Keep Cheese Fondue Smooth: Tips To Avoid Clumping

Cheese fondue is a fun, decadent dish that can be a challenge to get just right. The traditional Swiss dish is made by melting cheese—usually a combination of Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette—into white wine, with added cornstarch, lemon juice, and seasonings like garlic, mustard, or spices. However, one common problem people encounter when making fondue is that the cheese can become lumpy and clumped.

Keep the heat low and consistent

Keeping the heat low and consistent is the key to preventing clumping when making cheese fondue. The ideal temperature range for serving cheese fondue is between 120 degrees and just below the boiling point, which prevents the cheese from burning while ensuring it is properly melted.

To achieve this, it is best to warm the fondue pot on a stove before transferring it to a tabletop heat source to keep it warm. A double boiler is also a great way to prevent the cheese on the bottom from scorching. Alcohol burners with fondue fuel gel are ideal for keeping the fondue warm when using a thick-based ceramic pot. An electric pot or a small crockpot set to a very low temperature can also be used.

When melting the cheese, it is important to keep the temperature very low to prevent the fondue from breaking. The cheeses commonly used in fondue, such as Emmentaler and Gruyère, have a melting point of around 150°F (66°C). Allowing the cheese to get much hotter than this can cause the proteins to press into each other, resulting in clumping or a stringy, broken mess. Therefore, it is crucial to add the cheese to the wine mixture slowly and stir constantly to prevent lumps from forming.

Use a good quality cheese

Using good-quality cheese is essential for achieving a smooth and creamy cheese fondue. Opting for a pre-shredded, lower-quality variety can lead to a clumpy and inconsistent fondue.

A good-quality Gruyere and Emmentaler cheese are ideal choices as they are designed to melt properly and provide a rich, delicious flavour. Gruyere, in particular, offers a full-bodied, slightly funky taste that elevates the fondue. While Emmentaler may seem bland on its own, when combined with Gruyere, it creates a well-balanced blend that delivers a delightful Alpine cheese flavour.

If you're willing to splurge, a fondue made purely with Gruyere will be a delicious treat, albeit a pricier option. For those watching their budget, a 50-50 blend of Gruyere and Emmentaler is a great alternative, offering a compromise between flavour and cost.

In addition to choosing the right type of cheese, it's essential to prepare it properly. Shredding, grating, or cubing the cheese into small, even-sized pieces ensures that it melts evenly. This preparation method also helps to prevent the fondue from clumping.

By selecting high-quality cheese and preparing it correctly, you'll be well on your way to creating a decadent and lump-free cheese fondue.

Add cornstarch

Cornstarch is a great way to keep your cheese fondue smooth and clump-free. It is a classic thickening agent in cooking, and it will help to keep the fondue mixture stable.

When making cheese fondue, it is recommended to always use a thickener. Cornstarch is a good option, and a good rule of thumb is to use one tablespoon of cornstarch per pound of cheese. The cheese should be shredded, grated, or cubed into small, even-sized pieces to ensure even melting. You can toss the cheese with the cornstarch in a bowl before adding it to the pot. This will help to prevent clumping and improve the viscosity of the fondue.

If your fondue has already started to clump, you can add a teaspoon of cornstarch to a tablespoon of lemon juice and white wine. Mix these ingredients together first, and then add the mixture to the fondue, stirring constantly. For best results, use warm ingredients.

Another option is to create a slurry by stirring together cornstarch and kirsch (a clear spirit made from distilled cherries) or water. You can then add this slurry to your fondue pot gradually, stirring constantly in a zigzag pattern to prevent the cheese from balling up.

By following these tips and adding cornstarch to your cheese fondue, you can help ensure a smooth and creamy consistency that is perfect for dipping!

Stir constantly

Stirring constantly is one of the most important steps to prevent your cheese fondue from clumping. Here are some tips to help you master the art of stirring:

Maintain a Slow and Steady Stirring Pace

Stirring slowly and steadily is crucial to achieving a smooth and creamy fondue. Avoid the temptation to rush the process. Take your time and stir at a relaxed pace. This allows the cheese to melt gradually and blend evenly with the other ingredients.

Use a Zig-Zag or Figure-Eight Stirring Pattern

Instead of simply stirring in circles, try a zig-zag or figure-eight stirring pattern. This type of stirring motion ensures that you reach all areas of the pot, preventing the cheese from settling or clumping in certain spots. It also helps to gently fold the ingredients together, promoting a smoother consistency.

Keep the Heat Low

While stirring, maintain a low heat setting. A gentle heat source ensures that your fondue warms up gradually, reducing the risk of overheating and clumping. Keep the temperature just high enough to melt the cheese without bringing it to a boil. This slow melting process, combined with constant stirring, will help you achieve the desired creamy texture.

Don't Stop Stirring

Once you start stirring, it's crucial to maintain a constant motion until you're ready to serve. Taking breaks or pausing your stirring can lead to the fondue boiling and clumping. Keep your spatula or spoon moving continuously to prevent lumps from forming.

Add Ingredients Gradually

When adding the cheese to the wine mixture, do it gradually, a handful at a time. This slow addition allows for better incorporation and prevents the mixture from becoming overwhelmed with cheese, which can lead to clumping. Continue stirring constantly as you add the cheese, ensuring a smooth and even blend.

Use the Right Tools

Use a sturdy spatula or spoon that can reach all areas of your fondue pot. A long-handled utensil with a heat-resistant handle is ideal, as it will help you stir comfortably without the risk of burning your hand. Ensure your utensil can withstand the heat and won't melt or warp during the stirring process.

Use a double boiler

Using a double boiler is an effective way to prevent your cheese fondue from clumping. This method involves using two pots – one larger pot filled with water, and a smaller pot that fits inside it, containing your fondue ingredients. The water in the larger pot is heated, which in turn gently heats the smaller pot.

This method is ideal for preventing clumping because it provides a gentle, slow heat that is evenly distributed, ensuring your fondue doesn't get too hot or burn. It is also a good way to keep your fondue warm without it thickening or setting.

To use a double boiler to make fondue, first, heat a small amount of wine, garlic, and lemon juice in the smaller pot. While this is heating, toss your grated cheese with cornstarch in a separate bowl. Once the wine mixture is simmering, add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Keep the heat low to prevent the fondue from breaking.

Once all the cheese is added and melted, you can add any extra ingredients, such as brandy, mustard, or nutmeg. Then, transfer your fondue to a fondue pot to keep it warm and melted. If your fondue thickens too much, you can add a small amount of wine to loosen it.

Frequently asked questions