Cheese Fondue: Making America's Melty, Cheesy Delight

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. While the traditional Swiss fondue uses a blend of Gruyère, Emmental, and Appenzeller, American Cheese Fondue typically uses a blend of cheddar and Swiss cheese, melted with white wine and garlic. The best types of cheese for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, and Emmental.

Choosing the right cheese

A classic Swiss fondue typically blends Gruyère with other Swiss cheeses like Emmentaler, Vacherin Fribourgeois, Appenzeller, or Raclette. Gruyère, a firm, alpine-style cheese, is a popular choice for its creamy, buttery qualities and smooth melting properties. Swiss cheese, with its distinctive holes, also belongs in an American cheese fondue for its smooth melt and buttery notes.

Gouda, with its gentle sweetness and excellent melting properties, is another excellent choice for American cheese fondue. Fontina, with its nutty, buttery flavour, is also a good option. For a nuttier flavour, consider adding some aged cheddar to the mix. A small amount of American cheese can also be included for optimum meltiness.

When selecting your cheese, opt for good-quality, fresh blocks of cheese rather than pre-shredded varieties, as the latter often contain anti-caking agents and stabilizers that can hinder melting and affect the final texture of your fondue. If you're purchasing from a deli or cheese counter, ask them to shred the cheese for you, or use a food processor with a shredder attachment at home.

Remember, the quality and types of cheese you choose will significantly impact your fondue, so select cheeses that complement each other and suit your taste preferences.

Preparing the cheese

Firstly, it is important to use good-quality cheese for the best flavour and melting consistency. The best cheeses for American cheese fondue are those that melt smoothly and have a creamy, buttery texture. Popular choices include Gruyère, Swiss cheese, Gouda, Fontina, and Emmental. You can also add a small amount of American cheese to your fondue for optimum meltiness. If you're feeling adventurous, you can experiment with different combinations of these cheeses to find your perfect blend.

Once you've selected your cheeses, it's time to grate them. Grating the cheese is crucial for achieving a smooth and lump-free fondue. Use the grater blade of your food processor for quick and efficient grating. Alternatively, you can use the coarse side of a box grater or a microplane grater. Take your time to grate the cheese evenly and finely.

After grating, you'll want to toss the cheese with cornstarch. Cornstarch is a secret weapon for creating a thick and smooth fondue without clumps. Make sure to coat the cheese thoroughly with cornstarch, mixing it well. This step will ensure your fondue has a perfect, creamy consistency.

Now, it's time to melt the cheese. Place your grated and cornstarch-coated cheese in a saucepan or a stove-safe fondue pot. Add some dry white wine and garlic to the pot and heat the mixture until it simmers. You can also add a bit of lemon juice at this stage for extra flavour. Stir the mixture constantly to prevent the cheese from clumping and to ensure even melting.

Once the cheese has melted, you can add some final touches. A splash of brandy, cognac, or cherry brandy can enhance the flavour and give it a subtle fruity note. You can also add some Dijon mustard and a pinch of nutmeg for extra depth. Stir everything together until well combined and smooth.

And there you have it! Your American cheese fondue is now ready to be served. Transfer it to a fondue pot and keep it warm over a low flame. Serve it with a variety of dippers like bread cubes, vegetables, cured meats, and fruits for the ultimate indulgent and interactive dining experience.

Using the right wine

The wine you use for your fondue is important. It's best to use a dry, high-acid white wine such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture.

You don't need to break the bank, but make sure it's a wine you'd be happy to drink with dinner. If you don't want to use wine, you can substitute it with 8 oz of unsalted chicken or vegetable stock.

For a beer cheese fondue, swap the wine for 8 oz of your favourite beer, which would work especially well with a cheddar cheese fondue.

If you want to add an extra note of flavour, stir in a tablespoon of fortified wine or liqueur. A lower-level brandy such as Korbel or a cherry brandy would add a subtle fruity note.

Heating the cheese properly

Heating the Cheese:

• Start by heating your wine and garlic: pour the wine into your saucepan or fondue pot and bring it to a simmer over medium-low heat. You can also add a crushed garlic clove to the pot for extra flavour.
• Next, add the cheese gradually. Take your time with this step to ensure a smooth fondue. Add a small handful of cheese at a time, stirring constantly as you sprinkle it into the pot. This will prevent the cheese from clumping and ensure a smooth, even melt.
• Continue to stir and wait for each addition of cheese to melt before adding more. This process should be slow and steady—don't rush it! Enjoy the process of crafting your delicious fondue.
• If you're using a saucepan, transfer the mixture to your fondue pot once it's ready. Keep the fondue warm over a low flame.

Tips for Success:

• Always use good-quality cheese. It will make a difference in the flavour and melting consistency of your fondue.
• Grate your own cheese instead of using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents and stabilizers that can hinder melting and affect the final texture.
• Toss the shredded cheese with cornstarch before adding it to the wine. This will help thicken the fondue and ensure a smooth, lump-free consistency.
• If your fondue becomes too thick, simply add a splash of wine to thin it out.
• Keep the burner turned off most of the time. Unless you're using an electric fondue pot, keeping the burner on can make the cheese too hot. Re-light the burner only when the cheese needs to be re-melted.

What to dip in the fondue

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

Bread

Bread is a classic choice for dipping in fondue. Go for a crusty, rustic loaf, such as sourdough, French bread, or a baguette. Cut the bread into cubes to make it easier to skewer. If you're feeling adventurous, you could try making your own bread, or you could opt for pretzels or breadsticks.

Vegetables

Vegetables are a great option for adding a bit of freshness to your fondue. Try steamed broccoli or cauliflower florets, asparagus, or sliced bell peppers. Cherry tomatoes and carrots are also tasty, crunchy options. If you're feeling really fancy, you could try roasted Brussels sprouts.

Meat

If you're looking for something more substantial, you could try dipping cooked meats into your fondue. Fully cooked sausage, sliced into medallions, is a great choice, especially if you're a fan of the classic combination of sausage and cheese. Other options include meatballs, beef jerky, or miniature smoked sausages.

Fruit

While it may not be the first thing that comes to mind, fruit can be a delicious choice for dipping in fondue. Tart apples, such as Granny Smith, are a popular choice, but you could also try pears or grapes.

Other Options

If you're looking for something a little different, you could try crackers or chips, roasted baby potatoes, or even pickles.

Frequently asked questions