Preparing Fondue At Home: A Simple, Cheesy Guide

Fondue is a Swiss dish of melted cheese served in a communal pot over a portable stove. It is typically eaten indoors, but outdoor fondue is becoming more common. Fondue is usually made with a mix of cheeses, such as Gruyère, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, and is served with a variety of dipping options such as bread, meat, potatoes, and fruit. The key to making smooth fondue is to use good-quality cheese and to add wine, which helps to keep the cheese from clumping and gives it a smooth texture. In addition, it is important to grate the cheese instead of chopping it, as this ensures even melting.

Choose the right cheese

When preparing fondue at home, the cheese you choose is one of the most important factors. The best cheese for fondue is a buttery, creamy cheese that melts smoothly. The quality of the cheese will have an enormous impact on the final product, so it is worth investing in good-quality cheese.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, using equal amounts of these three is a great option. For a more traditional Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all good options.

Other cheeses that can be used for fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. If you want to add a bit of sharpness to your fondue, consider using cheddar as one of the cheeses, mixed with a more traditional cheese like Gruyère.

When choosing cheese for your fondue, it is important to select a ""melting" cheese that will create a smooth sauce-like consistency. Pre-shredded cheese mixes designed specifically for fondue are also available and can be a convenient option.

In terms of quantity, plan for 150-200g of cheese per adult or 100-150g per child. For a group of four people, you will need about 400g of cheese.

Remember, the quality and type of cheese you choose will make a big difference in the final product, so take the time to select the right cheese for your fondue.

Pick a good wine

Picking a good wine is essential when preparing fondue at home. The wine you choose will directly impact the taste of the fondue, so it's important to select a wine that you would enjoy drinking. While you don't need to spend a fortune, opt for a dry white wine that is high in acid to help keep the cheese smooth. Examples of suitable wines include Sauvignon Blanc, Pinot Gris, Chardonnay, Gewürztraminer, Riesling, and Pinot Grigio. If you want to add a bit of fizz, you could even use a sparkling wine like Prosecco.

In Switzerland, the traditional wine used in fondue is Fendant, a Chasselas wine from the Valais region. However, you can also find small bottles of generic "Fondue Wine" in Swiss shops, which are perfectly suitable for this purpose. If you're feeling adventurous, you could even try using beer or a non-alcoholic alternative like apple juice or white grape juice.

The ratio of cheese to wine is also important. In general, use about 140ml of wine for 400g of cheese. This ensures that the fondue has the right consistency and is not too thick or too thin.

Remember, the wine you choose will influence the overall taste of your fondue, so take your time to select a wine that complements the cheese and enhances the flavour profile of your dish.

Prepare your ingredients

The key to a good fondue is to use good-quality, melting cheese. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best: a combination of Gruyere, Swiss cheese, and gouda. You could also use a mix of Vacherin Fribourgeois and Gruyère, or Raclette, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.

Plan for 150-200g of cheese per adult or 100-150g per child. If you are serving four people, you will need around 600g of cheese in total.

You will also need cornstarch or flour to thicken the fondue and prevent the cheese from clumping. Use around two tablespoons of cornstarch or flour for 600g of cheese.

Next, choose your wine. Fondue is typically made with a dry white wine such as Sauvignon Blanc, Chardonnay, Pinot Grigio, or even a sparkling wine like Prosecco. You will need around 300ml of wine for 600g of cheese.

You can also add a small amount of lemon juice to your fondue—around one tablespoon for 600g of cheese. This supposedly helps break down the cheese proteins, creating a smoother consistency.

Finally, decide on your dippers. Fondue is traditionally served with cubed bread—a baguette or crusty white bread is ideal. Cut the bread into bite-sized pieces, around 1-inch cubes. You will need around 500g of bread for four people.

You can also serve your fondue with boiled potatoes, sliced apples or pears, steamed broccoli and cauliflower, or meat such as cooked sliced sausage or salami.

Use the right equipment

To prepare fondue at home, you will need a fondue pot, also known as a caquelon, a portable stand with a burner, and fondue forks for dipping.

The fondue pot is typically made of heavyweight enamelled cast iron or ceramic. The thickness of the pot helps the fondue stay warm but not burn. The size of the pot should be large enough to accommodate the number of people you plan to serve. For four people, a 20cm pot is suitable, while a 22cm pot is ideal for six people, and a 24cm pot for eight people. If you are hosting a party, it is advisable to have multiple pots within arm's reach of each guest.

You can purchase a fondue set, which typically includes the pot, stand, and burner, or buy these items separately. Fondue sets usually cost between CHF 50-150 in Switzerland, with the price varying based on design and brand. If you opt to buy the items individually, a fondue pot can range from CHF 30-80.

Fondue forks are long-handled forks used for dipping bread or other foods into the molten cheese. While special fondue forks are available, regular forks can also be used.

Additionally, you will need a small burner to place under the fondue pot to keep the cheese at a constant temperature during the meal. Fondue sets typically use a chafing dish burner filled with flammable gel paste. The burner container usually has a rotating cover to adjust the heat output. Disposable burners and refillable burner containers with gel paste are also available.

If you plan to make fondue outdoors, consider a travel fondue kit, which is more compact and lightweight than a standard set.

Know the melting method

The melting method you choose will depend on your preference and the equipment you have. Some recipes suggest heating the wine and then gradually adding the cheese, while others recommend mixing the cheese and wine together and letting them soak before melting. Another option is to toss the cheese with cornstarch, then pour the wine over it and place the pot on the heat. Regardless of the method you choose, it's important to stir the mixture constantly to prevent the cheese from clumping and to ensure even melting.

When melting the cheese, use low to medium heat. Cheese doesn't need high heat to melt, and using a higher temperature can cause the mixture to become too hot and spill out of the pot. Keep the fondue at a constant heat while eating, making adjustments as needed.

If your fondue becomes too thick, you can thin it out by adding a little warm wine, a couple of tablespoons at a time, and stirring until you achieve the desired consistency. On the other hand, if it becomes too thin, simply sprinkle in more shredded cheese, a small handful at a time, and stir until it melts and reaches the right consistency.

Frequently asked questions