How Hard Is It To Make Fondue?

Fondue is a fun and social dish that can be served as an appetizer or a main course. It is not difficult to make, but there are some important tips to keep in mind for the best results. Fondue is a dish in which small pieces of food are dipped into a hot sauce or cooking medium, typically oil or broth. The key to successful fondue is to use good-quality cheese and to grate it yourself, as pre-shredded cheese contains anti-caking agents that can affect melting. It is also important to add the cheese to the pot slowly and to stir constantly to ensure a smooth fondue. In addition, using a fondue pot can help keep the cheese warm and melty, although it is not strictly necessary. With the right ingredients and techniques, anyone can make delicious fondue at home!

Choosing the right cheese

The best cheese for fondue is a very important choice for making your evening of fondue much more memorable. The quality and types of cheeses you use will have an enormous impact on the final product.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren’t sure what to pick, use even amounts of these three. Together, they are lush and complex.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere cheese, Swiss cheese, and gouda all qualify.

Other fondue cheeses include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

If you're making a cheddar fondue, you could use a mix of cheddar and a more traditional cheese like Gruyère.

When choosing fondue cheese, opt for high-quality, high-fat, buttery, and/or creamy cheeses.

Preparing the Cheese

For quicker melting and a smooth fondue, grate—do not chop—the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.

Cornstarch helps thicken the fondue and prevents the cheese from clumping. Lumpy bumpy cheese is not ideal, so thoroughly toss the cheese with cornstarch before melting.

Classic cheese fondue does call for white wine. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. For fondue, choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Melting the Cheese

Add the cheese slowly and stir constantly. This is key to achieving a smooth fondue. Grab a small handful of cheese and sprinkle it into the pot, stirring constantly and waiting for each addition to melt before adding the next.

Grating the cheese

It is important to grate the cheese instead of chopping it because grated cheese melts faster and more evenly, leading to a smoother fondue. This is especially important if you are making a large batch of fondue, as grated cheese will help prevent it from breaking.

Once you have grated your cheese, toss it with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It also leaves less of an aftertaste than flour, which can be used in a pinch. Make sure to coat the cheese thoroughly with cornstarch to ensure a smooth and lump-free fondue.

If you are short on time, you can grate the cheese up to a day in advance and store it in the refrigerator until you are ready to make your fondue.

Adding cornstarch

When making fondue, it is important to grate the cheese rather than chop it, as this will help it melt faster and more evenly. Once the cheese is grated, toss it with cornstarch to ensure all pieces are thoroughly coated. This will help create a smooth fondue.

The amount of cornstarch used will depend on the recipe and the desired thickness of the fondue. A good rule of thumb is to use a tablespoon of cornstarch for every cup of liquid in the fondue. However, if you are using flour as a substitute, you may need to use more, as cornstarch has a higher starch content.

When adding the cheese to the fondue pot, do so slowly and stir constantly. This will help ensure that the cheese melts evenly and prevents clumping. If the fondue becomes too thick, you can add a little more wine or liquid to thin it out.

If you are looking to elevate your fondue game, consider adding a tablespoon of fortified wine or liqueur for an extra kick of flavour. Some popular options include brandy, cognac, or cherry brandy.

Remember, the key to successful fondue is slow and steady. Take your time, enjoy the process, and you'll be rewarded with a delicious and indulgent treat!

Using the right wine

The wine you use for your fondue is important. It's not just about flavour, it's also a key ingredient in creating the right texture. The acid in the wine will help to keep the cheese mixture smooth and give it an even texture. It also prevents the cheese's casein proteins from clumping together.

For a classic Swiss fondue, you'll want to use a dry white wine. The best options are Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You want a wine that is dry and high acid. It should be a wine that you would enjoy drinking with dinner—while you don't need to break the bank, it's important to use a good wine.

If you want to make a beer cheese fondue, you can swap the wine for your favourite beer, which would go especially well with a cheddar cheese fondue. For a non-alcoholic fondue, you can substitute the wine with 8 oz of unsalted chicken or vegetable stock. If you go down this route, add a quarter teaspoon of lemon juice for the acidity.

Stirring constantly

Making a fondue involves a lot of stirring, but it's not difficult. Here's a step-by-step guide to the stirring process:

Firstly, grate your chosen cheese. The best cheeses for fondue are typically fontina, Gruyère, and gouda. Combine the grated cheese with cornstarch and lemon juice, stirring to combine. This step is important to ensure a smooth fondue and prevent clumping. Make sure you thoroughly coat the cheese with cornstarch.

Next, bring your wine, garlic, and lemon juice to a simmer in a fondue pot or large heavy saucepan over medium-low heat. This forms the base of your fondue.

Now, it's time to add the cheese. This is where constant stirring comes in. Add the cheese to the simmering liquid a little at a time, sprinkling in small handfuls and stirring well between each addition. It's important to resist the urge to dump all the cheese in at once, as this can lead to a lumpy fondue. Stir constantly and wait for each addition of cheese to melt before adding more. This process takes time, but it's worth it to achieve that buttery smooth texture.

Once all the cheese has melted and your fondue is smooth, you can stir in any additional ingredients, such as brandy, mustard, or nutmeg, for extra flavour.

Finally, transfer your fondue to a serving pot and enjoy with your chosen dippers!

Frequently asked questions