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

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. It is made by melting cheese and serving it in a pot over a portable stove. People then dip bread into the communal pot using long-stemmed forks. Making fondue at home is easy and only requires a few ingredients. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, and Emmental. The key steps are to grate the cheese, add cornstarch, rub the pot with garlic, bring wine to a simmer, and then slowly add the cheese, stirring constantly.

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure which to pick, using equal amounts of these three is a great option. Together, they create a lush and complex fondue. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices.

If you want to experiment with different cheeses, other good options include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. You can also try cheddar, though its flavour will be less traditional. In this case, you can use a combination of cheddar and a more classic cheese like Gruyère.

When choosing your cheese, it's important to buy good-quality cheese. It will be more expensive, but it's worth it for the final product. It's also essential to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue.

Additionally, tossing the cheese with cornstarch is crucial. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It's best to use cornstarch instead of flour, as it leaves less of an aftertaste and makes the fondue gluten-free.

Preparing the cheese

Firstly, select your cheese. A blend of cheeses is common in Swiss fondue, and you can choose from a variety of options. 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 used, such as Gruyère, Swiss cheese, and gouda. Other options include cheddar, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. It is recommended to use good-quality, buttery, and creamy cheese that melts smoothly.

Once you have selected your cheese, the next step is to grate it. Grating the cheese is preferable to chopping it as it melts faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater for this step.

After grating the cheese, toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is also gluten-free, making it a good option for those with dietary restrictions. Flour can be used as a substitute, but cornstarch leaves a better aftertaste.

Now, you are ready to melt the cheese. Place a fondue pot or a large heavy saucepan on medium-low heat. Add some dry white wine, such as Sauvignon Blanc, and bring it to a simmer. You can also add a crushed garlic clove for extra flavor. Then, start adding the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Continue this process until all the cheese has melted and the fondue is smooth and creamy.

Finally, you can add some extra ingredients to enhance the flavor. A splash of brandy, Cognac, or cherry brandy can add a subtle fruity note. You can also add some Dijon mustard or lemon juice to brighten up the flavor and balance out the cheesiness. If the fondue seems too thick, you can thin it out by adding a little extra wine.

Selecting a pot

Types of Fondue Pots

Fondue pots come in various materials, including earthenware, porcelain, clay, ceramic, and cast iron. If you want to stick to the traditional Swiss way, go for an earthenware caquelon made from porcelain or clay. These pots distribute heat evenly and retain warmth for a long time. Ceramic or cast-iron fondue pots are also good options, but they may require purchasing separate fuel to power the flame.

Size and Capacity

Fondue pots come in different sizes and capacities. If you're making fondue for a large group, opt for a pot with a larger capacity, such as the Emile Henry Fondue Pot, which has a 2.5-liter capacity. For a smaller gathering, the Boska Fondue Set Bianco, with a 1.3-liter capacity, might be a better choice.

Temperature Control

When selecting a fondue pot, consider the temperature control options. Some fondue pots have built-in temperature controls, allowing you to easily adjust the heat. Others may require a separate burner or fuel source, such as denatured alcohol or burning gel, to maintain the desired temperature.

Additional Features

Look for fondue pots that come with additional features such as forks, stands, or burners. These accessories can enhance your fondue experience and make it more convenient. For example, the Emile Henry Fondue Pot includes six forks and a stand, while the Boska set comes with four forks and a stand.

Stovetop vs. Fondue Pot

If you don't have a fondue pot, you can make fondue in a regular pot on the stove and then transfer it to a warmed fondue pot or crockpot. Just be sure to warm the fondue pot before transferring the fondue to prevent it from cooling too quickly. Additionally, if using a regular pot, you may need to return it to the stove periodically to rewarm the fondue.

Choosing dippers

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue, and for good reason. It's a classic that complements the taste of cheese perfectly. Go for a denser bread that will hold up to the cheese, such as French bread, breadsticks, croutons, multigrain bread, rye, sourdough, or even bagels. Toasting your bread lightly can also help it stand up to the cheese. If you're feeling adventurous, try a unique bread like a rustic cranberry walnut loaf.

If you're looking for something a little different, crackers and chips can also be a great option. Pretzels, wheat crackers, tortilla chips, or even potato chips can add a crunchy texture to your fondue experience.

Fruits and Vegetables

Fruits and vegetables can add a burst of colour and flavour to your fondue. On the fruit side, apples, pears, grapes, avocados, and cherry tomatoes can be a great choice. Leaving the skin on apples can make them easier to handle.

For vegetables, try asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, green beans, or artichoke hearts. Roasting or steaming your vegetables first can help bring out their flavour and make them easier to dip.

Meat and Seafood

Adding some protein to your fondue can turn it into a satisfying meal. Grilled steak, poached chicken, cooked ham, or cured meats like beef jerky, salami, or chorizo can be excellent choices.

If you're feeling fancy, try steamed seafood like shrimp, crab, or lobster. These options can be a bit more delicate, so be careful not to overcook them.

Other Ideas

If you're looking for something a little different, here are some more unique ideas:

• Pasta in large shapes like shells or rigatoni
• Whole wheat crackers
• Pickles
• Roasted carrots
• Radishes
• Crispy garlic basil chips
• Bacon-wrapped smoked sausages
• Baked zucchini

Troubleshooting

My stove is too hot to maintain a gentle heat

Maintaining the right level of heat as the cheese melts is crucial for creating a smooth and creamy fondue. You need low heat, just enough for the fondue mixture to be steaming hot but not enough for it to bubble as the cheese melts.

A common solution is to use a double boiler, but this can be a little fussy and clunky. Instead, try this slightly more hands-on approach:

• Once the fondue begins to bubble over a low flame, pull the pot off the heat.
• Stir constantly, allowing steam to escape and cooling the fondue mixture slightly.
• Once cooled, transfer the pot back over the heat and continue to melt the cheese.

My fondue is grainy or greasy

If your fondue looks grainy or greasy instead of smooth and creamy, it's likely that the sauce has broken or split. This can be due to overcooking or excessive heat.

To fix this, create a cornstarch slurry by whisking together equal parts cornstarch and water, then stir it into the fondue a little at a time until the cheese is silky smooth.

My fondue tastes a little one-note

If your fondue needs a flavour boost, stir in a little Dijon mustard or lemon juice to brighten up the flavours and balance out the cheesiness.

My fondue is too thick

If your fondue seems too thick, thin it out by stirring in an extra splash of wine. Avoid adding water, as this will change the consistency.

My fondue is too thin

If your fondue is too thin, decrease the heat slightly and add more shredded cheese tossed with cornstarch to your mixture.

My fondue is separating

The purpose of cornstarch is to keep the cheese in suspension and prevent separation. If your fondue is separating, add small amounts of cornstarch and stir.

My fondue is stringy

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

Frequently asked questions