Easy, Cheesy, And Delicious: Your Guide To Fondue

Cheese fondue is a fun, social dish that's easy to make and perfect for parties or date nights. The key to a successful fondue is to ensure that the cheese stays smooth and doesn't clump up. The best cheeses to use are those that melt well and aren't stringy, such as Gruyère, Swiss, Fontina, or White Cheddar. To prevent clumping, coat the grated cheese with cornstarch or flour, and heat it slowly and gently. Wine is also an important ingredient, as its acidity helps to keep the fondue smooth, but non-alcoholic substitutes like apple cider or chicken broth can be used instead. Once you've mastered the basic recipe, you can experiment with different cheeses and dippers to find your favourite combinations.

Choosing the right cheese

• Gruyère: This is a mild, classic fondue cheese that is often used as the base. It has a smooth texture and melts well, making it a good choice for fondue.
• Swiss Cheese: Adding Swiss cheese to your fondue will give it a bolder flavour. It pairs well with Gruyère and can be shredded or sliced.
• Cheddar: A mild or sharp white cheddar can add nuttiness and bite to your fondue. However, it is important to note that cheddar can be stringy when melted, so it should be shredded or grated to ensure a smooth consistency.
• Fontina: This cheese is known for its buttery and smooth texture. It melts well and adds a creamy flavour to the fondue.
• Gouda: Gouda is a popular alternative to the traditional Swiss and Gruyère cheeses. It has a mild, nutty flavour and melts well.
• Emmentaler: This Swiss-style cheese is similar to Gruyère and can be used as a substitute. It has a slightly sweet and nutty flavour.

When selecting cheese for your fondue, it is important to choose a good-quality cheese that melts well and has a smooth texture. Aged cheeses tend to work well, and it is recommended to grate or shred your own cheese to ensure a consistent melt and prevent clumping.

Using cornstarch or flour to prevent clumping

Cornstarch and flour are both great options to prevent clumping when making cheese fondue.

Cornstarch is a pure starch powder that is gluten-free and can act as a thickening agent in your fondue. It is important to toss the cornstarch with the cheese first to prevent the cheese from sticking together. This will also help the cornstarch incorporate smoothly into the wine, preventing it from clumping.

If you don't have cornstarch, you can use flour as a substitute. All-purpose flour is a good option to thicken your fondue and prevent clumping. It is important to note that you will need to use twice as much flour as you would cornstarch. For example, if a recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of flour. Before adding the flour to your fondue, mix it with a little cold water to form a paste. This will prevent lumps from forming and ensure a smooth and creamy fondue.

Both cornstarch and flour are effective ways to prevent clumping and create a delicious, dippable cheese fondue.

How to melt the cheese

There are several methods for melting the cheese for your fondue. One common method is to use a double boiler, which involves placing a heatproof bowl over a pan of boiling water. This allows the cheese to melt slowly and gently, reducing the risk of overheating. Here are the steps for this method:

• Mix vinegar or wine with cornflour or cornstarch.
• Place the mixture in a heatproof bowl with the grated cheese.
• Set the bowl over a pan of boiling water.
• Slowly melt the cheese, stirring occasionally.
• When the cheese is nearly melted, add crème fraîche, kirsch, lemon juice, mustard, nutmeg, and/or pepper, if desired.
• Lower the heat and keep the fondue warm.

Another method is to use a heavy-bottomed pot or saucepan on the stovetop. Here are the steps for this approach:

• Rub the inside of the pot or saucepan with a cut clove of garlic.
• Add wine and/or lemon juice to the pot and bring to a low simmer or gentle bubble over medium heat.
• Gradually add the grated cheese to the wine, stirring constantly with a wire whisk over low heat until melted. Add the cheese a little at a time to ensure it melts smoothly.
• Once the cheese is melted and creamy, add kirsch, mustard, nutmeg, and/or pepper, if desired.
• Transfer the fondue to a serving pot and keep it warm over a low flame or electric heat source.

Regardless of the method you choose, it's important to keep the heat low when melting the cheese. Cheese doesn't need high heat to melt, and higher temperatures can cause the cheese to become stringy or clumpy. Additionally, stirring the cheese too much can encourage stringiness or clumping, so it's best to stir slowly and gently.

What to serve with fondue

When it comes to fondue, the world is your oyster! Almost anything goes with this dish, so you can get creative with your sides and dippers. Here are some ideas to get you started:

Bread

Bread is a classic fondue partner. It soaks up all that cheesy goodness and provides a delicious contrast of textures. Go for a crusty baguette, sourdough, rye, pretzel, or even a bagel. Toasting your bread lightly will help it hold together when dipped in the fondue. You could also try making croutons by tossing bread in oil and seasoning, then baking until golden and crisp.

Meat

Meat and cheese are a match made in heaven, so why not try some meat fondue dippers? Cooked meatballs, steak strips, chicken, and meatballs all pair well with cheese. For an extra indulgent treat, try dipping chunks of beef fillet or filet mignon in your fondue. Cured meats like salami, chorizo, and pepperoni also make excellent dippers, adding a spicy kick to your fondue.

Seafood

For a fancy fondue feast, add some seafood to the mix. Lightly steamed shrimp, crab, or lobster are elegant and decadent choices. Grilled, roasted, or sautéed shrimp also work well, especially when cooked with garlic and parsley.

Vegetables

Vegetables and cheese are a winning combination, and fondue is a great way to get your daily dose of veggies. Try broccoli, bell peppers, carrots, asparagus, or cauliflower. Roasting or steaming vegetables first can help smooth out bitter flavors and make them more dip-able. For a quick and easy option, serve raw celery, fennel, or cherry tomatoes.

Fruit

While it may seem like an unusual pairing, fruit and cheese fondue can be a delightful combination. Apples, in particular, make a great fondue dipper, with their crunchy, crisp tartness. Pears, pineapple, and grapes are also worth trying, especially if you want to bring out the spices in your fondue.

Other Dippers

Of course, there are plenty of other options to dip into your fondue. Pretzels, crackers, tortilla chips, and even large pasta shapes like shells or fusilli can be fun and tasty choices. For something a little different, try pickles, gherkins, or even potato chips (though these may fall apart!).

So, get creative, and don't be afraid to experiment with different flavors and textures. Happy dipping!

How to keep the fondue warm

To keep your cheese fondue warm and prevent it from turning into a cold, gloopy mess, you have several options.

Firstly, you can use a special fondue stove or burner. These are usually sold as part of a "fondue set", which includes a small stove with a burner, a small copper or stainless-steel pot, and a set of forks. If you don't have a fondue set, you can use a small tabletop stove or hotplate, ensuring that the flame or heat is turned down extremely low to keep the sauce at a simmer.

Another option is to suspend the fondue pot over a tealight candle. A single candle will be enough to keep the pot warm as long as it has been preheated. If you don't have a proper burner, you can make a stand for the pot or keep it elevated so that it doesn't touch the table. For example, you can place the candle in a small saucer with a brick on either side and balance the pot on top.

If you don't have a suitable heat source on your table, you can preheat the sauce on your kitchen stove before serving. However, this method is not ideal as you will need to keep returning the pot to the stove to reheat it.

To keep your fondue warm and creamy, it's important to maintain a low temperature. Cheese doesn't need high heat to melt, and a higher temperature can ruin the consistency of your fondue.

Frequently asked questions