Melting Cheddar Cheese For Fondue: The Ultimate Guide

Fondue is a fun, communal dish that is great for parties or special occasions. While Swiss cheese is the most traditional choice, a fondue made with cheddar cheese is a tasty alternative. To make a cheddar fondue, you'll need a combination of good-quality sharp cheddar and Emmentaler, Emmental, or Swiss cheese. It's important to grate the cheese yourself rather than using pre-grated cheese, as this will help achieve a smooth, creamy texture. You'll also need cornstarch or flour, and either beer, wine, or broth. To prepare the fondue, rub the inside of your pot with garlic, then add your liquid of choice and bring it to a simmer. Gradually add the cheese, stirring constantly, until it is fully melted and well combined. Serve immediately with your choice of dippers, such as bread, fruit, or vegetables.

How to Melt Cheddar Cheese for Fondue

Use good-quality cheese

The quality of the cheese you use will have a huge impact on the final product. It will be more expensive, but it will be worth it.

It's important to use a block of good, quality cheese and grate it yourself. Pre-shredded cheese doesn't melt as well and can be a bit gummy. The best cheese for fondue is a buttery, creamy cheese that melts smoothly.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda all qualify.

If you're making a cheddar fondue, it's best to use a medium-sharp cheddar and combine it with a more traditional cheese like Gruyère. This will give your fondue a tangy flavour.

Other good cheese options include fontina, Emmentaler, raclette, and vacherin.

Grate the cheese

Grating the cheese is an important step in making a smooth fondue that melts well. It is best to grate the cheese yourself, as pre-grated cheese doesn't melt as well and can be a bit gummy. If you are grating a large amount of cheese, you can use the grater blade of a food processor, which is super fast and worth the extra cleanup. Otherwise, the coarse side of a box grater or a coarse microplane grater will work nicely.

Once you have grated the cheese, toss it with cornstarch or flour. This step is important because it helps to thicken the fondue and prevents the cheese from clumping. Cornstarch is the best option, as it makes the fondue gluten-free and leaves less of an aftertaste.

Add cornstarch to the cheese

Cornstarch is a key ingredient in making a smooth and creamy fondue. It helps to thicken the mixture and prevents the cheese from clumping together, so it is important to thoroughly coat the cheese with cornstarch before adding it to the fondue pot. This is a crucial step in achieving the perfect fondue consistency and avoiding lumps.

Cornstarch is preferred over flour, as it leaves less of an aftertaste and makes the fondue gluten-free. It is also an effective stabiliser, improving the viscosity of the fondue.

When adding the cheese to the fondue pot, it is important to do so gradually and in small amounts, stirring constantly in a zigzag pattern. This prevents the cheese from clumping and ensures a smooth and creamy texture.

The cornstarch, combined with the correct technique for adding the cheese, will result in a perfectly melted, lump-free fondue.

Heat the beer, garlic, dry mustard and Worcestershire sauce

To heat the beer, garlic, dry mustard, and Worcestershire sauce, you'll want to start by turning your fondue pot to high heat. If you don't have a fondue pot, you can use a heavy-bottomed pan on the stovetop or a double boiler.

Add the beer, garlic, dry mustard, and Worcestershire sauce to the pot and combine well. You want to get the beer mixture warm, so keep it on the heat until this happens.

Once the beer mixture is warm, you can start adding the cheese. It's important to add the cheese gradually and stir constantly in a zigzag pattern to prevent the cheese from clumping. If you add the cheese all at once, it won't melt properly and will form clumps.

Continue whisking the cheese into the warm beer mixture until it is all incorporated and you have a smooth, creamy texture. Be careful not to let the mixture boil.

Slowly add cheese to the mixture

Slowly adding the cheese to the mixture is a crucial step in making fondue. This step ensures that the cheese melts smoothly and evenly, creating a creamy and luscious texture. Here's a detailed guide on how to slowly add cheese to the mixture for the perfect cheddar cheese fondue:

Before adding the cheese, it's important to prepare the cheese by grating or shredding it. Using freshly grated cheese is essential, as pre-shredded cheese may not melt as well and can affect the final texture. You can use a box grater, a food processor with a grating blade, or a coarse microplane grater to grate the cheese. Additionally, it is recommended to coat the grated cheese with cornstarch or flour. This step helps thicken the fondue and prevents the cheese from clumping. Make sure to toss the cheese and cornstarch thoroughly until the cheese is evenly coated.

Now, let's begin adding the cheese to the mixture. Start by preparing your fondue pot or a heavy saucepan. If you rub the inside of the pot with a cut clove of garlic, it can add a subtle garlicky flavour to your fondue. You can discard the garlic after rubbing.

Next, you'll want to add your liquid base. For a classic fondue, a dry white wine like Sauvignon Blanc is a great choice. You can also use beer, chicken broth, or vegetable stock if you prefer. Bring your liquid of choice to a simmer over medium-low heat. It's important that the liquid is warm before adding the cheese.

Once your liquid is simmering, it's time to slowly add the cheese. Take a small handful of the grated cheese and sprinkle it into the pot. Stir constantly with a whisk or a spoon, ensuring that each addition of cheese is fully melted before adding the next handful. This process may take some time, but it's crucial for achieving a smooth and creamy fondue.

Continue adding the cheese in small amounts, stirring constantly in a zigzag pattern. This zigzag stirring motion helps prevent the cheese from clumping and encourages even melting. It's important to go slow and steady during this step, as adding the cheese too quickly can result in lumps or an uneven texture.

If you're making a large batch of fondue, you may need to add the cheese in several batches. Wait until each batch is fully melted and incorporated before adding more cheese to the pot. Remember to keep the heat at a moderate level to avoid overheating the cheese, which can make it rubbery or stringy.

Once all the cheese has been added and melted, you can incorporate additional ingredients like Worcestershire sauce, dry mustard, nutmeg, or a splash of brandy or liqueur for extra flavour. Stir everything together until you have a smooth, creamy fondue.

Now, you're ready to serve your fondue! Transfer it to a fondue pot set over a flame to keep it warm and melted. Provide an assortment of dippers like bread cubes, apples, broccoli, or pretzels, and enjoy your delicious homemade cheddar cheese fondue!

Frequently asked questions