Veg Cheese Fondue: A Homemade, Delicious Comfort

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a fun, communal dish that is perfect for holiday and New Year's celebrations. The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. To make a veg cheese fondue at home, you will need a good, heavy, thick-bottomed fondue pot. You will also need a variety of things to dip into the fondue, such as bread, meat, potatoes, fruits, and vegetables. To make the fondue, you will need to bring wine to a simmer in the fondue pot, mix in the flour, and then mix in the cheeses. Season with nutmeg and salt. If the fondue gets too thick, you can add a little more white wine.

How to Make Veg Cheese Fondue at Home

Choosing the right cheese

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda all qualify. Cheddar fondue would work well, though its flavour would be less traditional. In this case, use a mix of cheddar and a more traditional cheese like Gruyère.

Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

Preparing the cheese

The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. Good options include fontina, Gruyère, gouda, Swiss cheese, Comté, Emmentaler, raclette, and vacherin. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best.

It is important to grate the cheese rather than chop it, as this will ensure quicker melting and a smoother fondue. Toss the grated cheese with cornstarch or flour to thicken the mixture and prevent clumping.

Once you have prepared your cheese, bring a dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay to a simmer in your fondue pot. You can also substitute the wine for chicken or vegetable stock if you prefer. Gradually add the cheese to the simmering liquid, stirring constantly to encourage a smooth fondue.

If you want to add some extra flavour, stir in a tablespoon of brandy, cognac, or cherry brandy. You can also add a teaspoon of Dijon mustard and a pinch of nutmeg.

Using wine in the fondue

Classic Swiss cheese fondue does call for wine, usually white wine, to be precise. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. It also adds delicious flavour.

When making a cheese fondue, it is best to use a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine you use should be one that you would enjoy drinking with dinner. It is also important to note that the taste of the wine will directly impact the taste of the fondue.

If you are making a beer cheese fondue, you can swap the wine for eight ounces of your favourite beer, which would go well with a cheddar cheese fondue. For a non-alcoholic fondue, you can substitute the wine with eight ounces of unsalted chicken or vegetable stock.

When making the fondue, bring the wine to a simmer in a fondue pot, then mix in the flour and the cheeses. If the fondue gets too thick, you can add a little more white wine until you get your desired texture.

Keeping the fondue smooth

To keep your fondue smooth, there are a few steps to follow. Firstly, always add the cheese slowly, in small handfuls or 1/2 cup amounts, and stir constantly. Make sure each addition of cheese is fully melted before adding more. This is the most important step to achieving a smooth fondue.

Secondly, toss the shredded cheese with cornstarch or flour before adding it to the fondue pot. This will help to thicken the fondue and prevent the cheese from clumping.

Thirdly, use a good-quality, dry white wine. The acid in the wine will help to keep the cheese mixture smooth and even. If your fondue becomes too thick, simply add a little more warm wine to thin it out.

Finally, keep the fondue warm over a low heat. Cheese doesn't need high heat to melt, and a low temperature will help to maintain the smooth texture of the fondue.

What to dip in the fondue

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

Bread

A classic choice for cheese fondue, bread is the perfect vehicle for soaking up all that cheesy goodness. Go for a crusty French baguette, sourdough, or pumpernickel. Cube it or tear it into chunks for easy dipping.

Vegetables

If you're looking for something a little healthier, or just want to add some colour to your plate, try dipping vegetables in your fondue. Steamed broccoli and cauliflower are always a good choice, but you could also try bell peppers, carrots, asparagus, or cherry tomatoes. If you're feeling really adventurous, go for raw broccoli or cauliflower florets—they'll add a nice crunch!

Fruit

The natural sweetness of fruit can pair surprisingly well with the savoury cheesiness of fondue. Tart apples like Granny Smith are a popular choice, but you could also try Bosc pears, which have nutmeg and cinnamon undertones that will bring out the spices in your fondue.

Meat

For something a little heartier, dip some meat into your fondue. Cooked meatballs, sausage, or bacon are all tasty options. Or, for something a little more unusual, try cured meats like prosciutto, salami, or chorizo.

Potatoes

Small, roasted potatoes are perfect for dipping into fondue. You could also try potato chips or fries for a fun twist on cheese fries.

Pickles

Believe it or not, pickles can be a great choice for dipping in fondue. The tangy-sour flavour pairs well with the creamy cheese. Go for cornichons or sliced dill pickles.

Of course, these are just a few ideas to get you started. Get creative and dip whatever sounds good to you!

Frequently asked questions