml of wine or 150ml of wine or other alcoholic beverage. This can be scaled up or down depending on the number of people being served. For example, for a fondue for four people, you would use 800g of cheese and 300ml of wine.

It is also possible to make a non-alcoholic fondue by substituting the wine with apple or white grape juice. However, water should not be used as this will make it difficult to achieve the right consistency.

Non-alcoholic alternatives

While alcohol is a common ingredient in fondue, there are many non-alcoholic alternatives that can be used instead. Here are some ideas for creating a delicious fondue without the liquor:

Non-alcoholic substitutions

• Dry non-alcoholic white wine or light beer
• Milk or a 50/50 mixture of milk and chicken or vegetable stock/broth
• Apple juice or white grape juice (sparkling is also okay)
• Buttermilk
• Sour cream
• Heavy cream
• Yogurt
• Chicken or vegetable broth/stock
• Sparkling water with a splash of sherry vinegar
• Tomato purée with herbs such as thyme
• Northern Italian fonduta: soak the cheese in milk for a few hours, drain 90% of the milk, heat the cheese slowly, and add an egg yolk at the end as an emulsifier

Tips for a successful non-alcoholic fondue:

• Toss the cheese with cornstarch before adding it to the fondue pot to help maintain a smooth consistency and prevent clumping.
• Add a small amount of lemon juice to the fondue to help break down the cheese proteins and create a smoother consistency.
• Heat the fondue gently to reduce the risk of curdling, especially if using milk or broth/stock as a substitute.
• Use a mix of harder cheeses such as Gruyere and cheddar, and omit softer cheeses like Brie and Camembert.
• Add extra seasoning or spices such as nutmeg or a pinch of cayenne to enhance the flavour, as the fondue may be milder without the alcohol.
• Experiment with different types of bread, vegetables, meats, and fruits to dip into the fondue!

Best types of cheese

The best types of cheese for fondue are those with excellent melting capabilities, a well-balanced flavour profile, and a suitably rich and distinct taste. Here are some of the top cheese options for making the best fondue:

• Gruyere: This is the most common cheese used in fondue, known for its rich, creamy, buttery flavour with nutty and earthy undertones. It has a firm yet smooth texture and excellent melting qualities. Gruyere is so iconic to the dish that only two out of half a dozen regional fondue versions don't use it.
• Emmental or Emmentaler: This Swiss cheese is often used in combination with Gruyere. It has a semi-firm, smooth texture and a milder flavour than Gruyere, with buttery, slightly sweet, and nutty notes.
• Edam or Edammer: This Dutch cheese is often mistaken for Emmentaler due to its mild, slightly sweet, and nutty flavour profile. It is less buttery than Emmentaler and becomes sharper and saltier with maturation. Younger and less intense Edam is a great fit for fondue.
• Gouda: A Dutch semi-hard to hard cheese with a rich, nutty flavour. Younger Gouda is subtly sweet, while extra mature Gouda attains a flavour and aroma akin to butterscotch. Gouda is an excellent choice for fondue due to its rich but smooth flavour and great melting qualities.
• Fontina: The main ingredient in Italian-style cheese fondue. It is a semi-soft to hard Italian cheese with a mild, buttery, nutty, and savoury flavour. Fontina maintains its melting qualities throughout maturation, making it a natural choice for fondue.
• Mozzarella: A well-known Pasta Filata or stretched-curd Italian cheese with excellent melting abilities. Its flavour may be lighter than expected for fondue, but wine and proper seasoning can help enhance its taste.
• Provolone: Another Pasta Filata variety with a buttery and nutty flavour. It is an ideal choice for fondue as it has a rich taste and excellent melting qualities.
• Vacherin: A washed rind soft or semi-soft cheese from the Alpine region. There are French and Swiss varieties, and the Swiss-style Vacherin from Fribourg is used in a type of fondue without wine, called Fondue Fribourgeois. Vacherin has a rich, earthy, and nutty flavour and works well in classic fondue, especially when paired with a more robust cheese.
• Comté: The default choice for fondue in the French Alps. It is a semi-hard French cheese with a fresh and milky flavour when young, and a fruity and sweet taste when mature. Comté has great melting qualities and pairs well with other cheese flavours.
• Havarti: A semi-soft Danish cheese with a well-balanced, buttery flavour that can range from sweet to slightly acidic and nutty. It has excellent melting qualities and is a good substitute for Gouda, Emmental, and Edam.
• Reblochon: A soft French cheese commonly used in Fondue Savoyarde. Baked Brie and Camembert are also suitable options as their texture allows for dipping bread and crackers.

Best types of bread

For a personal-sized fondue, you'll need 200 grams of cheese and 150 ml of white wine or another alcoholic beverage. If you're expecting a hungry guest, you can double the amount of cheese and add slightly less than double the amount of wine.

Now, onto the best types of bread for fondue!

The best type of bread for fondue is crusty bread, such as a baguette or French stick. This is because crusty bread soaks up the fondue's cheesy goodness without becoming too mushy. You can also use sourdough, or even bake your own bread. If you're feeling adventurous, try a tiger loaf or a brioche.

However, it's important to note that the bread shouldn't be too fresh, as it will slip off the fork easily and disappear into the fondue. You can cut the bread into bite-sized pieces, about 3 cm or 1-inch cubes, and serve them in a large bowl or basket.

Frequently asked questions