Cheese Fondue: Double Boiler Method For Melty Goodness

Cheese fondue is a Swiss dish that involves melting hard cheese and wine in a pot. It is usually served with dipping bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels. To make cheese fondue in a double boiler, fill a large pot with enough water to be a few inches deep. Set a large stainless steel bowl on top of the pot. Add the garlic cloves to the bowl and turn the heat to medium. Cook until the garlic is fragrant and warm, then pour in the wine and cook for another 2-3 minutes. Remove the garlic and gradually add the cheese, stirring continuously until the cheese is melted and the mixture is smooth.

Prepare ingredients: wine, garlic, cornstarch, and cheese

Prepare the ingredients: wine, garlic, cornstarch, and cheese

For a standard-sized batch of cheese fondue, you will need 1 cup of wine, 1 clove of garlic, 2 tablespoons of cornstarch, and 1/3 pound of cheese.

For the wine, a dry white wine with high acidity is best, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's acidity is important as it prevents the cheese from becoming stringy or lumpy. If you don't want to use wine, you can substitute it with 8 ounces of chicken or vegetable stock.

For the garlic, simply mince or smash 1 clove. You can rub the inside of your cooking pot with the garlic to add flavour, or you can simmer it in the wine at the beginning and then remove it before adding the cheese.

The cornstarch is important as it helps to thicken the fondue and prevent the cheese from clumping. Make sure to toss the cheese with the cornstarch thoroughly until all pieces are coated.

For the cheese, a blend of different varieties is best. Good options include Gruyère, Emmentaler (a type of Swiss cheese), Appenzeller, Fontina, Gouda, Raclette, and Vacherin. You can also use Cheddar for a less traditional flavour. Grate all of the cheeses and combine them in a bowl with the cornstarch.

Mix cornstarch with grated cheese

Cornstarch is an essential ingredient in making cheese fondue in a double boiler. It helps to thicken the fondue and prevents the cheese from clumping. It also ensures a smooth fondue without adding any additional flavour.

To mix cornstarch with grated cheese, start by grating your chosen cheese. It is recommended to use a good-quality, creamy cheese that melts smoothly, such as Gruyère, Swiss cheese, fontina, gouda, or a mix of these. Once you have grated the cheese, weigh out the desired amount. For a classic cheese fondue, you will need around 8 ounces (225 grams) of grated cheese.

Next, prepare the cornstarch. Take a small amount of cornstarch and sift it to remove any lumps. You will need enough cornstarch to thoroughly coat the shredded cheese. This will ensure that the cornstarch does its job in preventing clumping and creating a smooth fondue.

Now, it's time to mix the two ingredients. Place the grated cheese in a medium-sized bowl and slowly add the cornstarch, tossing the cheese gently to ensure that all the pieces are evenly coated. Be thorough in your mixing to avoid any clumps of cheese that might escape the cornstarch. Continue adding cornstarch and mixing until all the cheese is coated.

Once you have a bowl of cornstarch-coated grated cheese, you are ready to move on to the next steps of making your cheese fondue in a double boiler. Remember, the cornstarch plays a crucial role in achieving the desired creamy texture and preventing lumps, so don't skimp on this step!

Heat wine and garlic in the double boiler

To make cheese fondue in a double boiler, start by pouring water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to create a double boiler. Next, heat wine and garlic in the double boiler. Put the garlic cloves into the bowl and turn the heat below the double boiler to medium. Cook until the garlic is fragrant and warm, which should take around 2 to 3 minutes.

Now, pour the wine into the bowl and cook until fragrant, which will also take around 2 to 3 minutes. Remove the garlic from the wine and discard it. At this point, you can add the cheese to the mixture.

The double boiler provides heat in a way that is most similar to an actual fondue pot. The simmering water in the pot indirectly heats the rounded bowl, allowing for a very gradual melting process. Add the wine and garlic first, then stir constantly and add the cheese in handfuls at a time. The stirring eliminates lumps after each addition.

Slowly add cheese to the double boiler, stirring constantly

Slowly adding the cheese to the double boiler, while stirring constantly, is an important step in making cheese fondue. This step ensures that the cheese melts smoothly and evenly, creating a rich and creamy fondue. It is crucial to resist the urge to dump all of the cheese into the pot at once, as this can result in a lumpy and uneven fondue. Instead, grab a small handful of cheese and sprinkle it into the pot, stirring constantly as you go.

When using a double boiler, the simmering water in the lower pot indirectly heats the upper pot or bowl, providing a very gradual melting process. This gentle heat is essential for achieving the desired smooth and creamy texture of the fondue. By adding the cheese gradually and stirring constantly, you can take advantage of this gradual melting process to ensure that each addition of cheese melts completely before adding more.

Additionally, stirring constantly helps to eliminate lumps and ensures that the cheese blends evenly with the other ingredients, such as wine or garlic. It is important to wait for each addition of cheese to melt before adding the next handful. This slow and steady process may take a little longer, but it is worth the effort to achieve a luscious and smooth fondue.

The double boiler method is particularly useful when reheating leftover fondue. It allows you to slowly and gently warm the fondue without altering its texture or causing it to split or spatter. If the fondue seems too thick, you can also add a little liquid, such as wine or chicken stock, to the double boiler to adjust the consistency.

Serve with bread, apples, broccoli, etc

Now that your cheese fondue is ready, it's time to serve it with some delicious sides! Here are some ideas to get you started:

Bread

Bread is a classic choice for cheese fondue and for good reason! Crusty bread, such as a French baguette or sourdough, is perfect for soaking up all that cheesy goodness. Cut the bread into 1-inch cubes or thick slices to make it easy to skewer and dip. If you're feeling adventurous, you can even make your own bread from scratch.

Apples

Crisp and tart Granny Smith apples are a great choice for fondue as they complement the creaminess of the cheese nicely. You can also try Bosc pears, which have nutmeg and cinnamon undertones that will bring out the spices in your fondue. Cut the fruit into cubes or slices, making sure they are easy to skewer.

Broccoli

Broccoli brings a bit of freshness to your fondue spread and pairs well with the cheese. You can serve it raw or lightly steamed to smooth out the raw, bitter flavours. Cut the broccoli into bite-sized florets, making sure they are still easy to skewer.

Other Vegetables

There are plenty of other vegetables that go well with cheese fondue. Try steamed cauliflower, bell peppers, carrots, asparagus, or cherry tomatoes. Roasted vegetables, such as potatoes, sweet potatoes, or butternut squash, are also a great option, especially during the winter months. Cut all your vegetables into uniform pieces to ensure even cooking and easy skewering.

Meat

Meat might not be the first thing that comes to mind for fondue, but it can be a great addition to make it a more substantial meal. Fully cooked sausage, such as kielbasa or chicken sausage, is a good option. Salami, prosciutto, chorizo, and other cured meats are also tasty choices. Simply skewer and dip them into the warm, melted cheese.

With these ideas in mind, you're ready to serve your cheese fondue! Get creative and feel free to experiment with other sides that you think would pair well with the cheese. Enjoy your fondue feast!

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