Creating A Cheesy Fondue Dip: A Step-By-Step Guide

Fondue is a dish made with melted cheese, often mixed with cornstarch or flour and flavoured with garlic and white wine or brandy. It is traditionally served in a communal pot over a burning heater, keeping the cheese hot and gooey. 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. Here is a simple recipe for a fondue cheese dip:

Ingredients:

- 8 ounces Gruyère cheese, grated

- 8 ounces Swiss cheese, grated

- 1 tablespoon cornstarch

- 1 teaspoon fresh lemon juice

- Freshly ground black pepper

Instructions:

1. Fill a medium pot a third of the way with water, cover with a heat-proof bowl, and bring to a boil over medium-high heat.

2. In a separate large bowl, toss together the Gruyère and Swiss cheeses; add the cornstarch and toss to coat.

3. To the heated bowl, add the pinot gris. When the wine is steaming, add a handful of cheese and whisk continuously until melted before adding another handful.

4. Continue until all the cheese is melted and the mixture is silky smooth. Finish with the lemon juice and season with salt and pepper to taste.

5. Transfer the dip to a fondue pot and serve immediately with long toothpicks or fondue forks for dipping.

Choosing the right cheese

When making a fondue, it is important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. It is also important to toss the cheese with cornstarch to thicken the mixture and prevent clumping. Flour can be used in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Classic cheese fondue typically includes white wine, as the acid in the wine helps keep the cheese mixture smooth and gives it an even texture. A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended. However, if you prefer, you can substitute the wine with chicken or vegetable stock.

When making the fondue, it is important to add the cheese slowly and stir constantly. This ensures a smooth and buttery fondue. Simply grab a small handful of cheese, sprinkle it into the pot, and stir constantly until it is fully melted before adding the next handful.

Preparing the cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure, using equal amounts of these three is a good place to start. Together, they create a lush and complex flavour.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss cheese, and gouda all qualify. You could also try using Appenzeller, Comté, Emmentaler, raclette, or vacherin.

Cheddar fondue is another option, but its flavour will be less traditional. If you want to use cheddar, mix it with a more conventional cheese like Gruyère.

When preparing the cheese, there are a few rules to follow:

• Grate the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.
• Toss the cheese with cornstarch thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping.
• If you don't have cornstarch, you can use flour, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

What to dip in the fondue

There are many options for what to dip in your fondue. Here are some ideas:

Carbohydrates

• Bread: crusty bread is the classic choice for dipping in fondue. Try a sourdough loaf, a baguette, or a simple peasant bread.
• Pretzels: soft pretzel bites are a fun option, and you can even find them at Costco.
• Crackers: these can be a great base for your fondue, especially if you're looking for something crispy.
• Large pasta shapes: choose a shape with nooks and crannies, like shells or fusilli, to soak up all that cheesy goodness.

Fruits and Vegetables

• Apples: crisp and tart Granny Smith apples complement the creaminess of the fondue nicely.
• Pears: Bosc pears have nutmeg and cinnamon undertones that will bring out the spices in your fondue.
• Broccoli and cauliflower: these vegetables add a bit of freshness to your fondue spread. You can dip them raw or lightly steamed.
• Bell peppers: their natural sweetness pairs surprisingly well with the savoury cheesiness of the fondue. Slice them into long strips for easy dunking.
• Roasted potatoes: crispy on the outside and soft on the inside, roasted potatoes are a perfect match for fondue.
• Brussels sprouts: roasted Brussels sprouts are a leafy and healthy option that goes surprisingly well with mild, nutty cheeses.

Meats

• Meatballs: whether they're beef, chicken, veal, or vegetarian, meatballs take on a whole new level of deliciousness when dipped in fondue.
• Filet mignon: strips of juicy, perfectly cooked filet mignon become even more decadent when paired with fondue. Skewer a bit of bread and filet for the fanciest bite-size burger.
• Shrimp: lightly sweet and buttery grilled, roasted, or sautéed shrimp are elevated by a bold cheese fondue, especially one made with brandy or white wine.
• Cured meats: salty and sometimes spicy meats like prosciutto, salami, soppressata, and chorizo are perfect for scrunched up on a fondue skewer.
• Chicken: poached chicken is a blank canvas just waiting to be dressed up in your fondue.

There are endless possibilities for what to dip in your fondue, so get creative and enjoy!

How to serve the fondue

Now that your fondue is ready, it's time to serve it! Here are some tips and suggestions to make your fondue party a success:

Choose Your Dippers:

• Bread: Fondue is traditionally served with chunks of bread, especially crusty bread like sourdough, baguette, French bread, or pumpernickel. You can cut the bread into cubes or slices, making it easy for your guests to skewer and dip.
• Vegetables: Steamed or grilled broccoli, cauliflower, asparagus, and mushrooms are excellent choices. They add a fresh and healthy option to your fondue spread. You can also blanch or lightly steam the vegetables first to smooth out raw, bitter flavours.
• Fruits: Apples, especially tart varieties like Granny Smith, pair well with the creaminess of the fondue. Pears, oranges, tangerines, apricots, nectarines, and peaches are also great choices.
• Meat and Seafood: Bacon, cooked meatballs, steak cubes, grilled shrimp or scallops, and cured meats like salami, prosciutto, or chorizo can be delicious additions to your fondue. Just ensure that the meat is fully cooked before dipping.
• Potatoes: Roasted baby potatoes, boiled new potatoes, or fried potato chips are perfect for dipping into the cheesy goodness.
• Other Options: Pickles, especially cornichons, pretzels, crackers, and large pasta shapes like shells or fusilli can also be fun and tasty dippers.

Prepare Your Setup:

• Fondue Pot: Using a fondue pot adds extra flair to your party. It also helps keep the fondue warm and melty. If you don't have a fondue pot, you can use a regular pot on the stove, but you'll need to rewarm it occasionally.
• Skewers or Forks: Provide your guests with fondue forks or skewers for dipping. Long toothpicks can also work. Make sure you have enough for everyone.
• Platters: Arrange your chosen dippers on platters or boards around the fondue pot. This creates a visually appealing spread and makes it easy for your guests to access their favourite dippers.
• Beverages: Offer your guests a variety of beverages to accompany the fondue. This can include the wine you used in the fondue or other complementary drinks.

Serving Tips:

• Keep Fondue Warm: To maintain the perfect consistency, keep the fondue warm throughout your gathering. If using a fondue pot, follow the manufacturer's instructions for fuel or heat source. If using a regular pot, keep it on low heat and stir occasionally to prevent burning.
• Stir Occasionally: Give the fondue a gentle stir from time to time to keep the cheese mixture smooth and prevent clumping.
• Encourage Creativity: Encourage your guests to experiment with different dipper combinations. They might discover some unexpected flavour pairings!
• Refill as Needed: Keep an eye on the fondue level and refill it if it starts to get low. You can prepare a second batch of fondue in advance and reheat it when needed.
• Fondue Etiquette: Fondue comes with its own set of etiquette rules. For example, if a guest drops their dipper into the pot, they may have to perform a forfeit or buy a round of drinks!

Storing and reheating the fondue

Fondue is best enjoyed fresh, but it can be stored and reheated if necessary. Here are some tips for storing and reheating your fondue:

Storing Fondue

Fondue can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the fondue has cooled completely before storing it. If you want to keep it longer, you can freeze it for up to 2 months.

Reheating Fondue

The best methods for reheating fondue are using a stove, double boiler, or microwave. Here are the steps for each method:

Stove

• Place a non-stick pan on medium heat.
• Add a knob of butter, milk, or cream to the pan and heat it up.
• Once the milk or cream is heated, add the leftover fondue to the pan.
• Keep stirring the fondue constantly to prevent it from overcooking and becoming lumpy.
• Reduce the flame to low once the fondue starts boiling.
• Once it's heated through, serve it in a ceramic bowl.

Double Boiler

• Take a deep-vesseled pot and fill it halfway with water.
• Bring the water to a boil.
• Place a glass bowl on top of the pot, ensuring the boiling water doesn't touch the bottom of the bowl.
• Add your leftover fondue to the glass bowl and constantly mix it with a spatula.
• Keep mixing and folding the fondue until it becomes liquid and smooth.

Microwave

• Transfer your fondue to a microwave-safe bowl or container.
• If the fondue is too thick, add a splash of milk or cream.
• Microwave in short bursts of 15 seconds, stirring after each interval to get rid of lumps.
• Reheat until the fondue is smooth and creamy with no lumps.

Tips for Reheating Fondue

• You can add flavour by mixing in a spoonful of brandy, such as kirsch, and heating for a few more minutes. However, avoid this if children will be eating the fondue.
• If your fondue has separated, adding a bit of warm cream can help bring it back together.
• If your fondue has food particles in it, it's best to discard it instead of reheating it.

Frequently asked questions