Fondue For Couples: A Romantic, Cheesy Indulgence

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a romantic dish, perfect for date night or Valentine's Day. Fondue is usually made with a blend of cheeses such as Gruyère, Gouda, and Emmental, melted with wine to create a creamy, delicious dipping sauce. It is traditionally served with cubed French bread, but there are many other possibilities for dippers, including vegetables, fruits, and meats.

The best cheeses for fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. It is made by melting cheese and serving it in a pot over a portable stove. People then dip bread into the pot using long-stemmed forks.

• Gruyère – the firm cow's milk cheese traditionally used to make fondue. It melts well and has a nutty flavour.
• Swiss – a creamy, buttery cheese that melts smoothly.
• Gouda – a Dutch cheese that is both creamy and sweet.
• Fontina – a buttery, creamy cheese that melts smoothly.
• Emmental – a variety of Swiss cheese.
• Edam – a tangy, creamy Dutch cheese.
• Cheddar – an English cheese with a sharp flavour.
• Comté – a traditional, firm mountain-style Swiss cheese.
• Raclette – a Swiss cheese.
• Vacherin – a Swiss cheese.
• Appenzeller – a traditional, firm Swiss cheese.
• Emmentaler – a variety of Swiss cheese.
• Abondance – a Swiss cheese.
• Beaufort – a Swiss cheese.
• Morbier – a Swiss cheese.
• Tomme – a Swiss cheese.
• Vacherin fribourgeois – a Swiss cheese.

When making fondue, it is important to grate the cheese rather than chop it, as this will help it melt faster and create a smoother fondue. It is also important to toss the cheese with cornstarch to thicken the mixture and prevent clumping.

What to dip in fondue

There are endless possibilities for what to dip in fondue, but here are some ideas to get you started:

Bread

A classic choice for cheese fondue, crusty bread is perfect for soaking up all that cheesy goodness. Go for a sourdough loaf, a French baguette, or a simple peasant bread.

Vegetables

Fondue is a great way to get your daily dose of veggies! Try broccoli, cauliflower, carrots, bell peppers, or potatoes. You can dip them raw or lightly steamed for a bit of freshness.

Fruit

The natural sweetness of fruit pairs surprisingly well with the savoury cheesiness of fondue. Tart apples like Granny Smith or crisp Bosc pears with their nutmeg and cinnamon undertones are especially good choices.

Meat

For a heartier fondue, add some meat to the mix. Cooked sausage, salami, prosciutto, or chicken are all excellent options. Or, for something extra indulgent, try dipping strips of juicy filet mignon.

Seafood

Seafood and cheese might seem like an unusual combination, but it's definitely worth trying! Grilled or roasted shrimp, especially when cooked with garlic and parsley, are a perfect match for a bold cheese fondue.

Pickles

The tangy-sour flavour of pickles provides a nice contrast to the creaminess of the fondue. Cornichons or sliced dill pickles are great options.

Remember, when it comes to fondue, the possibilities are endless! Get creative and dip anything that sounds good to you. Enjoy!

How to make fondue

Making fondue for two is a fun, easy, and delicious date night activity. Here is a simple recipe for a romantic cheese fondue for two:

Ingredients:

• 8 oz. Gruyere cheese
• 5 oz. Baby Swiss cheese
• 1 tablespoon cornstarch
• 1 cup dry white wine
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Bite-sized granny smith apples, carrots, broccoli, cauliflower, French or Italian bread cubes, pumpernickel or brown bread cubes, Italian or summer sausage

Method:

• Freeze the Gruyere and Swiss cheese for 20 minutes before grating. This will make grating easier.
• Grate the cheese and sprinkle with cornstarch. Mix well.
• Set your fondue pot to medium heat. If using an electric pot, skip this step.
• Add a small clove of finely minced garlic to the pot.
• Pour in the white wine, Dijon mustard, and lemon juice. Bring the mixture to a simmer.
• Gradually stir in the cheese, allowing each handful to melt completely before adding the next. Continue until all the cheese has melted and the mixture is smooth and creamy.
• Serve with bite-sized veggies, apples, bread, and sausage.

Tips:

• For a more decadent fondue, add 4 oz. of Brie cheese. Remove the rind and cut it into small pieces; do not grate the Brie.
• If desired, add a tablespoon of kirch (cherry brandy) and a pinch of nutmeg to the fondue.
• Cut all the dippers into bite-sized pieces for easy eating and a more elegant presentation.
• For a special touch, pair the fondue with a glass of Chardonnay.

Fondue for two as a romantic meal

Fondue for two is a perfect romantic meal. It's a fun, intimate, and engaging dining experience that's also laid-back and relaxing. It's a great option for a Valentine's Day dinner or a cosy date night in.

Fondue is a communal dish, with people dipping bread into a communal pot using long-stemmed forks. It's a Swiss dish that gained popularity in the US in the 1960s and 1970s and has seen a resurgence in recent years.

A classic fondue combines cheese and wine, creating a creamy, delicious dipping sauce. The traditional Swiss cheeses used in fondue are Emmental and Gruyère, but other good options include Gouda, Fontina, and Edam. A dry, bright, and crisp white wine is best, such as a Sauvignon Blanc or Pinot Grigio.

To make fondue for two, you'll need:

• Garlic
• White wine
• Lemon juice
• Cornstarch
• Cheese (a blend of Gruyère, Gouda, and White Cheddar or Baby Swiss and Brie work well)
• A variety of dippers, such as bread, vegetables, meat, or fruit

The process is simple: rub a garlic clove on the inside of your fondue pot, add wine and lemon juice, stir in cornstarch, and gradually add the cheese, stirring until smooth and creamy. Serve with your choice of dippers and enjoy!

Fondue for two is a fun and interactive dining experience that's perfect for a romantic evening. It's easy to make and customise, and the combination of melted cheese and wine is sure to create a cosy and intimate atmosphere.

Troubleshooting your fondue

My stove is too hot

If your stove is too hot to maintain a gentle low heat, you could try melting the cheese fondue over a double boiler. However, this can be a little fussy and clunky. A more hands-on approach is to:

• Once the cheese fondue begins to bubble over a low flame, pull the pot off the heat.
• Stir constantly, allowing steam to escape and cooling the fondue mixture slightly.
• Once cooled slightly, return the pot to the heat and continue to melt the cheese.

My fondue is grainy or greasy

If your fondue looks grainy or greasy, it's likely that the sauce has broken, which is a result of overcooking or excessive heat. To fix this, create a cornstarch slurry by whisking together equal parts cornstarch and water, then stir it into the fondue a little at a time until the cheese is smooth.

My fondue tastes a little one-note

If your fondue is lacking flavour, stir in a little Dijon mustard or lemon juice to brighten it up and balance out the cheesiness.

My fondue is too thick

If your fondue is too thick, thin it out by stirring in a splash of extra wine.

My fondue is too thin

If your fondue is too thin, reduce the heat and add more shredded cheese tossed with cornstarch to your mixture. Avoid adding water as this will change the consistency.

My fondue is separating

The purpose of cornstarch is to keep the cheese in suspension and prevent the cheese and wine from separating. If your fondue is separating, add small amounts of cornstarch and stir.

My fondue is stringy

To get a smooth fondue, use good-quality cheese. Processed cheese will be unstable and inconsistent. Gruyere and Emmentaler are good choices as they are made to melt properly. Keep the heat low and consistent, as sudden changes in temperature will cause the cheese to ball up or become stringy.

Frequently asked questions