Shredded Cheese Fondue: A Quick, Easy, Cheesy Delight

Cheese fondue is a fun, communal dish that's perfect for a party or get-together. It's easy to make and can be prepared in advance, so you can focus on enjoying time with your guests. The key to a great fondue is to use good-quality cheese and to grate it yourself, rather than buying pre-shredded cheese, which contains additives that can prevent the fondue from melting properly. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, and Emmentaler. To make the fondue, you'll need to heat wine in a fondue pot or saucepan, then slowly add the shredded cheese, stirring constantly, until it's melted. You can also add cornstarch to thicken the fondue and prevent the cheese from clumping. Serve your fondue with a variety of dippers, such as bread, meat, potatoes, apples, and vegetables.

How to Make Cheese Fondue with Shredded Cheese

Choose the right cheese: Avoid stringy cheeses like cheddar or mozzarella and opt for Swiss, Gruyère, or Gouda

When making cheese fondue, it's important to choose the right kind of cheese. Avoid stringy cheeses like cheddar or mozzarella, which can become lumpy. Instead, opt for Swiss, Gruyère, or Gouda. These cheeses are buttery, creamy, and melt smoothly, resulting in a rich and indulgent fondue.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss, and Gouda are all excellent choices. You can also include other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on your preference.

If you're looking for a less traditional option, you can experiment with other cheese varieties. For instance, fontina is a good choice as it melts smoothly and has a creamy texture. Another option is to create a blend by using cheddar as one of the cheeses and mixing it with a more traditional cheese like Gruyère. This will give your fondue a unique flavour while still maintaining a smooth and creamy texture.

When preparing the cheese for fondue, it's best to grate it rather than chop it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, tossing the cheese with cornstarch will help thicken the fondue and prevent clumping.

Prepare the cheese: Shred the cheese yourself and toss with cornstarch or flour to prevent clumping

Preparing the cheese is an important step in making a smooth and creamy fondue.

Start by shredding the cheese yourself. Using pre-shredded cheese can result in a lumpy fondue as it tends to clump together. Freshly shredded cheese will melt more evenly and quickly. The best cheeses to use are those that are buttery and creamy, melting smoothly. Good options include fontina, Gruyère, gouda, Swiss cheese, and emmental.

Once you have shredded the cheese, it's time to toss it with cornstarch or flour. This step is crucial to preventing clumping and ensuring a smooth fondue. Cornstarch is the best option as it thickens the fondue without leaving an aftertaste, and it also makes the dish gluten-free. However, flour can be used in a pinch. Place the shredded cheese in a bowl, add the cornstarch or flour, and toss until all the cheese is thoroughly coated.

Some recipes suggest adding a small amount of lemon juice to the cheese mixture to help keep the fondue smooth. This can be done before or after adding the cornstarch or flour.

Use wine: Add dry white wine to your fondue for acidity, which prevents clumping and adds flavour

When making cheese fondue, adding dry white wine is an important step. The acid in the wine helps to prevent clumping and adds flavour. It is best to use a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's taste will directly impact the fondue's taste, so it is important to use a wine that you would enjoy drinking.

To make the fondue, start by bringing the wine to a simmer in a fondue pot or large saucepan. Then, add the grated cheese a little at a time, stirring well to ensure a smooth fondue. It is important to add the cheese slowly and stir constantly to achieve a buttery smooth texture.

If you prefer not to use wine, you can substitute it with chicken or vegetable stock for the same smooth consistency.

Don't over-heat: Melt the cheese slowly and keep the fondue warm, not hot, to maintain its texture

To make a cheese fondue with shredded cheese, it's important to remember not to overheat the cheese to maintain its texture. Here are some detailed instructions to ensure your fondue stays warm and creamy:

• Melt the Cheese Slowly: When adding the shredded cheese to the fondue pot or saucepan, do so gradually and slowly. Add a small amount of cheese at a time, stirring constantly and waiting for each addition to melt before adding more. This slow and steady approach prevents the cheese from clumping and ensures a smooth and creamy fondue.
• Keep the Temperature Low: Cheese doesn't require high heat to melt. Keep the temperature low under your fondue pot. This will help you maintain control over the melting process and prevent overheating.
• Stir Gently: While it's important to stir the cheese to ensure even melting, avoid over-stirring. Excessive stirring can encourage stringiness or cause the cheese to clump.
• Maintain Warmth: Fondue should be served warm. Keep the fondue warm, not hot, to prevent it from becoming stringy and tough. Use a fondue pot with a flame or an electric fondue pot to maintain the desired temperature. Alternatively, if using a saucepan, transfer the fondue to a heatproof serving bowl and keep it warm over low heat.
• Thin with Wine: If your fondue becomes too thick, you can adjust its texture by stirring in a small amount of warm wine. Wine helps to keep the fondue smooth and creamy by preventing clumping or breaking.
• Use a Double Boiler: When reheating leftover fondue, use a double boiler or a Dutch oven on ultra-low heat. This gentle heat will help maintain the desired texture without overheating.

Remember, the key to success is to take your time and avoid rushing the process. By melting the cheese slowly and keeping the fondue warm, you'll achieve the perfect texture for your cheese fondue with shredded cheese.

Serve with dippers: Offer bread, apples, vegetables, meat, or crackers for dipping into the fondue

When serving cheese fondue, it's important to offer a variety of dippers to cater to different tastes. Here are some ideas to get you started:

Bread

A classic choice for cheese fondue, bread is the perfect vessel for soaking up all that cheesy goodness. Go for a crusty French baguette or a sourdough loaf, or get ambitious and make your own fresh baguettes or no-knead peasant bread. Cut the bread into cubes or slices that are easy to skewer and dip.

Apples

Tart apples like Granny Smith are a perfect match for the creaminess of the fondue. Cut the apples into cubes or slices, which are easier to skewer and less likely to break off into the pot.

Vegetables

Raw or lightly steamed vegetables add a fresh crunch to your fondue spread. Broccoli, cauliflower, bell peppers, carrots, cherry tomatoes, and asparagus are all great options. If you're feeling adventurous, try dipping pickles, cornichons, or gherkins for a tangy contrast.

Meat

Meat pairs surprisingly well with cheese fondue. Bacon, sausage, salami, prosciutto, chorizo, and other cured meats are excellent choices. For a heartier option, try meatballs or strips of juicy filet mignon. Just be sure to cook your meats thoroughly before dipping!

Crackers, Pretzels, and Chips

For a crunchy contrast to the creamy fondue, offer crackers, pretzels, or chips. These dippers are especially good for those who want a break from the richer options like bread and meat.

Remember, the key to a successful fondue party is variety! So offer a mix of these dippers and let your guests explore different flavour combinations. Happy dipping!

Frequently asked questions