Creating The Ultimate Cheesy Fondue: A Step-By-Step Guide

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is a combination of cheese, wine, and seasonings heated until melted and served in a pot over a portable stove. The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyere, Emmental, and Appenzeller. To make a good cheese fondue, it is important to use good-quality cheese and grate the cheese for quicker melting and a smooth fondue. Cornstarch can also be added to thicken the fondue and prevent the cheese from clumping. Classic cheese fondue also calls for white wine, with dry and high-acid wines such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay being the best choices.

Choosing the right cheese

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure 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 all qualify.

Cheddar fondue is another option, though its flavour would be less traditional. In this case, you could use cheddar as one of the cheeses, then mix it with a more traditional cheese like Gruyère.

Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

When preparing the cheese for your fondue, be sure to grate it rather than chop it. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.

Finally, toss the cheese with cornstarch to thicken the fondue and prevent the cheese from clumping. Flour can be used in a pinch, but cornstarch is the best option as it leaves less of an aftertaste and makes the fondue gluten-free.

Preparing the cheese

Firstly, it is crucial to use good-quality cheese. The best cheeses for fondue are those that melt smoothly and have a buttery and creamy texture. Popular options include Gruyère, Swiss cheese, Gouda, Fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is recommended. You can also experiment with different combinations to find your favourite blend. A good rule of thumb is to choose cheeses with three key flavour profiles: something nutty, something tangy, and something sharp. For example, Gruyère for nuttiness, Gouda for tanginess, and aged cheddar for sharpness.

Once you have selected your cheeses, grate them. Grating the cheese ensures quicker melting and a smoother fondue. It is recommended to grate the cheese by hand or using the grater blade of a food processor.

The next step is to toss the grated cheese with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly with cornstarch. While flour can be used as a substitute, cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free.

Now, you are ready to start melting the cheese. Place a fondue pot or a large heavy saucepan over medium-low heat. Rub the inside of the pot with a cut garlic clove, then add some dry white wine and bring it to a simmer. You can also add other ingredients like lemon juice or garlic powder at this stage for extra flavour.

Slowly add the cheese to the pot, a handful at a time, stirring constantly. It is important to add the cheese gradually and wait for each addition to melt before adding more. This ensures a smooth and creamy fondue. If the fondue becomes too thick, you can add a little more wine to adjust the consistency.

Finally, once all the cheese has melted, you can add any additional seasonings or flavourings, such as Dijon mustard, nutmeg, cayenne pepper, or black pepper. Taste and adjust the seasoning as needed.

Your cheese fondue is now ready to be served! Keep it warm and serve with your choice of dippers, such as bread cubes, meat, vegetables, or fruit. Enjoy!

Using the right wine

Wine is an essential ingredient in cheese fondue. Its acidity helps to create the signature smooth and creamy texture of the dish. It is important to use a good-quality wine that you would enjoy drinking, as its flavour will directly impact the taste of the fondue.

For a classic cheese fondue, a dry, bright and crisp white wine is best. A wine with high acidity, such as Sauvignon Blanc, Pinot Gris or an unoaked Chardonnay, will help to cut through the richness of the cheese. A good-quality dry white wine will also ensure your fondue has an even texture.

If you are making a beer cheese fondue, you can swap the wine for eight ounces of your favourite beer, which works especially well with a cheddar cheese fondue. For a non-alcoholic fondue, you can substitute the wine with chicken or vegetable stock, or a mixture of stock and lemon juice or vinegar.

Adding extra flavour

While the traditional Swiss cheese fondue is a blend of firm, mountain-style cheeses like Gruyere, Emmental, and Appenzeller, you can add extra flavour to your fondue by experimenting with different combinations of cheese.

Cheese Combinations

For a fondue with a nutty, tangy, and sharp flavour profile, try combining Gruyere with either Edam or Gouda, and an aged cheddar. For a more classic Swiss fondue, use Gruyere, Emmentaler, and Vacherin Fribourgeois. For something a little different, try a blend of Cheddar, Smoked Gouda, and Toma.

Other Ingredients

In addition to the cheese, you can add extra flavour to your fondue by incorporating various other ingredients. For example, you can add a tablespoon of Dijon mustard, a hint of cayenne pepper, or a splash of dry white wine. You could also try stirring in a tablespoon of a fortified wine or liqueur, such as brandy, cognac, or Kirsch.

Dippers

What you choose to dip into your fondue can also add extra flavour to the overall experience. While crusty bread is a classic fondue dipper, you could also try something different, like apples, broccoli, or even bacon.

What to dip in the fondue

Now that you've made your fondue, it's time to think about what to dip in it. Here are some ideas:

Bread

The classic fondue dip, bread is a must-have for your fondue party. Go for a crusty French bread or baguette, cut into 1-inch cubes that can easily be skewered. Sourdough and pumpernickel are also good options. If you're feeling ambitious, you can even make your own bread from scratch.

Fruit

The tartness of apples, especially Granny Smith apples, pairs wonderfully with the creaminess of the fondue. Other fruits that work well include pears, grapes, and fresh figs.

Vegetables

For a refreshing contrast to the rich fondue, try dipping raw or lightly steamed vegetables such as broccoli, cauliflower, asparagus, bell peppers, carrots, or zucchini. If you're using broccoli or cauliflower, consider steaming them lightly to smooth out raw, bitter flavours.

Meat

Meat is a great option for adding some heartiness to your fondue. Try cooked ham, steak, salami, sausages, meatballs, or chicken bites. For an extra indulgent treat, dip some crispy bacon into your fondue—just make sure it's baked nice and crisp so it doesn't break off into the pot.

Seafood

For a decadent twist, try dipping cooked shrimp, crab, or lobster into your fondue. Grilled or roasted shrimp seasoned with garlic and parsley are a particularly tasty option.

Other Options

Other savoury options include pickles (especially cornichons), pretzels, tortilla chips, and crackers. For something sweet, try chocolate-covered pretzels or bacon.

Frequently asked questions