Cheese Fondue: Greasy Or Gooey?

Cheese fondue is a decadent dish that originated in Switzerland, and while it is usually a fairly easy dish to make, it can sometimes turn out greasy. The amount of fat in the cheese and how it is incorporated will determine whether the fondue is silky smooth or greasy. The type of cheese used, the heat setting, and the addition of certain ingredients like cornstarch and wine can all impact the greasiness of the final product.

The best cheeses for fondue

When it comes to making a delicious, smooth and indulgent cheese fondue, the quality and type of cheese you use is of utmost importance. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture.

Classic Swiss fondue cheeses

A traditional Swiss fondue is made with a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. Gruyere is a classic choice for fondue as it has a moderate level of acidity, moisture and fat, making it an excellent melter. It also has a creamy, buttery texture and a slightly nutty flavour that pairs well with other cheeses.

Other fondue cheeses

Other good options for fondue include Gouda, Fontina, Raclette, Comte, Vacherin, and Tilsiter. These cheeses all melt well and have a similar texture and flavour profile to Gruyere, making them ideal for fondue.

Tips for the perfect fondue

• Grate the cheese: Grating the cheese will ensure it melts faster and more evenly, resulting in a smoother fondue.
• Use cornstarch: Toss the grated cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.
• Add wine: A dry, slightly acidic white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay will help to keep the fondue smooth and prevent the cheese from clumping.
• Add ingredients slowly and stir constantly: This is crucial to achieving a smooth, lump-free fondue.
• Use good quality cheese: This is the most important rule of fondue!

What to dip in your fondue

Now that you've crafted the perfect fondue, you'll need some delicious dippers! Traditional options include cubed French bread, boiled baby potatoes, sliced apples, broccoli, cauliflower, and bell peppers. For a heartier fondue, try dipping meats such as cooked sausage or bacon, or even roasted baby potatoes.

How to prepare the cheese

Cheese fondue is derived from the French verb "to melt", and it is history's first example of processed cheese. The classic cheeses used in fondue are Emmenthal and Gruyère, but other cheeses such as cheddar, mild blue cheese, jarlsberg, fontina, and Vacherin can also be used.

To prepare the cheese for fondue, follow these steps:

Step 1:

Start by selecting the right cheese. The classic choices are Emmenthal and Gruyère, but other options include cheddar, mild blue cheese, jarlsberg, fontina, and Vacherin. It is important to use well-ripened cheese, as this will ensure a smooth and creamy fondue.

Step 2:

Prepare the cheese by shredding, grating, or cubing it into small, even-sized pieces. This will ensure that the cheese melts evenly. The cheese should be at room temperature to avoid breaking the fondue.

Step 3:

Toss the grated cheese with a small amount of cornstarch. This will help to keep the mixture stable and create a creamy fondue.

Step 4:

Combine the cheese with other dry ingredients, such as flour or cornstarch, to help with thickening and stability.

Step 5:

Add a dry, slightly acidic wine to the mixture. The acidity in the wine helps to denature and separate the proteins in the cheese, giving the fondue a stringy quality. It also contains tartaric acid, which functions as an emulsifying salt, preventing the fondue from becoming greasy and oily. You will need about 1 cup of wine per pound (450 grams) of cheese.

Step 6:

Heat the mixture over medium heat, stirring constantly. A medium heat is usually correct for melting the cheese without burning it. If the fondue is too thin, add more grated cheese or cornstarch mixed with wine. If it is too thick, add more wine.

Step 7:

If the fondue curdles or breaks, bring it to a boil while whisking vigorously with a dash of lemon juice. The acidity in the lemon juice will help to stabilize the fondue and add freshness to balance out the cheese.

Step 8:

Season the fondue with pepper, nutmeg, and other desired seasonings.

Step 9:

Transfer the fondue to a fondue pot and serve with dippers such as bread cubes, vegetables, meat, or potatoes.

Step 10:

Keep the fondue at a low temperature to maintain its creamy texture. Too much heat can cause the fondue to break, resulting in separate wine and cheese layers.

How to fix greasy fondue

Fondue is a fun dish to make and eat, but it can be tricky to get right. If your fondue has turned out greasy, there are a few things you can do to fix it. Here are some tips to help you rescue your fondue and end up with a delicious, smooth, and creamy result.

Use the Right Cheese

The type of cheese you use is important. Processed cheese will be unstable and inconsistent, so opt for good-quality Gruyere or Emmentaler cheese, which are made to melt properly. These cheeses have the right balance of acidity, moisture, and fat, which will help create a silky-smooth fondue.

Keep the Heat Low and Consistent

Using the correct temperature is crucial when making fondue. A medium heat is usually best to melt the cheese without burning it. Keep the heat low and consistent throughout the cooking process, as sudden changes in temperature can cause the cheese to ball up or become stringy.

Stir Constantly

Stirring constantly is essential to prevent lumps and grease separation. When adding the cheese mixture to the wine mixture, stir slowly in a zig-zag pattern to prevent the cheese from boiling. Continue stirring slowly and constantly as the fondue heats to help the cheese melt evenly.

Use Cornstarch

Cornstarch is a key ingredient in fondue as it helps to keep the cheese in suspension and prevents the cheese and wine from separating. If your fondue looks greasy but not lumpy, add extra cornstarch to help re-emulsify the mixture. Mix a tablespoon of cornstarch with a tablespoon of cold water, then stir this into your fondue a little at a time until it comes together.

Add Lemon Juice

Lemon juice can help restore the texture of your fondue if it has been overcooked and turned lumpy. Add a teaspoon or two of lemon juice to your fondue to help smooth it out. However, be careful as too much lemon juice can make your fondue taste tangy.

Use the Right Wine

The type of wine you use also matters. A dry, slightly acidic wine is best for fondue as it helps denature and separate the proteins in the cheese, giving it a stringy quality. The acidity in the wine also helps prevent the proteins in the cheese from clumping together.

What to dip in fondue

Cheese fondue is a blend of cheeses, cornflour or cornstarch, garlic, and broth or vinegar, with alcohol and spices sometimes added. The cheese is shredded, grated or cubed into small, evenly-sized pieces and melted over medium heat. The fat content of the cheese will determine whether the fondue is silky smooth or greasy.

• Bread: crusty bread is usually the number one pick for cheese fondue as it soaks up the cheese well. Baguettes, sourdough, and peasant bread are all good options.
• Fruit: apples and pears complement the creaminess of the fondue, while the nutmeg and cinnamon in Bosc pears can bring out the spices in the fondue.
• Broccoli and cauliflower: these vegetables add a bit of freshness to the dish. They can be dipped raw or steamed.
• Bell peppers: their natural sweetness pairs well with the savoury cheesiness of the fondue.
• Roasted potatoes: these are a good option if you like cheese fries.
• Meatballs: beef, chicken, veal, or vegetarian meatballs can be tasty after a quick dip in the fondue.
• Meat: strips of juicy filet mignon can be skewered with bread and then dipped in the fondue to create a fancy, bite-sized burger. Salty and spicy cured meats like prosciutto, salami, soppressata, and chorizo also work well.
• Pickles: tangy-sour bites like cornichons and dill pickles taste great with a thick and creamy fondue.
• Shrimp: lightly sweet, buttery grilled shrimp go well with a bold cheese fondue made with brandy or white wine.
• Mushrooms: these can be dipped raw or sauteed first.
• Large pasta shapes: choose a large pasta shape with nooks and crevices (like shells or fusilli) to soak up the fondue.

The history of fondue

Cheese fondue is a Swiss dish, typically consisting of melted cheese and wine, served in a communal pot. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. It was also promoted as a Swiss dish in North America during the 1960s. Fondue was originally a town-dweller's dish from the lowlands of western, French-speaking, Switzerland. Rich cheese like Gruyère was a valuable export item that peasants could not afford to eat.

In the 1950s, the term "fondue" began to be used more generally to refer to other dishes in which food is dipped into a communal pot of liquid. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. This variation features hot oil instead of cheese, and chunks of meat in place of the bread. Egli also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate.

Fondue is derived from the French verb "fondre", which means "to melt". It is history's first example of processed cheese, laying the groundwork for things like nacho cheese sauce. The classic cheeses used in fondue are Emmentaler and Gruyère, which are of moderate acidity, moisture, and fat.

Frequently asked questions