Keeping Fondue Together: Large Batches, No Separation

Fondue is a fun, communal dish that can be served at parties or get-togethers. However, making a large batch of fondue can be tricky as it may result in the cheese separating and becoming lumpy. To prevent this, it is important to follow the directions carefully and ensure that the cheese does not overheat or is added too quickly to the mixture. Additionally, adding cornstarch or potato starch can help to thicken the fondue and prevent clumping. Using grated cheese, rather than chopped cheese, can also help to ensure even melting. Finally, choosing the right type of cheese, such as Gruyère, Comté, Emmentaler, or Appenzeller, can reduce the chances of stringiness and clumping. By following these tips, you can ensure that your large batch of fondue stays smooth and gooey.

Use cornflour/corn starch

Cornflour/corn starch is an important ingredient in making fondue as it helps to stabilise the sauce and prevent it from separating. It does this by acting as an anti-clumping agent and keeping the cheese molecules separated, which slows down melting. Once the cheese has melted, the starch then acts as a thickener.

To use cornflour/corn starch in your fondue, start by coating your grated cheese with it. Place the cheese and cornflour/corn starch in a plastic bag, seal, and shake to coat the cheese. You can then add this to your fondue. A general rule of thumb is to use around 1 tablespoon of cornflour/corn starch per pound of grated cheese.

If your fondue has already separated, you can try adding cornflour/corn starch mixed with a little cold water to bring it back together. Cornflour/corn starch binds moisture to cheese solids, so this can help to salvage your fondue. However, if your fondue has turned into a solid lump of cheese, it is likely that it has been overheated, and it may be difficult to recover.

It is important to note that while cornflour/corn starch is effective in preventing separation, it is not the only option. Other alternatives include flour, which is specified in many fondue recipes, and sodium citrate, which is inexpensive, safe, and commonly found in commercial processed cheese and cheese sauces.

Add wine

Wine is an essential ingredient in fondue, and its role goes beyond just adding flavour. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy, broken mess. This is why adding lemon juice, which contains citric acid, can have a similar effect.

When making a large batch of fondue, it is important to keep the temperature very low once you start adding the cheese. The cheeses in fondue have a melting point of around 150°F (66°C); if they get much hotter, their proteins will press into each other, causing the fondue to break.

The best wines for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's taste will directly impact the taste of the fondue, so it's important to use a wine that you would enjoy drinking. However, there is no need to spend a lot of money on an expensive wine, as the subtle differences between wines will be less noticeable once they are cooked into the fondue.

When making fondue, start by adding the wine to your pot and heating it until it is simmering. While the wine is heating, grate your cheese and toss it with cornstarch to coat. This will help to prevent the cheese from clumping and make your fondue extra creamy.

Once the wine is simmering, add the cheese a handful at a time, stirring constantly and waiting until each addition is mostly melted before adding the next handful. Keep the heat low and continue stirring to prevent the fondue from breaking.

If your fondue becomes too thick, you can add a small splash of wine to loosen it. However, be careful not to add too much wine, as it can be difficult to reverse if the fondue becomes too thin.

By following these steps and paying close attention to temperature and technique, you can create a large batch of smooth and creamy fondue that your guests will love.

Choose the right type of cheese

When it comes to making fondue, the cheese you choose is important. The best cheese for fondue is a blend of creamy cheeses that melt smoothly.

The most common and popular cheeses used for fondue are Gruyère, Emmentaler, Fontina, and Gouda. These cheeses blend well together, creating a smooth and rich flavour. The key is to grate the cheeses to a fairly fine size and mix them together well before adding cornstarch.

Gruyère, a yellow Swiss cheese, has a sweet and nutty flavour, and it ages very well. As the cheese ages, the flavours become more complex and earthy, and the nutty notes become less pronounced. Its flavour mixes well with various dipping options, and its creamy texture makes it ideal for melting.

Gouda, a creamy Dutch cheese, is one of the most popular cheeses globally and is semi-hard, making it excellent for melting. It has a mild woody and smoky flavour, with a mix of sharp and mild notes.

Fontina, an Italian cheese, has a dense interior with airy openings, resembling the Swiss cheese typically seen in delis. It has a sweet and savoury flavour, making it perfect for dipping. It is also semi-hard and creamy, which helps it melt well.

Other excellent options for fondue include Comté, Raclette, Vacherin, and Cheddar.

When choosing your fondue cheese, opt for high-quality, firm, mountain-style cheeses that are buttery and/or creamy, as these will melt the smoothest. Grating your own cheese, instead of purchasing pre-grated cheese, will also ensure a better melting consistency.

Ripened cheese is best

To keep a large batch of fondue from separating, it is important to use ripened cheese that is of good quality. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together, they create a lush and complex fondue.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices. Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

When preparing the cheese fondue, it is important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, the cheese should be tossed with cornstarch to thicken the mixture and prevent clumping. Cornstarch is preferred over flour as it leaves less of an aftertaste and makes the fondue gluten-free.

To keep the fondue smooth, add the cheese slowly and stir constantly. This is crucial for ensuring a buttery smooth texture. Instead of dumping all the shredded cheese into the pot at once, sprinkle it in a little at a time, stirring well between each addition.

Fondue is a traditional Swiss dish that originated on Alpine farms as a way to feed families inexpensively. The original version was simply stale bread dipped in melted Gruyère. Today, fondue is a decadent and indulgent treat, perfect for celebrating chilly winter nights with friends.

Don't overheat or stir excessively

When making a large batch of fondue, it is important not to overheat or stir excessively. Overheating the fondue will cause the proteins in the cheese to shrink and expel water, leading to the formation of clumps. Stirring excessively can also cause proteins to align and form networks, resulting in stringy cheese fondue.

To avoid overheating, it is recommended to use a medium heat and remove the fondue from the heat as soon as it comes to a boil. If transferring the fondue to a heater, ensure that the heat is not too high and continue to give the fondue occasional stirs.

When stirring, a gentle stir with a wooden spoon is usually sufficient. Avoid rapid whisking or stirring too frequently as this can cause the proteins in the cheese to align and form networks, leading to a stringy texture.

Frequently asked questions