Champagne Fondue: A Cheesy, Bubbly Delight

Fondue is a fun and versatile dish that can be enjoyed as a casual meal or a romantic dinner. While traditional Swiss fondues use white wine or Kirsch, adding champagne gives this classic dish an elegant twist, making it perfect for entertaining or a cosy night in. The key to a great fondue is choosing the right cheese – you'll want a semi-hard or soft cheese with character, such as Gruyère, Emmentaler, or Brie, that will melt smoothly. This paragraph will explore the steps to make a delicious champagne cheese fondue, including the best cheese combinations and cooking methods, so you can impress your guests or simply treat yourself!

Choosing the right cheese

Go for Quality:

When it comes to fondue, using good-quality cheese is essential. It will make a significant difference in the final product, so opt for high-quality, fresh cheese.

Melting Properties:

Choose a cheese that melts smoothly and has a creamy texture. Semi-hard or soft cheeses are excellent choices, as they will melt evenly and create a luxurious mouthfeel. Cheeses like Gruyère, Fontina, and Gouda are ideal.

Traditional Swiss Cheeses:

If you want to create a classic Swiss cheese fondue, opt for a combination of traditional, firm mountain-style Swiss cheeses. Gruyère, Swiss cheese (such as Emmentaler or Emmenthal), and Appenzeller are traditional choices that will give your fondue an authentic flavour.

Combinations:

Using a combination of two or three cheeses can help balance the texture and flavour of your fondue. For example, you could pair Gruyère with Swiss cheese and Gouda or Fontina for a complex and indulgent taste.

Avoid Aged Cheeses:

Seriously aged, dry cheeses like aged Gouda or Parmesan are not ideal for fondue. These cheeses tend to harden when melted, resulting in a rubbery or lumpy texture instead of the desired smooth consistency.

Grating and Preparation:

Be sure to grate your cheese before adding it to the fondue pot. Grated cheese melts faster and more evenly than chopped cheese, ensuring a smoother fondue. Additionally, toss the grated cheese with cornstarch to thicken the fondue and prevent clumping.

Preparing the cheese

Firstly, it is important to choose the right type of cheese. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices and will result in a lush and complex flavour profile. Other good options include Comte, Emmentaler, Raclette, and Vacherin. It is also worth noting that a combination of two or three cheeses can help average out the texture and flavour, so feel free to experiment with different combinations.

Once you have selected your cheese, it is important to grate it rather than chop it. Grating the cheese will ensure quicker melting and a smoother fondue. A food processor with a grater blade can be a helpful tool for this step. After grating, toss the cheese with cornstarch, which will help thicken the fondue and prevent clumping.

When you are ready to start melting the cheese, add it to your simmering liquid a little at a time, stirring well between each addition. This step is key to ensuring a smooth fondue. Once all the cheese has melted and the fondue is smooth, you can stir in any additional ingredients, such as brandy, mustard, or nutmeg, to taste.

Finally, it is important to keep the fondue warm while serving. A fondue pot or small slow cooker can help maintain the ideal temperature, and you can serve the fondue with a variety of dippers, such as bread cubes, apples, or vegetables.

Using champagne and lemon juice

Ingredients

• Cornstarch
• Ground mustard
• White pepper
• Champagne
• Lemon juice
• Shallot
• Garlic
• Swiss cheese, shredded
• Honey
• Nutmeg

Method

In a large saucepan, combine cornstarch, ground mustard, and white pepper. Whisk in champagne and lemon juice until smooth. Add shallot and garlic, then bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until thickened (about 1 minute).

Gradually stir in the cheese, keeping the mixture moving until it is fully melted. Add honey to taste and sprinkle with nutmeg. Keep the fondue warm in a fondue pot or small slow cooker.

Dippers

Serve with toasted French bread, asparagus, tart apple slices, endive spears, or cooked shrimp.

Melting the cheese

Firstly, it is important to grate the cheese instead of chopping it. Grating the cheese increases the surface area, allowing it to melt faster and more evenly, resulting in a smoother fondue. Using a food processor with a grater blade can make this task quicker and easier.

Secondly, the cheese should be combined with cornstarch before melting. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to toss the cheese with cornstarch thoroughly to ensure an even coating. While flour can be used as a substitute, cornstarch is generally preferred as it leaves less of an aftertaste and makes the dish gluten-free.

When it comes to melting the cheese, start by combining the champagne and shallots in a fondue pot or heavy medium saucepan. Simmer this mixture over medium heat for about 2 minutes. Then, remove the pot from the heat and add all the cheeses, stirring to combine. Make sure to add the cheese gradually, sprinkling in small handfuls at a time, and stir constantly to ensure even melting. This step should not be rushed, as it is crucial for achieving a smooth and creamy fondue.

Once all the cheese has been added and is completely melted, stir in the cornstarch mixture. Return the fondue pot to medium heat and continue stirring until the mixture is smooth, melted, and thickened. This process should take around 12 minutes.

Finally, season the fondue with nutmeg and white pepper to taste. Keep the fondue warm by placing it over a candle or canned heat burner, and serve with your choice of dippers, such as bread cubes, apples, vegetables, or meats.

Serving suggestions

Champagne fondue is a perfect sharing dish for entertaining guests, or for a romantic meal for two. It can be served as a casual or rustic meal, or as a more formal dinner. It is a great option for a party, New Year's Eve, or a holiday meal.

Fondue is a fun, communal dish, and a fabulous way to celebrate with a group. It can be served as a starter, a main course, or as a special occasion dish for Christmas or New Year. It is a great way to get everyone involved and is a good conversation starter.

Champagne fondue is best served with a variety of dippers. Bread is the most classic option, and a French baguette or sourdough loaf works well, cut into 1-inch cubes. Apples are also a popular choice, particularly tart, crisp varieties like Granny Smith, cut into cubes for easy dipping. Crudites such as cherry tomatoes, red bell pepper, carrots, and steamed broccoli also provide a tasty, crunchy contrast to the fondue.

For something a little different, try serving your fondue with roasted baby potatoes, pickles, or even bacon. If you want to offer a range of dippers, you could also include roasted sweet potatoes, steamed asparagus, button mushrooms, and sliced cooked sausage.

Gourmet potatoes, such as salt potatoes, and broccoli are also great options, especially for those following a low-carb diet. You could also offer a side salad to accompany the fondue and make it a complete meal.

Frequently asked questions