Cheese Fondue: Healthy Comfort Food Or Unhealthy Indulgence?

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a pot over a portable stove. People then dip bread into the pot using long-stemmed forks. While it may not be the healthiest meal, it is a fun, communal activity that is great for a celebration or get-together. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as fontina, Gruyère, gouda, Swiss, and Emmentaler.

Nutritional value

Cheese fondue is a Swiss dish that is traditionally made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. However, there are many variations and it lends itself well to experimentation.

The nutritional value of cheese fondue will depend on the type of cheese used, as well as the other ingredients. Here is a breakdown of the nutritional content of some of the most popular cheeses used in fondue:

• Gruyère is a Swiss cheese that is known for its appealing nutty taste, subtle sweetness, and delicate aromas. It has a high melting point and is often recommended for making fondue. Gruyère is a good source of protein and calcium, and also contains vitamins A and B12.
• Swiss cheese is another popular choice for fondue, known for its distinctive Swiss cheese look with large holes. It has gentle nutty and fruity notes, and is a good source of protein, calcium, and vitamins B2 and B12.
• Fontina is a semi-hard washed-rind cow's milk cheese that is similar to Swiss and French Alpine cheeses. It has a creamy texture and offers buttery and earthy notes. Fontina is a good source of protein, calcium, and vitamins A and B12.
• Gouda is a buttery, creamy cheese that melts smoothly and is often used in fondue. It is a good source of protein and calcium, and also contains vitamins A and B2.
• Emmentaler (also known as Emmental or Emmenthaler) is a raw cow's milk cheese that is dubbed the "King of Cheeses" in Switzerland. It has a mild, nutty flavor and is a good source of protein, calcium, and vitamins B2 and B12.
• Monterey Jack is a semi-soft cow's milk cheese that is milky and mild in flavor. It is often used as a foundation for stronger flavors in fondue. Monterey Jack is a good source of protein and calcium, and also contains vitamins A and B12.
• Blue cheese is a less common choice for fondue but can make for a memorable, funky fondue. It has a strong flavor and is a good source of protein and calcium.
• Parmigiano-Reggiano (or Parmesan) is a hard cow's milk cheese from Italy that is known for its salty flavor. It is a crumbly, hard cheese that is not known for its exceptional melting texture. Parmigiano-Reggiano is a good source of protein and calcium, and also contains vitamins A and B12.
• Gjetost Ski Queen is a small Norwegian cheese cube made from goat and cow's milk. It has a sweet flavor and makes for a unique, sweet fondue. Gjetost Ski Queen is a good source of protein and calcium.
• Raclette is a raw cow's milk cheese from Switzerland that is smooth and salty, with hints of grassiness and nuttiness. It is a good melting cheese and is often used in its own melted cheese dish, where the cheese is heated and scraped over potatoes, vegetables, meats, or bread. Raclette is a good source of protein and calcium.
• Muenster is an American mild, semi-soft processed cow's milk cheese that is similar to a mild jack cheese. It is an especially good melting cheese and is often used in contemporary spins on traditional Swiss fondue. Muenster is a good source of protein and calcium.
• Cheddar is a popular cheese choice for fondue in the U.S. and has a stronger flavor than some of the traditional cheeses used. It is a good source of protein and calcium, and also contains vitamins A and B12.
• Comté is a French Alpine cheese that is known for its nutty, buttery, and sometimes floral and tropical fruit flavors. It is a complex cheese that is not as readily available in the U.S. and can be difficult to find. Comté is a good source of protein and calcium.

In addition to the cheese, other ingredients in fondue can contribute to its nutritional value. White wine, garlic, nutmeg, and black pepper are commonly used, adding antioxidants and various vitamins and minerals. Cornstarch is often added as a thickening agent and provides carbohydrates. Bread, potatoes, apples, vegetables, and meats are popular dippers, adding further nutritional value to the meal.

Best cheeses for fondue

Cheese fondue is traditionally made with a mix of Swiss cheeses, but there are many other varieties of cheese that work well in a fondue. Here is a list of the best cheeses to use:

• Fontina: This semi-hard, washed-rind cow's milk cheese is a good all-rounder for fondue. It has a creamy texture and melts smoothly, offering buttery and earthy notes.
• Gruyère: A classic fondue cheese, Gruyère is a Swiss cheese with a Protected Designation of Origin. It has a nutty taste and a subtle sweetness, with salty crystals that form as it ages. It is known for its exceptional melting texture, whatever its age.
• Gouda: A young Gouda is a good choice for fondue, melting smoothly and offering a mild flavour.
• Emmentaler: Dubbed the "King of Cheeses" in Switzerland, this raw cow's milk cheese has a distinctive appearance, with large holes. It has a gentle nutty and fruity flavour and is ideal for those who prefer a milder fondue.
• Raclette: Raclette is both a type of cheese and a Swiss dish where the cheese is melted and scraped over potatoes, vegetables or bread. Raclette is a good melting cheese with a smooth, salty texture and hints of grassiness and nuttiness.
• Vacherin Fribourgeois: A distinctly Alpine cheese, Vacherin Fribourgeois is ideal for those who like their fondue a little stronger. It has a creamy, semi-firm texture and flavours of chestnuts and meat.
• Cheddar: Although not a traditional choice, cheddar is a popular cheese for fondue in the US. A cheddar fondue is best paired with stronger flavours, such as beer or Worcestershire sauce.
• Monterey Jack: A semi-soft cow's milk cheese, Monterey Jack is mild in flavour and blends well into the background, making it a good foundation for stronger flavours.
• Blue Cheese: This is a less common choice for fondue, but a memorable combination can be made with blue cheese and stout. Firmer, crumblier blue cheeses may not melt as well as softer varieties.
• Parmigiano-Reggiano: Parmesan is not a classic fondue cheese, but its popularity makes it a common addition. It is best to buy a block and grate it directly into the fondue for a smoother texture.

Dipping options

When it comes to cheese fondue, the dipping options are endless. Here are some ideas to get you started:

Breads and Crackers

A variety of breads and crackers make excellent dippers for cheese fondue. Cubed pieces of bread, such as sourdough, French bread, rye bread, pumpernickel bread, brioche, whole wheat bread, olive bread, focaccia bread, ciabatta bread, naan, and challah, are all great options. Breadsticks, bagels, English muffins, tortillas, and crackers can also be used for dipping. Sweet bread with nuts and dried fruits can add an interesting contrast to the savoury cheese. For a special touch, consider making homemade pretzels or buying thicker, long pretzel wands for easy dipping.

Vegetables

A range of vegetables can be dipped into cheese fondue, including asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, broccoli, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, onions, and squash. These vegetables can be served raw, steamed, or roasted to add a variety of textures to your fondue experience.

Fruits

While it may seem like an unusual pairing, certain fruits can complement cheese fondue quite well. Sliced apples, pears, and grapes are all worth trying. Tart green apples, such as Granny Smith, are particularly recommended for their ability to cut through the richness of the cheese.

Meats

Cooked meats, such as marinated sirloin, filet mignon, herb-roasted chicken, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, and chunks of ham, can be dipped into the fondue. Cured meats like salami, chorizo, pepperoni, and soppressata are also excellent choices. For seafood lovers, cooked shrimp, salmon, lobster tail, crab legs, and Ahi tuna can be added to the mix.

Other Options

Potstickers, pickles, pasta (especially ravioli), roasted jalapeño peppers, and large pasta shapes like shells, fusilli, or rigatoni are all unique dipping options. Get creative and experiment with different combinations to find your favourite pairings!

Fondue pots

• Electric fondue pot: These pots are convenient and easy to use, as you don't need to purchase separate fuel. They usually come with temperature control settings, making them suitable for cheese, chocolate, and oil-based fondues. However, they do require access to an electrical outlet and can be tricky to wash around the plug.
• Ceramic or cast iron fondue pot: These pots have a classic look and are easy to place anywhere since they don't require a power source. They are also generally easy to clean. However, you will need to purchase separate fuel, such as sterno, to keep the fondue warm. Temperature control may be less precise compared to electric models.
• Stainless steel fondue pot: Stainless steel pots are durable and elegant. Some models have a titanium-infused ceramic coating, which provides superior durability and scratch resistance.

When choosing a fondue pot, consider the number of people you plan to serve, as some pots are designed for larger groups. Also, check the included accessories, such as fondue forks or skewers, to ensure you have everything you need for your fondue party.

Fondue etiquette

Cheese fondue is a fun and indulgent communal dish. However, it's important to follow some basic etiquette rules to ensure an enjoyable experience for all. Here are some guidelines for fondue etiquette:

Avoid Double-Dipping

Double-dipping is a big no-no when it comes to fondue. Not only is it unhygienic, but it can also lead to cross-contamination and the spread of bacteria. Each person should have their own fondue fork, and it's important to use a regular fork or knife to remove the food from the fondue fork before eating it.

No Eating Directly from the Fondue Fork

It's considered rude and unsanitary to eat directly from the fondue fork. The proper way to enjoy your fondue is to use the fondue fork to dip and then slide the food onto your plate or use a regular fork to remove the food from the fondue fork before eating it.

Stirring Etiquette

Stirring the fondue is essential to prevent the cheese from burning and to keep the ingredients combined. It's best to stir in a figure-eight pattern or a clockwise motion. However, it's important to take turns when stirring and dipping to avoid clashes.

Twirl Your Fork

To avoid dripping, it's recommended to twirl your fork three times above the fondue pot before removing it. This allows excess cheese to fall off without creating a mess. Twirling your bread before removing it from the cheese ensures an even coating.

The Right Way to Dip

When dipping your bread, it's polite to scrape the bottom of the pot in a slow zigzag motion or a figure-eight pattern. This ensures that everyone stirs the cheese, releasing its full flavour. It's also important to let any excess cheese fall off before eating to avoid a mess.

Fondue Forfeit

If someone accidentally drops a piece of food into the fondue pot, they may have to pay a forfeit, such as buying everyone a round of drinks. To avoid this, ensure that your bread has some crust attached for stability, and don't submerge it for too long.

Beverage Choices

In Switzerland, it is customary to pair fondue with white wine or tea. The acidity in the wine is believed to aid digestion and prevent bloating. However, a study suggests that black tea is a better choice for improving digestion and alleviating bloating.

Fondue Games

There are some fun party games associated with fondue. For example, if your bread falls into the pot, you might have to take a shot of Kirsch or serve your next bite to the person on your right. If you break the rules and put your fork in your mouth, you may have to kiss the person to your left!

La Religieuse

At the end of the meal, a thin crust of golden cheese, called "la religieuse," will form at the bottom of the pot. This delicacy is considered a treat and is shared among the guests. It can be removed with a knife, broken into pieces, and enjoyed. Alternatively, an egg can be cracked into the pot and mixed with la religieuse for a unique egg dish.

Frequently asked questions