Cody Casey
Cheese fondue is a fun, communal dish that's perfect for a party or a special occasion. It's also super easy to make! All you need is some good-quality cheese, a splash of wine, and a few simple tips to ensure your fondue is rich, smooth, and indulgent. So, get your skewers ready and let's dive into the world of cheese fondue!
How to Make Cheese Fondue from Blocks of Cheese
| Characteristics | Values |
|---|---|
| Cheese | Gruyère, Swiss, Fontina, Gouda, Comté, Emmentaler, Raclette, Vacherin, Cheddar, Jarlsberg, Emmenthaler, Monterey Jack, Raclette, Brie |
| Other ingredients | Cornstarch, white wine (e.g. Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay), lemon juice, kirsch, nutmeg, garlic, flour, mustard |
| Equipment | Fondue pot, heavy saucepan, skillet, stove, electric fondue pot, ceramic or cast-iron fondue pot |
| Preparation | Grate the cheese, toss with cornstarch, rub the pot with garlic, add wine and simmer, slowly add and stir cheese, season, serve with dippers |
| Dippers | Bread, apples, broccoli, cauliflower, bell peppers, carrots, bacon, baby potatoes, roasted sweet potatoes, sausage, meatballs, shrimp, tortilla chips, pretzels, grapes, dried fruit, pineapple, salami |
What You'll Learn
Choose the right cheese
The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The most popular choice is Gruyère, a mild, creamy, and buttery cheese that melts well. Swiss cheese is another popular option, known for its bold flavour.
Other good choices include Gouda, Fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. These can include Gruyere, Swiss cheese, Emmental, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on your preference.
Raclette is also a classic choice for fondue, and aged cheeses tend to work well. If you want to mix it up, you could try using cheddar, but be aware that its flavour will be less traditional. A mix of cheddar and a more traditional cheese like Gruyère could work well.
Remember, the quality of the cheese will have a huge impact on the final product, so it's worth investing in good-quality, fresh cheese.
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Prepare the cheese
The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Good options include fontina, Gruyère, gouda, Swiss cheese, Emmentaler, raclette, vacherin, and cheddar.
Before you begin, grate the cheese. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use the grater blade of a food processor or the coarse side of a box grater.
Next, toss the grated cheese with cornstarch or flour. This step helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly.
If you're preparing the cheese in advance, you can store it in the refrigerator for up to a day before making the fondue.
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Add wine, lemon juice, and spices
Now that you've gathered your ingredients, it's time to add the wine, lemon juice, and spices.
Start by pouring the wine into your saucepan or fondue pot. If you're using a separate saucepan, you'll want to transfer the mixture to a fondue pot later to keep it warm and melted. For a single serving of fondue, you'll need about a cup of dry white wine. Bring the wine to a simmer over medium-low heat.
Next, add a tablespoon of lemon juice to the simmering wine. You can also add a clove of minced garlic to the mixture, either by rubbing the inside of your pot with the garlic and then discarding it or by mincing it and adding it directly to the wine.
Some recipes also call for adding flour or cornstarch at this stage to help thicken the fondue and prevent the cheese from clumping. If you choose to include flour or cornstarch, simply stir it into the wine and lemon juice mixture until well combined.
Once you've added the wine, lemon juice, garlic, and flour or cornstarch (if using), it's time to start adding the cheese. This should be done slowly, a little at a time, while stirring constantly. Continue adding the cheese until it's all melted and the mixture is smooth.
Finally, stir in your desired spices. A pinch of nutmeg is a classic choice, and you can also add some ground black pepper. If you're feeling adventurous, try adding a swirl of mustard or a spoonful of toasted spices.
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Heat and melt the cheese
Now that you've gathered your ingredients, it's time to heat and melt the cheese.
First, you'll want to make sure you're using a heavy-bottomed pot on the stovetop. This will ensure even heat distribution and help to prevent your cheese from burning. Turn the heat to medium-low and add your wine, garlic, and lemon juice to the pot. Bring this mixture to a simmer, stirring occasionally.
Next, it's time to add the cheese. This step is crucial—you'll want to add the cheese slowly, a little at a time, stirring well after each addition. This gradual addition will ensure a smooth and creamy fondue. Keep the heat low and gentle—you don't want to rush this process! Take your time and enjoy the moment as your cheese melts into a gooey, delicious fondue.
Once all the cheese has been added and melted, it's time to stir in your chosen flavourings. A splash of brandy, cognac, or Kirsch (a cherry brandy) will add a traditional fruity note. You could also add some Dijon mustard and a pinch of nutmeg for extra depth of flavour.
And that's it! Your cheese should now be beautifully melted and ready for dipping. Keep the fondue warm by transferring it to a fondue pot, or by keeping it in a heatproof serving bowl over a low flame. Remember, fondue must be served warm to maintain its smooth and creamy texture.
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Serve with dippers
Now that you've made your cheese fondue, it's time to serve it with some delicious dippers. Here are some ideas to get you started:
Bread
Bread is a classic dipper for cheese fondue and for good reason! Cubes of crusty French bread or sourdough are perfect for soaking up all that cheesy goodness. If you're feeling fancy, you can also try garlic crostini rounds or soft breadsticks.
Vegetables
Roasted or steamed broccoli or cauliflower florets, strips of bell pepper, carrots, or whole baby red potatoes are all great options for adding a crunchy contrast to the creamy fondue. If you're short on time, potato chips or pretzels will also do the trick!
Fruit
Sweet and tangy apples and pears are a perfect match for cheese fondue. Cube them or slice them into wedges for easy dipping. You can also try grapes, dried fruit, or pineapple slices for a more tropical twist.
Meat
Meatballs, grilled steak, chicken, shrimp, or sliced salami are perfect for adding a savoury note to your fondue. If you're feeling indulgent, bacon is also a surprisingly delicious option! Just make sure it's nice and crisp so it doesn't break off into the pot.
Other Ideas
Other ideas include crackers, tortilla chips, pickles, or cornichons. You can also try roasted sweet potatoes, cherry tomatoes, or steamed asparagus. Really, the possibilities are endless! So go ahead and get creative with your dippers and enjoy your fondue!
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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, Comté, Emmentaler, raclette, and vacherin.
Grate the cheese, and toss it with cornstarch or flour to prevent clumping.
You can use chicken or vegetable stock instead of wine. For a beer cheese fondue, swap the wine for beer.
You can dip bread, apples, broccoli, cauliflower, bell peppers, carrots, bacon, baby potatoes, roasted sweet potatoes, pickles, and more.
You can use a heavy-bottomed pot on the stovetop and transfer the fondue to a fondue pot to keep it warm. Fondue pots can be metal or earthenware, and some can be heated directly on a range.
