Fondue Revival: Saving Leftovers For Another Day

Fondue is a fun and social dish, perfect for dinner parties. But what do you do with leftover fondue? Can you save it for later? The answer is yes!

Leftover fondue can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply place the fondue in a Dutch oven on the stovetop over low heat, stirring often and adding a bit of chicken stock to thin it out if needed. If you're reheating frozen fondue, let it thaw overnight in the refrigerator before reheating.

Use good-quality cheese

When making fondue, the type of cheese you use is crucial. Using good-quality cheese is essential to achieving the desired rich, smooth, and indulgent texture and flavour. While it may be more expensive, it is worth the investment.

The best cheeses for fondue are those that are buttery and creamy, melting smoothly into a cohesive mass. Traditional Swiss fondue uses a blend of firm, mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. Gruyere, in particular, is a popular choice for its creamy, buttery qualities. Fontina and Emmentaler are also good options that will lend complexity to your fondue.

If you're feeling adventurous, you can experiment with other varieties like Comté, Raclette, or Vacherin. These cheeses will contribute their unique flavours and characteristics to the fondue. For a less traditional but still delicious option, consider a mix of cheddar and Gruyère.

To prepare the cheese for fondue, grate it instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, toss the grated cheese with cornstarch to thicken the fondue and prevent clumping.

Grate the cheese

Grating the cheese is an important step in making fondue. It is crucial to grate the cheese instead of chopping it to achieve a smooth and creamy fondue. Grated cheese melts faster and more evenly, resulting in a smoother fondue. This step also saves time during the cooking process.

When grating a large amount of cheese, using the grater blade of a food processor is a convenient option, although it requires additional cleaning. Alternatively, the coarse side of a box grater or a coarse microplane grater can also be used.

After grating the cheese, it is essential to toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is crucial to ensure that the cornstarch coats all the pieces of cheese thoroughly.

Once the cheese is grated and coated with cornstarch, it can be added to the simmering liquid in a fondue pot or a large heavy saucepan. It is important to add the cheese gradually, stirring well between each addition, to ensure a smooth and creamy fondue.

By following these steps and taking the time to grate the cheese properly, you can create a delicious and smooth fondue that your guests will surely enjoy.

Toss cheese with cornstarch

When making fondue, it's important to toss the cheese with cornstarch to thicken the mixture and prevent the cheese from clumping. This step is crucial to achieving a smooth and creamy fondue.

To do this, start by grating your cheese of choice. For a classic Swiss fondue, a blend of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and Gouda is recommended. You can also experiment with other cheeses like Fontina, Emmentaler, Raclette, or Vacherin.

Once you have your grated cheese, combine it with cornstarch in a medium bowl. Toss the mixture thoroughly to ensure that all the cheese pieces are evenly coated. You can also add a small amount of lemon juice at this stage to enhance the flavour and smoothness of the fondue.

After combining the cheese and cornstarch, you can proceed to cook your fondue following your preferred recipe. Remember to add the cheese mixture to the simmering liquid gradually, stirring well after each addition, to achieve the best results.

By taking the time to properly toss your cheese with cornstarch, you'll be well on your way to creating a delicious and lump-free fondue that your guests will love!

Use good wine

Using good wine is one of the most important rules when making fondue. The taste of the wine will directly impact the taste of the fondue, so it's worth choosing a good one. You don't have to break the bank, but make sure it's a wine you would happily drink with dinner. A dry white wine is the best option, as the acid in the wine will help keep the cheese mixture smooth and give it an even texture.

For a classic Swiss fondue, a crisp, dry white such as Swiss Chasselas or a Chignin or Roussette from Savoie is a good choice. These wines can be hard to come by, so other options include Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you want to add a little extra flavour, you can use a fortified wine or liqueur, such as brandy or cherry brandy, which will add a subtle fruity note.

If you'd prefer a red wine, it's best to go for a light, dry, unoaked option, like a Pinot Noir, Beaujolais, or Cabernet Franc. While it may seem counterintuitive to pair a red wine with cheese, the tannins will help to cut through the richness of the fondue.

Add cheese slowly and stir constantly

Adding cheese slowly and stirring constantly is one of the most important steps in making a smooth and delicious fondue. It can be tempting to dump all the shredded cheese into the pot at once, but this will only result in a lumpy and uneven fondue. Instead, grab a small handful of cheese and sprinkle it into the pot, stirring constantly as you go. Make sure each addition of cheese is fully melted before adding the next handful. This process takes a bit of patience, but it's well worth it for that buttery smooth texture.

The reason for this slow and steady approach is twofold. Firstly, it ensures that the cheese melts evenly and thoroughly, resulting in a smoother fondue. Secondly, it helps to prevent the cheese from clumping and becoming lumpy. By giving each handful of cheese time to melt and incorporate into the mixture, you avoid the formation of cheese clumps that can be difficult to dissolve.

Additionally, the constant stirring helps to evenly distribute the heat and prevent the cheese from scorching at the bottom of the pot. A figure-eight stirring motion with a wooden spoon works well for this, as it ensures that all the cheese is evenly incorporated and the bottom of the pot is scraped clean.

This technique is especially important when using a combination of cheeses, as different types of cheese can have varying melting points. By adding the cheese slowly and stirring constantly, you allow each type of cheese to melt at its own pace and blend seamlessly into the fondue.

Remember, the key to a perfect fondue is taking your time and enjoying the process. So, embrace the moment, savour the rich aromas, and soon you'll be indulging in a luscious and velvety fondue that's worth the wait.

Frequently asked questions