The Art Of Fondue: Beyond Melting Cheese

Fondue is a Swiss dish consisting of cheese (or several different cheeses) melted in a pot with wine and eaten by dipping bread, vegetables, or other snacks. 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. The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s to increase cheese consumption. The word fondue comes from the French verb fondre, which means to melt. While fondue is indeed melted cheese, it is also so much more—a symbol of Swiss unity, a hearty communal meal, and a delicious way to enjoy melted cheese with a variety of dips.

What cheese to use for Swiss fondue?

Fondue is a Swiss dish that consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

When it comes to the type of cheese to use for Swiss fondue, there are several options. Traditional Swiss cheeses such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette are commonly used. It is important to use a mix of mostly aged, harder cheeses and some younger, softer cheeses. For example, a combination of aged Gruyère or aged Gouda with younger cheeses like Emmentaler or young Gouda is often used. Other options include Swiss cheeses such as Bergkäse, Comté, or an aged mountain cheese.

In addition to the cheese, other ingredients commonly used in Swiss fondue include white wine, garlic, cornstarch or flour, lemon juice, kirsch (a Swiss liquor), and various seasonings such as nutmeg, ground mustard, or fresh herbs.

Which wine to add to fondue?

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. 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".

When it comes to choosing the right wine to add to your fondue, it's important to consider both flavour and functionality. Wine is one of fondue's essential ingredients, as its natural tartaric acid prevents the cheese's casein proteins from clumping together and turning the fondue into a clumpy mess. Here are some specific wine recommendations for your fondue:

White Wines

• Pinot Gris
• Sauvignon Blanc
• Un-oaked Chardonnay
• Grüner Veltliner
• Riesling
• Chenin Blanc

Red Wines

• Pinot Noir
• Beaujolais
• Cabernet Franc

It's worth noting that while wine is the traditional choice, you can also experiment with other alcoholic beverages. For example, some recipes suggest substituting beer for the wine in fondue. Additionally, Kirsch (a potent cherry brandy from Germany) is often added to the fondue for extra flavour.

What other ingredients should be added to fondue?

Fondue is a Swiss dish that traditionally consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. While the traditional Swiss cheese fondue uses a blend of cheeses such as Gruyère, Swiss cheese, and Gouda, there are many variations and ingredients that can be added to enhance the flavour and make it more indulgent.

• Wine: A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended. The wine adds to the smooth texture and gives it an even consistency.
• Cornstarch or Flour: This helps to thicken the fondue and prevent the cheese from clumping. Cornstarch is preferred as it leaves less of an aftertaste and makes the dish gluten-free.
• Nutmeg: A small amount of ground nutmeg can be added for flavour and seasoning.
• Garlic: Rubbing the fondue pot with a cut garlic clove or adding minced garlic to the mixture can enhance the flavour.
• Lemon Juice: Adding a small amount of lemon juice can help keep the fondue smooth and prevent it from curdling.
• Meat: Fondue can be served with cooked sliced hot sausage or leftover medium-rare prime rib.
• Fruits and Vegetables: Apples, especially tart varieties like Granny Smith, sliced bell peppers, carrots, steamed broccoli, asparagus, mushrooms, and baby potatoes are all great options to dip into the fondue.
• Bread: Cubed French bread, sourdough, or pumpernickel bread is a classic choice for dipping into the fondue.
• Other Dippers: Crackers, chips, pretzels, or even tempura-battered shrimp, vegetables, or frozen appetizers like onion rings, cheese curds, or sweet potato fries can be used for dipping.

These are just a few ideas, but the possibilities for customising your fondue are endless! Feel free to experiment with different ingredients and dippers to create your own unique fondue experience.

What equipment is needed for cheese fondue?

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. To make fondue, you will need the following equipment:

• A fondue pot or caquelon: This is a communal pot used to serve the melted cheese and wine mixture. It is typically made of ceramic or cast iron and can be placed in the centre of the table to keep the fondue warm and melty.
• A portable stove or réchaud: This is used to heat the fondue pot and can be powered by a candle or spirit lamp.
• Long-stemmed forks or skewers: These are used to dip the bread, vegetables, or other snacks into the melted cheese.
• A grater: Grating the cheese instead of chopping it helps it melt faster and more evenly, resulting in a smoother fondue.
• A stove: You will need a stove to heat the wine and cheese mixture before transferring it to the fondue pot.

Optional equipment includes:

• A garlic clove: Rubbing the inside of the fondue pot with a cut garlic clove can add flavour to the fondue.
• Cornstarch or flour: This can be added to thicken the fondue and prevent the cheese from clumping.
• Wine or other alcohol: White wine is traditionally added to the fondue to help keep the cheese mixture smooth and give it an even texture. Other options include brandy, cherry brandy, cognac, dry white wine, velvety-sweet sherry, or beer.

What is the heat source for fondue?

Fondue is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, served in a communal pot. The heat source for fondue can vary depending on the type of fondue being prepared. Here are some common heat sources used for fondue:

Portable Stove:

The traditional way of heating fondue is by placing the pot over a portable stove called a réchaud, which is heated with a candle or spirit lamp. This provides a gentle and consistent heat source to keep the fondue warm without burning it.

Electric Heat:

Electric fondue sets are also commonly used, especially for meat and seafood fondues that require high heat. These provide more control over the temperature and heat the contents evenly.

Alcohol Fuel:

Denatured alcohol or isopropyl alcohol can be used as a heat source for both high and low heat fondues. It burns cleanly and is suitable for most types of fondue.

Butane Fuel:

Butane is another option for high and low heat fondues. It is convenient as you fill up a small tank underneath the stand, and the flame burns from that.

Sterno (Gel Fuel):

Sterno comes in small tins as a solid fuel or as a pourable gel fuel in bottles. It is suitable for cooking fondues but might not reach the same high temperatures as alcohol or butane.

Tea Light Candles:

Tea light candles are generally only used for chocolate fondue as they provide a lower heat. They are useful for keeping the chocolate warm and melted but may take a long time to melt the chocolate initially.

It is important to note that the type of fondue pot and heat source used can depend on the specific type of fondue being prepared. For example, a ceramic fondue pot is typically used for cheese and chocolate fondues, while a metal fondue pot is used for high-heat fondues like meat and seafood. Additionally, it is recommended to prepare the fondue on a stovetop and then transfer it to the fondue pot to maintain an even temperature and avoid overcooking.

Frequently asked questions