Creating A Creamy Provolone Fondue: A Step-By-Step Guide

Provolone fondue is a delicious, creamy dish that is perfect for sharing with friends and family. It is an Italian version of the classic Swiss fondue, which is usually made with a blend of traditional, firm mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. Provolone, a semi-soft Italian cheese made from cow's milk, has a mild, sweet flavour that makes it a versatile ingredient for cooking. To make provolone fondue, you will need good-quality provolone cheese, grated or tossed with cornstarch, and a dry white wine such as Sauvignon Blanc. You can also add garlic, lemon juice, and fresh herbs for extra flavour. The key to achieving a smooth and creamy fondue is to add the cheese slowly and stir constantly. Serve your fondue with a variety of dippers such as bread, apples, vegetables, or soft pretzels, and enjoy the rich, indulgent flavours!

Choosing the right provolone

When it comes to choosing the right provolone for your fondue, there are a few things to consider. Firstly, provolone is an Italian stretched curd cheese made from cow's milk. It can be very mild and semi-soft when young, becoming sharper and saltier as it ages. For a fondue, you will want a provolone that is good for melting, so a younger, semi-soft provolone is ideal.

Provolone is a versatile cheese and can be used in many dishes. It has a pleasant aroma and a complex flavour profile. When choosing a provolone, consider the other ingredients in your fondue and what flavours will complement them. A young provolone will have a mild taste, while an aged provolone will be sharper and saltier. If you want the provolone to be the dominant flavour in your fondue, opt for an aged variety. However, if you want a more subtle provolone flavour, go for a younger cheese.

The quality of the cheese is also important. As the saying goes, "you get what you pay for". A higher-quality cheese will have a better flavour and melt more smoothly. It is worth spending a little extra to get a good-quality provolone for your fondue.

Finally, consider the quantity of provolone you will need. A fondue typically serves 4-6 people, so you will need enough cheese to create a generous amount of fondue. As a guide, a classic fondue recipe typically calls for around 1 cup of grated cheese per person.

Preparing the cheese

Firstly, select good-quality provolone cheese. Provolone is a traditional Italian semi-soft cheese made from cow's milk, with a mild, sweet flavour. It is left to mature for at least two months, and longer for sharper varieties. When choosing provolone, look for a pale yellow colour, which indicates its mild taste.

Next, grate the cheese. Grating the cheese is important for achieving a smooth and creamy fondue. The grated cheese will melt faster and more evenly than chopped cheese. You can use a food processor with a grater blade, or a coarse microplane grater or box grater.

Then, toss the grated cheese with cornstarch or flour. This step is crucial to thicken the fondue and prevent the cheese from clumping. Cornstarch is the preferred option as it leaves less of an aftertaste and makes the fondue gluten-free. However, if you don't have cornstarch, you can use flour.

Finally, add the cheese to the fondue pot slowly and stir constantly. This step is key to ensuring a smooth and creamy fondue. Add a small handful of cheese at a time, stirring well after each addition to ensure the cheese melts evenly.

By following these steps, you'll end up with a delicious, lump-free provolone fondue. Enjoy!

Using wine

How to Make Provolone Fondue Using Wine

Ingredients

• Provolone cheese
• Wine (a dry Italian white wine, or a dry high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Cornstarch or flour flour
• Dippers of your choice (e.g. crusty Italian bread, broccoli, apples, etc.)

Instructions

• Grate the provolone cheese.
• In a medium bowl, combine the grated cheese with cornstarch or flour, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, heat the wine until it begins to boil.
• Add the cheese to the pot slowly, stirring constantly to ensure a smooth fondue.
• Once the cheese has melted and the fondue is smooth, add any additional ingredients (e.g. garlic, herbs, etc.) and stir until combined.
• Arrange your chosen dippers on a platter and serve alongside the fondue.

Tips:

• For a more pungent fondue, you can mix provolone with gorgonzola cheese.
• Classic cheese fondue usually calls for white wine, as the acid in the wine helps keep the cheese mixture smooth and gives it an even texture.
• If you don't want to use wine, you can substitute it with unsalted chicken or vegetable stock.
• Always use good-quality cheese and good wine for the best results.

Adding the cheese

The key to achieving a smooth and creamy fondue is to add the cheese slowly and stir constantly. This technique ensures that the cheese melts evenly and results in a velvety texture.

Start by grating your chosen cheese—in this case, provolone. Grating the cheese beforehand will ensure quicker melting and a smoother fondue. You can use a box grater or a coarse microplane grater for this step.

Once you have your grated provolone, it's time to add it to the fondue pot. Begin by bringing your liquid of choice (typically wine) to a simmer. You can also add other flavourings like garlic or herbs at this stage. Then, slowly add the cheese to the pot, sprinkling in a small handful at a time.

Stir the cheese constantly as you add it, waiting for each addition to melt before adding more. This process may take some time, but it is crucial for achieving the desired consistency. Remember to enjoy the moment and savour the anticipation of the luscious fondue you're creating!

If you're using additional flavourings like brandy, cognac, or cherry brandy, now is the time to stir them in. These ingredients add a delightful extra layer of flavour to your fondue.

Continue stirring until your fondue is smooth and creamy. You may need to adjust the heat to medium-low to prevent the fondue from burning or sticking to the pot. Once you've achieved the perfect consistency, it's time to serve your fondue!

Remember, the quality of the cheese you use will significantly impact the final product. Opt for good-quality provolone to ensure your fondue is rich and flavourful.

What to dip

Now that you've made your provolone fondue, it's time to think about what to dip in it. Here are some ideas:

Bread

Bread is a classic choice for dipping in fondue. Go for a crusty, sturdy loaf, like a baguette or sourdough, and cut it into cubes. That way, it'll be easy to skewer and will hold up well against the hot cheese. If you're feeling ambitious, you could even try making your own bread!

Fruits and Vegetables

The crisp and tart flavours of Granny Smith apples and the cinnamon and nutmeg undertones of Bosc pears work well with the creaminess of the fondue. You could also try dipping other fruits like avocados, seedless grapes, pineapples, or red or green apples.

For vegetables, try broccoli, cauliflower, bell peppers, carrots, Brussels sprouts, zucchini, green beans, radishes, pearl onions, or baby potatoes. You can serve these raw, steamed, roasted, or sautéed.

Meat and Seafood

For a more substantial dip, try grilled steak, poached chicken, or cooked pork. Dried or cured meats like beef jerky, salami, pepperoni, or sausage also go well with fondue. If you're a seafood lover, try dipping shrimp, crabs, or lobster into the hot cheese.

Pasta

Choose a large pasta shape with lots of nooks and crannies, like shells, fusilli, or rigatoni. The bigger the pasta, the better it will be for dipping.

Other Ideas

Other options for dipping include pickles, chips or crackers, and even mint leaves. Get creative and dip anything that sounds good with cheese!

Frequently asked questions