Keep Cheese Fondue Smooth And Silky: Tips And Tricks

Cheese fondue is a fun, communal dish that can be a great addition to any party. However, it can be tricky to get the consistency right. One common problem is that the fondue can become stringy, with the cheese forming undesirable clumps and lumps. This is caused by the casein proteins in the cheese forming large networks. To prevent this, it is important to choose the right type of cheese, use the correct temperature, and add ingredients such as wine, starch, and acid.

Use a good-quality cheese, such as Gruyere, Emmentaler or Gouda

To keep your cheese fondue from getting stringy, it's important to use a good-quality cheese. While there are several types of cheese that can be used, such as fontina, gouda, or a combination of different varieties, some of the best options for a smooth and creamy fondue are Gruyere, Emmentaler, or Gouda.

Gruyere and Emmentaler are traditional Swiss cheeses that are well-suited for making fondue. They have a good flavour profile and are less prone to clumping, although they can still form lumps if not treated properly. Gouda, on the other hand, is a buttery and creamy cheese that melts smoothly, making it ideal for fondue.

When choosing a cheese for your fondue, it's important to consider the ripening process. Cheeses that have been ripened for a longer period of time tend to be better for fondue because the enzymes break down the casein proteins into smaller pieces, making it harder for them to form large interconnected networks that can cause stringiness.

In addition to the type of cheese, the way you prepare and cook the fondue also plays a crucial role in preventing stringiness. It's important to grate the cheese instead of chopping it, as grated cheese melts faster and more evenly. Adding cornstarch or potato starch to the cheese before melting can also help prevent clumping.

When cooking the fondue, it's crucial to keep the temperature low and consistent. Sudden changes in temperature can cause the cheese to ball up or become stringy. Slowly add the grated cheese to the warm wine, stirring constantly, until you achieve a smooth and creamy consistency.

Keep the fondue below boiling point

To prevent your cheese fondue from becoming stringy, it is important to keep the mixture below boiling point. Fondue should be kept at a temperature that is warm enough to melt the cheese but not so hot that it burns or scorches. The ideal temperature range for serving cheese fondue is between 120°F and 140°F.

To achieve this, it is recommended to warm the fondue pot on a stove and then transfer it to a tabletop heat source to keep it warm. An alcohol burner with fondue fuel gel, an electric pot, or a small crock pot set to a very low temperature can be used to maintain the desired temperature. If using a stove, a double boiler can help prevent the cheese from scorching.

When melting the cheese, it is crucial to stir slowly and constantly to prevent lumps and clumping. Adding a small amount of cornstarch to the cheese mixture can also help thicken the fondue and prevent clumping. Additionally, using a good quality, well-aged cheese that is suited for fondue, such as Gruyère, Emmentaler, or Appenzeller, will help ensure a smooth and creamy consistency.

By keeping the fondue below boiling point, you can avoid overheating the cheese, which can cause the protein casein to coagulate and form stringy clumps. Maintaining a gentle heat will result in a smooth and creamy cheese fondue that is perfect for dipping.

Add cornstarch to the fondue

Cornstarch is a great way to keep your cheese fondue smooth and prevent it from becoming stringy. It is a classic thickening agent that will help to keep the cheese in suspension and prevent the cheese and wine from separating.

To add cornstarch to your fondue, start by mixing it with a small amount of liquid. You can use water, lemon juice, or white wine for this step. It is important to use warm liquid and to mix the cornstarch thoroughly before adding it to the fondue.

Once your cornstarch is mixed, add it to your fondue pot along with the wine. Bring this mixture to a gentle boil and then start adding your cheese a little at a time, stirring well after each addition. Continue until all the cheese is added and the fondue is smooth.

It is important to note that you should only add a small amount of cornstarch to your fondue, as too much can affect the flavour and texture. A good rule of thumb is to use one tablespoon of cornstarch for each pound of grated cheese.

In addition to cornstarch, there are a few other things you can do to prevent stringy fondue. Firstly, make sure you are using a good-quality cheese that is well-suited for fondue, such as Gruyère, Comté, Emmentaler, or Appenzeller. These cheeses have a good flavour profile and are less prone to clumping. Secondly, grate your cheese before adding it to the fondue, as this will help it melt more evenly and reduce the risk of clumping. Finally, keep your heat low and consistent, and avoid overheating the fondue, as this can cause the cheese to become stringy.

Warm the fondue on low heat

To keep your cheese fondue from getting stringy, it's important to warm it on low heat. Here are some detailed tips to help you achieve the perfect consistency:

• Start by warming your fondue pot on a stove burner set to low heat. This will ensure that your fondue warms up gradually and helps prevent sudden temperature changes that can cause the cheese to become stringy or ball up.
• When warming your fondue, avoid boiling the mixture. Keep the temperature below the boiling point but above the melting point. This will help ensure that your fondue stays smooth and creamy.
• If you're using a stove, a double boiler can be useful to prevent the cheese from scorching at the bottom of the pot.
• Once your fondue has reached the desired consistency, transfer it to a tabletop heat source to keep it warm. An alcohol burner with fondue fuel gel works well, especially when used with a thick-based ceramic pot. You can also use an electric pot or a small crockpot set to a very low temperature.
• If you need to adjust the consistency of your fondue, make small adjustments. If it becomes too thick, slightly increase the heat and add a splash of dry white wine or lemon juice. If it's too thin, decrease the heat and add more shredded cheese tossed with cornstarch.
• To prevent stringiness, it's best to add the cheese slowly and stir constantly. This will help ensure a smooth and creamy fondue.
• When doubling or tripling your recipe, be careful not to double all the ingredients. For a double batch, multiply the amount of wine by 2, then subtract 1/4 to 1/3. For a triple batch, multiply the wine by 3, then subtract 1/3 to 1/2.
• The quality of your cheese also plays a crucial role in achieving a smooth fondue. Opt for good-quality, well-aged cheeses that are known to melt properly, such as Gruyere, Emmentaler, or a combination of recommended cheeses.

Add lemon juice and white wine

Lemon juice and white wine are essential ingredients in cheese fondue. The acid in the wine helps to keep the cheese from stringing together, while the lemon juice adds a bright flavour to balance the dairy-fat richness.

To make a non-alcoholic fondue, substitute the wine with 1 cup of chicken broth and 1/4 teaspoon of lemon juice. The acidity from the lemon is essential to keep the cheese from becoming stringy.

Ingredients:

• 2 cups (228 g) lightly packed shredded Gruyere cheese
• 1 ½ cups (171 g) lightly packed shredded Swiss cheese
• 2 tablespoons (19 g) cornstarch
• 1 cup low-sodium good-quality chicken broth
• ⅛ teaspoon lemon juice (Important! Don't leave it out)
• 1 tablespoon finely minced or pressed garlic
• ¼ teaspoon ground black or white pepper

Method:

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn’t burn.

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favourite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes – the options are endless!

Frequently asked questions