Cheese Fondue: Avoiding Common Mistakes For A Perfect Dish

Cheese fondue is a fun, indulgent dish, but it can be tricky to get right. The key to success is using good-quality cheese and keeping the heat low while stirring constantly to avoid lumps. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, Comté, Emmentaler, and raclette. It's also important to grate the cheese before adding it to the pot, as this helps it melt faster and more evenly. To keep the fondue smooth, add the cheese slowly and stir constantly. The wine you use should be dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Use good-quality cheese

Using good-quality cheese is the most important rule when making cheese fondue. While it will be more expensive, it will be worth it. The quality and types of cheeses you use will have a huge impact on the final product.

The best cheeses for fondue are those that are buttery and creamy, melting smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, use even amounts of these three. Together, they are lush and complex. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda all qualify.

Cheddar fondue would work well, though its flavour would be less traditional. In this case, use cheddar as one of the cheeses and mix it with a more traditional cheese like Gruyère. Other good fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

When making cheese fondue, it is also important to grate the cheese. For quicker melting and a smooth fondue, grate—do not chop—the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.

Grate the cheese

Grating the cheese is an important step in making cheese fondue. It is recommended to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue.

When grating a large amount of cheese, using the grater blade of a food processor can be a convenient option, although it requires a few extra minutes to wash the blade afterward. Alternatively, the coarse side of a box grater or a coarse microplane grater can also be used.

It is important to use good-quality cheese for the fondue, such as fontina, Gruyère, or gouda. These cheeses melt smoothly and have a creamy, buttery texture. Combining equal amounts of these cheeses can create a lush and complex flavour.

In addition to grating the cheese, it is also crucial to toss the grated cheese with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It is preferable to use cornstarch instead of flour because it leaves less of an aftertaste and makes the fondue gluten-free.

By following these steps and choosing the right type of cheese, you can ensure that your cheese fondue has a smooth and creamy texture.

Toss cheese with cornstarch

To prevent your cheese fondue from becoming lumpy, toss the shredded cheese with cornstarch before adding it to the fondue pot. Cornstarch is a thickening agent that prevents the cheese from clumping together. It also makes the fondue gluten-free.

If you don't have cornstarch, you can use flour instead, but be aware that it may leave an aftertaste. Use 20-30% more flour than you would cornstarch, and sprinkle it over the cheese. You can also add a little extra flour as a thickener if needed.

To ensure a smooth fondue, grate the cheese instead of chopping it. This will help it melt faster and more evenly.

When adding the cheese to the fondue pot, sprinkle it in a little at a time, stirring constantly, and wait for each addition to melt before adding more.

If your fondue does become lumpy, you can fix it by warming it up on low heat and adding a mixture of cornstarch, lemon juice, and white wine. Then, bring the fondue to a gentle boil and stir constantly until the lumps disappear.

Use good wine

Using good wine is essential when making cheese fondue. The wine you choose will directly impact the taste of the fondue, so be sure to select a wine that you would happily drink with dinner. A dry, high-acid white wine is best—something like a Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay. Avoid using a sweet wine, as it will negatively affect the flavour of the fondue.

If you are unable to use wine, you can substitute it with a light-flavoured stock such as chicken or vegetable stock. You could also use beer, which pairs especially well with cheddar cheese fondue.

Add the cheese slowly and stir constantly

To make a smooth and creamy cheese fondue, it's important to add the cheese slowly and stir constantly. This technique ensures that the cheese melts evenly and prevents the formation of lumps or clumps. Here's a step-by-step guide to help you achieve the perfect consistency:

• Start by grating or shredding your chosen cheese. It's best to use a combination of cheeses such as Gruyère, Swiss, Gouda, Fontina, or Emmentaler. Grating the cheese increases the surface area, allowing it to melt faster and more evenly.
• Prepare your fondue pot by adding a dry, slightly acidic wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine should be heated to a gentle simmer over medium-low heat.
• Now, it's time to add the cheese. Grab a small handful of grated cheese and sprinkle it into the pot. Stir constantly as you add each handful, ensuring that the cheese melts completely before adding more. This slow and steady process is key to a smooth fondue.
• Continue adding cheese in small amounts, stirring constantly, until you've added all the cheese. Take your time and enjoy the process—rushing will only increase the chances of lumps forming.
• Once all the cheese has been incorporated and melted, you can enhance the flavour by adding a splash of brandy, cognac, or cherry brandy. You can also add a tablespoon of mustard for an extra kick.
• Give your fondue a final stir to ensure everything is combined, and it's ready to serve!

Remember, the key to success is patience and constant stirring. By adding the cheese slowly and stirring constantly, you'll end up with a rich, smooth, and indulgent cheese fondue that your guests will love.

Frequently asked questions