Cheese Fondue: Crock Pot Magic In 10 Easy Steps

Fondue is a Swiss dish that dates back to the 18th century. It is a combination of cheese and hard bread, with a modern adaptation being the use of a crockpot or slow cooker. A crockpot cheese fondue is easy to make and perfect for any gathering. The key to a good fondue is using good-quality, creamy cheese that melts smoothly, such as Fontina, Gruyère, and Gouda. The cheese should be grated, not chopped, and tossed with cornstarch to prevent clumping. White wine is also added to the fondue to help keep the cheese mixture smooth, and it is best to use a dry and high-acid wine such as Sauvignon Blanc. Once the fondue is ready, it can be served with a variety of dippers, such as bread, apples, vegetables, and meat.

Choosing the right cheese

The quality and types of cheese you use will have a huge impact on your crockpot fondue. A good rule of thumb is to use good-quality, creamy cheese that melts smoothly.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. The best all-around cheeses for this are Gruyère, Swiss cheese, and gouda. If you're unsure, using equal amounts of these three is a good place to start. Together, they create a lush and complex flavour.

If you want to experiment with other cheeses, you could try fontina, Comté, Emmentaler (a variety of Swiss cheese), raclette, or vacherin. For a more traditional flavour, you could also try a mix of Gruyère and Emmental, which is another traditional Swiss combination.

For a cheddar fondue, you could use a mix of cheddar and a more traditional cheese like Gruyère.

When preparing your cheese, make sure to grate it rather than chop it, as grated cheese melts faster and more evenly, leading to a smoother fondue.

Preparing the cheese

Firstly, it is important to choose good-quality cheese for your fondue. The best cheeses for fondue are typically buttery and creamy varieties that melt smoothly, such as Fontina, Gruyère, and Gouda. For a classic Swiss cheese fondue, a blend of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and Gouda is ideal. You can also experiment with other fondue-suitable cheeses like Comté, Emmentaler, Raclette, or Vacherin.

Once you've selected your cheeses, it's time to grate them. Grating the cheese is essential for quicker melting and a smoother fondue. Use the grater blade of a food processor for efficiency, or opt for a box grater or a coarse microplane grater. Grating the cheese ensures even melting and prevents lumps in your fondue.

After grating, it's crucial to toss the cheese with cornstarch or flour. This step helps thicken the fondue and prevents the cheese from clumping. Cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free.

When you're ready to cook the fondue, remember to add the cheese slowly and stir constantly. This step is crucial for achieving a smooth and creamy texture. Sprinkle small handfuls of cheese into the pot, stirring continuously, and wait for each addition to melt before adding more. This slow and steady process ensures a luscious, lump-free fondue.

Additionally, you can enhance the flavour of your fondue by incorporating a splash of wine or liqueur. A dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, adds a rich, aromatic touch and helps with the melting process. Alternatively, you can add a tablespoon of brandy, cognac, or cherry brandy for an extra note of flavour.

Lastly, be mindful of the temperature when cooking your fondue. It needs to stay warm enough to maintain a liquid consistency without overheating and burning. A fondue pot or a slow cooker can help you control the temperature and keep the fondue at the ideal warmth for dipping.

Using wine in the fondue

To make the fondue, first heat the wine in the crock pot on high for about 5 minutes. You can also add garlic to the wine and let it simmer for a minute. In a separate bowl, toss the grated cheese with cornstarch, and then add the cheese to the hot wine. You can also add lemon juice, salt, and pepper to taste. Cook the mixture on high for about 30 minutes, stirring occasionally, and then turn the heat to low and cook for another 45 minutes, continuing to stir every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook the fondue, as it can seize.

If you prefer not to use alcohol, you can substitute the wine with unsalted chicken or vegetable stock, or apple cider for a fruity tang.

Dipping foods

When it comes to dipping foods for cheese fondue, there are plenty of options to choose from. Here are some ideas to get you started:

Bread

Bread is a classic choice for cheese fondue, as it soaks up the cheesy goodness perfectly. Go for crusty, toasted bread for the best experience. You can choose from a variety of breads such as sourdough, French bread, rye, pumpernickel, brioche, whole wheat, olive bread, ciabatta, naan, or challah. Breadsticks, bagels, English muffins, and tortillas are also great options.

Vegetables

A variety of vegetables can be dipped into cheese fondue, adding a fresh and crunchy element to the dish. Try steamed or raw broccoli, cauliflower, bell peppers, asparagus, carrots, Brussels sprouts, tomatoes, mushrooms, green beans, or potatoes. Roasted vegetables, such as baby potatoes or fingerling potatoes, are also a tasty option.

Fruit

While it may seem like an unusual combination, fruit can pair surprisingly well with cheese fondue. Tart apples, such as Granny Smith, are a popular choice, as are pears, grapes, and even dried fruits. The crispness and tartness of the fruit complement the creamy cheese nicely.

Meat

Cooked bite-sized pieces of meat can be delicious when dipped into cheese fondue. Options include marinated sirloin, filet mignon, herb-roasted chicken, prime rib, meatballs, beef jerky, miniature smoked sausages, or ham. Cured meats such as salami, chorizo, pepperoni, or soppressata are also great choices.

Seafood

For a more indulgent option, try dipping cooked shrimp, salmon, lobster tail, crab legs, or tuna into the cheese fondue. Grilled or roasted shrimp, especially when cooked with garlic and parsley, can add a nice flavour kick to the dish.

Other Options

In addition to the above, there are several other creative dipping options. Crackers, chips, pretzels, pickles, pasta shapes (such as shells or fusilli), meatballs, bacon, and even roasted jalapeño peppers can all be delicious when paired with cheese fondue.

History of fondue

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The name "cheese fondue", however, referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

Fondue was popularized in North America in the 1960s, particularly at the 1964 New York World's Fair, where it was promoted to Americans at the Swiss Pavilion's Alpine restaurant. In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil instead of cheese, with chunks of meat in place of bread) at his Chalet Suisse restaurant in 1956. Egli also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate.

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