Mastering Homemade Fondue: A Simple, Cheesy Guide

Making your own fondue at home is a fun and easy way to impress your friends or enjoy a romantic date night. Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. It is traditionally made by melting cheese and mixing it with wine, served in a pot over a portable stove. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss cheese, Gouda, Fontina, and Emmental. You can also add some garlic, nutmeg, and cornstarch to thicken the mixture. To make fondue at home, simply rub a garlic clove on the bottom of a saucepan, add wine and simmer. Then, slowly stir in the shredded cheese until it is fully melted. Finally, add some nutmeg and pepper, and serve with cubed bread, meat, potatoes, apples, or other dippers of your choice.

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure 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. Gruyere, Swiss cheese, and gouda are all excellent choices. You can also add some Emmentaler, a variety of Swiss cheese, or experiment with raclette, vacherin, or Appenzeller.

If you want to venture away from the classic Swiss fondue, you can try a mix of Gruyère and sharp cheddar, or a blend of edam or gouda with aged cheddar.

When selecting your cheese, it is important to buy whole blocks and grate them fresh for your fondue. Pre-shredded cheese is often coated with an anti-caking agent that can prevent the cheese from melting properly and achieving the desired creamy texture.

Preparing the cheese

To prepare the cheese for fondue, start by grating the desired cheeses. Using a food processor with a grater blade can make this process quicker and easier. Once grated, toss the cheese with cornstarch, thoroughly coating all pieces. This step helps to thicken the fondue and ensures a smooth, lump-free consistency.

If you are using pre-shredded cheese, it is important to note that it may contain additives that can prevent the cheese from melting properly. It is always best to grate the cheese yourself to ensure the fondue turns out perfectly.

After grating and coating the cheese with cornstarch, you are ready to start melting it. Add the cheese to a simmering liquid, such as wine, a little at a time, stirring well between each addition. This slow and gradual process ensures that the cheese melts evenly and results in a smooth and creamy fondue.

Wine and other ingredients

When making fondue, wine is an essential ingredient. It is best to use a dry, bright, and crisp white wine with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's acidity is crucial in creating a smooth and creamy fondue by preventing the cheese from clumping or breaking.

For a non-alcoholic version, substitute the wine with a mixture of chicken broth and lemon juice or vinegar. A good rule of thumb is to replace half a cup of white wine with half a cup of chicken broth and a tablespoon of lemon juice or mild vinegar.

In addition to wine, cornstarch is another key ingredient in making fondue. It helps to thicken the fondue and prevent the cheese from clumping. When preparing the fondue, it is important to toss the shredded cheese with cornstarch before adding it to the wine.

Other ingredients that can be added to enhance the flavour of the fondue include garlic, lemon juice, mustard, nutmeg, and black pepper.

Fondue is commonly served with a variety of dippers, such as bread, meat, potatoes, fruits, and vegetables. Bread is the most popular dipper, and it is recommended to use crusty bread, French bread, sourdough, or baguette. For meat, options include cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami. Vegetables such as broccoli, cauliflower, bell peppers, carrots, and baby red potatoes are also popular choices.

Heating and melting

First, rub the inside of your saucepan or fondue pot with a clove of garlic. This infuses the fondue with a subtle garlicky flavour. Next, add your wine and bring it to a simmer. You can also add lemon juice at this stage.

Now it's time to add the cheese. This should be done slowly and gradually, adding a small amount at a time and stirring constantly. It is important to add the cheese slowly to ensure it melts evenly and doesn't clump together. If your fondue does become lumpy, you can fix this by adding more cornstarch, which acts as an emulsifier and helps bring the wine and cheese together. Keep adding the cheese, stirring constantly, until all the cheese has melted and your fondue is smooth and creamy.

Finally, stir in any extra ingredients such as kirsch, brandy, nutmeg, or pepper. Serve immediately, keeping the fondue warm over a low heat to maintain its smooth, creamy texture.

Dippers and sides

Bread

Bread is the most popular dipper for cheese fondue. You can use French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, bagels, or even a rustic cranberry walnut loaf. Make sure to lightly toast the bread and then cut it into large cubes.

Crackers and Chips

Wheat crackers, pita chips, potato chips, and tortilla chips are also great options for dipping into fondue.

Vegetables

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, green beans, pearl onions, radishes, baby potatoes, artichoke hearts, and mushrooms are all delicious options. You can serve them raw or roast/steam them first.

Meat

Add some protein to your fondue by serving grilled steak, poached chicken, cooked ham, or cured meats like beef jerky, kielbasa, pepperoni, salami, or sausage.

Seafood

Lightly steamed seafood such as shrimp, crab, or lobster would be an elegant and decadent offering for your fondue.

Fruit

While it may not be the first thing you think of, fruit pairs surprisingly well with cheese fondue. Serve sliced apples, pears, pineapple, grapes, dried apricots, or dried figs.

Other Dippers

Some other unique dippers you can try include pickles, pasta, roasted jalapeño peppers, potstickers, bacon, and large pasta shapes like shells or fusilli.

Sides

To round out your meal, consider serving a simple salad or finishing with a fruit tart or chocolate fondue for dessert.

Frequently asked questions