Creating Smooth Cheese Fondue: Secrets To Success

A smooth and creamy cheese fondue is a delight to the senses, but achieving that perfect texture can be tricky. The key lies in the type of cheese used, the addition of certain ingredients, and the cooking technique. Here are some tips to ensure your cheese fondue is velvety smooth and irresistibly indulgent.

Characteristics of a Smooth Cheese Fondue

Use good-quality cheese

Using good-quality cheese is the most important rule when making a smooth cheese fondue. While it will be more expensive, it will be worth it. The quality and types of cheese you use will have a huge impact on the final product.

The best cheeses for fondue are those that are buttery and creamy, melting smoothly. These include fontina, Gruyère, and gouda. If you're unsure, 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 suitable. You can also add in some cheddar, though its flavour will be less traditional.

Other cheeses that can be used in fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

Grate the cheese

Grating the cheese is an important step in making a smooth cheese fondue. When you grate the cheese, you increase its surface area, which helps it melt faster and more evenly. This is crucial for achieving a smooth and creamy fondue. You can use a food processor with a grater blade or a coarse box grater to get the job done.

It is also essential to use good-quality cheese. The best cheeses for fondue are typically buttery and creamy, melting smoothly. Gruyère, Swiss cheese, fontina, gouda, and Emmental are all excellent choices. You can also add in some cheddar or raclette for a unique flavour profile.

Once you've selected your cheese, grate it into a medium-sized bowl. It is important to grate the cheese yourself instead of using pre-shredded cheese, as the pre-shredded variety often contains additives that can prevent the fondue from melting properly. After grating, toss the cheese with cornstarch. This step helps to thicken the fondue and prevents the cheese from clumping, ensuring a smooth and lump-free consistency.

By taking the time to grate the cheese and selecting the right varieties, you'll be well on your way to creating a delicious and smooth cheese fondue.

Toss the cheese with cornstarch

To make a smooth cheese fondue, it's important to toss the cheese with cornstarch thoroughly. Cornstarch is a type of starch that helps to stabilize the fondue and prevents the cheese from clumping. It also helps to thicken the fondue, giving it a smooth and creamy texture.

First, grate your cheese. Grated cheese melts faster and more evenly than chopped cheese, so grating the cheese is essential for a smooth fondue. You can use a food processor with a grater blade or a box grater for this step.

Next, combine the grated cheese with cornstarch in a medium bowl. Toss the cheese and cornstarch together thoroughly until all the cheese pieces are coated. You can also place them in a resealable plastic bag and shake until the cheese is coated.

If you prefer, you can use flour instead of cornstarch. Flour can be used in a pinch and will help to thicken the fondue. However, cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

By tossing the cheese with cornstarch, you'll ensure that your fondue has a smooth and creamy texture. This step is crucial in creating a delicious and lump-free cheese fondue.

Remember to add the cheese and cornstarch mixture to your fondue pot slowly, stirring constantly, to ensure that it melts evenly and smoothly. Enjoy your smooth and tasty cheese fondue!

Use wine to keep the fondue smooth

Wine is an essential ingredient in cheese fondue, and it's important beyond just flavour. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, ensuring your fondue stays smooth and has an even texture.

To make a smooth fondue, it's best to use a dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine you choose should be one that you'd enjoy drinking with dinner. It doesn't have to be expensive, but it should be good quality.

When making your fondue, bring the wine to a simmer in your fondue pot or a large heavy saucepan, then add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. If your fondue becomes too thick, you can add a little more wine until you're happy with the texture.

If you don't want to use alcohol in your fondue, you can substitute the wine for chicken or vegetable stock, or a combination of stock and milk. Lemon juice can also be added to mimic the tartaric acid in wine and help keep your fondue smooth.

Add the cheese slowly and stir constantly

To make a smooth cheese fondue, it's important to add the cheese slowly and stir constantly. This ensures that the cheese melts evenly and prevents lumps from forming. Here's a step-by-step guide to help you achieve the perfect, smooth cheese fondue:

Before you begin, grate your chosen cheese. For a classic Swiss fondue, a mix of Gruyère, Swiss cheese, and Emmentaler is traditional, but you can also use Gouda, fontina, or raclette. It's important to use good-quality cheese for the best flavour and texture.

Next, prepare your fondue pot or a heavy saucepan by rubbing the inside with a clove of garlic. This step adds a subtle garlic flavour to your fondue. Once you're done, discard the garlic.

Now it's time to start cooking! Bring your chosen liquid to a gentle simmer—this could be dry white wine, chicken or vegetable stock, or even beer for a unique twist. You can also add a splash of lemon juice at this stage for some extra tang.

With your liquid simmering nicely, it's time to add the cheese. Take a small handful of grated cheese and sprinkle it into the pot. Stir constantly as you wait for the cheese to melt. Repeat this process, adding a little cheese at a time, until you've added it all. This slow and steady approach is key to a smooth fondue.

Once all your cheese is melted and combined, you can add some extra flavourings. A splash of brandy, cognac, or Kirsch (a type of cherry brandy) adds a lovely depth of flavour. You can also add some Dijon mustard and a pinch of nutmeg. Stir everything together, and your fondue is ready to serve!

Remember to keep your fondue warm as you enjoy it. A fondue pot is ideal for this, but you can also use a regular saucepan over low heat. Enjoy your smooth, creamy cheese fondue with a variety of dippers like bread cubes, apples, vegetables, or meat.

Frequently asked questions