Reviving Stringy Fondue: Tips To Salvage Your Melty Mess

Stringy cheese fondue can be a real disappointment, but there are several ways to fix it. The main culprit is often casein proteins, which form networks with calcium ions, resulting in large protein networks that make fondue stringy. To prevent this, choose a well-ripened cheese with a good flavour profile and a suitable amount of fat, water, and salt. Additionally, adding acid in the form of dry white wine can help dissolve lumps and prevent proteins from clumping together. Using starch is another effective solution as it coats proteins and fat, preventing clumping. When preparing fondue, it is also important to avoid overheating and excessive stirring, as this can cause the cheese to become stringy.

Characteristics of fixing stringy fondue

Use a good-quality Gruyere or Emmentaler cheese

To fix stringy fondue, it is important to use a good-quality cheese. One of the most important factors in getting a smooth fondue is the quality of the cheese being used. Processed cheese will be unstable and inconsistent, so it is best to opt for a good-quality Gruyere or Emmentaler cheese, which are made to melt properly.

Gruyere is a seminal fondue cheese and is often considered the best choice for fondue. Its rich, creamy, buttery flavour with nutty and earthy undertones, along with its firm yet smooth texture, is considered the default description for fondue cheese. Gruyere, even when well-matured, has excellent melting qualities and a versatile flavour that works well on its own or in combination with other cheeses.

Emmentaler, or Emmenthal, is another Swiss cheese that is commonly used for fondue. It is similar to Gruyere and can be substituted for it in most recipes. Emmentaler has a semi-firm, smooth texture that lends itself well to melting. Its flavour is milder than Gruyere, with a buttery, slightly sweet, nutty taste that can work well on its own or paired with seasonings like salt, black pepper, and garlic.

When making fondue, it is important to keep the heat low and consistent. Sudden changes in temperature will cause the cheese to ball up or become stringy. Therefore, it is recommended to use a double boiler to prevent the cheese from burning or scorching. Additionally, the cheese should be shredded, grated, or cubed into small, even-sized pieces to ensure even melting.

To enhance the melting process and create a smooth fondue, the cheese can be tossed with cornstarch or flour before adding it to the pot. Cornstarch helps the cheese emulsify better, reducing the chances of clumping. It is also important to add the cheese to the pot gradually, stirring constantly, to ensure a smooth and homogeneous mixture.

Avoid overheating

To avoid overheating your fondue, make sure to keep the temperature low and consistent. Sudden changes in temperature can cause the cheese to ball up or become stringy. The ideal temperature for serving cheese fondue is 120 degrees Fahrenheit, which is enough to melt the cheese while preventing it from burning. When doubling or tripling your recipe, be careful not to double the heat as there will be less surface area for liquids to evaporate.

When melting the cheese, use a low heat setting and stir constantly to prevent lumps from forming. A double boiler is a great way to prevent the cheese on the bottom from scorching. If you're using a stovetop, keep the heat low and use a pot with a thick base to distribute the heat evenly. Once the cheese has melted, transfer it to a tabletop heat source to keep it warm. An alcohol burner with fondue fuel gel, an electric pot, or a small crockpot set to low heat are ideal for maintaining the desired temperature without overheating.

Remember, you only need the pot hot enough to melt the cheese, not boil it. Avoid bringing the fondue to a vigorous bubble, as this can cause it to stick to the bottom of the pot. A gentle stir with a wooden spoon is usually enough to incorporate the ingredients without overworking the fondue.

Avoid stirring excessively

When making cheese fondue, it's important to avoid stirring the mixture excessively. While it's necessary to stir the fondue to ensure the grated cheese melts homogeneously, over-stirring can cause proteins to align and form networks, resulting in stringy cheese fondue.

To avoid this issue, use a gentle stir with a wooden spoon instead of rapid whisking. This will help to prevent the proteins from aligning and forming networks, reducing the chances of stringy fondue. It is also important to note that the warmer the proteins in the cheese get, the more they shrink, and as a result, they expel water, which can also contribute to the formation of clumps. Therefore, it is best not to continue boiling the cheese fondue once it has reached the desired consistency.

Additionally, when adding the cheese to the fondue, it is important to do so gradually. Adding the cheese one handful at a time and stirring it in gently will help ensure that no large clumps of cheese form. It is also recommended to use grated cheese instead of large chunks, as it can take a long time for a chunk of cheese to melt, and as long as it's not fully melted, it can't spread out, increasing the risk of clumping.

Use a dry, slightly acidic wine

A dry, slightly acidic wine is a key ingredient in achieving the perfect fondue. The wine's acidity helps to denature and separate the proteins in the cheese, giving the fondue a stringy quality. The right wine will also enhance the flavour of the fondue.

Wine is a slightly acidic liquid, which lowers the pH level of the fondue. This impacts the net charge of the proteins. At a pH level of 4.7, casein proteins have a net charge of zero, which prevents them from interacting with positively charged calcium ions and reduces stringiness. Wine has a desirable acidity level, whereas pure vinegar or lemon juice may make the liquid too sour and affect the stability of the casein proteins.

A good rule of thumb for the wine-to-cheese ratio is 1:2 by weight. For 200g of cheese, use 100g of wine. It is important to add the wine first, warming it up before gradually adding the cheese. This helps to prevent the formation of large protein networks that cause stringiness.

If your fondue is too thick, you can add a splash of dry white wine to thin it out. However, if your fondue is too thin, decrease the heat and add more shredded cheese tossed with cornstarch.

Add cornstarch

If your fondue is stringy, adding cornstarch can help to stabilise the mixture. Cornstarch is a classic thickening agent in cooking and can help to get rid of clumps in your fondue.

The purpose of cornstarch is to keep the cheese in suspension and prevent the cheese and wine from separating. If you notice your cheese mixture is separating, add small amounts of cornstarch and stir. You can also toss the grated cheese with cornstarch before making the fondue to help keep the mixture more stable.

To fix a broken fondue, create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water or white wine. Then, stir this mixture into your fondue a little at a time until the fondue comes together.

If your fondue is stringy, it could be due to overheating or too little acid. A dry, slightly acidic wine is best for fondue as the acidity helps to denature and separate the proteins in the cheese. It's important to keep your fondue on low heat and stir constantly to prevent lumps.

Frequently asked questions