Stovetop Fondue: A Quick, Easy, And Delicious Treat

Fondue is a Swiss dish that originated in the Alps and has been a mountain favourite in Switzerland, France, and Italy for centuries. It is usually made with a combination of cheeses such as Gruyère, Emmentaler, Jarlsberg, and Swiss cheese, melted into white wine, and spiked with lemon juice. The key to making fondue on a stove is to use gentle heat and keep the temperature low. This can be achieved by using a double boiler, a thick-based pot, or a cast-iron skillet. The wine, in addition to adding flavour, also plays an important role in keeping the fondue smooth and creamy by preventing the cheese from clumping or breaking.

How to Make Fondue on a Stove

Choosing the right cheese

• Use good-quality cheese: Opt for high-quality, good-grade cheese, even if it is more expensive. This will make a noticeable difference in the taste and texture of your fondue.
• Mix different types of cheese: Combining 1-3 different types of cheese will result in a more complex and flavourful fondue. Traditional Swiss fondue, for instance, uses a blend of Gruyere, Emmental, and Appenzeller cheeses.
• Choose the right cheese texture: For a smooth and creamy fondue, select cheeses that are buttery and creamy, as they will melt more smoothly. Ideal choices include Fontina, Gruyère, and Gouda.
• Prepare the cheese properly: Before melting, grate the cheese instead of chopping or slicing it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, toss the grated cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

Remember, you can also get creative and experiment with different combinations of cheese to find your perfect blend. For a classic Swiss fondue flavour, a mix of traditional, firm mountain-style cheeses is recommended.

Preparing the cheese

The type of cheese you use will have a big impact on the final product. It's best to use a good-quality, creamy, and buttery cheese that melts smoothly. 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 like Gruyere, Swiss cheese, and gouda is best.

Before you start melting the cheese, grate it. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use the grater blade of a food processor or the coarse side of a box grater.

Next, toss the grated cheese with cornstarch or flour. This helps to thicken the fondue and prevents the cheese from clumping. Cornstarch is the best option as it leaves less of an aftertaste and makes the fondue gluten-free.

Now you're ready to start melting the cheese! Add the cheese to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Keep the temperature low, as cheese doesn't need high heat to melt.

Using the right heat

The key to making fondue is to use gentle heat. A traditional fondue pot is heated by a tiny flame, such as a tea light. Anything stronger risks burning the cheese, causing it to seize up and not emulsify with the wine, and shocking the proteins into breaking up and causing lumps.

If you're using a stove, keep the temperature low. Cheese doesn't need high heat to melt, and you want to avoid burning the cheese or causing it to seize up. Keep the heat low and steady while melting the cheese to prevent the fondue from breaking.

If you're using a crockpot, simply add all your ingredients, turn the heat to high, cover, and stir every 15 minutes or so. Leave uncovered for the last few minutes to allow any excess moisture to escape.

A double boiler provides heat in a way that's very similar to a fondue pot. The simmering water in the pot indirectly heats the bowl, allowing for a gradual melting process. Add the wine and garlic first, then stir constantly and add the cheese in small amounts, stirring out any lumps each time.

If you're using a thick-based pot on the stove, add the wine and garlic first, then add the cheese in batches, stirring out any lumps each time.

If your fondue becomes too thick, you can thin it out by stirring in some heated wine.

Adding wine and other ingredients

The wine is a crucial ingredient in the making of fondue. Its acidity keeps proteins from denaturing, preventing the cheese from becoming stringy or lumpy. The wine's natural tartaric acid prevents the cheese's casein proteins from clumping together.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're making a Swiss fondue, a mix of Gruyère, Emmental, and Appenzeller is traditional. For a cheaper option, a combination of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavor.

If you're making a beer cheese fondue, swap the wine for eight ounces of your favorite beer. This would be especially delicious with a cheddar cheese fondue. For a non-alcoholic option, you can substitute the wine with eight ounces of unsalted chicken or vegetable stock.

For the wine itself, it's important to use a good-quality, dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's taste will directly impact the taste of the fondue, so be sure to use a wine that you would enjoy drinking.

Once you've chosen your wine, it's time to start preparing the fondue. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. The key is to use gentle heat—a traditional fondue pot is often heated by the tiny flame of a tea light. If the heat is too strong, the cheese may burn or seize up and not emulsify with the wine.

While the wine is heating, grate your cheese—a food processor with a grating blade will make quick work of this task—and toss it with cornstarch or flour. The cornstarch or flour will help to thicken the fondue and prevent the cheese from clumping.

Now it's time to add the cheese to the simmering wine mixture. Add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Once all the cheese has been added and melted, you can stir in some additional ingredients for extra flavor. A splash of brandy, kirsch, dry sherry, or another liqueur will add a nice boozy touch. A small amount of Dijon mustard and nutmeg can also be added to enhance the flavor.

And that's it! Your fondue is now ready to be served with your choice of dippers. Enjoy!

Dipping foods

When it comes to dipping foods for your fondue, the options are endless! Here are some ideas to get you started:

Bread

Bread is a classic choice for dipping in fondue, and for good reason. It soaks up the cheesy goodness like no other. Go for a crusty French bread or baguette, or get ambitious and make your own fresh baguette or no-knead peasant bread. If you're short on time, a store-bought sourdough loaf will also do the trick. Cut your bread of choice into 1-inch cubes, which can be easily skewered and dipped.

Fruits and Vegetables

Fruits and vegetables provide a nice contrast to the rich, creamy fondue. Crisp, tart Granny Smith apples are a popular choice, as are Bosc pears, which have nutmeg and cinnamon undertones that complement the spices in many fondues. For vegetables, try steamed broccoli and cauliflower, bell peppers (which can be dunked directly into the fondue without a skewer), roasted potatoes, asparagus, zucchini, carrots, cherry tomatoes, or mushrooms.

Meat

Meat fondue dippers can be cooked beforehand and simply warmed up in the fondue pot. Try cooked meatballs, roasted Brussels sprouts, filet mignon, grilled shrimp, cured meats like prosciutto and salami, or poached chicken, which can be dressed up with the cheeses and spices of your choice.

Other Options

Other creative dipping options include pickles, large pasta shapes (such as shells or fusilli), crackers or chips (such as wheat crackers or pita chips), and even bacon.

Remember to cut your dipping foods into bite-sized pieces, and choose items that will hold up after being dipped in the fondue. Most importantly, don't be afraid to get creative and experiment with different combinations of cheeses, dippers, and spices to find your perfect fondue!

Frequently asked questions