Cheese Fondue: Choosing The Right Alcohol For Your Taste

A classic Swiss cheese fondue is made with a combination of cheeses, usually including Gruyère, and a dry white wine. The alcohol in the wine helps to prevent the fondue from curdling and becoming stringy. It's important to note that the type of wine used will directly impact the taste of the fondue, so it's recommended to use a good-quality, dry, high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. In addition to wine, some recipes also call for the addition of brandy, cognac, or kirsch, which is a type of cherry brandy that adds a subtle fruity note to the fondue.

White wine is a classic choice for cheese fondue

When making cheese fondue, it's essential to add the wine to the pot before the cheese. Bring the wine to a simmer, then add the cheese a little at a time, stirring constantly. This gradual addition of cheese ensures a smooth and creamy fondue.

While white wine is a traditional choice, you can also experiment with other alcoholic beverages. Some people recommend adding a splash of brandy or cherry brandy for an extra note of flavour. Alternatively, you could try using beer or a fortified wine. However, keep in mind that the alcohol in these beverages may not cook off as completely as it does with wine, so use them sparingly.

If you prefer not to use alcohol, there are non-alcoholic alternatives you can try. You can replace the wine with chicken or vegetable stock, milk, or a mixture of milk and stock. Keep in mind that the fondue may be less stable without the acid in the wine, so heat it gently to prevent curdling. You might also need to add extra seasoning or spices to boost the flavour.

Kirsch is a traditional addition to Swiss fondue

Fondue is a quintessential Swiss dish. The addition of alcohol to cheese fondue is a common practice, and Kirsch is a traditional choice for this. Kirsch, or Kirschwasser, is a clear brandy distilled from cherries and is often added to Swiss fondue. It is not overly sweet and blends well with the cheese, adding a subtle fruity note to the dish.

The history of fondue can be traced back to the Alpine farms of Switzerland, where it was created as a way to use up stale bread and scraps of cheese. It has since become a popular dish worldwide, especially during the winter months and holidays. While there are many variations of fondue recipes, the classic Swiss version typically includes a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller.

When making cheese fondue, it is important to use good-quality cheese and to grate it rather than chop it to ensure a smooth and creamy texture. Cornstarch is also added to thicken the mixture and prevent clumping. While some recipes may call for chicken broth or stock, others prefer to use wine, and Kirsch is a traditional choice of alcohol to include.

The addition of Kirsch to Swiss fondue enhances the flavour and adds a unique twist to this classic dish. It is an essential ingredient for those seeking an authentic Swiss fondue experience. However, for those who prefer a non-alcoholic version or are unable to find Kirsch, there are alternatives available, such as substituting brandy or cognac, or simply omitting the alcohol altogether.

Non-alcoholic options include non-alcoholic wine or light beer

If you're looking to make a cheese fondue without alcohol, there are a few options to consider. While classic cheese fondue typically includes wine or beer, you can easily modify the recipe to suit your preferences. Here are some ideas to get you started:

Non-alcoholic Wine or Light Beer

If you want to stick closely to the traditional recipe, you can opt for non-alcoholic alternatives. Simply replace the wine or beer in your recipe with non-alcoholic wine or light beer. This way, you'll retain the familiar flavour profile of classic cheese fondue while avoiding the alcohol content.

Chicken or Vegetable Broth

For a savoury option, you can use chicken or vegetable broth as a substitute. This will contribute a rich, umami flavour to your fondue. To ensure a smooth consistency, toss the grated cheese with cornstarch before adding it to the pot, and include a tablespoon of lemon juice in the mixture. This combination will help replicate the texture and flavour of a traditional fondue.

Milk

Milk is another alternative to alcohol in your cheese fondue. Using milk will result in a milder flavour profile, so you may want to add extra seasoning or spices like nutmeg or cayenne pepper to enhance the taste. As with the broth option, combining the cheese with cornstarch and adding lemon juice will help create a smooth and creamy fondue.

Tips for Success

When preparing your non-alcoholic cheese fondue, keep in mind that the absence of alcohol may affect the stability of the mixture. Heat your fondue gently to reduce the risk of curdling. Additionally, consider using a combination of harder cheeses, such as Gruyere or cheddar, and omit softer varieties like Brie or Camembert. This will help ensure a smoother and more cohesive fondue.

Remember, the key to a delicious cheese fondue is experimentation! Feel free to adjust the ingredients and proportions to suit your taste preferences. By following these suggestions and adding your own creative twists, you can create a mouthwatering non-alcoholic cheese fondue that your family and friends will love.

Milk or a 50/50 mixture of milk and stock can be used

If you're looking to make a cheese fondue without alcohol, you can replace the wine with milk or a 50/50 mixture of milk and chicken or vegetable stock. This will give you a milder flavour, so you may want to add extra seasoning or spices, such as nutmeg or a pinch of cayenne pepper.

To make your fondue, start by tossing your grated cheese with cornflour (cornstarch) and add a tablespoon of lemon juice to the pot. Heat very gently to avoid curdling—the fondue will be less stable without wine. You may get better results by using a mix of harder cheeses, such as Gruyère or even cheddar, and omitting soft cheeses like Brie and Camembert.

Serve your fondue with cubed crusty bread, baby potatoes, bell peppers, sliced apples, steamed broccoli, roasted brussels sprouts, raw baby zucchini, grilled farmer sausage, meatballs, cornichons, cherry tomatoes, cheese straws, white and multigrain baguette, and Granny Smith apple chunks.

Lemon juice can be added to non-alcoholic fondue to prevent clumping

To make a non-alcoholic fondue, grate your cheese of choice and toss it with cornstarch. Cornstarch helps thicken the fondue and prevents the cheese from clumping. In a stove-safe fondue pot or large heavy saucepan, bring the stock, lemon juice, and garlic to a simmer over medium-low heat. Add the cheese to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.

Lemon juice helps stabilise the emulsion of melted cheese and wine, while providing a bright flavour to balance the dairy-fat richness. The acid in the lemon juice prevents the proteins in the cheese from clumping together. It is important to add the cheese slowly and stir constantly to make sure the cheese fondue is buttery smooth.

For an extra note of flavour, stir in a tablespoon of a fortified wine or liqueur such as brandy, cognac, or cherry brandy.

Frequently asked questions