Making Fondue: Tips For A Smooth, Silky Texture

Fondue is a fun, communal dish, but it can easily become a lumpy, stringy mess. The main cause of stringiness is the casein proteins in the cheese forming large networks with calcium ions. This can be prevented by choosing the right type of cheese, adding an acid like wine, and using a starch such as cornstarch. The temperature is also important—too high and the cheese will split, too low and it won't melt properly.

Keep the fondue on a low, consistent heat

Keeping your fondue on a low, consistent heat is one of the most important factors in achieving a smooth, stringy-free fondue.

Firstly, it's important to note that fondue should be kept below the boiling point but above the melting point. The ideal temperature for serving fondue is 120 degrees Fahrenheit, which properly melts the cheese while preventing it from burning. Keeping the fondue warm on the lowest temperature possible will help avoid scorching the cheese. Alcohol burners with fondue fuel gel are ideal for this purpose, especially when using a thick-based ceramic pot. You can also use an electric pot or a small crock pot set on very low heat.

When doubling or tripling your fondue recipe, remember that there is less surface area to allow for evaporation of liquids, so be careful not to double everything. For doubling, multiply your wine by two, then subtract 1/4 to 1/3. For tripling, multiply your wine by three, then subtract 1/3 to 1/2.

To prevent stringiness, sudden changes in temperature should be avoided as they can cause the cheese to ball up or become stringy. Instead, keep the heat low and consistent throughout the cooking process.

Additionally, when melting the cheese, it's best to add it slowly and stir constantly. This ensures that each addition of cheese melts before adding more, resulting in a smoother fondue.

Choose the right type of cheese

To make fondue less stringy, it's important to choose the right type of cheese. Here are some tips to help you select the best cheese for a smooth and creamy fondue:

Opt for Ripened Cheeses: Choose cheeses that have been ripened or aged for a longer period. Ripening allows enzymes to break down casein proteins into smaller pieces, making it harder for them to form large, interconnected networks that lead to stringiness. Look for cheeses that have been laid to rest after manufacturing.

Go for Higher Fat, Water, and Salt Content: Select cheeses with reasonable amounts of fat, water, and salt. Fat acts as a lubricant between casein proteins, preventing them from forming networks. Water provides space between proteins, and salt inhibits the formation of strong protein networks by taking the place of some calcium ions.

Consider Cheeses with Lower Calcium Content: Calcium plays a role in the formation of stringy networks with casein proteins. Look for cheeses made with methods that involve adding acid to the milk, as this lowers the calcium content and reduces the chances of stringiness.

Choose Traditional Fondue Cheeses: Traditional fondue cheeses, such as Swiss Gruyère, Comté, Emmentaler, Appenzeller, and Fribourg Vacherin, are less prone to clumping and have a good flavour profile. These cheeses have been used for fondue for a long time and are known to melt properly.

Avoid Fresh Cheeses: Stay away from fresh cheeses like paneer and queso fresco, which haven't undergone much ripening and are not suitable for cheese fondue.

Experiment with Similar Cheeses: While European cheeses are commonly used in fondue due to its origins in the Alps, feel free to experiment with similar cheeses from other regions. You might find a combination that works well and adds a unique twist to your fondue.

Add starch

Starch is a great way to prevent your fondue from becoming stringy. Cornstarch, cornflour, and potato starch are all good options. Wheat flour can also be used in a pinch. These starches help to stabilise the fondue by keeping the cheese in suspension and preventing the cheese and wine from separating.

When using starch, it's important to mix it with a small amount of cold water or wine before adding it to the fondue. This will create a slurry that can be easily incorporated into the fondue. Adding dry starch directly to the fondue may cause it to clump.

To use starch in your fondue, start by mixing a small amount of starch with cold water or wine. For cornstarch or cornflour, use a ratio of one tablespoon of starch to one tablespoon of liquid. You can add this mixture a little at a time until you achieve the desired consistency. For wheat flour, you may need to use a higher ratio of liquid to starch to create a smooth slurry.

Once your starch slurry is ready, slowly add it to your fondue while stirring constantly. Keep the fondue on low heat to prevent overheating, which can cause the fondue to become stringy. Continue stirring until the starch is fully incorporated and the fondue is smooth and creamy.

It's important to note that while starch can help prevent stringiness, it may also affect the flavour and texture of your fondue. Therefore, it's best to add the starch mixture gradually and taste-test as you go to ensure you don't add too much.

Add acid

When making fondue, the acid in wine helps prevent the proteins in the cheese from clumping together, so an acidic white wine will help dissolve the lumps and reduce stringiness.

A dry, slightly acidic wine is best for fondue as the acidity helps to denature and separate the proteins in the cheese, giving the fondue a stringy quality. If your fondue has become too stringy, you can add a teaspoon or two of lemon juice to restore the texture.

Wine is a slightly acidic liquid, which means it lowers the pH-value of the fondue. This impacts the net charge of the proteins. At a pH-level of 4.7 (which is slightly acidic), casein proteins have a net charge of zero. As a result, they can't interact with the positively charged calcium ions as easily, thus preventing stringiness!

The alcohol in wine doesn't play a noticeable role in the fondue. If you gently heat the wine for some time before adding the cheese, most of the alcohol will evaporate.

For a good wine:cheese ratio, a rule of thumb is 1:2 (weight-based). So, for 200g of cheese, you'd need 100g of wine.

Avoid overheating

To avoid overheating your fondue, follow these steps:

Firstly, it is important to warm up your fondue on low heat. Even if the lumps are due to overcooking, bringing it back to a warm temperature will help to resolve this. Do not turn up the heat! Place the fondue pot back on the burner and allow it to warm on low heat. This will make it easier to stir and incorporate ingredients.

Secondly, keep the heat low and consistent. Sudden changes in temperature will cause the cheese to ball up or become stringy. Keep the fondue below the boiling point but above the melting point. It is best to warm the fondue pot on a stove and then transfer it to a tabletop heat source to keep it warm. As you slowly add your cheese mixture into the wine mixture, stir slowly in a zig-zag pattern and prevent the cheese from boiling. You only need the pot hot enough to melt the cheese, not boil it. Most cheese fondues should be served at 120 degrees to properly melt the cheese while preventing it from burning.

Thirdly, when doubling or tripling your recipe, be careful not to double everything. For doubling, multiply your wine by two, then subtract 1/4 to 1/3. For tripling, multiply your wine by three, then subtract 1/3 to 1/2. You can always add more if needed.

Finally, if your fondue gets too thick, increase the heat slightly and add a splash of dry white wine or a squeeze of lemon juice. If it is too thin, decrease the heat slightly and add more shredded cheese tossed with cornstarch to your mixture.

Frequently asked questions