The Perfect Cheesy Fondue: Breaded Cheese Cubes, Step-By-Step

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 then dip bread into the pot using long-stemmed forks. While there are many types of fondue, cheese fondue is made with a combination of cheeses such as Gruyère, Swiss, fontina, gouda, and Emmental. To make the perfect cheese fondue, it is important to grate the cheese instead of chopping it, as this ensures a smooth and even melt. The cheese is then slowly added to a mixture of wine, flour, and nutmeg, and stirred constantly until melted. This fondue can then be served with cubed French bread, perfect for dipping!

Choose a good-quality cheese

When it comes to cheese fondue, the quality of the cheese you use is of utmost importance. It will be more expensive, but it is worth it. The cheese is the star of the show, so opt for a buttery, creamy cheese that melts smoothly.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure, use equal amounts of these three cheeses. Together, they create a lush and complex flavour profile. For a more traditional Swiss cheese fondue, opt for a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda. If you want to experiment with other cheeses, you can also try Comté, Emmentaler (a variety of Swiss cheese), raclette, or vacherin.

If you want to try a cheddar fondue, it is best to mix the cheddar with a more traditional cheese like Gruyère. It is important to note that low-fat cheese is not suitable for fondue as you need the gooey texture to make it work.

Grate the cheese

Grating the cheese is an important step in making fondue. It ensures that the cheese melts faster and more evenly, resulting in a smoother fondue. When grating a large amount of cheese, it is recommended to use the grater blade of a food processor. This method is quicker and more efficient than using a box grater or a microplane grater. However, if you don't have access to a food processor, a coarse box grater or a coarse microplane grater can also get the job done.

It is worth noting that the quality of the cheese you use will also impact the final product. It is best to use good-quality, buttery, and creamy cheese that melts smoothly. Recommended cheeses for fondue include fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda is ideal.

Once you have grated the cheese, it is important to toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is preferable to use cornstarch instead of flour as it leaves less of an aftertaste and makes the fondue gluten-free.

After grating and coating the cheese, it is ready to be added to the fondue pot or saucepan. It is important to add the cheese gradually, stirring continuously, to ensure a smooth and creamy fondue.

Use cornstarch or flour

Cornstarch or flour is an essential ingredient when making cheese fondue, as it helps to thicken the mixture and prevents the cheese from clumping together. This is especially important if you want a smooth and creamy fondue.

When preparing the cheese, it is best to grate it rather than chop it, as this will also help the cheese to melt more evenly and quickly. Once you have grated the cheese, toss it thoroughly with cornstarch or flour to ensure all pieces are coated.

For cornstarch, you will need around 2 tablespoons for every pound of cheese. If you are using flour, you will need slightly less, starting with around 3 tablespoons for every 4 cups of cheese. You can always add more if needed, but it is important to ensure that the cheese is well-coated.

After coating the cheese, you can then add it to your simmering liquid, which typically consists of white wine, garlic, and lemon juice. Add the cheese a little at a time, stirring well between each addition, until your fondue is smooth and creamy.

Add wine, lemon juice, and spices

Adding wine, lemon juice, and spices is an important step in making a delicious fondue. The wine, lemon juice, and spices enhance the flavour of the cheese and create a smooth and creamy texture.

For the wine, a dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is best. The wine should be of good quality—something you would enjoy drinking with dinner. It is important to use a wine that you like the taste of, as it will directly impact the taste of the fondue. Bring the wine to a simmer in your fondue pot or a large saucepan, along with any other ingredients such as garlic or lemon juice.

A small amount of lemon juice, about a tablespoon, can be added to the wine to enhance the flavour and help keep the sauce smooth. Fresh lemon juice is best, but bottled lemon juice can also be used.

When it comes to spices, nutmeg is a classic choice for fondue. Ground nutmeg can be added to the wine and cheese mixture, or freshly grated nutmeg can be added at the end just before serving. Black pepper is another option for adding a bit of heat to your fondue.

Once you have added the wine, lemon juice, and spices, the next step is to gradually add the cheese, stirring continuously until it is fully melted and combined. This will ensure a smooth and creamy fondue.

Serve with cubed French bread

To serve fondue with cubed French bread, cut a loaf of French bread into 1-inch cubes. This ensures the bread can be easily skewered and dipped into the fondue pot. A crusty French baguette is ideal for this purpose.

The bread should be served alongside a pot of warm, melted cheese. Guests can then dip the bread cubes into the cheese using long-stemmed forks or skewers.

Fondue is a fun, communal dish that is perfect for entertaining. It is said to have originated in Switzerland as a way to feed families inexpensively. The traditional Swiss version uses Gruyère cheese, although other types of cheese such as Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette can also be used.

In addition to French bread, fondue can be served with a variety of dippers, including meat, potatoes, sliced fruit (such as apples or pears), vegetables (such as cauliflower, broccoli, or bell peppers), crackers, chips, or pretzels.

Frequently asked questions