Tiffany Haney
Cheese fondue is a fun, communal dish that's perfect for a special occasion or a cosy night in. It's also super simple to make! The key to a good fondue is in the cheese – a blend of nutty, tangy and sharp cheeses is best. Good options include Gruyère, Swiss cheese, Emmentaler, Gouda, fontina, cheddar, and Edam. You'll also need cornstarch or flour, a dry white wine like Sauvignon Blanc, and a few seasonings such as garlic, nutmeg, lemon juice, and mustard. Simply grate your cheese, combine it with cornstarch, and add it to a pot of simmering wine. Then, stir in your seasonings and serve with an assortment of dippers.
| Characteristics | Values |
|---|---|
| Preparation time | 10-15 minutes |
| Cooking time | 15-25 minutes |
| Total time | 25-40 minutes |
| Servings | 2-6 |
| Main ingredients | Cheese, cornstarch, wine, garlic |
| Cheese types | Gruyère, Swiss, Fontina, Gouda, Emmentaler, Cheddar, Raclette, Vacherin, Appenzeller |
| Wine type | Dry and high acid, e.g. Sauvignon Blanc, Pinot Gris, Unoaked Chardonnay |
| Other ingredients | Bread, meat, potatoes, apples, broccoli, cauliflower, asparagus, carrots, salami, mustard, lemon juice, nutmeg, etc. |
What You'll Learn
Choosing the right cheese
Variety of Cheeses
Fondue is a great opportunity to experiment with different cheeses and create a unique blend. Using a variety of cheeses adds depth and complexity to your fondue. Try combining classic choices like Gruyère, Swiss cheese, and Gouda with other options such as fontina, Emmentaler, raclette, or cheddar. By mixing and matching, you can discover your favourite fondue blend.
Quality Matters
When it comes to cheese fondue, using good-quality cheese is essential. Opt for cheeses that are known for their creamy, buttery texture and smooth melting properties. Spending a little extra on high-quality cheese will make a noticeable difference in the final product.
Melting Properties
The best cheeses for fondue are those that melt smoothly and evenly. Look for cheeses that are buttery and creamy, such as Gruyère, fontina, and Gouda. These cheeses will ensure your fondue has a luscious, velvety texture. Avoid cheeses that are dry or crumbly, as they may not melt as well and can affect the overall consistency of your fondue.
Flavour Profiles
When selecting cheeses for your fondue, consider the flavour profiles you want to achieve. A well-balanced fondue should incorporate a variety of flavours, such as nutty, tangy, and sharp. For a nutty flavour, Gruyère is an excellent choice. For tanginess, opt for Edam or Gouda. If you're looking for sharpness, aged cheddar will add a nice kick to your fondue. Play around with different combinations to find the perfect blend for your taste preferences.
Grating and Grinding
To ensure your fondue is smooth and lump-free, it's important to grate the cheese instead of chopping it. Grating the cheese increases the surface area, allowing it to melt faster and more evenly. Additionally, tossing the grated cheese with cornstarch before adding it to the fondue can help thicken the mixture and prevent clumping.
Personal Preferences
Ultimately, the "right" cheese for your fondue comes down to your personal taste. If you're a cheese enthusiast, feel free to experiment with different varieties and create your own signature blend. You can also ask your local cheesemonger or grocer for recommendations based on your flavour preferences. Remember, the key to a successful cheese fondue is to choose cheeses that melt well and complement each other, creating a harmonious blend of flavours and textures.
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Preparing the cheese
Firstly, it is important to use good-quality ,
Once you have selected your cheeses, grate them using a food processor or a box grater. Grating the cheese ensures quicker melting and a smoother fondue. After grating, thoroughly toss the cheese with cornstarch or flour. This step helps thicken the fondue and prevents the cheese from clumping. 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. Rub a garlic clove all around the inside of your fondue pot or saucepan to infuse the fondue with a subtle garlicky flavour. You can also add a splash of dry white wine to the pot and bring it to a simmer. Then, start adding the cheese a little at a time, stirring constantly between each addition to ensure a smooth fondue. Continue this process until all the cheese has melted and the fondue is creamy and well combined.
Finally, you can enhance the flavour of your fondue by adding a few extra ingredients. A splash of brandy, cognac, or cherry brandy can add a nice touch of flavour. A squeeze of lemon juice can also help keep the fondue smooth. Season with a pinch of nutmeg, black pepper, and a little salt to taste. If your fondue is too thick, simply add a little more wine to adjust the consistency.
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Using the right wine
The wine you use in your fondue is important. It's best to use a dry, bright and crisp white wine. A good wine to use is Sauvignon Blanc, but you could also use Pinot Gris or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and give it an even texture.
You don't need to break the bank, but make sure it's a wine you'd enjoy drinking with dinner. The taste of the wine will directly impact the taste of the fondue.
If you want to make a beer cheese fondue, swap the wine for eight ounces of your favourite beer. This would go well with a cheddar cheese fondue.
If you want to make your fondue without alcohol, you can substitute the wine with chicken or vegetable stock.
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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
Bread is the classic choice for dipping in fondue, and for good reason. Crusty bread is perfect for soaking up all that cheesy goodness. Go for a French baguette or a sourdough loaf, or try something a little different like Tuscan bread or pumpernickel.
Fruit
The natural sweetness of fruit goes surprisingly well with cheesy fondue. Tart apples like Granny Smith are a popular choice, but you could also try Bosc pears, which have nutmeg and cinnamon undertones that will bring out the spices in your fondue.
Vegetables
If you want to add a bit of freshness to your fondue, try dipping some vegetables. Broccoli, cauliflower, and bell peppers are all great options. You can dip them raw or lightly steamed—just be sure to cut them into bite-sized pieces that are easy to skewer.
Meat
Meat and cheese are a classic combination, so why not try some meat dips for your fondue? Cooked meatballs, poached chicken, and cured meats like prosciutto and salami are all delicious options. If you're feeling fancy, try wrapping some meat around a piece of bread and dipping it into the fondue for a bite-sized burger.
Potatoes
Potatoes are the perfect vessel for all that cheesy goodness. Try roasted baby potatoes or potato chips for a crunchy texture, or go for something more indulgent like potato tots or tater tots.
Other Ideas
There are endless possibilities when it comes to fondue dips. Here are a few more ideas to get you started: pickles, shrimp, large pasta shapes, pretzels, crackers, or even chocolate-covered bacon!
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How to serve the fondue
Once you've made your fondue, it's time to serve it! Here's how to do it:
Prepare your dippers
Fondue is all about the dippers! You can use anything from crusty bread to cooked meats and vegetables. Cut your chosen dippers into bite-sized pieces and arrange them on a platter or board. Some common dippers include:
- Crusty bread or baguette
- Cooked sausage, chicken, or steak
- Sautéed shrimp
- Sautéed mushrooms
- Steamed or raw vegetables (e.g. broccoli, cauliflower, carrots, bell peppers, asparagus)
- Apples
- Roasted potatoes
Heat your fondue
If you've made your fondue in advance, reheat it gently before serving. You can do this in a Dutch oven on the stove over low heat, stirring often and adding a little chicken stock to thin it out if needed. Alternatively, use a slow cooker to keep your fondue warm.
Transfer to a fondue pot
If you have a fondue pot, transfer your fondue to the pot to keep it warm while serving. If you don't have a fondue pot, you can keep the fondue in a regular pot and rewarm it on the stove as needed.
Provide fondue forks or skewers
Provide each guest with a fondue fork or skewer so they can easily dip their chosen foods into the melted cheese.
Enjoy!
Dip your chosen foods into the fondue, allowing the cheese to coat them, then enjoy! Remember to stir the fondue occasionally as you dip to keep it from solidifying.
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Frequently asked questions
The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Good options include fontina, Gruyère, gouda, Swiss cheese, Emmental, Comté, Raclette, and Vacherin.
A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is best for fondue. The wine's acidity helps to keep the fondue smooth and balances the richness of the cheese.
In addition to cheese and wine, you can add flavourings such as garlic, lemon juice, mustard, nutmeg, pepper, and hot sauce.
Traditional options include cubed bread, meat, potatoes, sliced apples, and other fruits and vegetables. You can also dip pretzels, crackers, chips, shrimp, and cooked meats like steak, salami, and ham.
To ensure a smooth fondue, grate the cheese instead of chopping it. Add the cheese to the pot slowly, a small handful at a time, stirring constantly to ensure it melts evenly.
