Creating The Perfect Fondue: A Step-By-Step Guide

Fondue is a quintessential Swiss dish, traditionally a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. It is said to have originated on Alpine farms as a way to feed families inexpensively; the original version was simply stale bread dipped in melted Gruyère. A good fondue is all about the cheese—the quality and types of cheese you use will have an enormous impact on the final product. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and gouda. To make a good fondue, grate the cheese, toss it with cornstarch, and add it slowly to a pot of heated wine, stirring constantly.

Use good-quality cheese

Using good-quality cheese is the most important rule when making fondue. While it will be more expensive, it will be worth it. The quality and types of cheese you use will have a huge impact on the final product.

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're unsure what to pick, use even amounts of these three. Together, they create a lush and complex fondue.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all good options. Cheddar fondue is another option, though its flavour will be less traditional. In this case, you could use a mix of cheddar and Gruyère.

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

Grate the cheese

Grating the cheese is an important step in making a good fondue. It is crucial to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother texture.

When grating a large amount of cheese, using the grater blade of a food processor can be a convenient option, although it requires a bit of extra cleaning. Alternatively, a box grater or a coarse microplane grater can also be used to grate the cheese by hand.

It is recommended to grate the cheese in advance and store it in the refrigerator until ready to use. This step can be done up to a day before making the fondue. Grating the cheese beforehand not only saves time but also ensures a consistent texture and facilitates a smoother melting process.

After grating the cheese, it is essential to toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is preferable to use cornstarch instead of flour because it leaves less of an aftertaste and makes the fondue gluten-free.

In summary, grating the cheese is a key step in achieving a smooth and creamy fondue. By using a food processor or a manual grater, the cheese can be prepared efficiently, and tossing it with cornstarch ensures a clump-free and delicious fondue experience.

Toss the cheese with cornstarch

To make a good fondue, it's important to toss the cheese with cornstarch. This step is crucial to achieving a smooth and creamy fondue without any lumps or clumps of cheese. Cornstarch acts as a thickening agent, ensuring that your fondue has a perfect, velvety texture.

Here's a step-by-step guide to tossing your cheese with cornstarch:

• Grate the Cheese: Start by grating your chosen cheese or cheeses. For fondue, it's best to use good-quality, creamy cheeses that melt smoothly, such as Gruyère, Swiss cheese, Emmentaler, Gouda, fontina, or cheddar. Grating the cheese increases the surface area, allowing it to melt faster and more evenly.
• Measure the Cornstarch: You'll need about 1 tablespoon of cornstarch for every 21 ounces of cheese. Adjust the amount based on the quantity of cheese you're using.
• Combine and Toss: In a medium-sized bowl, combine the grated cheese and cornstarch. Toss the mixture thoroughly until all the cheese pieces are evenly coated with cornstarch. Make sure you mix gently but thoroughly to avoid breaking up the cheese too much.
• Storage (Optional): If you're preparing the cheese mixture ahead of time, you can store it in an airtight container in the refrigerator until you're ready to make your fondue.

By tossing the cheese with cornstarch, you're taking an important step towards creating a smooth and decadent fondue. This technique helps prevent clumping and ensures that your fondue has a consistent, luscious texture. Remember to use a whisk when incorporating the cheese mixture into your fondue pot to avoid any cornstarch clumps.

Use good wine

Using good wine is essential when making a good fondue. While it may be tempting to cut corners and use a cheaper wine, remember that the taste of the wine will directly impact the taste of the fondue. Opt for a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. These wines will complement the cheese and enhance the overall flavour of the fondue.

It's worth noting that the wine doesn't have to be expensive, but it should be something you'd happily drink with dinner. A good rule of thumb is to choose a wine that you'd be happy to serve to your guests. If you're unsure about which wine to choose, ask your local wine shop or a sommelier for recommendations. They can guide you based on your taste preferences and budget.

Additionally, the quality of the wine is important not only for taste but also for texture. The acid in the wine helps to keep the cheese mixture smooth and gives it an even consistency. A good wine will contribute to a creamy, luscious fondue that your guests will rave about.

If you're feeling adventurous, you can even experiment with different types of wine to find the perfect pairing for your cheese fondue. For a unique twist, you could try using a dry white wine with a more astringent flavour. Alternatively, if you prefer a sweeter fondue, a wine with a hint of sweetness can add an intriguing layer of flavour.

In conclusion, when making a cheese fondue, remember that the wine you choose is just as important as the cheese itself. By selecting a good-quality, dry, and high-acid white wine, you'll elevate your fondue and create a memorable culinary experience for you and your guests.

Add the cheese slowly and stir constantly

When making a cheese fondue, it's important to add the cheese slowly and stir constantly. This is a key step in making sure your fondue is buttery smooth and tastes even better than a cheese fondue from a restaurant.

First, resist the urge to dump all of the shredded cheese into the pot in large handfuls. Instead, grab a small handful and sprinkle it into the pot. The cheese should be added a little at a time, with stirring in between each addition, to ensure a smooth fondue. This is not a step to rush—enjoy the process of making your luscious fondue.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Good options include Gruyere, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. You can also try a mix of Gruyere, sharp cheddar, and Emmentaler for a fondue with a tangy kick. If you're feeling adventurous, experiment with different combinations of cheeses like Gouda, fontina, Comte, or smoked Gouda.

No matter which cheeses you choose, the key to a smooth and creamy fondue is to add them to the pot slowly and stir constantly. This will ensure your fondue is rich, indulgent, and free of lumps.

Frequently asked questions