The Art Of Fondue: A Beginner's Guide To Melting Magic

Fondue is a dish that originated in the French and Swiss regions of the Alps in the 1800s. It is a dish of melted cheese served in a pot over a portable stove, with people dipping bread into the pot using long-stemmed forks. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. To make fondue, you should grate your cheese and toss it with cornstarch, before adding it slowly to a pot of simmering wine. You can also add seasonings such as garlic, paprika, and nutmeg, as well as a splash of kirsch, brandy, or cognac to cut through the richness of the cheese. Fondue is typically served with cubed bread, but you can also dip meat, potatoes, apples, vegetables, crackers, chips, or pretzels.

How to Fondue

Choosing the right cheese

The classic Swiss combination includes a mix of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. Gruyere is a popular choice for fondue as it melts smoothly and has a creamy, buttery texture. Other good options for Swiss-style fondue include Emmenthaler, Comte, Appenzeller, or Raclette. These cheeses are nutty and buttery, providing a rich and indulgent fondue experience.

If you want to venture beyond the classic Swiss cheeses, there are several other options to consider. Fontina, for example, is a popular choice and is commonly used in fondue blends. It has a creamy texture and a mild, nutty flavour. Another option is Vacherin, which is known for its silky and punchy taste. Combining different cheeses, such as Fontina and Vacherin, can create a complex and unique flavour profile for your fondue.

For those who prefer a sharper flavour, cheddar can be a good choice for fondue. However, it may be less traditional in taste. Combining cheddar with a more classic cheese like Gruyère can strike a balance between tradition and innovation. Additionally, Havarti is a buttery and smooth cheese that melts exceptionally well and can be a wonderful choice for fondue, especially when paired with a sharper cheese like white cheddar.

When selecting your cheese, it's important to consider the overall flavour profile you want to achieve. Do you prefer a nuttier, buttery taste, or something sharper and more pungent? By choosing the right combination of cheeses and experimenting with different blends, you can create a fondue that suits your taste preferences.

Selecting dippers

Breads and Crackers

Bread is the most popular dipper for cheese fondue, and for good reason. It soaks up the warm, creamy cheese and creates a delicious combination. Go for a crusty French baguette, sourdough, breadsticks, bagels, pretzels, croutons, or even a unique option like a cranberry walnut loaf. Lightly toast your bread of choice and cut it into large cubes for the perfect dipper. Crackers and tortilla chips are also great options for dipping, but they may be less traditional and more challenging to dip without breaking.

Vegetables

Vegetables are an excellent way to add freshness and nutrition to your fondue. Try broccoli, cauliflower, bell peppers, asparagus, carrots, zucchini, green beans, Brussels sprouts, or mushrooms. You can serve them raw or lightly steam, roast, or sauté them first. If you're serving raw veggies, go for options like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, or sweet gherkins are also a tasty addition, just be sure to pat them dry before dipping.

Proteins

Adding protein to your fondue can turn it into a complete and satisfying meal. Try grilled steak, poached or leftover chicken, cooked ham, meatballs, or cured meats like beef jerky, salami, pepperoni, or sausage. For a fancy touch, include lightly steamed seafood like shrimp, crab, or lobster. Just be sure to fully cook your meat and seafood before dipping!

Fruits

While it may seem unexpected, fruit can be a delicious pairing with cheese fondue. Try sliced apples or pears, pineapple, or seedless grapes. Dried fruit like apricots or figs can also be a tasty treat. The crunchy, crisp tartness of apples, in particular, pairs well with the melted cheese.

Other Ideas

If you're feeling adventurous, there are even more options to explore. Try roasted baby potatoes, bacon, pickles, fried ravioli or tortellini, grilled cocktail wieners, or grilled or roasted mushrooms. Get creative and have fun with your fondue dippers!

Preparing the cheese

Firstly, it is important to select the right type of cheese. Traditional Swiss fondue typically uses a combination of Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. Other good options include Gouda, fontina, and Swiss cheese. It is recommended to use high-quality, good-condition cheese for the best results.

Once you have selected your cheese, it is important to grate it yourself. Pre-shredded cheese from supermarkets often contains anti-caking agents that can affect melting. Grating your own cheese ensures a smoother and quicker melt. Use a food processor with a grater blade or a box grater to grate the cheese into fine shreds.

After grating, the next step is to toss the cheese with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly with cornstarch to avoid lumps. This step is crucial for a smooth and creamy fondue.

Now, you are ready to add the cheese to the fondue pot. Start by bringing a dry white wine to a simmer in the pot. You can use wines like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Then, slowly add the grated cheese to the simmering wine, a little at a time, stirring constantly. This step ensures a smooth and even melt.

Once all the cheese has melted, you can add additional ingredients like brandy, mustard, or nutmeg to enhance the flavour. You can also season with salt to taste. Keep the heat low during this process and continue stirring to prevent the cheese from burning or clumping.

Finally, serve your fondue with an assortment of dipping options like crusty bread, vegetables, meats, or fruits. Enjoy your delicious, cheesy creation!

Heating the fondue pot

Firstly, it is important to select an appropriate fondue pot. Traditionally, a caquelon made from porcelain or clay is used, but you can also opt for an enamel-lined Dutch oven, or a ceramic or cast-iron fondue pot. These pots are effective in distributing heat evenly and melting the cheese. If you opt for a cast-iron pot, ensure it is heated up in the oven or over a burner first.

Once you have selected your fondue pot, it's time to heat it up. For a traditional caquelon or a cast-iron pot, place it over a burner or small flame. If you are using an electric fondue pot, adjust the temperature accordingly. If your pot has a stand and burner, fill the burner with denatured alcohol or burning gel. For oil-based fondues, heat the oil in a pan on the stove first, until it is shimmering hot (approximately 350-375°F), and then carefully transfer it to your fondue pot.

It is important to maintain a consistent and moderate heat when making fondue. Keep the heat low, and gradually add your cheese, stirring constantly. A figure-eight stirring motion with a wooden spoon works well to evenly incorporate the cheese and prevent scorching.

If you are making a cheese fondue, bring your liquid of choice (typically wine) to a simmer in the fondue pot before adding the cheese. For an extra kick of flavour, rub the inside of the pot with a clove of garlic before adding the liquid.

Always exercise caution when working with hot oil or heated pots. Ensure your fondue pot is stable and out of the reach of children to prevent accidents.

Serving and storing

When serving fondue, it's important to ensure that all the dippers are cut into bite-sized pieces so they can easily fit into the fondue pot and provide manageable portions. Each guest should receive a fondue fork and a regular appetizer fork, along with a small appetizer plate. If serving a side salad, consider using dinner plates instead. It's also important to remind guests to use the long fondue fork to dip and then place the food on their plate before using a regular fork to eat. To avoid double-dipping, guests should not eat directly from the fondue fork.

Leftover fondue can be stored in the refrigerator for up to three days or frozen in an airtight container for up to two months. To reheat, use a double boiler, stove, or microwave. If reheating on the stove, place a non-stick pan over medium heat and add a knob of butter and a dash of milk or cream. Once heated, add the leftover fondue and keep stirring. Reduce the flame to low once the fondue starts boiling. For the microwave method, heat in short bursts of 15 seconds, stirring in between, until the fondue is smooth and creamy.

Frequently asked questions