Creating A Classic French Fondue: A Step-By-Step Guide

Fondue is a dish that originated in the French and Swiss regions of the Alps in the 1800s, derived from the French word 'fondre', meaning 'to melt'. It is now a popular dish worldwide, especially in the winter months. The traditional French version, Fondue Savoyarde, uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance. However, the Swiss variety is more well-known and typically uses a combination of Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. The key to a perfect fondue is to use high-quality grated cheese and to add a splash of kirsch, brandy, or cognac to cut through the richness of the cheese. It is best served with crusty bread, but there are endless dipping options, including vegetables, meat, and fruit.

Characteristics of French-Style Fondue

Choosing the right cheese

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The classic Swiss fondue mix calls for half Gruyère and half Vacherin Fribourgeois, also called "moitié-moitié". Gruyère is a popular hard Swiss cheese with a strong taste, often compared to cheddar. Vacherin Fribourgeois is a semi-hard mild cow's cheese, also from Switzerland, which helps to make the fondue really creamy.

Other good choices include Gouda, Fontina, and Emmentaler. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere cheese, Swiss cheese, and gouda all qualify. Cheddar fondue would work well, though its flavour would be less traditional. In this case, use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère.

If you want to experiment with different types of cheese, you can substitute one or all of the varieties specified in the recipe. Note that Gruyère can range from mild to strong-tasting (mild Gruyère is preferred for fondue). It is suggested to use only 2 to 3 different cheeses for a fondue, and preferably of French or Swiss origin. Some good varieties include Comté, Emmental, and Beaufort.

Always freshly grate your own cheese for fondue. Pre-shredded cheese contains anti-caking agents that affect melting. Toss the cheese with a bit of cornstarch to prevent clumping.

Preparing the cheese

When preparing the cheese, it is important to grate it yourself rather than buying pre-shredded cheese, as this contains anti-caking agents that can affect melting. Remove any rind from the cheese, as this will prevent the fondue from becoming smooth. After grating the cheese, toss it with cornstarch, which will help to thicken the fondue and prevent the cheese from clumping.

Once you have prepared the cheese, heat some white wine in a large fondue pot or a Dutch oven. When the wine is simmering, add the cheese and use a whisk to help it combine with the wine. Keep the heat low and add the cheese gradually while stirring constantly. This will ensure that the cheese melts smoothly and doesn't become lumpy.

Selecting a wine

A dry white wine with high acidity is best for French-style fondue. Good options include Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. It also helps to cut the richness of the cheese.

If you want to reduce the amount of alcohol in your fondue, you can try simmering the wine for 3-5 minutes before adding the cheese to cook some of it off.

Heating the cheese

Step 1: Prepare the Cheese

Start by grating all the cheese. It is important to use good-quality, fresh cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can affect the melting process. Remove any rind from the cheese to ensure a smooth fondue. A mix of Gruyère, Vacherin Fribourgeois, and Camembert is a classic Swiss combination, but you can also use Swiss cheeses such as Emmentaler, Appenzeller, and Raclette.

Step 2: Heat the Wine

Heat your chosen dry white wine in a large fondue pot or a heavy cast-iron pot. A fondue pot is ideal as it retains heat well and can be placed on the table for serving. If using a different type of pot, transfer the fondue to a fondue pot for serving.

Step 3: Add the Cheese

Once the wine reaches a simmer, add the grated cheese. Use a whisk to help combine the cheese and wine. Add the cheese slowly, a little at a time, stirring constantly to ensure a smooth fondue. This step is crucial, as adding the cheese too quickly or in large amounts can result in a lumpy consistency.

Step 4: Thicken the Fondue (Optional)

If you want a thicker fondue, mix cornstarch and Kirsch in a small bowl and whisk this mixture into the cheese fondue. This step is optional and can be adjusted based on your preferred consistency.

Step 5: Season the Fondue

To enhance the flavour of your fondue, add some seasonings. A pinch of nutmeg and black pepper is a classic combination. You can also add a crushed garlic clove to the pot or rub the inside of the pot with garlic before adding the other ingredients.

Step 6: Stir Continuously

Stirring the fondue constantly is essential to prevent scorching and ensure a smooth, creamy texture. Use a figure-eight stirring motion with a wooden spoon to evenly incorporate the cheese and scrape the bottom of the pot.

Step 7: Maintain the Right Temperature

Keep the heat low to medium, never allowing the fondue to boil. Boiling the fondue can cause the proteins in the cheese to curdle, resulting in a less desirable texture. If the fondue becomes too thick, simply add a little more white wine to thin it out.

What to dip

French-style fondue is primarily made with Comté cheese, but there are many delicious options to dip into this gooey goodness!

For a savoury experience, try dipping steamed or grilled broccoli, roasted bacon-wrapped Brussels sprouts, grilled or roasted mushrooms, roasted potatoes (especially baby potatoes), miniature meatballs or steak cubes, grilled or fried seafood (shrimp, scallops, octopus, squid), leftover chicken or turkey, fried ravioli or tortellini, cured meats and grilled cocktail wieners, or crunchy vegetables like bell peppers, carrots, and cauliflower.

If you're craving something sweet, dip fruit slices like apples, pears, oranges, tangerines, apricots, nectarines, and peaches.

Frequently asked questions