The Art Of French Fondue: Cheese, Wine, And Bread

Fondue is a fun, communal dish that's perfect for sharing with friends and family. While cheese fondue is typically known as a Swiss tradition, it is also eaten and enjoyed in other Alpine nations, including France, where each region puts its own spin on the recipe. In this article, we'll be focusing on how to make French cheese fondue, specifically the classic Fondue Savoyarde from the French Alps region of Savoie.

How to Make French Cheese Fondue

Choosing the right cheese

The key to a delicious French cheese fondue is to select the right blend of cheeses. The best fondue cheeses are those that melt smoothly and have a creamy, buttery texture. The traditional Swiss fondue uses Gruyère and Emmenthal, but for a French fondue, you may want to opt for French cheeses such as Beaufort, Comté, and Emmental (or Gruyère). Some French recipes also add Reblochon and Abondance to the mix.

Beaufort is a PDO (Protected Designation of Origin) cheese, known for its rich and nutty flavour. It is a great choice for fondue as it melts beautifully and has a distinctive flavour that will elevate your dish. Young Comté PDO, on the other hand, has a milder, fruity, and sweet flavour with a hint of nuttiness. This cheese is also an excellent melter and is often considered one of the best choices for fondue. Lastly, Emmental is a classic Swiss cheese that is known for its mild, slightly nutty flavour. It melts well and has a distinctive appearance due to its holes!

When selecting your cheeses, it is important to choose high-quality, good-melting cheeses. The French cheeses mentioned above are ideal, but if you want to experiment, you can also try other cheeses such as fontina, gouda, or even cheddar. Just remember that the quality of your cheese will greatly impact the final dish, so it is worth investing in some good cheese for your fondue.

Once you have selected your cheeses, grate them! Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater to speed up the process. Additionally, tossing the grated cheese with cornstarch will help thicken the fondue and prevent the cheese from clumping.

Preparing the fondue pot

The first step in preparing the fondue pot is to rub the inside with a cut garlic clove. This infuses the pot with a delicious garlic flavour that will enhance the taste of the cheese mixture. You can cut the garlic clove in half and rub the cut side on the inside of the pot, or mince the garlic and add it directly to the melted cheese, as some recipes suggest.

Once the pot has been prepared, you can begin to assemble the other ingredients. The key to a delicious fondue is to use high-quality, good-melting cheeses and grate them before adding them to the pot. The best cheeses for French fondue are those produced in the region, such as Beaufort, Comté, and Emmental. You can also add other cheeses like Gruyère, Reblochon, or Abondance to enhance the flavour.

Before adding the cheese, you should also toss it with cornstarch to help thicken the fondue and prevent the cheese from clumping. This step is important to ensure a smooth and creamy fondue.

Grating the cheese

It is important to grate the cheese yourself, rather than purchasing pre-shredded cheese. Freshly grated cheese will melt more evenly and smoothly than pre-shredded cheese, which tends to clump together. By grating your own cheese, you ensure that your fondue has a smooth and creamy texture. Additionally, when grating the cheese, it is advisable to grate a larger amount than you think you will need. This allows for any mistakes or mishaps during the grating process, and it also gives you the option to add more cheese to your fondue if desired.

The type of cheese you choose for your French fondue is also crucial. Traditional French fondue, or Fondue Savoyarde, typically uses a combination of French cheeses such as Beaufort, Comté, and Emmental. Some recipes may also include Reblochon and Abondance cheeses. These cheeses are known for their rich, nutty, and earthy flavours, and they melt beautifully, creating a smooth and creamy fondue. When selecting your cheese, it is important to choose high-quality, good melting cheeses. Look for cheeses that are buttery and creamy, as these will create the signature texture of French cheese fondue.

Once you have grated your chosen cheeses, it is important to toss them with cornstarch. This step may seem insignificant, but it is essential for achieving the perfect fondue. Cornstarch helps to thicken the fondue and prevents the cheese from clumping together. It ensures that your fondue has a smooth and creamy consistency. After tossing the cheese with cornstarch, you are ready to start melting the cheese and creating your fondue!

Adding the wine

The amount of wine you'll need depends on the recipe you're following. Most recipes call for around 1 cup of wine, but some may require more or less, so it's important to check the measurements before you start cooking.

Once the wine is boiling, it's time to start adding the cheese. This is a slow process, as you'll need to add the cheese a little at a time to ensure that it melts smoothly. Stir constantly with a wooden spoon, adding more cheese once each handful has melted.

The wine is an important ingredient in fondue, as it helps to lower the boiling point of the cheese and prevent the proteins from curdling. It also adds a depth of flavour that complements the cheese perfectly.

If your fondue starts to get too thick, you can add a little more wine to thin it out. Simply stir in a few tablespoons of wine until you achieve the desired consistency.

What to serve with the fondue

When it comes to serving your French cheese fondue, there are several traditional and complementary options to choose from.

Firstly, bread is a must. A good-quality, crusty baguette or sourdough is ideal, cut into bite-sized cubes. The chewier the bread, the better, as it will hold the melted cheese better. You could also try a good artisan loaf, such as a sourdough.

For a more authentic French experience, you could opt for a loaf of bread from the Savoie region, where Fondue Savoyarde originates. This type of fondue traditionally uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance.

If you want to branch out from bread, there are plenty of other dippers to choose from. For a classic option, try cornichons (small gherkins) or other pickles. You could also try crudités—carrots, cherry tomatoes, and sliced red bell peppers are all good choices.

For something a little heartier, try roasted baby or sweet potatoes, steamed broccoli or cauliflower florets, or roasted brussels sprouts. If you're feeling indulgent, bacon is also a surprisingly tasty option. Just be sure to use baked bacon so that it's nice and crisp, and direct your guests to dip their slices right into the pot, as it can be harder to skewer.

If you want to add some fruit, apples and pears are the way to go. Tart apples like Granny Smith are a good choice, and you can cut them into cubes to make them easier to spear.

And, of course, don't forget the drinks! A dry white wine is the perfect accompaniment to a French cheese fondue. A vin de Savoie would be the most authentic choice, but you could also try a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Frequently asked questions