Cheese Fondue: A Homemade Indian Delicacy

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and booze in a little pot. The earliest known recipe for fondue was printed in a 1699 Zurich cookbook. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. To make cheese fondue at home, you will need a fondue pot or a saucepan, cheese, cornstarch or flour, garlic, white wine, lemon juice, and your choice of dippers such as bread, meat, potatoes, apples, broccoli, or carrots. The basic steps are to rub the pot with garlic, heat the wine and lemon juice, mix in the cornstarch or flour, then slowly add the cheese while stirring constantly.

Choosing the right cheese

When it comes to choosing the right cheese for your fondue, there are a few key things to keep in mind. Firstly, always opt for good-quality cheese. This will make a significant difference to the final product, so it's worth investing in something delicious and decadent.

The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Traditional Swiss fondue is made with a blend of firm, mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda. Gruyère is a particularly popular choice due to its creamy, buttery texture and smooth melting properties. It is often blended with other cheeses such as Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on regional preferences and availability.

If you're making a classic Swiss fondue, aim for a mix of traditional, firm mountain-style cheeses. You can use equal amounts of Gruyère, Swiss cheese, and Gouda, or experiment with other traditional varieties. For a slightly less traditional but still delicious option, you could try a mix of cheddar and Gruyère. Other cheeses that work well in fondue include Comté, fontina, Raclette, and Vacherin.

When preparing your cheese, be sure to grate it rather than chop it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can also toss the grated cheese with cornstarch or flour to help thicken the fondue and prevent clumping. This step is especially important if you're using a fondue pot, as it will help keep the cheese silky smooth and dippable.

Preparing the cheese

When preparing the cheese, it is important to grate it rather than chop it to ensure quicker melting and a smooth fondue. After grating the cheese, toss it with cornstarch or flour. This helps to thicken the fondue and prevents the cheese from clumping.

Once the cheese is prepared, it can be added to the simmering liquid in the fondue pot a little at a time, stirring well between each addition to ensure a smooth fondue. It is important to add the cheese slowly and stir constantly to achieve a buttery smooth texture.

For an extra note of flavor, you can stir in a tablespoon of fortified wine or liqueur, such as brandy, cognac, or cherry brandy. You can also add a swirl of mustard or a spoonful of toasted spices.

Wine and other ingredients

The wine you use for your fondue is important. It should be a dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's acidity will help to keep the fondue smooth and creamy, and prevent the cheese from clumping. You can also use a dry white wine alternative or non-alcoholic wine.

You can also add a splash of kirsch, a cherry brandy, to your fondue. This is a traditional Swiss addition, along with a little garlic. You can also add a swirl of mustard, a few chopped herbs, or a spoonful of toasted spices.

If you want to avoid alcohol altogether, you can use chicken or vegetable stock instead of wine, and simply leave out the brandy.

Heating and serving

Once you've made your fondue, it's time to heat it up and serve. Here's how to do it:

First, prepare your fondue pot by rubbing the inside with a halved garlic clove. This will give your fondue a subtle garlic flavour. If you don't have a fondue pot, you can use a medium enameled cast-iron casserole dish or a heavy saucepan.

Next, add your wine and lemon juice to the pot and bring it to a gentle simmer over medium heat. You can also add some garlic powder at this stage for extra flavour. Once it's simmering, start gradually stirring in your cheese. It's important to do this slowly and to keep stirring to ensure your fondue is smooth.

Once all the cheese has melted, you can stir in any extra ingredients like brandy, mustard, nutmeg, or pepper. Keep the fondue on low heat to prevent it from overcooking and becoming stringy.

Fondue is best served immediately. Arrange an assortment of bite-sized foods like bread cubes, apples, potatoes, broccoli, or meat on a platter or lazy Susan around the fondue pot. Provide your guests with fondue forks or wooden skewers for dipping.

Remember to keep the temperature low—cheese doesn’t need high heat to melt and you want to keep your fondue smooth and creamy. If your fondue becomes too thick, you can stir in some extra warm wine to thin it out.

What to dip

When it comes to cheese fondue, there are endless possibilities for what to dip into that warm, gooey goodness. Here are some ideas to get you started:

Bread

A classic choice for a reason, bread is a must-have for dipping into cheese fondue. Go for a crusty French bread or baguette, cut into cubes for easy skewering. Sourdough, Tuscan bread, and pumpernickel are also great options.

Fruits and Vegetables

The slightly tart and crunchy apples, especially Granny Smith, pair wonderfully with cheese fondue. Pears, too, make an excellent choice for dipping. For a savoury option, go for steamed broccoli, cauliflower, carrots, asparagus, or cherry tomatoes.

Meat

Bacon and salami are unexpected but delightful additions to the fondue experience. Just be sure to use baked bacon so it's nice and crisp and won't break off into the pot.

Potatoes

Baby potatoes, especially the red-skinned variety, are perfect for dipping into cheese fondue. You can also try roasted sweet potatoes or regular potatoes for a heartier option.

Pickles

Cornichons and pickled pearl onions add a tangy crunch to your fondue feast.

So, gather your dipping favourites, skewer them up, and get ready to indulge in the ultimate cheesy delight!

Frequently asked questions