The Ultimate Guide To Melting Cheese Curds Fondue-Style

Cheese curds are a delicious snack, often found at fairs and carnivals. They are simply the fresh curds of cheese, usually cheddar, with a firm, rubbery texture. The freshest ones will even squeak when you bite into them, giving them the nickname squeaky cheese. While they can be eaten fresh, they are also delicious deep-fried. To make fried cheese curds, coat the curds in seasoned flour, then egg wash, and finally, seasoned breadcrumbs. Heat oil to 350 degrees Fahrenheit and fry the curds in batches until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt. Enjoy immediately!

Cheese curds: the best types to use

Cheese curds are simply the fresh curds of cheese, usually cheddar. They have a firm, rubbery texture, and the very freshest ones will even squeak when you bite into them, which is why they're also known as "squeaky cheese". You can find cheese curds in the deli section of your grocery store, or you can order them online.

When it comes to choosing the best type of cheese curds for frying, you can use either white or yellow cheddar, and they'll both be fabulous. You can also use any flavoured cheese curds you can find.

How to prepare the cheese

Fondue is all about the cheese, so it's important to use good-quality cheese and prepare it correctly to ensure your fondue is rich, smooth, and indulgent. Here's how to prepare the cheese for fondue:

• Use Good-Quality Cheese: The best cheeses for fondue are those that are buttery and creamy and melt smoothly. Gruyère, Swiss cheese, fontina, gouda, Comté, Emmentaler, raclette, and vacherin are all excellent choices.
• Grate the Cheese: Grating the cheese will help it melt faster and more evenly, resulting in a smoother fondue. You can use the grater blade of a food processor or a box grater.
• Toss the Cheese with Cornstarch: Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Toss the grated cheese with cornstarch thoroughly to coat all the pieces.
• Add the Cheese Slowly: When adding the cheese to the simmering liquid, do it slowly, a small handful at a time. Stir constantly and wait for each addition to melt before adding more cheese. This is crucial for a smooth and buttery fondue.

By following these steps and choosing the right cheese, you'll be well on your way to creating a delicious and indulgent fondue that your guests will love!

The best wine to use

Cheese fondue is a Swiss dish traditionally made with Gruyère cheese and alpine flavours like garlic, herbs, Kirsch, and lemon. The best wine to pair with cheese fondue is a dry white wine, as opposed to a full-bodied red. A dry white wine from the Alpine region is a perfect pairing for the dish's strong flavours.

A Swiss Chasselas is a popular choice, with its nutty flavour and dry, crisp taste. A Chignin or Roussette from Savoie is also a good option, though these wines can be harder to find. Other crisp dry whites that would work well include Muscadet, Chablis, dry Alsace, Austrian riesling, or a young grüner veltliner.

If you prefer a red wine, a fresh, light-bodied one is best, such as a young red Burgundy, Gamay, or Dole. A poulsard from the Jura region of France is also a good choice, as it has a discreet aroma and is not as viscous as other wines.

For a truly authentic experience, a Franconian Silvaner is recommended by sommeliers. A 2019 Silvaner Langenberg by Rudolf May from Retzstadt is a complex wine with wonderful spiciness and good balance. It will refresh and enliven the dish.

Other sommelier-recommended wines include a Gewürztraminer Grand Cru from Alsace, a Swiss Dézaley Chemin de Fer AOC Grand Cru, and a French Roussette (Altesse).

How to keep the fondue smooth

How to Keep Your Fondue Smooth

Fondue is a fun, communal dish that's perfect for entertaining. To ensure your fondue is rich, smooth, and indulgent, there are a few simple tips to follow.

Grate the Cheese

For a smooth fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use the coarse side of a box grater or a coarse microplane grater. If you have a food processor, use the grater blade to grate a large amount of cheese quickly.

Toss the Cheese with Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to thoroughly coat the shredded cheese with cornstarch to avoid lumps. Flour can be used as a substitute, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Add the Cheese Slowly and Stir Constantly

Resist the urge to dump all the shredded cheese into the pot at once. Add a small handful at a time, stirring constantly, and wait for each addition to melt before adding more cheese. This is crucial for achieving a smooth and buttery fondue.

Use Good-Quality Cheese

The quality of the cheese has a significant impact on the final product. Opt for good-quality, buttery, and creamy cheeses that melt smoothly. The best options include fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, use a mix of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and gouda.

Use Good Wine

The taste of the wine directly affects the taste of the fondue. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also substitute wine with beer or unsalted chicken/vegetable stock if preferred.

What to dip into the fondue

There are endless options for what to dip into your cheese fondue. Here are some ideas to get you started:

Bread

A classic choice for dipping into fondue, crusty bread is perfect for soaking up all that cheesy goodness. Go for a French baguette, sourdough, rye, focaccia, brioche, or even a bagel. Cut the bread into bite-sized pieces for easy dipping, and consider toasting it first so it stays together in the fondue.

Pretzels

Pretzels, whether soft or crunchy, are a delicious pairing with cheese fondue. Make your own homemade soft pretzels for an extra-special treat, or go for pretzel sticks or mini twists for a fun and crunchy option.

Crackers

Turn your fondue into the ultimate chips and dip situation with crackers. Try whole wheat, pita chips, or even make your own homemade crackers with your favourite ingredients.

Meat

Meat and cheese are a classic combination, and there are plenty of options for meat fondue dippers. Try meatballs, steak bites, bacon-wrapped smoked sausage, or sliced sausages like bratwurst, Italian sausage, or kielbasa. For a more unusual option, go for ham slices or cubes.

Seafood

Seafood might not be the first thing you think of for cheese fondue, but it can be a delicious option. Go for lobster tails, crab legs, salmon, or shrimp. Add some citrus or Old Bay seasoning to your fondue for extra flavour.

Fruit

The sweetness of fruit pairs surprisingly well with the savouriness of cheese fondue. Try apples, especially tart Granny Smith apples, or Bosc pears, which have nutmeg and cinnamon undertones that complement the spices in the fondue.

Vegetables

If you're looking for a healthier option, or just want to add some freshness to your fondue, go for vegetables. Broccoli, cauliflower, bell peppers, carrots, and asparagus all make great fondue dippers. You can dip them raw or roast them first for extra flavour.

Frequently asked questions