Creating A Gouda Fondue: A Step-By-Step Guide

Fondue is a quintessential Swiss dish that is perfect for dipping, eating, chatting, and spending time with your special someone. It typically has a mix of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. The best all-around cheeses for fondue are fontina, Gruyère, and gouda.

Ingredients:

- 1 cup dry white wine

- 1 teaspoon freshly squeezed lemon juice

- 12 ounces Gouda cheese, shredded (rind trimmed)

- 4 ounces aged gouda cheese, shredded (rind trimmed)

- 2 tablespoons cornstarch

- 1 pinch freshly grated nutmeg

- 1 pinch cayenne pepper

- Dippers of your choice (bread, apples, broccoli, etc.)

Instructions:

1. Combine wine and lemon juice in a small pot over medium heat.

2. Toss both cheeses and cornstarch in a large bowl.

3. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.

4. Season with nutmeg and cayenne.

5. Transfer to a small slow cooker set to low and serve with the selection of dippers.

Enjoy your gouda fondue!

Choosing the right cheese

When making gouda fondue, it's important to choose the right cheese to ensure a smooth, creamy, and flavourful fondue. Here are some tips to help you select the best cheese for your gouda fondue:

Type of Gouda Cheese

For the best flavour and texture, it is recommended to use a combination of young and aged gouda cheese. The young gouda provides a creamy texture, while the aged gouda adds a more robust flavour. Aim for 12 ounces of young gouda and 4 ounces of aged gouda.

Quality of Cheese

Always opt for good-quality gouda cheese. Using high-quality cheese will make a significant difference in the final product, ensuring a richer and more indulgent fondue experience.

Grating the Cheese

Grating the cheese is preferable to chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. If you have a food processor, use the grater blade for quick and efficient grating. Otherwise, a box grater or a coarse microplane grater will also work well.

Coating with Cornstarch

Before adding the cheese to the fondue, toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly and evenly. This step is crucial for achieving a smooth and lump-free fondue.

Adding the Cheese Slowly

When adding the cheese to the fondue pot, do so slowly and gradually. Add small handfuls of cheese at a time, stirring constantly until each addition is fully melted before adding more. This slow and steady process ensures a smooth and creamy fondue.

By following these tips and choosing the right cheese, you'll be well on your way to creating a delicious and indulgent gouda fondue that your family and friends will love.

Preparing the cheese

Start by purchasing a block of gouda cheese, as pre-shredded cheese is often coated with an anti-caking agent that can affect the texture of your fondue. You will need 12 ounces of young gouda and 4 ounces of aged gouda. Cut off and discard the rind from both blocks of cheese, then shred them.

Next, in a medium-sized bowl, combine the shredded gouda with cornstarch and, if using, dry mustard. Toss the ingredients together thoroughly until the cheese is evenly coated. Set this mixture aside.

Now, you'll need to prepare your cooking vessel. Rub the inside of a large saucepan with a clove of garlic, cut in half. This will infuse your fondue with a subtle garlic flavor.

The next step is crucial to achieving a smooth and creamy fondue. Over medium-high heat, bring your wine and lemon juice to a gentle boil. It's important to use a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Reduce the heat to low and slowly add the cheese mixture, one handful at a time.

Stir constantly in a figure-eight or zigzag motion as you add the cheese, ensuring that each handful melts before adding the next. This process should take about 5-10 minutes.

Once all the cheese has melted and the mixture has thickened slightly, you can add any additional seasonings, such as nutmeg, cayenne pepper, or black pepper.

And that's it! You've successfully prepared the cheese for your gouda fondue. From here, you can transfer the fondue to a fondue pot and serve it with your favorite dippers. Enjoy!

Using wine in the fondue

For a gouda fondue, a dry white wine is best. The best options are Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine will also help to thin out the fondue if it becomes too thick.

When making a fondue, it is important to use good-quality wine. The taste of the wine will directly impact the taste of the fondue, so it is worth using a wine that you would enjoy drinking with dinner. It is not recommended to leave out the wine, but if you would like to, you can substitute it with 8 ounces of unsalted chicken or vegetable stock.

Keeping the fondue smooth

To keep your gouda fondue smooth, follow these tips:

Grate the cheese

For a smooth and quick melt, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use the grater blade of a food processor, or the coarse side of a box grater or microplane grater.

Toss the cheese with cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to thoroughly coat the cheese with cornstarch. While flour can be used in a pinch, cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Add the cheese slowly and stir constantly

Resist the urge to add all the cheese at once. Add a small handful at a time, stirring constantly and waiting for each addition to melt before adding more cheese. This is crucial for achieving a smooth and creamy fondue.

Use good-quality cheese

The quality of the cheese will have a significant impact on the final product. For the best results, use a buttery, creamy cheese that melts smoothly, such as fontina, Gruyère, or gouda.

Use good wine

The taste of the wine directly affects the taste of the fondue. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Make sure it's a wine you would enjoy drinking, as this will make for a more enjoyable fondue experience.

Choosing dippers

When it comes to choosing dippers for your gouda fondue, there are plenty of options to choose from. Here are some ideas to get you started:

Bread

Bread is a classic fondue dipper and for good reason. It pairs perfectly with the gooey, cheesy fondue. Go for a French bread or baguette, and cut it into 1-inch cubes so that it can be easily skewered and dipped. If you want to get fancy, you can drizzle the bread cubes with olive oil and sprinkle them with garlic salt before baking them in the oven.

Fruits and Vegetables

Fruits and vegetables can add a nice contrast in taste and texture to your fondue. Try apples, especially tart varieties like Granny Smith, sliced into cubes. Pears, grapes, and cherries tomatoes also work well. For vegetables, go for fresh-cut or steamed options like broccoli, cauliflower, carrots, asparagus, or potatoes.

Meat

If you want to make your fondue a more filling meal, consider adding some meat to the mix. Chicken and steak cubes are a great option, especially if they are marinated or jerk-seasoned. You can also try cooked sliced hot sausage, meatballs, or salami.

Other Options

There are no rules when it comes to fondue dippers! Get creative and experiment with different options. Pretzels, tortilla chips, pickles, and bacon are all worth trying. If you're serving the fondue to a group with kids, consider adding some hot dogs, fish sticks, or large pieces of pasta like ziti or rigatoni.

Frequently asked questions