Cheese Fondue: Electric Pot Techniques For Delicious Results

Making cheese fondue in an electric fondue pot is a fun and indulgent way to spend an evening with friends or family. Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting at least two varieties of cheese in a pot, along with wine and a little flour. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, and Emmental. To make cheese fondue in an electric fondue pot, start by rubbing the inside of the pot with a garlic clove. Then, add wine and heat until simmering. Next, gradually add the grated cheese, stirring constantly until melted. Finally, season with salt, nutmeg, and/or pepper. Serve with cubed French bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels for dipping.

Choose the right cheese

Choosing the right cheese is crucial to making delicious fondue. While you can use almost any cheese, some are better suited to the task than others. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, use equal amounts of these three. Together, they create a lush and complex fondue. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all good choices.

Other cheeses that work well in fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. If you want to add a bit of sharpness to your fondue, you can also try using cheddar, although this will result in a less traditional flavour profile. In this case, it is recommended to mix the cheddar with a more traditional cheese, such as Gruyère.

When selecting your cheese, be sure to choose good-quality cheese. This will make a big difference in the final product. It will be more expensive, but it is worth it.

Prepare the cheese

Fondue is all about the cheese, so it's worth investing in good-quality produce. The best cheeses for fondue are those with a buttery, creamy texture that melts smoothly. The classic Swiss fondue is made with a blend of traditional, firm mountain-style cheeses like Gruyere, Swiss cheese, and Emmenthaler (or Emmental). You can also use Gouda, fontina, and raclette.

Before you start, grate the cheese—this will help it melt faster and more evenly. Then, toss the grated cheese with cornstarch or flour. This step is important as it helps thicken the fondue and prevents the cheese from clumping.

Now you're ready to start melting the cheese. Bring your wine to a simmer in your electric fondue pot, then start adding the cheese a little at a time. Add a small handful, then stir well until it's melted before adding more. Keep going until you've added all your cheese.

Once the cheese is melted, you can add some extra flavourings. A dash of brandy, Cognac, or cherry brandy adds a nice kick, or you could add some Dijon mustard or nutmeg.

Use the right heat source

Electric fondue pots are a convenient and wonderful option for making cheese fondue. They typically heat more evenly than other heat sources and eliminate the need for separate fuel sources like sterno or tea lights. Here are some tips for using an electric fondue pot to achieve the perfect cheese fondue:

• Know your pot: Different electric fondue pots have varying heat settings, so it's essential to familiarise yourself with your pot's settings and how they translate to actual heat levels. This may involve some trial and error, but it's worth noting down the ideal settings for future use.
• Start at medium/high: As a general guideline, start heating your cheese fondue at a medium/high setting. This will help you gauge how your pot performs and make any necessary adjustments.
• Monitor and adjust: Keep a close eye on your fondue as it heats. If you notice that the cheese isn't melting after about 10 minutes, turn up the heat gradually. Similarly, if the bottom starts to burn while the top layer remains solid, reduce the heat. Finding the right balance is crucial to achieving the perfect consistency.
• Maintain a gentle heat: Regardless of the type of pot you use, the key to successful fondue is maintaining a gentle heat. Too much heat can burn the cheese, cause it to seize up, or shock the proteins, resulting in lumps. A steady, low to medium heat is ideal.
• Be patient: Preparing fondue takes time, so be prepared to stir and monitor your creation for 15 to 20 minutes. If the fondue starts to solidify, turn up the heat slightly, and if it begins to bubble, turn it down. An occasional bubble is fine, but constant bubbling indicates excessive heat.
• Keep a record: Making fondue is an art, and each pot may perform differently. Once you've achieved the perfect cheese fondue in your electric pot, be sure to record the process, including heat settings and timings. This will ensure consistent results every time you use your fondue pot.

Add wine to prevent clumping

When making cheese fondue, it's important to add the wine slowly and stir constantly to prevent clumping. The wine's acidity also helps to prevent the cheese from clumping and stringing together. If you're making a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to add the necessary acidity.

To make a classic cheese fondue, start by bringing the wine to a simmer in your electric fondue pot. You can use a dry white wine such as Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay. Once the wine is simmering, add in the cornstarch and stir until combined.

Next, you'll want to slowly add your grated cheese to the pot, stirring constantly. It's important to add the cheese gradually and wait for each addition to melt before adding more. This will ensure a smooth and creamy fondue. You can use a variety of cheeses such as Gruyère, Emmental, Swiss cheese, fontina, gouda, or cheddar.

By adding the wine slowly and stirring constantly, you can prevent clumping and create a delicious and smooth cheese fondue.

Dip your food

Now that you've made your cheese fondue, it's time to dip your food!

Fondue is a communal meal, so each person at the table will be given a long fork to pierce their food with before dipping it into the cheese. It's important to follow some basic etiquette when enjoying fondue. First, gently dip your fork into the cheese to coat your food, allowing any excess cheese to drip back into the pot. This will help the cheese cool a bit before you eat it. Be careful not to let your mouth come into contact with the fork, as it will be dipped back into the communal cheese. If you'd like, you can use separate forks for eating and dipping.

So, what foods go well with cheese fondue? Here are some ideas:

• Bread: Use a crusty variety, such as French bread or a baguette, and cut it into cubes. This will help the bread stay on the fork after dipping.
• Meat: Cooked chicken, cooked sausage, and bacon are all tasty options.
• Fruits and Vegetables: Try sliced apples, steamed broccoli, steamed cauliflower, steamed potatoes, or roasted baby potatoes.
• Other: Pickles, crackers, chips, or pretzels.

Get creative and enjoy your fondue feast!

Frequently asked questions