Making Decadent Fondue At Home: A Step-By-Step Guide

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 dip bread into the communal pot using long-stemmed forks. While it may seem intimidating, making fondue at home is easy and only requires a few key ingredients and equipment.

Choosing the right cheese

• Go for good-quality, creamy, and buttery cheeses that melt smoothly. Classic choices include Gruyère, Swiss cheese, Gouda, Fontina, and Emmental.
• For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Combine Gruyère, Swiss cheese, and Gouda for an authentic flavour.
• If you want to experiment, try other cheese options such as Comté, Raclette, Vacherin, Cheddar, or Appenzeller.
• Look for cheeses with three key flavour profiles: nutty, tangy, and sharp. For a nutty flavour, Gruyère is an excellent choice. For tanginess, opt for Edam or Gouda. And for sharpness, aged Cheddar is a great option.
• Freshly grate your cheese for a smoother and quicker melt. Pre-shredded cheese is often coated with an anti-caking agent, which can impact the creaminess of your fondue.
• When creating your own fondue cheese blend, choose varieties that melt well and have complementary flavours. Don't be afraid to experiment and find your perfect combination!

Preparing the cheese

Choosing the Right Cheese:

Start by selecting a good-quality cheese or a combination of cheeses. Classic choices for fondue include Gruyère, Swiss cheese, Gouda, Fontina, and Emmentaler. You can also use cheddar, raclette, Comté, or Vacherin for a unique twist. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best.

Grating the Cheese:

Once you've selected your cheese, it's time to grate it. Grating the cheese ensures quicker melting and a smoother fondue. Use a box grater, food processor with a grater blade, or the coarse side of a box grater to grate the cheese. Grate the cheese into a medium-sized bowl.

Adding Cornstarch:

The next step is to add cornstarch to the grated cheese. Cornstarch helps thicken the fondue and prevents the cheese from clumping. Toss the cheese with cornstarch thoroughly until all the pieces are evenly coated. You can also use flour in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Melting the Cheese:

Now it's time to melt the cheese. Start by bringing wine, garlic, and lemon juice to a simmer in a fondue pot or a large heavy saucepan. Add the cheese mixture a little at a time, stirring well between each addition to ensure a smooth fondue. Keep the heat low, just enough for the fondue mixture to steam without bubbling. Continue adding cheese and stirring constantly until all the cheese is melted and the fondue is smooth and creamy.

Seasoning:

Once the cheese is melted, you can season the fondue with salt, nutmeg, Dijon mustard, or freshly cracked pepper to taste. You can also add a splash of wine, brandy, or liqueur for an extra note of flavor.

Remember, preparing fondue is a fun and straightforward process. By following these steps and choosing your favorite cheeses, you'll be well on your way to creating a delicious and indulgent fondue at home.

Choosing a pot

When making fondue at home, the choice of pot is important. While you don't need a fondue pot to make fondue, using one can add extra flair to the experience and keep the fondue warm and melty. Here are some things to consider when choosing a pot:

Type of Fondue Pot

Fondue pots are typically made of earthenware, porcelain, or clay. In Switzerland, an earthenware caquelon is the traditional choice. You can also find fondue pots made of cast iron or ceramic. Electric fondue pots are another option, which are convenient as they don't require separate fuel, but they can be tricky to wash and you'll need to extend a plug to the table.

Size

Fondue pots come in different sizes, typically ranging from 1.3 liters to 2.5 liters in capacity. Consider how many people you will be serving and choose a pot that is appropriately sized.

Features

Some fondue pots come with additional features such as a stand and forks. If you plan to use a regular pot, you will need to purchase separate fondue forks. If you buy a fondue set, it may also come with a burner that you can fill with denatured alcohol or burning gel to keep the fondue warm.

Durability and Heat Distribution

Look for a fondue pot that is highly durable and heats evenly. This will ensure that your fondue stays warm and at a consistent temperature while you are enjoying it.

Design

Fondue pots come in a variety of designs, from classic and elegant to fun and whimsical. Choose a design that matches your style and the occasion.

Selecting dippers

Bread

Bread is a classic dipper for fondue and for good reason. It pairs perfectly with melted cheese and provides a hearty base for other toppings. When selecting bread for fondue, opt for a crusty, day-old bread. Fresh bread can absorb too much liquid and fall apart, so a slightly stale loaf is ideal. French bread or baguette is a great choice, cut into 1-inch cubes for easy dipping. Sourdough and pumpernickel are also excellent options. If you're feeling adventurous, try a specialty bread like Italian bread or a sourdough round for added flavour and texture.

Vegetables

Vegetables are a great way to add some crunch and freshness to your fondue experience. Raw or lightly steamed vegetables are best for dipping. Some popular options include:

• Broccoli florets
• Cauliflower florets
• Asparagus
• Bell peppers
• Cherry tomatoes
• Carrots
• Radishes
• Potatoes
• Mushrooms

Meat

While it may not be the first thing that comes to mind, meat can be an excellent addition to your fondue spread. Fully cooked sausage, such as kielbasa or chicken sausage, is a tasty option. Salami and other cured meats, such as prosciutto and capocollo, can also add a savoury element to your fondue. If you have any leftover steak or chicken, dice it up and add it to the mix!

Fruit

Fruit, especially apples, can provide a nice contrast to the savoury flavours of the fondue. Tart apples like Granny Smith are a popular choice, cut into cubes for easy dipping. You can also try other firm fruits like pears or even dried fruits like apricots or figs.

Other Options

• Pickles: Surprisingly addictive, cornichons are the perfect size and flavour for dipping.
• Crackers: A crunchy base for your fondue, try plain or seeded crackers.
• Chips: For a fun twist, use potato chips to scoop up your fondue.
• Bacon: Crispy, baked bacon can be a delicious dipper, but be careful as it can be tricky to skewer.

Remember, the key to a successful fondue is variety! Mix and match different dippers to create a well-rounded and delicious spread that will impress your guests and keep everyone happy. Enjoy experimenting and indulging in this fun and interactive dining experience!

Troubleshooting

My stove is too hot to maintain gentle low heat

Maintaining a low heat is crucial for creating a smooth and creamy fondue. You need just enough heat for the fondue mixture to be steaming hot, but not enough for it to bubble as the cheese melts. If your stove is too hot, try melting the cheese fondue over a double boiler. Alternatively, you can:

• Pull the pot off the heat once the fondue starts to bubble.
• Stir constantly, allowing steam to escape and cooling the fondue slightly.
• Transfer the pot back over the heat and continue melting the cheese.

My cheese fondue has a grainy texture

If your fondue looks grainy or greasy, it's likely that the sauce has split or broken due to overcooking or high heat. To fix this, create a cornstarch slurry by whisking together equal parts cornstarch and water, then stir it into the fondue little by little until it becomes smooth.

My fondue tastes a little one-note

To brighten up the flavour and balance out the cheesiness, stir in a little Dijon mustard or lemon juice.

My fondue is too thick

Thin it out by stirring in a splash of wine.

My fondue is too thin

Reduce the heat and add more shredded cheese tossed with cornstarch to your mixture. Avoid adding water as it will change the consistency.

My cheese mixture is separating

Cornstarch is used to keep the cheese in suspension and prevent separation. If your mixture is separating, add small amounts of cornstarch and stir.

My cheese is stringy

The quality of the cheese is one of the most important factors in getting a smooth fondue. Processed cheese will be unstable and inconsistent. Use good-quality Gruyere and Emmentaler cheese, as they are made to melt properly. Keep the heat low and consistent, as sudden temperature changes will cause the cheese to ball up or become stringy.

Frequently asked questions