The Art Of Making Fondue: A Beginner's Guide

Fondue is a dish that originated in the Alpine regions of France and Switzerland in the 1800s as a way to use stale bread and aged cheese to feed families inexpensively during the winter months. It became so popular that it was named the national dish of Switzerland in the 1930s. Fondue is made by melting cheese and serving it in a communal pot over a portable stove. People then dip bread into the pot using long-stemmed forks.

The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, Emmental, Comté, Raclette, and Cheddar. It's important to grate the cheese yourself rather than using pre-shredded cheese, as this will affect how well it melts. To make the fondue, you'll need to bring wine to a simmer in a fondue pot, mix in flour and then the cheese. You can also add nutmeg and salt to taste. If the fondue becomes too thick, simply add a little more wine.

Fondue is a great dish to serve at a party or get-together, and there are endless options for what to dip into the cheese. As well as cubed bread, you can serve fondue with raw or cooked vegetables, meat, crackers, chips, pretzels, sliced apples or pears, cornichons, or even small rolls of prosciutto.

Choosing the right cheese

Go for Good-Quality Cheese

The quality of the cheese you use will significantly impact the final product. It is worth spending a little extra to get good-quality cheese for your fondue. Look for cheeses that are buttery and creamy, as these will melt smoothly and give your fondue a lush texture.

Mix Different Types of Cheese

Using a mix of cheeses is generally better than using just one type. Combining 1-3 different varieties will give your fondue a more complex and interesting flavor. The best ratio for a classic fondue is 1/3 Gruyere, 1/3 Gouda, and 1/3 Fontina. These three cheeses create a bold and complex flavor profile and melt smoothly together.

Traditional Swiss Fondue Cheeses

If you want to make a traditional Swiss fondue, go for a mix of firm, mountain-style cheeses such as Gruyere, Swiss cheese, Gouda, Emmentaler, Comte, Raclette, or Vacherin. These cheeses blend well together and will give your fondue an authentic Swiss taste.

Other Fondue Cheese Options

While the cheeses mentioned above are the most commonly used for fondue, you can also experiment with other varieties. Cheddar, for example, will give your fondue a tangy flavor. Other options include Edam, Beaufort, and Appenzeller. Just make sure to choose cheeses that melt well and have a creamy texture.

Grate Your Cheese

Before melting your cheese, make sure to grate it instead of chopping or slicing it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Use the grater blade of your food processor for quick and easy grating.

In conclusion, choosing the right cheese for your fondue is essential to creating a delicious and indulgent dish. By following the tips above, you can select cheeses that will complement each other and create a fondue that your guests will love.

Preparing the cheese

When preparing the cheese, it is important to grate it rather than chop it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater to grate the cheese. It is also important to toss the cheese with cornstarch to thicken the fondue and prevent the cheese from clumping. Flour can be used in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Once the cheese is grated and tossed with cornstarch, it is ready to be added to the fondue pot. Bring the wine, garlic, and lemon juice to a simmer over medium-low heat, then add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Continue until all the cheese has melted and the fondue is smooth and creamy.

If your fondue tastes a little one-note, you can add some Dijon mustard or lemon juice to brighten up the flavor. If it seems too thick, you can thin it out by stirring in a little extra wine.

Choosing a wine

For a fondue, choose a white wine that is dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use a mixture of chicken broth and lemon juice or vinegar instead of wine. A good rule of thumb is to substitute 1/2 cup of white wine with 1/2 cup of chicken broth and 1 tablespoon of lemon juice or mild vinegar.

When selecting a wine, look for one that you would enjoy drinking with dinner. You don't need to spend a lot of money, but choose a good-quality wine that will complement the cheese fondue.

In addition to wine, you can also add a splash of kirsch, brandy, or cognac to your fondue to enhance the flavour and cut through the richness of the cheese. These spirits are traditional seasonings in Swiss fondue.

Heating the cheese

Step 1: Prepare the Cheese

Before you start heating, it's important to prepare the cheese correctly. Always use good-quality ,fresh cheese and grate it yourself—pre-shredded cheese often contains anti-caking agents that can affect melting. The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Traditional Swiss fondue uses a blend of firm, mountain-style cheeses like Gruyere, Emmentaler, and Appenzeller. Other good options include Gouda, fontina, and Edam.

Step 2: Combine Cheese with Cornstarch

Toss the grated cheese with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It's an important step to ensure a smooth and creamy fondue.

Step 3: Heat the Liquid

In a fondue pot or a heavy-bottomed saucepan, heat your liquid of choice. The traditional choice is dry white wine, but you can also use chicken or vegetable stock if you prefer a non-alcoholic option. Heat the liquid over medium-low heat until it simmers.

Step 4: Add Cheese Gradually

Add the cheese to the simmering liquid a little at a time. Stir constantly and wait for each addition of cheese to melt before adding more. Adding the cheese slowly and stirring continuously is crucial for a smooth and creamy fondue.

Step 5: Season and Serve

Once all the cheese has melted, you can season your fondue with salt, nutmeg, mustard, or a splash of brandy or cognac. Stir well, and your fondue is ready to serve! Keep it warm in a fondue pot or a Dutch oven, and enjoy with your favourite dippers.

What to dip

When it comes to fondue, there are endless possibilities for what to dip into that pot of melted cheese. Here are some ideas to get you started:

Bread and Crackers

Bread is the classic choice for dipping into fondue, and for good reason—it's the perfect vehicle for soaking up all that cheesy goodness. Go for a crusty loaf, like a fresh baguette, sourdough, or a simple peasant bread. Toasting your bread lightly will also help it hold up better in the cheese. If you want to get creative, try a unique type of bread like a cranberry walnut loaf. Crackers are another option, though they're less traditional and can be a bit trickier to dip without getting your fingers messy!

Vegetables

Vegetables and cheese are a match made in heaven, and fondue is the perfect opportunity to indulge in this delicious combination. Go for crunchy raw veggies like bell peppers, carrots, celery, or cherry tomatoes. Or, if you prefer your veggies cooked, try roasting some asparagus, broccoli, Brussels sprouts, cauliflower, or zucchini first. Potatoes are also a great option—roast some baby potatoes or slice up larger varieties into wedges. And don't forget the mushrooms! They're a classic pairing with cheese, and fondue is no exception.

Meat

For a heartier fondue experience, add some meat to the mix. Cured meats like salami, prosciutto, or chorizo are a great choice, as they can be easily skewered and dipped. Leftover cooked chicken or turkey are also perfect for dipping into that cheesy goodness. If you're feeling fancy, try wrapping your favourite veggies in bacon before dipping them into the fondue. And don't forget the seafood! Grilled or fried shrimp, scallops, or squid are excellent choices for taking your fondue to the next level.

Fruit

While it may not be the first thing that comes to mind, fruit can be a delicious and refreshing dip for fondue. Apples and pears are a classic pairing with cheese, and their crisp texture holds up well to dipping. Citrus fruits like oranges and tangerines can also be a zesty and sweet option. For a more indulgent treat, try dipping in some apricots, nectarines, or peaches.

Frequently asked questions