Transforming Fondue Into Pencils: A Creative Diy Project

I'm sorry, I don't understand your request. Do you want to know how to make a pencil or fondue?

Choosing the right combination of cheeses

Traditional Swiss fondue typically uses a combination of Gruyère and Emmentaler, two cheeses with distinct characteristics that complement each other. Gruyère, known for its nutty and slightly sweet flavour, adds depth to the fondue and releases a luscious creaminess that binds the fondue together. On the other hand, Emmentaler contributes a delightful stringiness, creating the quintessential "cheese pull" when you dip your bread or other accompaniments.

While these two cheeses form the classic foundation, you can also experiment with other varieties. Consider incorporating an aged cheddar for added complexity or try regional cheeses like Appenzeller, Vacherin Fribourgeois, Fontina, Raclette, or Comté. These variations allow you to customise the fondue to your taste while maintaining the essence of the dish.

To achieve the desired consistency and texture, it is advisable to use freshly grated cheese instead of pre-shredded cheese, which often contains anti-caking agents that can interfere with smooth melting. Additionally, you can experiment with different ratios of cheeses until you find the perfect harmony to suit your palate.

Preparing the fondue equipment

First, select the right fondue pot. The type of pot you choose will depend on your preferred heat source. If you're using a stovetop burner, ensure you have a pot that is compatible and has a stable base. You can opt for stainless steel or enamelled cast iron pots as they distribute heat efficiently. If you're using gel fuel or electric elements as your heat source, an electric fondue pot or a ceramic/cast iron fondue pot are good choices. The electric option offers better temperature control, while the latter provides more flexibility in terms of placement. Additionally, consider the size of the pot, ensuring it is suitable for the quantity of fondue you plan to make and allows for easy stirring. Some pots even have a tray around the edge, which is perfect for setting cooked food aside.

Next, gather the necessary utensils. Long, thin fondue forks are ideal for piercing food items and dragging them through the fondue. Their handles are designed to catch on the edge of the pot, preventing them from sliding into the fondue. It is recommended to have at least two forks per person, as this allows guests to cook and dip simultaneously.

Now, let's prepare the fondue pot. If you want to infuse your fondue with garlic, cut a garlic clove in half and rub the inside of the pot with it. This will give your fondue a subtle garlic essence. If you prefer a stronger garlic presence, you can add minced garlic directly to the fondue mixture later.

Before you start melting the cheese, it's important to prepare the cheese itself. Always use freshly grated cheese for fondue, as pre-shredded cheese often contains anti-caking agents that can affect melting. Grating the cheese ensures quicker melting and a smoother fondue. You can use a box grater, a microplane grater, or even the grater blade of a food processor to grate the cheese. Additionally, toss the grated cheese with cornstarch to prevent clumping and ensure a smooth, velvety texture. This step is crucial for achieving the desired consistency.

Finally, gather any additional equipment you may need, such as extension cords if your fondue pot is electric, and fondue plates for serving. If you don't have fondue plates, you can use regular plates or bowls, but ensure they are suitable for the type of fondue you're making (hot oil, broth, or cheese).

Melting the cheese

Grating the Cheese:

Firstly, always grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect the melting process. Grating your own cheese ensures a smooth and even melt, and it is best to use the coarse side of a box grater or a microplane grater. You can also use the grater blade of a food processor for larger quantities.

Cornstarch:

Before adding the cheese to the pot, toss the grated cheese with cornstarch. This step is crucial to achieving the perfect texture as cornstarch acts as a thickening agent, preventing the cheese from clumping and creating a stable suspension as it melts. It also helps to maintain the emulsified state of the cheese, resulting in a luscious texture.

Wine:

The choice of wine is essential. A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is ideal. The wine's acidity cuts through the richness of the cheese, creating a balanced fondue. Pour the wine gradually into the melting cheese, allowing it to weave through the cheese blend.

Heating:

Use a fondue pot or a heavy-bottomed pot like a Dutch oven for even heat distribution. Heat the wine gently on the stove over medium-low heat. You want to bring the wine to a simmer, not a boil.

Adding the Cheese:

Now, it's time to add the cheese to the pot. Add the cheese gradually, a small handful at a time, stirring constantly with a wooden spoon. The figure-eight stirring motion works well to ensure even melting and prevent sticking. Take your time and allow each addition of cheese to melt before adding more. This step is crucial to achieving a smooth and homogeneous fondue.

Seasoning:

Once the cheese is fully melted and the mixture is smooth, it's time to season your fondue. A pinch of freshly grated nutmeg and black pepper adds depth and a subtle kick to the fondue. You can also add a splash of brandy, cognac, or kirsch (a Swiss cherry brandy) for an extra layer of flavour and warmth.

Consistency:

Finally, adjust the consistency of your fondue to your liking. If it seems too thick, add a little more wine. If it's too thin, create a cornstarch slurry by mixing cornstarch with a small amount of wine, and add it gradually until you reach the desired thickness.

Now your fondue is ready to be transferred to a fondue burner and served with an assortment of dippers!

Adding flavour and texture

When it comes to flavour and texture, the cheese you select is the most important factor. The best fondue is made with a buttery, creamy cheese that melts smoothly. The best all-around cheeses for this are fontina, Gruyère, and gouda. If you're not sure what to pick, use equal amounts of these three. Together, they create a lush and complex fondue.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss cheese, and gouda are all excellent choices. You can also use a mix of Gruyère and Emmentaler, which is a mild, nutty cheese with holes that give the fondue a delightful stringiness.

If you want to experiment with other types of cheese, consider incorporating an aged cheddar for added complexity, or try regional cheeses like Appenzeller, Vacherin Fribourgeois, and Fontina. Just remember to always grate your own cheese, as pre-shredded cheese often contains anti-caking agents that can interfere with the smooth melting process.

In addition to the cheese, you can add a variety of ingredients to enhance the flavour and texture of your fondue. Cornstarch, for example, helps to thicken the fondue and prevent clumping. Flour can also be used, but cornstarch is generally a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Another secret ingredient that can elevate your fondue is sodium citrate. This compound acts as an emulsifier, ensuring a smooth and velvety consistency by preventing the cheese proteins from clumping or breaking.

To add a touch of acidity to your fondue, which can help balance the richness and introduce a refreshing quality, consider adding a splash of lemon juice or white wine vinegar. This will also help to prevent clumping and give your fondue a smooth texture.

When it comes to seasoning, a pinch of nutmeg and pepper can add depth and a subtle kick to your fondue. Freshly grated nutmeg infuses the fondue with warm, aromatic notes, while a pinch of black pepper or cayenne pepper contributes a well-balanced heat. Just be sure to achieve a balanced harmony between the nutmeg's warmth and the pepper's subtle spice.

Finally, don't forget the role of garlic. You can gently rub the inside of your fondue pot with a cut garlic clove to impart a subtle essence to the dish. For a bolder garlic presence, add minced garlic directly to the fondue mixture, adjusting the quantity to your personal taste.

Selecting dippers

Variety of Dippers: Offer a variety of dippers to cater to different tastes and preferences. This can include a mix of bread, vegetables, meats, and fruits.

Bread: Bread is a classic and essential dipper for fondue. Go for a crusty, rustic baguette, rye or sourdough bread. Cut the bread into bite-sized cubes to ensure easy dipping and a generous cheese coating. Day-old bread can also be considered for a firmer texture that can hold up to the warm cheese.

Vegetables: Raw or lightly cooked vegetables can add a crunchy and healthy element to your fondue. Some popular options include carrots, endive leaves, roasted Brussels sprouts, blanched broccoli, steamed green beans, cauliflower, zucchini, asparagus, and mushrooms.

Meats: If you want to make your fondue a heartier meal, include some meat options such as cooked shrimp, bites of filet mignon, prosciutto, steak cubes, chicken meatballs, or sausage.

Fruits: Sliced apples, especially tart varieties like Granny Smith, can add a refreshing contrast to the richness of the cheese. Instead of slices, cut the apples into cubes for easier dipping.

Other Options: Get creative and experiment with other dippers such as soft pretzel bites, focaccia, crackers, chips, or even pickles.

Remember to arrange your dippers on a platter or in separate bowls, providing a variety of options for your guests to choose from. Always ensure that your dippers are bite-sized for easy dipping and consumption.

Frequently asked questions