Crafting White Cheese Fondue: A Decadent, Easy Guide

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People then dip bread into the cheese using long-stemmed forks. A classic Swiss fondue is made by melting Gruyère along with other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. However, other types of cheese can be used, such as fontina, gouda, or cheddar. To make a white cheese fondue, you will need cheese, cornstarch, white wine, and a few other ingredients. The key to making a good fondue is to use good-quality cheese and to grate the cheese before melting it, as this will help it melt smoothly. You will also need a fondue pot or a heavy-bottomed pan to melt the cheese in.

How to Make White Cheese Fondue

Choosing the right cheese

When it comes to making white cheese fondue, the cheese you choose is key. Opt for a good-quality, creamy, buttery cheese that melts smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda—using equal amounts of these three will result in a lush and complex fondue. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best; choose from Gruyère, Swiss cheese, gouda, Comté, Emmentaler, raclette, and vacherin. If you want to experiment with other cheeses, cheddar, mild blue cheese, Jarlsberg, and mild blue cheese can also work well in a fondue.

When selecting your cheese, it's important to choose well-ripened cheese that is at room temperature. Adding cold cheese to warm wine can cause your fondue to break. To ensure your fondue is smooth and lump-free, grate your cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, tossing the shredded cheese with cornstarch will help thicken the fondue and prevent clumping.

While a mix of cheeses will give your fondue a complex flavor, you can also choose to use just one type of cheese for a simpler, yet still delicious, fondue. For example, a fondue made with only Gruyère cheese will result in a creamy and smooth fondue.

Preparing the cheese

Grating the Cheese:

It is important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Use the grater blade of a food processor for quick and efficient grating. Alternatively, you can use the coarse side of a box grater or a microplane grater.

Choosing the Right Cheese:

The best cheeses for fondue are those that melt smoothly and have a buttery and creamy texture. Gruyère, Swiss cheese, Gouda, Fontina, and Emmentaler are all excellent choices. You can also add mild cheddar, Jarlsberg, or mild blue cheese for extra flavour. Make sure to use good-quality, well-ripened cheese for the best results.

Combining with Cornstarch:

Before adding the cheese to the fondue pot, it is important to toss it with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free. You can use flour in a pinch, but cornstarch leaves a better texture and a less noticeable aftertaste.

Bringing to Room Temperature:

Ensure that the cheese is at room temperature before adding it to the fondue. Adding cold cheese to warm wine can cause the fondue to break. This step is crucial for achieving a smooth and creamy consistency.

Adding to the Fondue Pot:

Once your wine and other ingredients are simmering in the fondue pot, it's time to add the cheese. Add the cheese slowly, a small handful at a time, and stir constantly. This gradual addition ensures that the cheese melts evenly and creates a smooth fondue. Do not rush this step—enjoy the process of creating a luscious fondue!

By following these detailed instructions for preparing the cheese, you'll be well on your way to making a delicious and indulgent white cheese fondue.

Using the right wine

The wine you use for your fondue is important. It should be a dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay. The acid in the wine will help to keep the fondue smooth and prevent the cheese from clumping together. A dry white wine like Big Banyan's Chardonnay is a good option. The wine's acidity balances out the rich, creamy cheese, and its delicate, fruity aromas of pears and pineapples make it a perfect pairing.

You'll need about one cup of wine per pound (450 grams) of cheese. If you don't want to use alcohol, you can substitute it with unsalted chicken or vegetable stock.

If your fondue becomes too thick, you can add a little more warm wine to thin it out. However, be careful not to add too much at once, as it can make your fondue too thin.

In addition to the wine, a small amount of lemon juice can be added to the fondue to increase the acidity and freshness, which balances out the cheese.

Heating and melting

• Use a stove-safe fondue pot, a heavy saucepan, or a large heavy saucepan to heat the fondue.
• Start by bringing your chosen liquid (typically wine) to a simmer over medium-low heat. You can also add other ingredients like garlic and lemon juice at this stage for extra flavour.
• It is important to maintain a low to medium-low heat throughout the melting process. High heat can cause the fondue to break, resulting in a separation of wine and cheese.
• Once the liquid is simmering, start adding the cheese gradually, a little at a time. This ensures even melting and prevents clumping.
• Continuously stir the mixture as you add the cheese. This helps to create a smooth and creamy fondue.
• Keep adding cheese and stirring until all the cheese is melted and fully incorporated into the liquid.
• If using additional ingredients like brandy, mustard, or spices, stir them into the fondue after the cheese has melted.
• Transfer the fondue to a fondue pot if you haven't already used one for cooking.
• Keep the fondue warm over a low heat setting. Fondue needs to be served warm to maintain its smooth and creamy texture.
• If the fondue becomes too thick, you can adjust the consistency by stirring in a small amount of heated wine or other liquid.
• Always keep the temperature low when serving and enjoying your fondue to prevent it from thickening or breaking.

Remember, the key to successful melting is gradual addition of cheese, constant stirring, and maintaining a low to medium-low heat. Taking your time at this stage will ensure a smooth and indulgent fondue that your guests will love!

What to dip

There are endless options for what to dip in your white cheese fondue. Here are some ideas to get you started:

Bread

A classic choice for dipping in fondue, crusty bread is widely available, inexpensive, versatile, and delicious. Try a baguette, sourdough, rye, focaccia, brioche, or bagels. Cut the bread into bite-sized pieces and dip them into the fondue. You can even toast the bread before dipping to help it stay in one piece.

Pretzels

Both homemade and store-bought soft and crunchy pretzels are a great choice for dipping. Pretzel sticks or mini pretzel twists are also a yummy option. The saltiness of the pretzels pairs perfectly with the creamy cheese.

Crackers

Crackers turn cheese fondue into the ultimate chips and dip! Try whole wheat crackers, pita chips, or sweet chipotle bacon crackers for a sweet and savoury option.

Meat

Meat is a great option if you're looking for something more filling. Meatballs, steak bites, bacon-wrapped smoked sausage, poached chicken, and cured meats like prosciutto, salami, and chorizo are all excellent choices for dipping.

Seafood

Although it may not be the first thing that comes to mind, seafood can be a delicious choice for dipping in fondue. Try shrimp, lobster tails, crab legs, or salmon.

Fruits and Vegetables

Fruits and vegetables add a nice contrast of colours, textures, and flavours to your fondue spread. Apples, pears, grapes, avocados, cherry tomatoes, bell peppers, broccoli, cauliflower, carrots, and pickles are all great options.

Potatoes

Potato croquettes, roasted baby potatoes, or potato chips are perfect for dipping into fondue. You could also try making mojo potatoes, which are thick, unpeeled potato slices that are battered and fried.

Other Ideas

Some other unique options for dipping include gnocchi, fried wontons, scallops, ham, radishes, roasted carrots, and brussels sprouts wrapped in bacon.

Frequently asked questions