Creating The Perfect Fondue: A Step-By-Step Guide

Fondue is a dish that is perfect for a celebration or a romantic date night. It is usually made with a combination of nutty and buttery Alpine cheeses such as Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. 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 fondue, a mix of traditional, firm mountain-style cheeses is best. To cut through the richness of the cheese, many recipes also include a splash of kirsch, brandy, or cognac.

Fondue is typically served with cubed bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, cauliflower, or bell peppers), crackers, chips, or pretzels.

To make fondue, you will need to grate your chosen cheese and toss it with cornstarch. You will then need to bring wine to a simmer in a fondue pot, before mixing in flour and then the cheese. You can also add seasonings such as nutmeg and salt. If your fondue becomes too thick, simply add a little more wine.

How to Make Fondue

Choosing the right cheese

A classic Swiss fondue typically uses a mix of traditional, firm mountain-style cheeses. Gruyère is a popular choice and is often included in Swiss fondue recipes. It has a strong flavour and is a hard Swiss cheese. Other good options for Swiss fondue include Vacherin Fribourgeois, Appenzeller, Raclette, and Emmentaler.

If you want to experiment with different types of cheese, you can try substituting one or more of the Swiss cheeses with other varieties such as Comté, Camembert, or Beaufort. A good substitute for Camembert is Brie. Fontina, Gouda, and cheddar are also suitable for fondue, although their flavour may be less traditional.

When preparing the cheese, it is important to grate it rather than chop it to ensure quicker melting and a smooth fondue. Coating the grated cheese with cornstarch or flour will also help to thicken the fondue and prevent clumping.

Preparing the cheese

Choosing the Right Cheese:

Start by selecting good-quality cheese that melts smoothly. Traditional Swiss cheese fondue typically uses a blend of firm, mountain-style cheeses such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. You can also use other cheeses like fontina, Gouda, Comté, and Beaufort. Avoid stringy cheeses like cheddar or mozzarella.

Grating or Chopping the Cheese:

For quicker melting and a smoother fondue, grate the cheese instead of chopping it. Use the coarse side of a box grater or a coarse microplane grater for grating. If using a food processor, the grater blade works well. Chopping the cheese into small cubes is also an option, but make sure to remove any rind to ensure a smooth fondue.

Coating the Cheese with Cornstarch or Flour:

This step helps stabilize the fondue and prevents clumping. Place the shredded or grated cheese in a resealable plastic bag or a bowl. Add cornstarch or flour and toss or shake until the cheese is thoroughly coated. This step is especially important if you're using a fondue pot with a flame to prevent the cheese from separating.

Adding the Cheese to the Wine:

Once the wine is simmering in the fondue pot or saucepan, add the cheese gradually, a small handful at a time. Stir constantly and wait for each addition to melt before adding more cheese. Adding the cheese slowly and stirring constantly is crucial for a smooth and creamy fondue.

Seasoning the Fondue:

You can season your fondue with a variety of ingredients. A splash of kirsch (cherry brandy), lemon juice, or other liqueurs adds flavour. Freshly ground black pepper, nutmeg, mustard, and minced garlic are also common seasonings. You can also add chopped herbs or a swirl of mustard for extra flavour.

Using wine or other liquids

When making fondue, wine is a classic ingredient that helps create a smooth, creamy texture and adds flavour. It's important to use a dry white wine, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine prevents the cheese proteins from clumping together, and its natural tartaric acid helps bind the cheese sauce together. The wine also adds a delicious flavour, so it's best not to leave it out. If you're worried about the alcohol content, you can try using a non-alcoholic wine or light beer instead. However, most of the alcohol will cook out by the time the fondue is ready.

For a standard fondue recipe, you'll need about one cup of wine per pound (450 grams) of cheese. To begin, rub the inside of your fondue pot or medium enameled cast-iron casserole with a halved garlic clove, then discard the garlic. Next, combine your grated cheese with cornstarch and lemon juice, stirring to combine. Add this mixture to the pot and cook over moderate heat for about 30 seconds, stirring constantly. Then, add your chosen wine and continue to cook, stirring gently, until the cheese begins to melt. Reduce the heat to low and keep stirring until your fondue is creamy and smooth. Be careful not to overcook it, or it may become stringy.

If you're looking for a non-alcoholic alternative, you can substitute the wine with unsalted chicken or vegetable stock. You can also get creative and experiment with different types of wine or other liquids to find your perfect fondue. Just remember that the taste of the wine or liquid will directly impact the overall flavour of your fondue, so choose something you'd enjoy drinking.

Additionally, if you're serving fondue to children, it's important to note that USDA guidelines dictate that any dish containing alcohol should be simmered for at least 2½ hours to remove all traces of alcohol. Therefore, it's not recommended to serve wine-based fondue to children.

Heating and melting the cheese

Heating the Wine:

Start by heating the wine in your fondue pot or a heavy-bottomed pot on the stove. You want to bring the wine to a simmer over medium-low heat. This forms the base of your fondue and will help melt the cheese.

Adding the Cheese:

When adding the cheese, it's important to go slow and steady. Add the grated or shredded cheese a little at a time, stirring constantly. This gradual addition ensures that the cheese melts smoothly and evenly. Stir in a zig-zag pattern to prevent the cheese from seizing and balling up. Continue adding cheese until you achieve a smooth and creamy consistency.

Temperature Control:

Once the cheese is melted, it's crucial not to overheat it. Keep the temperature low, as cheese tends to ball up and separate at higher temperatures. You only need enough heat to keep the fondue warm and melted. If using a fondue pot, you can use a small flame or an electric heat source to maintain the temperature.

Thinning the Fondue:

If your fondue becomes too thick, you can adjust the consistency by adding a little warm wine, lemon juice, or chicken/vegetable stock. Stir well to incorporate the liquid and thin out the fondue to your desired consistency.

Preventing Clumping:

To prevent the cheese from clumping, it's essential to coat the grated or shredded cheese with cornstarch or flour before adding it to the pot. This step helps stabilize the sauce and keeps the cheese silky smooth. Make sure to toss the cheese thoroughly with the starch until all pieces are coated.

Timing and Serving:

Fondue is best served warm, so don't let the cheese cool down too much before serving. It tends to get stringier and tougher as it cools. Have your dipping items ready and arranged around the fondue pot, and encourage your guests to dip and swirl their items in the fondue with a stirring motion.

What to dip in the fondue

When it comes to what you can dip into your fondue, the world is your oyster! Here are some ideas to get you started:

Bread

A classic choice for dipping into fondue, bread is a must-have for your fondue party. Go for a crusty French baguette or sourdough loaf, or get creative with some pretzels, crackers, or chips.

Fruit

The natural sweetness of fruit can complement the creaminess of the fondue. Try tart apples like Granny Smith, or Bosc pears with their nutmeg and cinnamon undertones. Grapes and strawberries are also a great choice.

Vegetables

For a fresh and crunchy option, go for raw or lightly steamed vegetables such as broccoli, cauliflower, carrots, bell peppers, or asparagus. If you're feeling adventurous, try dipping pickles or cornichons!

Meat

Meatballs, sausage, salami, prosciutto, or chorizo can add a savoury touch to your fondue. For something more subtle, try poached chicken or beef filet mignon.

Potatoes

Roasted baby potatoes or potato chips are a perfect pairing with fondue, especially if you're looking for something to dip that's a little heartier.

Seafood

Grilled or roasted shrimp are a tasty option, especially when cooked with garlic and parsley.

Remember, the key to a great fondue party is variety, so feel free to get creative and experiment with different dippers!

Frequently asked questions