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

Fondue is a quintessential Swiss dish, traditionally a blend of firm, mountain-style cheeses—most commonly Gruyère, Emmentaler, and Appenzeller. The best fondue is rich, creamy, and smooth, with a good-quality cheese as its base. To make a classic Gruyère fondue, you'll need butter, shallots, sugar, salt, flour, white wine, apple brandy, nutmeg, garlic, and black pepper, in addition to the star ingredient. You'll start by sautéing the shallots in butter, then adding the sugar and salt. Next, you'll toss the grated cheese with flour and slowly add it to the pot, stirring constantly. Finally, you'll add the nutmeg, garlic, apple brandy, and black pepper, and season to taste. Serve with cubed bread, apples, steamed broccoli, roasted potatoes, grilled garlic mushrooms, cherry tomatoes, pickles, sausages, cured meats, and more.

Choosing the right cheese

Gruyere fondue is a rich, creamy, and indulgent dish that is perfect for sharing with friends and family. The key to a good fondue is in the cheese you choose, so here are some tips on how to select the right one for your next gathering.

Firstly, it is important to use good-quality cheese. The quality of the cheese will have a significant impact on the final product, so opt for a buttery, creamy cheese that melts smoothly. The best options for fondue are typically fontina, Gruyère, gouda, Swiss cheese, emmentaler, and raclette. These cheeses are classic fondue varieties that will give your fondue a lush and complex flavour. If you're feeling adventurous, you could also try cheddar, Comté, vacherin, or Appenzeller.

When preparing the cheese, it is important to grate it rather than chop it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use the coarse side of a box grater or a coarse microplane grater to achieve the desired consistency. Additionally, tossing the cheese with cornstarch or flour before adding it to the fondue will help thicken the mixture and prevent clumping. Cornstarch is the better option if you want to make your fondue gluten-free.

The type of wine you use is also important. Classic fondue calls for white wine, and it is best to choose a dry, high-acid variety such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and prevent it from curdling. Remember, the taste of the wine will directly impact the taste of the fondue, so choose a wine that you would enjoy drinking.

When adding the cheese to the fondue, do so slowly and stir constantly. This ensures a smooth and creamy texture. Add a small handful at a time, stirring well between each addition, until all the cheese has melted.

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

Preparing the cheese

Start by finely grating the Gruyère cheese. It is important to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. You can use a box grater, a microplane grater, or the grater blade of a food processor if you're working with a large amount of cheese.

Once the cheese is grated, it's time to toss it with cornstarch or flour. This step is crucial to thicken the fondue and prevent the cheese from clumping. Cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free. However, if you don't have cornstarch, flour can be used as a substitute.

After the cheese is coated with cornstarch or flour, it's ready to be added to the fondue pot. It's important to add the cheese slowly, a handful at a time, and stir constantly to ensure a smooth and creamy fondue. Adding all the cheese at once can result in a lumpy texture.

If you want to enhance the flavour and make the fondue even smoother, you can add a small amount of wine. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and prevent curdling.

Additionally, you can add some brandy or other liqueurs to the fondue for an extra kick of flavour. A splash of brandy, cognac, or Kirsch (a cherry brandy) can add a subtle fruity note to the dish.

By following these steps and taking your time to slowly add and melt the cheese, you'll end up with a rich, creamy, and smooth Gruyère fondue that's perfect for dipping!

Using wine

Gruyere Fondue with Wine

Ingredients:

• 1/2 pound of shredded Gruyere cheese
• 1/2 pound of shredded Swiss cheese (or Emmentaler cheese)
• 1 cup of dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
• 1 tablespoon of cornstarch (or 2 tablespoons of all-purpose flour)
• 1 clove of garlic, finely minced
• 1 teaspoon of fresh lemon juice
• A pinch of nutmeg
• Salt and pepper, to taste

Optional ingredients:

• 1 tablespoon of kirsch or brandy
• Additional spices such as cloves or black pepper
• Dippers: cubed French bread, steamed vegetables (broccoli, cauliflower, asparagus), apples, crackers, pretzels, roasted potatoes, sausages, salami, or cooked shrimp

Instructions:

• In a stove-safe fondue pot or large saucepan, heat the wine and garlic over medium-low heat until it starts to simmer.
• In a separate bowl, toss the shredded cheese with cornstarch (or flour) until evenly coated.
• Slowly add the cheese to the simmering wine, a handful at a time. Stir well after each addition, ensuring the cheese is mostly melted before adding the next handful.
• Once all the cheese has been added and melted, creating a smooth and glossy sauce, stir in the lemon juice, kirsch (if using), nutmeg, and garlic.
• Season with salt and pepper to taste.
• Transfer the fondue to a fondue pot and serve immediately with your choice of dippers.

Tips:

• For a gluten-free version, use cornstarch instead of flour.
• Finely grate the cheese using the fine holes of a grater to help it melt quickly and evenly.
• Keep the heat low while melting the cheese to prevent the fondue from breaking or becoming lumpy.
• If the fondue becomes too thick, add a small splash of white wine to thin it out.
• Prepare your dippers in advance and reheat them before serving.
• Classic Swiss fondue is typically served with cubed bread, but you can also use a variety of dippers, such as steamed vegetables, apples, crackers, pretzels, or sausages.

Adding other ingredients

Gruyere fondue is a versatile dish that can be customised with various ingredients to suit your taste preferences. Here are some ideas for adding other ingredients to your gruyere fondue:

Spices and Seasonings

Fondue is often seasoned with a pinch of nutmeg, garlic, and black pepper. You can also add a small amount of cayenne pepper for a subtle kick. If you want to enhance the flavour further, consider adding some warm spices like cloves. A swirl of Dijon mustard can also add a nice tang to the fondue.

Alcoholic Beverages

Traditionally, Swiss fondue includes splashes of kirsch (cherry brandy) and wine. The wine adds acidity, which helps create a smooth and homogeneous sauce, while also contributing to the overall flavour. A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended. If you want to be adventurous, you can substitute the wine with beer or ale, especially for a cheddar cheese fondue.

Meat and Proteins

Fondue is commonly served with cooked meats such as cubed ham, grilled or cooked sausage, and salami. If you want to add protein directly to the fondue mixture, consider adding cooked and shredded chicken or bacon bits.

Fruits and Vegetables

When it comes to fruits, apples and pears are classic additions to gruyere fondue. You can cut them into slices or cubes to make them easier to dip. For vegetables, steamed or roasted potatoes, broccoli, cauliflower, and asparagus are all great options. If you want to add some crunch, include crudites like cherry tomatoes, sliced red bell peppers, or carrots.

Bread

Bread is a must-have accompaniment for fondue. Cubed sourdough, French bread, baguette, or pumpernickel bread are all excellent choices. If you want something a little different, try cubed Tuscan bread or crackers and pretzels.

Other Cheeses

While gruyere is the star of this fondue, you can also experiment with adding other cheeses to create a unique blend. Traditional Swiss fondue often includes a combination of cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Other cheese options include fontina, Swiss cheese, gouda, cheddar, Comté, raclette, and vacherin.

Remember, the key to a successful gruyere fondue is to add ingredients that complement the flavour of the cheese and create a harmonious blend of tastes and textures.

What to dip

Gruyere fondue is a rich, indulgent dish, perfect for sharing with friends and family. But what should you dip into that creamy, dreamy pot of cheese? Here are some ideas to get you started:

Classic Dippers

The traditional choice is crusty bread, cut into cubes. A baguette is a great option, as is sourdough, Tuscan bread, or French bread. You could also go for crackers or pretzels.

Vegetables

Fondue is a great way to get your five a day! Try roasted or steamed cauliflower, broccoli, or brussels sprouts. Cherry or grape tomatoes, bell peppers, and baby potatoes are also excellent choices. For something a little different, how about grilled garlic mushrooms or steamed asparagus?

Fruit

Apple slices and pear slices are a delicious addition to your fondue spread.

Meat

Fondue is a great way to enjoy a variety of meats. Try ham, salami, cured meats, sausages, or cooked shrimp or scallops.

Frequently asked questions