Making Cheesy Fondue: An Oven-Baked Delight

Cheese fondue is a fun and indulgent dish that's perfect for a cosy night in or a special occasion. It's surprisingly easy to make this Swiss delicacy at home in your oven, and it's a great way to bring people together. The key to a good fondue is in the preparation and the quality of the cheese. In this article, we'll take you through the steps to make a deliciously smooth and creamy cheese fondue, and offer some tips on how to elevate your fondue game.

How to Make Cheese Fondue in the Oven

Choosing the right cheese

When making cheese fondue, the type of cheese you choose is crucial. The quality and kinds of cheese you use will significantly impact the final product. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.

For a classic Swiss cheese fondue, a blend of traditional, firm mountain-style cheeses is ideal. Gruyere, Swiss cheese, and gouda are all excellent choices. You can also add other Swiss cheeses like Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on your preference. These cheeses melt well and give the fondue a rich, creamy texture.

If you want to experiment with different flavours, you can try using cheddar, Comté, or aged Gouda as your base cheese. Just keep in mind that the flavour of your fondue will be less traditional. In this case, you can combine these cheeses with a more classic option like Gruyère to balance the taste.

When selecting your cheese, it's important to choose good-quality options. This will make your fondue more expensive, but it's worth the investment. Look for cheeses that are known for their melting properties and avoid pre-shredded cheese, as it doesn't melt as smoothly.

To prepare the cheese for your fondue, grate it instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater to speed up the grating process.

Preparing the cheese

The key to a successful fondue is to ensure that the cheese dipping sauce stays smooth. Cheese has a tendency to get stringy or to "seize up" into clumps, so it's important to take certain steps to avoid this.

Firstly, choose the right type of cheese. Avoid cheeses that are stringy when melted, like cheddar or mozzarella. Good options include Gruyere, Monterey Jack, Raclette, Gouda, Fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best.

Once you've selected your cheese, grate it. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. Then, toss the grated cheese with cornstarch or flour. This will help to thicken the fondue and prevent the cheese from clumping.

Now you're ready to start melting the cheese. Add the cheese to your simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. It's important to go slowly and not add too much cheese at once.

Finally, keep the heat low. Cheese tends to ball up and separate at higher temperatures, so once the cheese has melted, just heat it enough to keep it warm.

Preparing the pot

Cheese fondue is typically made in a heavy-bottomed pot on a stovetop and then transferred to a fondue pot. The fondue pot can be metal or earthenware, and some are heated with a flame underneath while others are electric. If you don't have a fondue pot, you can keep the fondue warm in a serving pot over a low flame or with a small candle.

Before adding any ingredients, the inside of the pot should be rubbed with a halved garlic clove. This infuses the fondue with a subtle garlicky flavour. The garlic clove is then discarded.

Next, you will add wine and lemon juice to the pot and bring it to a low simmer. It is important not to let the mixture boil. At this point, you will also add cornstarch or flour to the pot, stirring it in well. The cornstarch or flour helps to stabilise the sauce and keep it from separating.

Now your pot is prepared and you can move on to adding the cheese!

Adding the cheese

Now, it's time to add the cheese! The key to a smooth fondue is to add the cheese slowly and in small amounts. You should also keep stirring constantly to prevent the cheese from clumping. Here's a step-by-step guide:

• If you're using a garlic clove to rub the inside of your pot, discard the garlic clove.
• Start by adding a small amount of the grated cheese to your pot. Use a zig-zag stirring pattern to prevent the cheese from seizing and balling up.
• Keep the heat low and gentle, just enough to keep the mixture steaming hot. Avoid bringing it to a boil.
• Continue adding the cheese a handful at a time. Make sure each addition is completely melted before adding more.
• Keep stirring constantly to ensure everything combines evenly.
• Once all the cheese has been added and the mixture is smooth and creamy, you can move on to the next step.

If you're using multiple types of cheese, you don't need to worry about adding them in a specific order. Just make sure to add them in small amounts and stir constantly.

Remember, the key to a successful fondue is to take your time and not rush the process. Enjoy the moment and the delicious smells coming from your pot!

Troubleshooting

The fondue is burnt

If your fondue has burnt, it is likely that the pot was too hot. Reduce the heat and stir the cheese regularly to prevent this from happening. If it is too late, try scooping out the unburnt fondue and leaving the burnt bits at the bottom of the pot.

The fondue is too runny

A runny fondue is usually caused by too much liquid in the recipe. To fix this, add more cheese and cornstarch to the mixture. This will help to thicken the fondue and make it creamier.

The fondue is lumpy

Lumpy fondue is likely due to the cheese not melting properly. Increase the heat and add a teaspoon of lemon juice to break down any lumps and create a smooth and creamy fondue.

The fondue has separated

Fondue separation is often caused by using the wrong type of cheese. Cheeses such as cheddar or mozzarella are more likely to separate. To fix this, add a tablespoon of cornstarch or flour to the mixture to thicken it and keep it from separating.

The fondue has thickened too much

If you have stirred your fondue too vigorously, it may thicken too much. To fix this, add a little hot water or wine to the mixture and stir gently until it reaches the desired consistency.

The cheese is stringy

To avoid stringy fondue, use a good-quality cheese that is suitable for melting, such as Gruyere or Emmentaler. Keep the heat low and consistent, as sudden changes in temperature can cause the cheese to become stringy.

Frequently asked questions