The Perfect Fondue: A Step-By-Step Guide To Making It

Fondue is a dish that originated in the Alpine regions of France and Switzerland in the 1800s as a way to use stale bread and aged cheese to feed families inexpensively during the winter months. It became so popular that it was named the national dish of Switzerland in the 1930s. Fondue is typically made by melting cheese in a pot over a portable stove, and people dip bread into the pot using long-stemmed forks. The best cheeses for fondue are nutty and buttery Alpine cheeses such as Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. To make fondue, you will need to grate your chosen cheese, add cornstarch, and then melt it in a pot with wine, lemon juice, and garlic. You can dip a variety of foods in your fondue, including bread, meat, potatoes, sliced fruit, and vegetables.

Choosing the right cheese

• Go for good-quality cheese: Even if you're on a budget, it's worth investing in good-quality cheese. The cheese is the star of the fondue, so opt for cheeses with excellent melting properties and a rich, creamy texture.
• Classic fondue cheeses: The traditional Swiss fondue cheeses are Gruyère, Swiss cheese (such as Emmentaler or Appenzeller), and Gouda. These cheeses blend together beautifully and offer a complex flavour profile.
• Other fondue-friendly cheeses: While the classic cheeses are a safe bet, you can also experiment with other varieties such as fontina, Comté, raclette, and vacherin. These cheeses melt well and add their unique flavour to the fondue.
• Nutty, tangy, and sharp: When creating your own fondue cheese blend, look for cheeses with three key flavour profiles: nutty, tangy, and sharp. For a nutty flavour, Gruyère is an excellent choice. For tanginess, opt for Edam or Gouda. And for sharpness, aged cheddar is a perfect selection.
• Freshly grate your cheese: Avoid pre-shredded cheese from supermarkets, as they often contain anti-caking agents that can affect melting. Freshly grate your own cheese to ensure a smooth and creamy fondue.
• Toss cheese with cornstarch: Before adding the cheese to the fondue, toss it with a small amount of cornstarch. This helps thicken the fondue and prevents the cheese from clumping, resulting in a smoother texture.
• Add cheese slowly and gradually: When making fondue, add the cheese slowly and in small amounts, stirring constantly. This ensures that the cheese melts evenly and results in a silky-smooth fondue.

Preparing the cheese

When preparing the cheese, it is important to grate it yourself rather than buying pre-grated cheese. Pre-grated cheese contains anti-caking agents that can affect the melting process. The cheese should be grated, not chopped, for quicker melting and a smooth fondue. Cornstarch can also be added to the cheese to thicken the fondue and prevent the cheese from clumping.

Once the cheese is prepared, it can be slowly added to a pot of simmering wine, stock, or another liquid. It is important to add the cheese slowly and stir constantly to ensure a smooth fondue.

Using wine in the fondue

Using wine in fondue

Wine is a classic ingredient in cheese fondue, and for good reason. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. When selecting a wine for your fondue, opt for a dry, bright and crisp white wine with high acidity. Good options include Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use a mixture of chicken broth and lemon juice or vinegar instead of wine to add acidity and keep your fondue smooth and creamy.

It's important to use a wine that you would enjoy drinking. The taste of the wine will directly impact the taste of the fondue, so choose a wine that is good quality and to your taste. You don't have to break the bank, but avoid choosing a wine that is poor quality.

When making fondue, bring the wine to a simmer in your fondue pot or a large heavy saucepan. You can also rub a garlic clove on the inside of the pot for extra flavour. Then, add the cheese a little at a time, stirring well to ensure a smooth fondue. If your fondue becomes too thick, simply add a little more wine to thin it out.

In addition to wine, you can also add a splash of fortified wine or liqueur to your fondue for extra flavour. Brandy is a popular choice, and Cognac is considered the best option. Kirsch, or cherry brandy, will add a subtle fruity note to your fondue.

Keeping the fondue smooth

To ensure your fondue is rich, smooth, and wonderful, there are a few simple tips to follow.

Firstly, grate the cheese. For quicker melting and a smooth fondue, grate—do not chop—the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.

Secondly, toss the cheese with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. Flour can be used in a pinch, but cornstarch is the best option and leaves less of an aftertaste. It also makes the fondue gluten-free.

Thirdly, use good-quality wine. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. For fondue, choose a white wine that is dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The taste of the wine directly impacts the taste of the fondue, so be sure to use a wine you'd enjoy drinking.

Finally, add the cheese slowly and stir constantly. Resist the urge to dump all of the cheese into the pot at once. Grab a small handful and sprinkle it into the pot, stirring constantly and waiting for each addition to melt before adding the next.

What to dip in the fondue

When it comes to fondue, there are endless possibilities for what to dip into that warm, gooey, cheesy goodness. Here are some ideas to get you started:

Bread

A classic choice for fondue dipping, bread is always a good option. Go for a crusty French bread or baguette, cut into cubes for easy skewering. Sourdough and pumpernickel are also great choices. If you're feeling ambitious, try making your own baguettes or a simple, no-knead peasant bread.

Fruits and Vegetables

Fruits and vegetables can add a nice contrast to the richness of the fondue. Try tart apples like Granny Smith, or Bosc pears, which have nutmeg and cinnamon undertones that complement the spices in the fondue. For vegetables, go for crunchy options like raw or steamed broccoli and cauliflower. Bell peppers are also a colourful and sweet addition. If you're feeling adventurous, try roasted Brussels sprouts or asparagus.

Meat

Meat might not be the first thing that comes to mind for fondue dipping, but it can be a great way to make the meal more substantial. Try cooked meats like salami, prosciutto, chorizo, or other cured meats. Cooked chicken is also a good option, as it can take on the flavours of the fondue. For something a little different, go for meatballs or roasted baby potatoes.

Other Options

If you're looking for something a little more indulgent, try dipping pretzels, crackers, or chips into your fondue. Pickles, especially cornichons, are also a surprisingly addictive choice. And don't forget the most important dipping tool of all - your spoon!

Frequently asked questions