Mastering The Art Of Seasoning Fondue Cheese

Cheese fondue is a Swiss dish that originated in the 1800s as a way to stretch out food during lean months. The traditional Swiss fondue is made by melting a blend of firm, mountain-style cheeses—Gruyere, Emmental, and Appenzeller—with wine and a bit of garlic. However, other types of cheese such as Gouda, fontina, and Raclette can also be used. To season your fondue, you can add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices. Additionally, coating the grated cheese with cornstarch or flour can help to stabilize the sauce and prevent clumping.

How to Season Fondue Cheese

Use cornstarch or flour to coat the cheese

Cornstarch or flour is essential to achieving the right consistency for your fondue. It helps to stabilise the sauce and prevents the cheese from clumping. Cornstarch is the best option as it leaves less of an aftertaste and makes the fondue gluten-free. However, if you are in a pinch, flour will do the trick!

To use cornstarch or flour in your fondue, start by grating your cheese of choice. It is important to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. Once you have grated your cheese, combine it with cornstarch or flour in a medium bowl, tossing thoroughly to coat all pieces. Make sure to use enough cornstarch or flour to thoroughly coat the cheese—this is key to avoiding lumps in your fondue.

After you have coated your cheese, it's time to start cooking your fondue. Bring your other ingredients, such as wine, garlic, and lemon juice, to a simmer in a fondue pot or large heavy saucepan. Then, add the cheese to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Keep adding and stirring until all the cheese has melted and your fondue is creamy and well combined.

Finally, serve your fondue with an assortment of bite-sized dipping foods such as bread, potatoes, apples, and vegetables. Enjoy!

Use good-quality wine

When it comes to seasoning fondue cheese with wine, it's important to remember that the quality of the wine will directly impact the taste of the fondue. While you don't need to spend a fortune, choosing a good-quality wine that you would happily drink with dinner is key. A dry, high-acid white wine is the best choice for fondue, as its acidity will help keep the cheese mixture smooth and prevent clumping.

So, what are some good options for white wine to use in fondue? Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay are all excellent choices. These wines have the right balance of dryness and acidity to complement the cheese and create a smooth, even texture. If you're not a fan of Sauvignon Blanc, you might want to consider a Pinot Grigio, Chablis, or Muscadet. Just stay away from wines that are too sweet, as they won't give you the desired result.

Now, let's talk about how much wine to use. The general rule is to start with one cup of dry white wine for every two cups of cheese. However, if your fondue becomes too thick, you can always add a little more warm wine to thin it out. Remember, the wine plays a crucial role in maintaining the desired consistency of your fondue, so don't skimp on quality or quantity!

Lastly, if you're looking for a truly indulgent fondue experience, consider adding a splash of brandy, kirsch, or dry sherry to your fondue along with the wine. These fortified wines or liqueurs can add a delicious extra layer of flavour to your dish. Just be sure to add them after the cheese has melted and you've achieved a smooth consistency.

Use the right cheese

The key to a successful fondue is to ensure that the cheese dipping sauce stays smooth. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. Avoid cheeses that are stringy when melted, like cheddar or mozzarella.

A classic Swiss fondue typically uses a blend of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. Gruyere is a good choice for a classic fondue, but you can also use Monterey Jack or Raclette, which is another classic fondue cheese. If you want to experiment with different cheeses, you can try using white cheddar, Emmental, or Vacherin Fribourgeois, a Swiss semi-soft cheese made in a border town in France.

For a fondue with a less traditional flavour profile, you could try using fontina, which is known for its buttery and creamy texture, or gouda, which has a similar profile to Gruyere. If you're making a cheddar fondue, it's a good idea to mix the cheddar with a more traditional cheese like Gruyere.

When preparing the cheese for fondue, it's important to grate it rather than chop it to ensure quicker melting and a smooth fondue. It's also a good idea to toss the grated cheese with cornstarch or flour to help stabilise the sauce and prevent clumping.

Don't over-heat the cheese

When making fondue, it is important to remember not to overheat the cheese. Overheating the cheese can cause it to become stringy, gritty, or lumpy. It can also affect the flavour of the fondue, making it bitter or "stringy".

To avoid overheating the cheese, it is recommended to add the cheese to the fondue pot slowly, in small handfuls or sprinkles, and to stir constantly. It is also important to wait for each addition of cheese to melt before adding more. This process ensures a smooth and creamy fondue.

Additionally, the type of cheese used can impact how it reacts to heat. It is recommended to use good-quality, pure cheese and to grate the cheese yourself instead of using pre-grated cheese. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and Gouda. These cheeses have a creamy, buttery texture that is ideal for fondue.

By following these tips and choosing the right cheese, you can avoid overheating the cheese and create a delicious and smooth fondue.

Don't over-stir the cheese

When making cheese fondue, it's important not to over-stir the cheese. While it's crucial to stir the fondue constantly as you add the cheese to ensure a smooth and creamy texture, over-stirring can lead to a lumpy or stringy fondue.

• Add the cheese slowly: Instead of dumping all the shredded cheese into the pot at once, add it in small handfuls, sprinkling it into the pot. This allows the cheese to melt evenly and gradually, reducing the risk of lumps.
• Stir constantly but gently: While it's important to stir constantly as you add the cheese, do so gently. Vigorous stirring can cause the fondue to become stringy.
• Don't rush: Take your time and enjoy the process. Adding the cheese slowly and stirring constantly is key to a smooth fondue, so avoid the temptation to rush.
• Pay attention to temperature: Make sure to reduce the heat to low once you've added the cheese. Overcooking the fondue can make it stringy.
• Use the right type of cheese: Choose cheeses that melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental.
• Grate the cheese: Grated cheese melts faster and more evenly than chopped cheese, so take the time to grate your cheese before adding it to the pot.

By following these tips and paying attention to your fondue as it cooks, you can avoid over-stirring and end up with a smooth, creamy, and delicious cheese fondue.

Frequently asked questions