Creating Cheese Fondue: A Wine-Free, Yet Tasty Method

Cheese fondue is a fun, communal dish that is perfect for a family meal or a special occasion. While traditional fondue recipes call for white wine, it is possible to make a delicious fondue without it. This alcohol-free version is perfect for kids or anyone who does not consume alcohol.

To make cheese fondue without wine, you can substitute chicken or vegetable broth, milk, water, or a combination of stock and milk. You can also add a splash of vinegar, such as rice vinegar or apple cider vinegar, to mimic the tang of wine. Lemon juice is another important ingredient, as it adds brightness to the fondue and helps to prevent the cheese from clumping.

When making cheese fondue, it is important to use good-quality cheese and grate it yourself instead of using pre-shredded cheese, which can affect the texture of the fondue. Cornstarch or flour can be used to thicken the fondue and prevent clumping. It is also crucial to add the cheese slowly and stir constantly while melting it over low heat.

Fondue is typically served with a variety of dippers, such as bread cubes, apples, vegetables, meat, and crackers. It is a versatile dish that can be customised with different types of cheese and flavourings to suit your taste.

Choose the right cheese

Choosing the right cheese is crucial for making a delicious fondue. The best cheese for fondue is a buttery, creamy cheese that melts smoothly. It is recommended to use good-quality, block cheese and grate it yourself, as pre-shredded cheese often contains anti-caking agents that can affect the texture of the fondue.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyère, Swiss cheese, and gouda. Other fondue cheeses include Comté, Emmentaler, raclette, and vacherin.

If you want to experiment with different flavours, you can try incorporating Swiss cheese, known for its sharp and earthy flavour, or add some Monterey Jack for a milder, creamy twist. Blue cheese can also introduce a bold and tangy kick, while mixing multiple cheeses can lead to exciting flavour combinations.

Remember, the key to a delicious fondue is achieving the right balance of flavours and textures, so don't be afraid to experiment with different cheese blends to find the perfect combination for your taste.

Prepare the cheese

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best: try a blend of Gruyere, Swiss cheese, and gouda.

If you're making a cheddar fondue, aged cheddar works best because it has a smoother texture due to its lower moisture content. Avoid pre-packaged shredded cheese, as it often contains additives that can affect the fondue's texture.

For quicker melting and a smooth fondue, grate—do not chop—the cheese. Cornstarch helps thicken the fondue and prevents the cheese from clumping. Flour can be used in a pinch, but cornstarch is the best option and leaves less of an aftertaste.

In a bowl or sealed Ziploc bag, toss the shredded cheese with the cornstarch. You can also use a food processor to quickly and easily grate your cheese. I got granules instead of shreds – but no worries, it works too. I even used the food processor to mix in the cornstarch.

You'll need 2 cups (228 g) lightly packed shredded Gruyere cheese and 1 ½ cups (171 g) lightly packed shredded Swiss cheese. Or, for a cheddar fondue, 6 cups of sharp cheddar cheese, shredded or cubed.

Melting the cheese

Use low heat to melt the cheese. You might be tempted to crank the temperature up, but don't be! This will make the cheese break and become clumpy.

So be patient, and continuously stir gently over low heat until the cheese melts. Add the cheese gradually and in batches. Gently stir the saucepan and make sure each addition of cheese is melted before adding the next.

Pick a base

The base of your fondue is what will give it its flavour and texture. It's important to choose a good base to ensure your fondue is rich, smooth, and indulgent. Here are some options for the base of your cheese fondue:

Chicken or Vegetable Stock

Chicken or vegetable stock is a great option for a non-alcoholic fondue base. It will give your fondue a savoury flavour and a smooth texture. You can also use a combination of stock and milk for added richness. Just be careful not to use too much stock, as it can make your fondue too salty. If you're using a regular sodium version, add more water to mitigate the salt levels.

Milk

Milk is another option for the base of your fondue. It will give your fondue a creamy texture and a mild flavour. However, using just milk can make the fondue too rich, so it's often combined with stock or another liquid.

Wine

If you're looking for a traditional fondue flavour, you can use white wine as the base. A dry, high-acid wine like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is the best choice. The acid in the wine will help keep the cheese mixture smooth and give it an even texture. You can also use beer or liqueur as an alternative to wine.

Lemon Juice

Lemon juice is a great way to add a bright, tangy flavour to your fondue. It also helps to prevent the cheese from clumping together. You can use fresh lemon juice or bottled lemon juice, whichever you prefer.

Cornstarch

Cornstarch is a crucial ingredient in fondue as it helps to thicken the mixture and prevent the cheese from clumping. It's best to toss the shredded cheese with cornstarch before adding it to the pot. This will ensure a smooth and creamy fondue.

Cheese

Of course, the most important ingredient in cheese fondue is the cheese itself! It's important to choose a good-quality cheese that melts smoothly. Gruyere, Swiss cheese, fontina, gouda, and cheddar are all great options. You can also experiment with different cheese blends to find your perfect combination.

Get a smooth fondue

To get a smooth fondue, there are a few things to keep in mind. Firstly, it is important to use good-quality cheese that melts smoothly, such as Gruyere, Swiss cheese, fontina, gouda, or a combination of these. The cheese should be grated rather than chopped to ensure quicker melting and a smoother fondue. Additionally, the cheese should be tossed with cornstarch or flour to thicken the fondue and prevent clumping.

When preparing the fondue, it is crucial to add the cheese slowly and stir constantly in a figure-eight motion. This ensures even melting and helps maintain a smooth consistency. Using low to medium-low heat is also key, as high heat can cause the cheese to break and become grainy. It is also recommended to use an acidic liquid like dry white wine, beer, or lemon juice to help emulsify the cheese and prevent clumping.

By following these tips, you can achieve a smooth and creamy cheese fondue that your family and friends will love!

Serve and maintain the fondue

Once your fondue is ready, it's time to serve it! Here are some tips to ensure your fondue stays in the best condition and your guests have a great experience:

• Use a Fondue Set: A fondue set is ideal as it provides a constant low temperature to keep the fondue warm without burning it. If you don't have a fondue set, you can use a saucepan over an induction or portable stove cooker, which also allows for easy temperature control.
• Maintain Temperature: Keeping a constant low temperature is crucial. Too high, and the cheese will burn or curdle; too low, and it will thicken and set.
• Stir Continuously: Stirring the fondue as it heats will prevent it from sticking to the bottom of the pot and ensure even melting.
• Serve with a Variety of Dippers: Offer a range of dipping options to your guests, such as crusty bread cubes, roasted or boiled potatoes, blanched vegetables (e.g., broccoli, cauliflower, capsicums, cherry tomatoes), apples, chicken sausages, meatballs, and gluten-free pretzels.
• Swirl, Don't Dip: Encourage your guests to swirl their dippers in the fondue rather than dipping them directly. This ensures the cheese coats the dippers evenly and helps to stir the fondue to prevent burning.
• Fondue Etiquette: Add some fun to your fondue night by implementing rules, such as kissing your neighbour if you drop your food into the pot!
• Leftovers: Fondue is best served fresh, but leftovers can be refrigerated for up to 3 days. To reheat, gently warm the fondue over low heat, stirring frequently, and thin it out with a bit of chicken stock, wine, beer, or milk if needed.

Frequently asked questions