The Perfect Fondue: Warming Up Cheese The Right Way

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the pot using long-stemmed forks. To warm up fondue cheese, you can use a special fondue stove, a tabletop stove or hotplate, or suspend the pot over a tealight candle. The key to keeping fondue warm is gentle heat—too strong a flame can burn the cheese or cause it to seize up and not emulsify with the wine.

How to Warm Up Fondue Cheese

Use a fondue stove or tabletop stove

Using a fondue stove or tabletop stove is a great way to warm up your fondue cheese and maintain the right temperature. Here's a step-by-step guide:

Choose the Right Fondue Stove and Fuel:

Select a fondue stove that suits your needs. Options include electric fondue pots, ceramic or cast-iron fondue pots, and gel fuel or alcohol burners. Ensure you have the appropriate fuel for your stove, such as gel fuel cartridges, sterno fuel, or alcohol.

Prepare the Fuel Burner:

If using an alcohol burner, take it to a safe area, like a kitchen counter. Never fill the burner while it's hot. Wait for it to cool, then carefully pour the alcohol into the burner until it reaches the holes or mesh. Wipe off any spills, and place the burner under the fondue pot. Ensure all flammable materials are cleared away from the burner.

Light the Burner:

Fully open the air holes on the burner. Use a lit match to carefully light the burner. Once lit, adjust the openings to control the desired temperature. If using a gel fuel burner, follow similar instructions, but you won't need to wait for the burner to cool before refilling.

Prepare the Cheese Fondue:

In a stove-safe fondue pot or heavy saucepan, combine your chosen cheese, cornstarch, and lemon juice. You can also add garlic for extra flavour. Stir the mixture well. Common cheese choices include Gruyère, Swiss cheese, Emmentaler, Gouda, and Fontina.

Heat the Cheese Mixture:

Place the fondue pot on the lit burner and cook the cheese mixture over medium-low heat. Keep stirring constantly to ensure the cheese melts smoothly and doesn't burn. Add a little white wine to thin the fondue if it becomes too thick.

Add Final Touches:

Once the cheese is melted, you can add a splash of kirsch, brandy, or cherry brandy for extra flavour. Season with a pinch of black pepper and grated nutmeg. Stir gently until the fondue is creamy and smooth. Be careful not to overcook, or the fondue may become stringy.

Serve and Enjoy:

Once your fondue is ready, serve it immediately. Provide your guests with long-stemmed forks or skewers for dipping. Traditional dipping options include cubed bread, cooked potatoes, sliced apples, pears, cornichons, meat, and vegetables like broccoli and bell peppers. Enjoy your warm and delicious cheese fondue!

Suspend the pot over a tealight candle

If you don't have a fondue burner, you can always make a stand for your pot or keep it at a certain height to ensure that the pan you are serving the fondue in is not touching the table. Here is a simple way to do it:

Place a candle in a small saucer and place a brick on either side of the saucer. Now, sit the pot so that it balances securely on the two bricks over the candle. Make sure that the candle is a tealight candle and the pot has been preheated. This setup will be enough to keep the fondue warm as long as your guests are partaking.

If you don't have a proper burner to hold the candle and support the saucepan, you can make a stand for your pot. The important thing is that you can safely place the stove on the dining table and that the flame or heat can be turned down extremely low. The sauce needs to be just kept at a simmer.

Heat the sauce before serving

If you don't have a fondue pot, you can use your regular kitchen stove to heat the sauce before serving. This is best used as an emergency fix, as the contents will cool down after 20 minutes or so.

To do this, simply add the wine and garlic to the pot and heat over a simmer setting on the stove or over low heat until bubbles start to rise to the surface. Be careful not to bring the mixture to a boil. Then, gradually add the cheese, stirring constantly, until it has melted.

If you are using a fondue pot, you can keep the fondue warm by placing it over a tea light candle. This will keep the sauce at a simmer, but it is important to preheat the fondue before serving.

Use a double boiler

Using a double boiler is an effective way to warm up fondue cheese. This method involves using two pots, one of which is filled with water and placed on the stove, while the other, containing the fondue, is placed on top. The simmering water in the lower pot indirectly heats the upper pot, allowing for a gradual melting process that prevents the cheese from burning or seizing up.

To use a double boiler, start by adding the wine and garlic to the top pot and heating it until it is steaming. While this is heating up, grate your desired cheese and toss it with cornstarch to ensure smooth melting and prevent clumping. Once the wine mixture is steaming, add the cheese a handful at a time, stirring constantly to create a smooth, glossy sauce. This gradual addition of cheese is crucial to achieving the right consistency and preventing the fondue from breaking.

Using a double boiler allows you to control the temperature and slow down the heating process, which is essential for fondue. It helps to warm the cheese evenly without overheating, boiling, or splitting. This method is also quicker than using a crockpot, making it a good option if you want to enjoy your fondue sooner.

If your fondue doesn't have the same creamy consistency as when you first made it, you can add a little liquid to adjust the texture. Options include hot water, wine, chicken stock, heavy cream, or milk.

Add wine to prevent clumping

When making cheese fondue, the acid in wine helps prevent the proteins in the cheese from clumping together. It also has a lower boiling point than water, allowing the cheese to melt at a lower temperature and preventing it from becoming stringy.

To prevent clumping, it's important to use the right type of wine. A dry, slightly acidic wine is best as the acidity helps to denature and separate the proteins in the cheese, giving the fondue a stringy quality. The best wines for fondue are dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

The wine you use doesn't have to be expensive, but it should be a wine that you would enjoy drinking with dinner. The taste of the wine will directly impact the taste of the fondue, so it's worth choosing a good-quality wine.

When making fondue, it's also important to add the wine first and then gradually add the cheese. This helps to ensure that the cheese melts smoothly and prevents clumping. Adding a little cornstarch can also help to bind the cheese with the liquid and prevent clumping.

If your fondue has already clumped, you can try adding a teaspoon or two of lemon juice to restore the texture. The acid in the lemon juice will help to break up the clumps. You can also try adding a tablespoon of cornstarch mixed with a tablespoon of cold water and stirring it into the fondue a little at a time until it comes together.

Frequently asked questions