Create Your Own Fondue Set: A Step-By-Step Guide

Fondue is a Swiss dish that is perfect for a cosy get-together with friends or a romantic date night. While a fondue pot is ideal for keeping the dish warm and melty, it is not necessary. You can use a heavy-bottomed pan, a crockpot, or a double boiler instead. The key to making fondue is using gentle heat to melt the cheese slowly and stirring constantly to prevent lumps. The traditional Swiss cheese fondue uses a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller, but you can also use Fontina, Gouda, or Cheddar. To add flavour and prevent clumping, wine, lemon juice, and garlic are also used. Bread, apples, vegetables, and meat are popular foods to dip into the fondue.

Choosing the right cheese

Use Good-Quality Cheese

The first rule of fondue is to use good-quality cheese. This is non-negotiable, even if you ignore all the other tips. While it may be more expensive, it will be worth it for the final product. Look for high-quality, good-grade cheese to ensure a rich and smooth fondue.

Choose the Right Type of Cheese

The best cheeses for fondue are those that are buttery and creamy, as they melt smoothly and give the fondue a lush texture. The top three all-around cheeses for fondue are Fontina, Gruyère, and Gouda. If you are unsure, using equal amounts of these three cheeses will result in a complex and delicious fondue. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyère, Swiss cheese, and Gouda.

You can also experiment with other cheeses, such as Comté, Emmentaler (a variety of Swiss cheese), Raclette, and Vacherin. Cheddar can also be used, but its flavour will be less traditional. If using cheddar, mix it with a more classic cheese like Gruyère.

Grate the Cheese

For quicker melting and a smoother fondue, 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 large quantities of cheese, or a box grater or microplane grater for smaller amounts.

Toss the Cheese with Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is preferable to flour, as it leaves less of an aftertaste and makes the fondue gluten-free. Toss the grated cheese with cornstarch thoroughly before adding it to the fondue pot.

Use Wine in Your Fondue

Classic cheese fondue typically includes white wine. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Remember, the taste of the wine will directly impact the taste of the fondue, so be sure to use a wine that you would enjoy drinking.

Add the Cheese Slowly and Stir Constantly

When making your fondue, resist the urge to dump all the cheese into the pot at once. Add the cheese slowly, in small handfuls, and stir constantly. Wait for each addition to melt before adding more cheese. This step is crucial for ensuring a smooth and creamy fondue.

By following these tips and choosing the right cheese, you'll be well on your way to creating a delicious and successful fondue!

Preparing the cheese

The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. 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 to ensure quicker melting and a smooth fondue. Using a food processor with a grater blade can make this process faster. The cheese should then be tossed with cornstarch or flour to thicken the fondue and prevent clumping.

For a fondue with a stronger cheese flavour, it is best to use a blend of cheeses with different characteristics. A good rule of thumb is to choose cheeses with three key flavour profiles: something nutty, something tangy, and something sharp. For a nutty flavour, Gruyère is the traditional choice. For tang, opt for Edam or gouda, and for sharpness, an aged cheddar is a good option.

Once you have selected and prepared your cheese, it is time to melt it. This is best done at a low temperature, just enough to keep the fondue mixture steaming but not bubbling. Add the cheese to the pot a little at a time, stirring constantly, until it is fully melted and combined.

Selecting a pot

• Type of pot: You can use a traditional fondue pot, also known as a caquelon, which is heated by a small flame, such as a tea light. Alternatively, you can use a stovetop pot, such as a heavy-bottomed pan, a saucepan, or a skillet, and transfer the fondue to a heatproof serving dish to keep it warm. If you want to avoid using a stove, you can also use a mini Crockpot or a double boiler.
• Material: Fondue pots can be made of different materials, such as ceramic or cast iron. Ceramic pots are easy to clean and look classy, while cast iron pots may be better at retaining heat.
• Size: Consider the size of the pot based on the number of people you plan to serve. A larger pot will allow you to make more fondue, but it will also take up more space on your table.
• Heat source: If you choose a traditional fondue pot, you will need to use a small flame, such as a tea light, to heat it. For stovetop pots, you will need a heat source such as an electric or gas stove. If using a Crockpot, you will need an electrical outlet nearby.
• Temperature control: Some fondue pots, such as electric ones, offer more precise temperature control than others. This can be important for maintaining the ideal temperature for your fondue.
• Ease of cleaning: Consider how easy the pot will be to clean after use. Some pots may have nooks and crannies that are difficult to reach, while others may have non-stick surfaces that make cleaning easier.
• Accessories: Fondue pots often come with accessories like forks or skewers. If you plan to use your fondue pot regularly, it may be worth investing in a set that includes these accessories.

When selecting a pot for your fondue, it's important to consider the type of fuel or heat source you will be using, the number of people you plan to serve, and the ease of cleaning. Traditional fondue pots use a small flame, such as a tea light, while stovetop pots can be heated on a variety of heat sources. Electric fondue pots offer more precise temperature control but may be less portable due to the need for an electrical outlet. Consider your needs and preferences when choosing the type of pot that best suits your fondue-making endeavours.

Adding wine and other ingredients

Adding wine to your fondue is not just about flavour. The acid in the wine will help to keep the cheese mixture smooth and give it an even texture, preventing the cheese from clumping or breaking up. A dry white wine is best for this, such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You'll need about 1 cup of wine per pound (450 grams) of cheese.

If you don't want to use wine, you can substitute it with chicken or vegetable stock, or for a non-alcoholic fondue, you can use non-alcoholic wine or light beer.

You can also add other ingredients to your fondue to enhance the flavour. Garlic is a popular addition, as is lemon juice, which also helps to stabilise the fondue and adds freshness that balances out the cheese. A little cornstarch will help to thicken the fondue and prevent the cheese from clumping. You can also add a tablespoon of a fortified wine or liqueur, such as brandy, cognac, or cherry brandy, for an extra note of flavour.

Dippers and sides

When it comes to dippers and sides, the options are endless. Here are some ideas to get you started:

Breads and Crackers

Bread is the most popular dipper for cheese fondue. Go for French bread, breadsticks, croutons, or baguettes. Cut them into cubes or strips for easy dipping. You can also try other types of bread like multigrain, rye, sourdough, pumpernickel, or even bagels. If you want to get creative, try a rustic cranberry walnut loaf or make your own bread with a simple no-knead peasant bread recipe. Crackers and chips, such as pretzels, wheat crackers, or tortilla chips, are also great options for dipping.

Vegetables

Almost any vegetable can be a fondue dipper. Roast or steam vegetables like asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, green beans, pearl onions, radishes, or baby potatoes. Sautéed artichoke hearts and mushrooms (crimini, shiitake, oyster, or portobellos) are also delicious additions. For a quick option, serve raw vegetables like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables, such as pearl onions, pickles, or sweet gherkins, can add a tangy twist to your fondue experience.

Proteins

Add some protein to your fondue platter with grilled steak, poached or grilled chicken, or cooked ham. Cured meats like beef jerky, kielbasa, pepperoni, salami, sausage, or prosciutto can also be fun and flavourful dippers. For an elegant touch, try lightly steamed seafood such as shrimp, crab, or lobster.

Fruits

Fruits may not be the first thing that comes to mind for fondue, but they can be a refreshing addition. Serve raw or sliced fruits like apples, pears, pineapple, grapes, apricots, or figs. The tartness of Granny Smith apples or the cinnamon and nutmeg undertones of Bosc pears can complement the creaminess of the fondue.

Other Ideas

Some unique dippers to try include meatballs, bacon, roasted sweet potatoes, large pasta shapes (such as shells or fusilli), or even pickles.

Remember to lightly toast bread and precook vegetables and meats before dipping them into the fondue. Fondue forks are ideal for dipping, as they are long-handled and colour-coded, but you can also use wooden skewers or regular forks if needed.

Frequently asked questions