Cheese Fondue: Softening The Right Way

Cheese fondue is a Swiss dish that originated in the 1800s as a way to stretch out food during lean months. It typically consists of melted cheese served in a pot over a portable stove, with people dipping bread into the communal pot using long-stemmed forks. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. To make a classic fondue, you will need to bring wine to a simmer in a fondue pot, mix in flour, and then add the cheeses. Seasonings like nutmeg, salt, lemon juice, mustard, and kirsch can also be added for extra flavour. The key to a successful fondue is to ensure that the cheese dipping sauce stays smooth, which can be achieved by using the right type of cheese, coating the grated cheese with cornstarch, and maintaining the appropriate temperature.

Use good-quality, creamy cheese, like Gruyère, Swiss, fontina, Gouda, or Emmentaler

When making a cheese fondue, it's important to use good-quality, creamy cheese that melts smoothly. The best cheeses for this are fontina, Gruyère, Swiss, gouda, and Emmentaler. A mix of traditional, firm mountain-style cheeses is best for a classic Swiss fondue.

Gruyère is a good choice for a classic fondue, as it's a firm, buttery cheese that melts smoothly. Swiss cheese is another popular option, as it's creamy and buttery, with a slightly nutty flavour. Gouda is a good choice for those who want a milder, sweeter cheese. Fontina is also a great option, as it has a creamy texture and a slightly nutty flavour. Finally, Emmentaler, a variety of Swiss cheese, is a good choice for those who want a more complex flavour.

When making a cheese fondue, it's important to grate the cheese instead of chopping it. This will help it melt faster and more evenly, resulting in a smoother fondue. It's also important to toss the cheese with cornstarch or flour to help thicken the fondue and prevent clumping.

In addition to good-quality cheese, a dry, high-acid white wine is key to a successful fondue. The acid in the wine will help keep the cheese mixture smooth and prevent clumping.

Grate the cheese for quicker melting and a smooth fondue

Grating the cheese is a crucial step in making a smooth and creamy cheese fondue. When grating the cheese, it is important to use a coarse grater to achieve the desired texture. While a food processor with a grater blade can be used and is efficient for grating large quantities of cheese, a box grater or a coarse microplane grater will also work well.

Grating the cheese ensures quicker and more even melting compared to chopping it. This results in a smoother fondue. To make the process easier, it is recommended to use a food processor with a grater blade attachment. However, if you don't have one, a box grater or a coarse microplane grater can also get the job done.

Once the cheese is grated, it is essential to toss it with cornstarch to prevent clumping and ensure a smooth fondue. Cornstarch is preferred over flour as it thickens the fondue without leaving a noticeable aftertaste. It also makes the dish gluten-free for those with dietary restrictions.

By following these steps and choosing high-quality, buttery, and creamy cheeses that melt smoothly, such as Gruyère, fontina, or Gouda, you can achieve the perfect cheese fondue with a rich and indulgent texture.

Toss the cheese with cornstarch or flour to prevent clumping

To make a smooth and creamy cheese fondue, it's important to toss the shredded cheese with cornstarch or flour before adding it to the fondue pot. This step helps to stabilize the cheese sauce, preventing clumping and separation. Cornstarch, in particular, is an excellent thickening agent that ensures a smooth and lump-free fondue.

When preparing the cheese, it's best to grate it rather than chop it to facilitate quicker melting and a smoother fondue. Once the cheese is grated, toss it with cornstarch or flour, coating all the pieces thoroughly. This step ensures that the starch is evenly distributed and helps to prevent clumping when the cheese melts.

While cornstarch is the preferred option as it leaves less of an aftertaste and makes the fondue gluten-free, flour can also be used if needed. The flour or cornstarch mixture will help to absorb any excess moisture and keep the cheese from clumping together, resulting in a smooth and creamy fondue.

After coating the cheese, the next step is to rub the inside of the fondue pot or a heavy saucepan with garlic. This step adds flavor to the fondue and helps to create a smooth base for the cheese to melt into. Once the garlic is rubbed on, it can be discarded.

Add wine to the fondue to keep the cheese mixture smooth

Wine is an essential ingredient in classic cheese fondue. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. It is important to use a good-quality, dry white wine with high acidity, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's taste will directly impact the fondue's flavour, so it is worth using a wine that you would enjoy drinking.

When making fondue, bring the wine to a simmer in a fondue pot before mixing in the flour and then the cheeses. If the fondue becomes too thick, simply add a little more wine until the desired texture is achieved.

If you are looking for a non-alcoholic substitute, you can replace the wine with unsalted chicken or vegetable stock.

Slowly add the cheese to the fondue, stirring constantly, to ensure a smooth fondue

Slowly adding the cheese to your fondue is key to achieving a smooth and creamy texture. This technique is important because it prevents the cheese from clumping or becoming stringy. When the cheese is added gradually and stirred constantly, it melts evenly and results in a rich and decadent fondue.

To start, have your grated or shredded cheese ready. It is best to use a combination of cheeses, such as Gruyère, Swiss cheese, fontina, Gouda, or Emmentaler. These cheeses melt smoothly and create a creamy fondue. You can also coat the cheese with a small amount of cornstarch or flour before adding it to the fondue. This step helps to stabilize the sauce and further prevents clumping.

Next, heat your wine, garlic, and lemon juice in a fondue pot or a heavy saucepan over medium-low heat. Bring it to a gentle simmer. This liquid mixture forms the base of your fondue and adds flavour to the cheese.

Now, it's time to slowly add the cheese. Take a small handful of cheese and sprinkle it into the pot. Stir constantly with a wire whisk or a wooden spoon. Make sure each addition of cheese is completely melted before adding the next handful. This process may take some time, but it is crucial for achieving the desired smooth texture.

Once all the cheese has been added and melted, you can enhance your fondue by stirring in additional ingredients such as brandy, cognac, cherry brandy, mustard, or nutmeg. These add extra flavour and a touch of sophistication to your fondue.

By following these steps and slowly adding the cheese to your fondue while stirring constantly, you can ensure a smooth, creamy, and delicious cheese fondue that your guests will love.

Frequently asked questions