Mastering Swiss Fondue: A Cheesy, Indulgent Delight

Swiss cheese fondue is a blend of cheeses, melted with wine, and seasoned with garlic and nutmeg. It is served with crusty bread and various accompaniments like gherkins, apples, and pickled onions. The best cheeses for fondue are creamy and buttery, with good melting properties—these include Gruyère, Emmental, Appenzeller, Gouda, Fontina, and Raclette. To make a Swiss cheese fondue, rub the inside of the fondue pot with garlic, then add wine, nutmeg, and pepper and bring to a boil. Reduce the heat and gradually add the cheese, stirring constantly until melted.

Choosing the right cheese

The key to a great Swiss cheese fondue is, of course, the cheese. The traditional Swiss fondue is a blend of three cheeses: Gruyere, Emmental, and Appenzeller. However, you can also use other Swiss cheeses such as Vacherin Fribourgeois, Raclette, or Fontina, depending on your preference and what is available to you.

Gruyere and Emmental are classic Swiss cheeses with a nutty, mild flavour that melts smoothly, making them perfect for fondue. They are available at most cheese shops, European delicatessens, and some supermarkets. Appenzeller, on the other hand, has a sharp and strong flavour that adds a nice kick to the fondue. If you cannot find Appenzeller, you can substitute it with another strong Swiss cheese or simply use more Gruyere and Emmental.

When choosing your cheese, look for good-quality, fresh cheese. Pre-grated cheese often contains cornflour to prevent it from sticking together, so it is best to buy blocks of cheese and grate them yourself. You will need around 300 grams of each type of cheese, or more if you want your fondue to be extra cheesy.

Once you have your cheese, the next step is to grate and mix them together. This will ensure that the flavours blend well and create a smooth, creamy fondue. You can also add a small amount of cornflour to the cheese mixture, which will help to thicken the fondue and give it a smoother texture. However, this is optional and some people prefer to leave it out.

In addition to the three main cheeses, you can also add some additional cheese for extra flavour. A small amount of strong cheese, such as blue cheese or mature cheddar, can add a nice sharpness to the fondue. Simply grate a small amount and add it to the mixture before heating.

Selecting a suitable pot

When making Swiss cheese fondue, selecting the right pot is crucial to ensure even melting and the perfect fondue consistency. Here are some key considerations for choosing a suitable pot:

Material

The material of the pot is essential for achieving the desired fondue consistency. Traditional fondue pots, known as "caquelons," are typically made of cast iron or enameled cast iron. These materials distribute heat evenly and retain it effectively, making them ideal for melting cheese. If you don't have a caquelon, you can use a clay pot or a stainless-steel pot as an alternative. These materials are good substitutes for achieving the desired melting effect.

Size and Shape

The size and shape of the pot are also important factors. Choose a pot that is large enough to accommodate the amount of fondue you plan to make. It should have a wide, shallow shape to facilitate easy dipping. A wider pot will also help maintain the ideal consistency by increasing the surface area, allowing for even heating and melting.

Heat Distribution

Even heat distribution is critical for achieving the smooth, creamy texture characteristic of Swiss cheese fondue. Look for pots with thick, sturdy bases that promote even heating. Avoid pots with thin bases, as they may result in uneven melting and potential burning.

Stovetop Compatibility

Ensure that the pot you select is compatible with your stovetop. If you have an induction stovetop, for example, choose a pot that works with induction heat. Similarly, if you plan to use an open flame or portable stove to heat your fondue, ensure that the pot can withstand direct flame without damage.

Fondue-Specific Features

Some pots are specifically designed for fondue and have features that make the fondue experience more enjoyable. For instance, some pots come with a non-stick coating, which can make cleaning easier. Others may have built-in burners or heat sources, eliminating the need for a separate stove. These features can enhance the convenience and overall experience of making and serving fondue.

In summary, when selecting a pot for Swiss cheese fondue, opt for a traditional caquelon made of cast iron or enameled cast iron, or choose a clay pot or stainless-steel alternative. Ensure the pot is large and wide enough for your needs, with even heat distribution and compatibility with your stovetop. Additionally, consider fondue-specific features like non-stick coatings and built-in heat sources for added convenience.

Preparing the ingredients

First, gather your ingredients. The exact quantities may vary depending on the recipe you are following, but the key ingredients for a traditional Swiss cheese fondue are cheese (Gruyère, Emmental, and Appenzeller), wine (dry white wine or riesling), garlic, and cornstarch or cornflour. You will also need some seasonings like nutmeg, black pepper, and salt to taste. For dipping, you'll want to have bread cubes (preferably crusty or day-old bread), but you can also prepare other items like cooked potatoes, apples, pears, cornichons, pickled onions, or cured ham.

Next, prepare your cheese. It's important to grate or shred the cheese to ensure it melts smoothly. Mix the Gruyère, Emmental, and Appenzeller cheese together in a bowl. You can adjust the quantities of each type of cheese to suit your taste preferences. For a vegetarian option, you can use all Emmental or substitute it with a vegetarian alpine cheese like Fontina.

Then, prepare your garlic. You will need to rub the inside of your fondue pot or saucepan with a halved garlic clove. This step adds a subtle garlic flavour to your fondue. After rubbing, you can discard the garlic or finely chop it and add it to the pot if you prefer a stronger garlic taste.

Now, prepare your other ingredients. Measure out the wine, cornstarch or cornflour, and any seasonings you plan to use. If you want to add some lemon juice, you can have it ready as well. Chop or prepare any additional dipping items you plan to serve alongside the bread.

Finally, before you begin cooking, it's a good idea to prep all your ingredients for dipping. Fondue is best served immediately, so having everything ready beforehand ensures that you can enjoy the melted cheese at its optimal consistency.

With your ingredients prepared, you'll be ready to start making your Swiss cheese fondue!

Cooking the fondue

Start by rubbing the inside of your chosen pot with a clove of garlic. A caquelon is the traditional fondue pot, but a clay pot or stainless steel pot can also be used. Cut the garlic clove in half and rub the cut side over the inside of the pot. You can discard the garlic or finely chop it and add it to the pot.

Add your chosen wine to the pot and heat until boiling. A dry white wine is typically used, such as Riesling or Kirsh, but you can also add a splash of lemon juice for a smoother sauce. Lower the heat and gradually add your chosen cheeses, stirring constantly until they are completely melted. A blend of Gruyère, Emmental, and Appenzeller is traditional, but you can also add Reblochon, Gouda, Raclette, or Fontina.

Once the cheese has melted, add a pinch of nutmeg and black pepper, and stir to combine. You can also add cornflour at this stage to thicken the fondue. Stir the fondue gently until it is creamy and smooth. Be careful not to overcook the fondue, or it will become stringy.

Transfer the fondue pot to the table and place it over a small burner or tea light candle to keep it warm. Serve immediately with your chosen dippers. Fondue should be kept liquid but never bubbling. It is important to keep the fondue moving, so stir it each time you dip.

What to dip into the fondue

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

Bread

Bread is a classic choice for dipping into fondue. Go for a crusty loaf, such as sourdough, Tuscan bread, or a baguette, and cut it into cubes. This will make it easier for dipping and ensure that the bread soaks up all that cheesy goodness.

Meat

If you want to add some protein to your fondue, try dipping in some meat. Cured meats like prosciutto, salami, chorizo, or soppressata are great choices, as is cooked sliced hot sausage or meatballs. For a real treat, skewer a piece of bread and some filet mignon, and dip it into the fondue for a fancy, bite-sized burger.

Fruit and Vegetables

For a healthier option, dip some fruit or vegetables into your fondue. Apples and pears are great choices, especially Granny Smith apples, which have a tart flavour that complements the creaminess of the fondue. You could also try steamed broccoli, cauliflower, bell peppers, or roasted potatoes.

Pickles

Pickles might not be the first thing that comes to mind when you think of fondue, but they can be a surprisingly tasty addition. Cornichons, dill pickles, or pickled pearl onions all add a tangy, sour flavour to the mix.

Seafood

For something a little different, try dipping seafood into your fondue. Grilled shrimp, especially when cooked with garlic and parsley, can be a delicious choice.

Frequently asked questions