Cheese Fondue: A Melty, Easy Homemade Treat

Cheese fondue is a fun and delicious dish that's perfect for a romantic date night or a small party. It's also surprisingly easy to make at home, and you can use a variety of cheeses to create your own unique blend. In this article, we'll show you how to make the perfect cheese fondue, with step-by-step instructions and tips for customising your fondue to your taste. We'll also suggest some delicious dippers to complete your fondue experience.

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure, using equal amounts of these three cheeses is a great option, as they create a lush and complex fondue. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyere, Swiss cheese, and gouda.

Other excellent choices for fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. If you want to add a tangy flavour to your fondue, consider using either Edam or gouda, which are both creamy Dutch cheeses that melt beautifully.

When making cheese fondue, it is important to use good-quality cheese and grate it yourself, rather than using store-bought shredded cheese, which often contains an anti-caking agent that can prevent the cheese from melting smoothly.

Selecting a fondue pot

Type of Fondue Pot

There are four main types of fondue pots:

• Cheese fondue pots typically use an adjustable alcohol or gel fuel burner to maintain a constant temperature, preventing melted cheese from solidifying. They are usually made of ceramic or earthenware, have a flat bottom, and a large opening for dipping.
• Hot oil/broth fondue pots must withstand very high temperatures without cracking and are made of stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.
• Dessert/chocolate fondue pots are smaller than cheese or meat fondue pots and use a tealight to keep the melted chocolate at the right temperature. They are made of earthenware, ceramic, porcelain, or sometimes tempered glass.
• Electric fondue pots have gained popularity in recent years and are versatile, suitable for all types of fondue. They are convenient as you can simply plug them in, set the temperature, and enjoy.

Size and Capacity

When selecting a fondue pot, consider the size of your party. Smaller pots are great for couples or appetizers, while larger pots make more sense if you plan to host fondue parties or have a big family. For cheese fondue, estimate about half a pound (200-250 grams) of cheese per person, which will be about two cups when melted. For chocolate fondue, prepare at least 2 ounces per person.

Material

Fondue pots are made from various materials, including ceramic, metal, cast iron, stainless steel, and aluminium. Cast iron is excellent for heat retention but is heavy and expensive. Enameled cast iron adds a smooth coating, making it similar to ceramic in terms of heat retention and cleaning. Stainless steel and aluminium are lighter and often have a non-stick coating, but they may heat unevenly and cause scorching.

Heat Source

Electric fondue pots are efficient and offer excellent heat control but require a power outlet nearby. Fondue pots using gel fuel, tea lights, or candles can be used anywhere but require fuel, and extra care must be taken around open flames.

Brand and Reputation

When investing in a fondue pot, consider purchasing from reputable companies with a long history of making fondue equipment, such as Swissmar, Trudeau, and Rival.

Additional Features

When selecting a fondue pot, consider additional features such as a detachable power cord, a long enough cord for your dining room, and dishwasher-safe materials.

Preparing the ingredients

Start by choosing the right cheese for your fondue. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Traditional Swiss cheese fondue typically uses a blend of firm, mountain-style cheeses such as Gruyere, Emmentaler, Swiss cheese, and Appenzeller. Other good options include Gouda, Fontina, Comte, Raclette, and Vacherin. For a more unique flavour, you can experiment with different combinations of cheeses. Just remember to use good-quality cheese as it will make a big difference in the final product.

Once you have selected your cheeses, grate them using a food processor or a box grater. Grating the cheese ensures quicker melting and a smoother fondue. After grating, combine the cheeses with cornstarch or flour. This step is important as it helps thicken the fondue and prevents the cheese from clumping. Cornstarch is generally preferred over flour as it leaves less of an aftertaste and makes the fondue gluten-free.

In addition to the cheese, you will also need a dry, bright, and crisp white wine for your fondue. The wine adds acidity, which helps to create a smooth and creamy texture. Look for wines such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. If you prefer not to use wine, you can substitute it with chicken or vegetable stock.

For extra flavour, you can also add some garlic to your fondue. Simply rub the inside of your fondue pot or saucepan with a garlic clove before adding the other ingredients. You can also include some spices such as nutmeg, dried oregano, and ground black pepper to enhance the flavour of your fondue.

Finally, choose a variety of dippers to enjoy with your fondue. Traditional options include cubed crusty bread, cooked sausage, chicken, steak, shrimp, apples, and steamed or raw vegetables. However, feel free to get creative and experiment with different dippers to find your favourites!

Melting the cheese

Firstly, grate your chosen cheese. It is important to use good-quality, fresh cheese for the best results. A blend of cheeses is recommended, with a mix of nutty, tangy, and sharp flavours. Traditional Swiss fondue uses a combination of Gruyère, Emmentaler, and Vacherin Fribourgeois. Other good choices include Gouda, Fontina, and Cheddar.

Next, toss the grated cheese with cornstarch or flour. This step is important as it helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese evenly.

Now, you can start melting the cheese. Rub a garlic clove around the inside of your fondue pot or saucepan. This adds a subtle garlicky flavour to the fondue. You can also add some minced garlic to the pot if you prefer a stronger garlic taste. Then, add your chosen liquid—traditionally, this is dry white wine, but you can also use beer, cider, stock, or a mixture of chicken broth and lemon juice or vinegar. Heat this over a medium-low heat until it simmers.

Once your liquid is simmering, it's time to add the cheese. This step should be done slowly and gradually. Add a small handful of cheese to the pot and stir constantly until it is completely melted before adding another handful. Continue this process until all the cheese has been added. It is important to maintain a gentle heat and avoid boiling the mixture, as this can cause the fondue to break and become grainy. Take your time with this step and allow the cheese to melt slowly and evenly.

Finally, once all the cheese has been added and melted, you can add any additional seasonings or flavourings. A little Dijon mustard, lemon juice, nutmeg, cayenne pepper, or Worcestershire sauce can enhance the flavour of your fondue. Stir everything together until you have a smooth, creamy mixture.

Now, your fondue is ready to be served! Transfer it to a fondue pot and keep it warm. Enjoy dipping your favourite foods into the melted cheese!

Serving suggestions

When it comes to serving your homemade cheese fondue, the possibilities are endless. Here are some ideas to get you started:

• Bread: This is a classic choice for dipping in fondue. Go for a crusty baguette, sourdough, French bread, or your favourite loaf. Cut it into cubes or thick slices for easy dipping.
• Meat: Cooked sausage, chicken, steak, ham, or salami all pair well with cheese fondue. You can also try miniature smoked sausages or chicken bites.
• Fruit: Sliced apples, especially Granny Smith, are a great choice for adding a touch of sweetness to your fondue. Fresh figs are another option.
• Vegetables: Try steamed or raw veggies such as broccoli, cauliflower, carrots, bell peppers, asparagus, or zucchini. You can also roast them beforehand for extra flavour.
• Seafood: For a decadent option, dip cooked shrimp, crab, or lobster into your fondue.
• Potatoes: Roasted baby potatoes or potato chips are perfect for dipping into cheesy fondue.
• Other: Pretzels, pickles, bacon, and roasted sweet potatoes are also great choices for dipping into fondue.

Feel free to get creative and experiment with different dippers to find your favourite combinations!

Frequently asked questions