Creating A Classic Swiss Cheese Fondue Sauce

Cheese fondue is a fun, communal dish that's perfect for parties and special occasions. It's also surprisingly easy to make at home. The key to a good fondue is in the cheese – opt for good-quality, creamy cheeses like Gruyère, Swiss cheese, fontina, gouda, or Emmental that melt smoothly. You'll also need cornstarch to thicken the fondue and prevent clumping, and wine or another liquid to help keep the mixture smooth. Simply rub a saucepan with garlic, add your liquid of choice, and slowly stir in the cheese. Serve with an assortment of dippers like bread, meat, vegetables, or fruit and enjoy!

Choose the right cheese: Gruyère, Swiss, fontina, gouda, or Emmental

When it comes to making a cheese fondue sauce, the cheese you choose is crucial. The best fondue cheeses melt smoothly, have a well-balanced flavour profile, and are suitably rich and distinct.

Here's a closer look at five excellent options:

Gruyère

Gruyère is often hailed as the best cheese for fondue. It is a hard cheese from the Swiss town of Gruyères, known for its rich, creamy, buttery taste with nutty and earthy undertones. Gruyère melts exceptionally well, even when mature, and its firm yet smooth texture is considered the standard for fondue cheese. Its versatility makes it an excellent standalone choice or as a base to combine with other cheeses.

Swiss

Swiss cheese, particularly the varieties Emmental (or Emmentaler) and Appenzeller, is a traditional choice for fondue. Emmental is similar to Gruyère, though milder in flavour, with a semi-firm, smooth texture that lends itself well to melting. Its buttery, slightly sweet, nutty flavour can be enhanced with seasonings like salt, black pepper, and garlic. Emmental is commonly used in combination with Gruyère in fondue recipes.

Fontina

Fontina, a semi-soft to hard Italian cheese, is another excellent melting cheese. It has a comparatively mild flavour profile, characterised by buttery, nutty, and savoury notes. Fontina is the main ingredient in Italian-style fondue and can be used to make a classic Swiss-style fondue without the need for additional rich ingredients. Its versatility and melting capabilities make it a superb choice for fondue.

Gouda

Gouda is a semi-hard to hard Dutch cheese with a distinct, rich, nutty flavour. Younger Gouda is subtly sweet, while extra mature Gouda develops a flavour and aroma reminiscent of butterscotch. Its melting qualities and smooth, rich flavour make it a recommended substitute for Gruyère, Emmental, or Swiss cheese in fondue.

Emmental

Emmental, also known as Swiss cheese, is a semi-hard Swiss cheese with a nutty flavour that can sometimes be described as fruity. It has a distinct strong aroma and is characterised by its large holes. Emmental is a versatile cheese that pairs well with other charcuterie board items. It melts smoothly and is an excellent choice for fondue, commonly used in combination with Gruyère.

Remember, when making fondue, it's essential to grate the cheese yourself for the best melting results, and cornstarch or flour can be added to help the cheese emulsify and prevent clumping.

Prepare the cheese: grate or shred it, then toss with cornstarch

Preparing the cheese is an important step in making a smooth and creamy fondue.

Start by grating or shredding the cheese. Using a food processor can make this step faster, but a box grater or microplane grater will also work. It is important to grate the cheese yourself instead of buying pre-shredded cheese, as these often contain additives that can prevent the cheese from melting properly.

Once you have grated the cheese, toss it with cornstarch, making sure to coat all the pieces thoroughly. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Flour can be used in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Use a good wine: dry and high-acid, like Sauvignon Blanc

When making a cheese fondue, it is important to use a good wine. The wine you choose should be dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's acid will help keep the cheese mixture smooth and give it an even texture. It will also cut through the richness of the cheese.

The taste of the wine will directly impact the taste of the fondue, so be sure to select a wine that you would enjoy drinking with dinner. You don't need to spend a lot of money on an expensive wine, but it should be something you like.

When making cheese fondue, you will typically add the wine to a pot and bring it to a simmer before adding the grated cheese a little at a time, stirring constantly. This will help ensure a smooth fondue.

Using a good-quality, dry, and high-acid wine, like Sauvignon Blanc, is key to making a delicious and successful cheese fondue. It adds flavour and helps create a smooth, even texture.

Heat slowly: add the cheese to the wine gradually, stirring constantly

Heating the cheese fondue sauce slowly and stirring constantly is key to achieving the desired smooth and creamy texture. Here's a detailed guide on how to do it:

Start by adding the wine to your saucepan or fondue pot and bring it to a gentle simmer over medium heat. This forms the base of your fondue and the acid in the wine will help keep the cheese mixture smooth. It is important to use a dry white wine that is of good quality and something you would enjoy drinking. You can also use chicken or vegetable stock, or fruit juice for a non-alcoholic version.

Next, reduce the heat to low. This step is crucial as heating the cheese mixture slowly is essential to prevent it from clumping and ensure even melting. Gradually add the shredded cheese to the simmering liquid, a few tablespoons at a time. It is important to add the cheese slowly and in small amounts to control the melting process. Stir constantly with a whisk or a wooden spoon as you add the cheese, making sure each addition is fully melted before adding more. This process may take some time, but it is worth it to achieve the perfect fondue.

If the mixture becomes too thick, you can add a little more wine, or another splash of your preferred liquid base, to thin it out. Continue this process until all the cheese is melted and incorporated into the wine. You should be left with a smooth, loose sauce that has a little bit of elastic stretch to it. At this point, you can season with nutmeg, pepper, or other spices of your choice, and perhaps a splash of brandy or liqueur for an extra kick of flavour.

Keep the heat low and constant throughout the process to maintain an even melt. Too low, and the cheese won't melt properly; too high, and it will clump together. Once your cheese fondue is ready, you can serve it with an assortment of bite-sized dipping foods, such as bread, meat, vegetables, or fruit. Enjoy!

Serve with dippers: bread, apples, broccoli, or meat

When it comes to serving your cheese fondue, there are plenty of dippers to choose from. Here are some ideas to get you started:

Bread

Bread is the most popular dipper for cheese fondue. Go for a crusty, rustic loaf, such as a French baguette or sourdough. Cut the bread into bite-sized cubes, which are easy to skewer and dip. You could also try other types of bread like rye, pumpernickel, bagels, or even a cranberry walnut loaf. Toasting the bread lightly will help it stay intact when dipped into the fondue.

Apples

Tart, crisp apples like Granny Smith are a popular choice for cheese fondue. Cut the apples into cubes, which are easier to skewer and dip than slices. The crispness and tartness of the apples provide a nice contrast to the creamy, warm cheese.

Broccoli

Broccoli is a great way to add some freshness and vitamins to your fondue. You can dip it raw, but it's also tasty lightly steamed or blanched to reduce bitterness.

Meat

Meat dippers add protein to your fondue and make it a more filling meal. Try cooked meats like grilled steak, poached chicken, cured meats (such as salami or pepperoni), or cooked sausages. For an extra indulgent treat, wrap smoked sausages in bacon.

Frequently asked questions