Diluting Cheese Fondue: The Art Of Perfecting This Dish

Fondue is a Swiss dish that originated in the 1800s as a way to stretch out food during lean months. The word fondue comes from the French verb fondre, which means to melt. The dish is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. While there are different types of fondue, the classic Swiss version uses a blend of traditional, firm mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. To make the fondue smooth and prevent the cheese from clumping, it's important to grate the cheese, toss it with cornstarch or flour, and add an acidic ingredient like wine or lemon juice.

Use cornstarch to prevent clumping

Cornstarch is an essential ingredient in cheese fondue as it helps to prevent clumping and ensures a smooth, creamy texture. Here are some detailed instructions on how to use cornstarch when making cheese fondue:

Prepare the Cornstarch:

Before starting, make sure you have cornstarch on hand. Some recipes call for flour as a substitute, but cornstarch is generally preferred as it helps create a gluten-free dish and leaves less of an aftertaste.

Combine Cornstarch with the Cheese:

In a medium bowl, combine your grated cheese with the cornstarch. Toss the cheese and cornstarch together thoroughly to ensure that all pieces of cheese are evenly coated. This step is crucial to preventing clumping and creating a smooth fondue.

Add the Coated Cheese to the Pot:

Follow your fondue recipe's instructions for heating any liquids (such as wine) in your fondue pot or saucepan. Once your liquid is heated, slowly add the cornstarch-coated cheese to the pot, a little at a time. Stir well between each addition to ensure a smooth fondue. Adding the cheese gradually and stirring constantly helps prevent clumping.

Maintain Proper Temperature:

Once the cheese is melted and combined with the other ingredients, maintain a low to moderate heat. Avoid overheating the cheese, as this can cause it to ball up and separate. Keep the fondue warm, but not too hot, to maintain its creamy texture.

Serve Immediately:

Cheese fondue is best served warm. As it cools down, it tends to become stringier and tougher, which can affect its texture and make it more prone to clumping. Serve your fondue immediately after preparation to ensure the best consistency.

By following these steps and incorporating cornstarch into your cheese fondue, you can help prevent clumping and create a smooth, indulgent fondue for your guests to enjoy.

Use wine to dilute the fondue

Wine is a key ingredient in cheese fondue, and it's important to choose the right type. A dry, crisp, and clean white wine is best—something that will cut through the cheese. Stay away from oaked wines, sweet wines, or aromatic ones like Gewürztraminer. A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is ideal. The wine you choose should be one that you would happily drink with dinner. Remember, the taste of the wine will directly impact the taste of the fondue.

When making a cheese fondue, you will need to use wine to dilute the mixture and create a smooth, even texture. The ratio of wine to cheese is important. A good rule of thumb is to use 7.5–10 cl of wine per 150–200 g of cheese. If you are making fondue for a crowd, it is best to make several batches in separate pots, rather than trying to make one large batch. This will ensure that the fondue cooks evenly and has the right consistency.

To make the fondue, start by rubbing the inside of your fondue pot with a clove of garlic. You can also add chopped or pressed garlic to the fondue if you like. Next, add the grated cheese to the pot, followed by the wine. Heat the mixture slowly over medium-low heat, stirring often. A smooth, steady figure-of-eight motion works well. It can take a while for the cheese to melt, so it's nice to have someone to chat with and a glass of wine to sip while you stir!

Once the cheese starts to melt, it's time to add a starch to help keep the mixture smooth. Dilute some cornstarch or potato starch in wine or kirsch (you can also use flour if you prefer), and add it to the fondue, stirring as you do so. Keep stirring regularly as the cheese melts. The mixture should thicken and bind smoothly. It needs to reach a slow-boiling temperature and turn into a nice, thick cheese sauce. If your fondue doesn't bind, which can happen if your cheese is too dry or old, a tiny amount of acidity (a dash of lemon, vinegar, or mustard) can help.

Once your fondue has reached the right consistency, it's time to add your seasonings. A dash of nutmeg and some pepper are traditional, but you can also add a swirl of mustard or a spoonful of toasted spices if you like. Give everything a good stir, then bring your fondue to the table. Remember to keep stirring the fondue as you eat—this will help to keep the cheese and wine from separating.

Add lemon juice to prevent clumping

Lemon juice can be added to cheese fondue to prevent clumping. The acid in the lemon juice helps to prevent the proteins in the cheese from clumping together. This is also true of the acid in wine, which is why wine is often added to cheese fondue.

If your cheese fondue has become lumpy, you can add a teaspoon or two of lemon juice to restore the texture. It is recommended that you mix the lemon juice with a tablespoon of cornstarch and white wine before adding it to the fondue. Warm the ingredients before adding them to the fondue for the best results.

To prevent clumping, it is also important to heat the cheese slowly and stir it frequently. Fresh, high-quality cheese that you shred yourself is less likely to clump than pre-shredded cheese.

Slowly add cheese to the fondue

Slowly adding the cheese to the fondue is a crucial step in the process of making fondue. This is because cheese has a tendency to get stringy or to "seize up" into clumps, with the fat separating from the proteins. To avoid this, you should add the cheese to the fondue in small handfuls, sprinkling it into the pot and stirring constantly. It is important to wait for each addition of cheese to melt before adding the next handful. This slow and steady process ensures a smooth and creamy fondue.

The type of cheese you use is also important. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all good options. These cheeses melt smoothly and have a creamy, buttery texture. It is also important to grate the cheese instead of chopping it, as grated cheese melts faster and more evenly, leading to smoother results.

In addition to the type of cheese, the other ingredients in the fondue play a key role in creating a stable emulsion and preventing the cheese from clumping. White wine, for example, contains tartaric acid, which functions as an emulsifying salt. This acid alters the protein structure of the cheese, allowing it to hold onto fat better and preventing the fondue from becoming greasy and oily. Lemon juice has a similar effect due to its citric acid content. Cornstarch is another important ingredient, as it helps to stabilize the emulsion and thicken the fondue.

By slowly adding the cheese to the fondue and incorporating these other key ingredients, you can create a smooth, creamy, and delicious cheese fondue.

Use good-quality cheese

The quality of the cheese you use will have a significant impact on the final product. It is the most crucial ingredient in your fondue, so it's worth investing in good-quality cheese. Opt for a buttery, creamy cheese that melts smoothly.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. These cheeses are known for their smooth melting properties and rich, complex flavours. If you're unsure which cheese to choose, using equal amounts of these three varieties is a safe bet.

For a classic Swiss cheese fondue, opt for a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda. You can also include other Swiss cheeses like Emmentaler, Raclette, Vacherin, and Appenzeller, depending on your preference.

If you're feeling adventurous, you can experiment with other cheese varieties such as Comté, cheddar, or even a combination of cheddar and a more traditional cheese like Gruyère. Keep in mind that while cheddar fondue will be delicious, its flavour will deviate from the traditional Swiss fondue.

When preparing your cheese, remember to grate it instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue.

Frequently asked questions