Cheese Fondue: The Ultimate Comfort Food With Cheddar Soup

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People then dip bread into the cheese using long-stemmed forks. While traditional Swiss fondue uses a blend of firm, mountain-style cheeses like Gruyere, Emmental, and Appenzeller, you can make a delicious fondue with cheddar soup. Here's a simple recipe for a smooth and creamy cheddar fondue that's perfect for dipping vegetables, meat, bread, or crackers.

Grate the cheese

Grating the cheese is an important step in making a smooth and creamy fondue. It is recommended to use a coarse grater to grate the cheese into fine pieces. Smaller pieces of cheese will melt more easily and evenly, resulting in a smoother fondue. If you are grating a large quantity of cheese, consider using the grater blade of a food processor for speed and efficiency. Alternatively, a box grater or a coarse microplane grater will also work well.

Once you have grated the cheese, it is essential to toss it with cornstarch or flour. This step helps to stabilise the cheese sauce and prevents separation. Make sure to coat the cheese thoroughly with a tablespoon or two of cornstarch or flour before adding it to the pot.

If you are short on time, you can grate the cheese in advance and store it in the refrigerator until you are ready to make the fondue. This will save you time when preparing the fondue and ensure that your cheese is ready to go when you need it.

When it comes to choosing the right cheese for your fondue, quality is key. Opt for good-quality cheddar cheese, preferably aged cheddar, as it has a smoother texture due to its lower moisture content. Avoid pre-packaged shredded cheese, as it often contains additives that can negatively affect the texture of your fondue.

Use cornstarch or flour

Cornstarch or flour is an essential ingredient in cheese fondue as it helps to stabilise the sauce and prevent the cheese from clumping. It also helps to thicken the fondue. While cornstarch is the preferred option, flour can be used as a substitute.

If you are using cornstarch, toss the grated cheese with a tablespoon or two until it is thoroughly coated. You can also add a little extra cornstarch as a thickener if needed.

If you are using flour, you may want to use slightly more than you would cornstarch to make up for the lower starch content. Toss the grated cheese with the flour, making sure it is evenly coated. As with cornstarch, you may need to add a little extra flour as a thickener.

It is important to note that using flour may result in a raw flour taste, so it is recommended to cook the flour first by making a roux or bechamel before adding it to the fondue. However, this is not essential, as the flour will cook when added to the hot wine, and some recipes call for flour to be used directly without pre-cooking.

Use an acidic liquid

To make a smooth and creamy cheddar fondue, it is important to use an acidic liquid. The acid in the liquid helps to emulsify the cheese, preventing the cheese proteins from clumping together and keeping the fondue smooth.

When making a cheese fondue, it is important to use an acidic liquid such as dry white wine or beer. The acid in these liquids helps to keep the cheese proteins from clumping together, resulting in a smooth and creamy fondue. The acid also helps to cut through the richness of the cheese, creating a well-balanced dish.

For a fondue with a more traditional flavour, dry white wine is the best choice. Look for a wine that is dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine will also add a depth of flavour to the fondue, complementing the sharpness of the cheddar cheese.

If you are making fondue for children or someone who does not consume alcohol, beer can be a good alternative. The bitterness of the beer will complement the sharpness of the cheddar, creating a unique flavour profile. However, it is important to note that some of the alcohol will remain in the cheese, so it may not be suitable for everyone.

In addition to using an acidic liquid, there are a few other tips to keep in mind when making cheddar fondue. Firstly, it is important to use good-quality cheddar cheese. Aged cheddar works best because it has a smoother texture due to its lower moisture content. It is also important to finely grate the cheese or cut it into small cubes, as smaller pieces will melt more easily and evenly.

By following these tips and using an acidic liquid, you can create a creamy and delicious cheddar fondue that your guests will love.

Melt on low heat

When making cheese fondue, it's important to melt the cheese on low heat. High heat can cause the cheese to break and become grainy, so it's better to be patient and let it melt slowly. You should also make sure to stir the mixture continuously in a figure-eight pattern to prevent the cheese from sticking to the bottom of the pot and ensure even melting.

If you're using an electric fondue pot, it's important to keep the temperature fairly low to avoid scorching the cheese. Even if you're using a regular saucepan on the stove, keeping the heat low will help you achieve a smooth and creamy fondue.

Adding the cheese gradually, in small batches, will also help maintain a smooth consistency. It's important to allow each batch to melt fully before adding more cheese. This will help you achieve a creamy and delicious fondue that your guests will love!

Stir constantly

To make a smooth and creamy cheese fondue, it's important to stir the mixture constantly and continuously. This ensures that the cheese melts evenly and doesn't stick to the bottom of the pot. Stirring constantly is crucial because it helps to prevent the cheese from clumping and promotes a smooth and homogeneous texture.

When stirring, use a figure-eight pattern. This ensures that the cheese is well combined and prevents it from settling in one area. It's also important to stir in the same direction to maintain a consistent motion.

While stirring, make sure to add the cheese gradually. Add small batches of shredded or grated cheese, allowing each batch to melt fully before adding more. This gradual addition is key to maintaining a smooth consistency and preventing the fondue from becoming lumpy.

If you're using a fondue pot, continue stirring constantly as the cheese melts. The constant motion will help keep the fondue warm, melted, and evenly combined. Whether you're using a fondue pot or a saucepan, ensure that the heat is low to medium-low to prevent the cheese from breaking and becoming grainy.

Remember, the key to a perfect cheese fondue is patience and a gentle hand. Take your time, stir constantly, and enjoy the process of creating a delicious and indulgent treat.

Frequently asked questions