Cheese Fondue: Melting The Perfect Pot

Fondue is a Swiss dish that is traditionally made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. The best cheeses for fondue are those with excellent melting capabilities that create a smooth, homogenous, and stretchy fondue. The cheese should also be rich and distinct, with a well-balanced flavour that pairs well with a variety of ingredients. The classic Swiss fondue recipe calls for a combination of Gruyère and Swiss cheese, but other popular options include fontina, gouda, cheddar, and Emmentaler.

The best melting cheeses for fondue

Fondue is a Swiss dish traditionally made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. The best melting cheeses for fondue should have an excellent melting capability to make a smooth, homogenous, stretchy fondue, and a well-balanced, versatile flavour. Here are some of the best melting cheeses for fondue:

Gruyère

Gruyère is widely considered the best choice for fondue. It has a rich, creamy, buttery flavour with nutty and earthy undertones, and a firm but smooth texture. Gruyère, even when well-matured, has excellent melting qualities and a versatile flavour that works well on its own or in combination with other cheeses. It is also known for its exceptional melting texture at any age.

Emmentaler (or Emmenthaler)

Emmentaler is another Swiss cheese that is commonly used in fondue. It is similar to Gruyère in terms of texture and flavour, and they can be substituted for each other in recipes. Emmentaler has a semi-firm, smooth texture that lends itself well to melting, and a milder flavour than Gruyère, with buttery, slightly sweet, and nutty notes. It is usually used in combination with Gruyère in fondue recipes.

Fontina

Fontina is the main ingredient in Italian-style cheese fondue. It is a semi-soft to hard Italian cheese with a mild, buttery, nutty, and savoury flavour. It maintains its melting qualities throughout the maturation process, making it a natural choice for fondue. Fontina has all the qualities to make a classic fondue, but it is also commonly used in Italian-style fondue, where it is combined with milk and egg yolks for a smoother, richer texture.

Gouda

Gouda is a Dutch semi-hard or hard cheese with a distinct, rich, nutty flavour. As the cheese ages, its undertones become more complex, with younger Gouda being subtly sweet and older Gouda attaining a flavour and aroma akin to butterscotch. Young to matured Gouda (up to 18 months) is an excellent choice for fondue due to its rich but smooth flavour and great melting qualities.

Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss Alpine cheese with a creamy, semi-firm texture and flavours of chestnuts and meaty notes. It is commonly used in a type of fondue called Fondue Fribourgeois, which is made without wine. It can also be used in classic fondue, where it pairs well with more robust cheeses like Gouda, Emmentaler, or Gruyère.

Other Cheeses

Other cheeses that can be used for fondue include Comté, Raclette, Cheddar, Monterey Jack, and various soft French cheeses such as Brie and Camembert.

Swiss cheese and white wine

Fondue is a quintessential Swiss dish that is classically made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. The best Swiss cheese fondue is a blend of firm, mountain-style cheeses.

For a traditional Swiss fondue, you'll need Swiss cheese, of course, and a few other types of cheese. The classic combination is a mix of Gruyère, Emmentaler, and Appenzeller. Depending on your region and personal preference, you can also blend in Vacherin Fribourgeois or Raclette.

To make a Swiss cheese fondue, you'll need to grate the cheese and toss it with cornstarch or flour. Then, rub the inside of your fondue pot with a garlic clove and discard it. Next, heat up some dry white wine in the pot and add the cheese a handful at a time, stirring well to melt. Finally, add some kirsch, black pepper, and nutmeg to taste, and serve with your choice of dippers.

When it comes to choosing a white wine for your fondue, go for a dry and high-acid variety such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and give it an even texture. As for the Swiss cheese, look for a firm, mountain-style variety with gentle nutty and fruity notes.

Fontina, Gruyère, and Gouda

Fontina is an Italian cheese with a mild, nutty flavour. It is a popular choice for fondue because of its excellent melting properties. When melted, it has a stringy, stretchy texture, similar to that of mozzarella.

Gruyère, a traditional Swiss cheese, is another popular choice for fondue. It has a slightly salty, slightly sweet flavour, with hints of fruit and a nutty aroma. Gruyère melts smoothly and adds a creamy texture to fondue.

Gouda, a Dutch cheese, is often recommended for fondue. It has a mild, buttery flavour with sweet and nutty notes. Young Gouda is a little creamy, while aged Gouda has a crystalline texture that adds an interesting mouthfeel to fondue.

When making fondue with any of these cheeses, it is important to grate the cheese rather than chop it, as this helps it melt more quickly and evenly. It is also important to add the cheese to the pot slowly, sprinkling in small handfuls and stirring constantly, to ensure a smooth fondue.

The role of cornstarch

Cornstarch is essential to achieving the perfect fondue. Its role is twofold: thickening the mixture and preventing clumping.

Fondue is all about achieving a smooth, homogenous, and stretchy texture, and cornstarch is key to this. When cornstarch is heated, its long chains of glucose molecules act as a thickening agent, creating a gel-like structure that gives the fondue its signature gooey consistency. This thickening property also helps to create a stable emulsion, ensuring that the cheese and other ingredients blend together seamlessly.

Additionally, cornstarch helps to prevent clumping by coating the cheese. When the cheese is tossed in cornstarch before being added to the fondue pot, the cornstarch creates a barrier that keeps the cheese from sticking together in clumps. This ensures a smooth and creamy fondue without any lumps.

While flour can be used in place of cornstarch, cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free. It is important to note that cornstarch should be added in small amounts and thoroughly mixed to ensure it is fully incorporated into the fondue.

In summary, cornstarch is a crucial ingredient in fondue-making. It not only thickens the mixture to create the desired texture but also prevents clumping, ensuring a smooth and enjoyable fondue experience.

The best wines to pair with fondue

Fondue is a Swiss dish that is traditionally made with Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. While there are many variations of fondue, the classic Swiss version is made with a blend of Gruyère and Emmentaler cheeses, melted into dry white wine.

When it comes to choosing a wine to pair with fondue, it's important to consider the flavours and characteristics of the dish. Fondue is rich, creamy, and indulgent, so you'll want to choose a wine that will complement and cut through the cheese's intensity. Here are some recommendations and tips to help you select the perfect wine for your fondue party:

Dry White Wines:

• Sauvignon Blanc: A dry and high-acid Sauvignon Blanc is an excellent choice for fondue. It will help cut through the richness of the cheese and keep the fondue smooth.
• Pinot Gris: This variety of white wine also has a dry and acidic profile, making it a good option to pair with fondue.
• Unoaked Chardonnay: A crisp and dry Chardonnay that hasn't been aged in oak can provide a nice contrast to the creaminess of the fondue.

Sparkling Wines:

Champagne: A bottle of Champagne, such as Moët & Chandon Nectar Imperial or its rosé version, can be a delightful pairing with fondue. The bubbles and bright tropical fruit notes complement the creaminess of the dish.

Red Wines:

While red wines can be more challenging to pair with melted cheese, there are some light-bodied reds that can work well. Look for an unoaked Pinot Noir, Beaujolais, or Cabernet Franc to accompany your fondue.

Regional Wines:

• Swiss Chasselas: If you want to stick to the roots of fondue, consider a Swiss Chasselas, a crisp and dry white wine from the region where fondue originated.
• Chignin or Roussette from Savoie: These wines from the Savoie region in France are also recommended for their crisp and dry characteristics.
• Muscadet, Chablis, dry Alsace Riesling, or Austrian Grüner Veltliner: These wines may be easier to find and provide a similar profile to the regional wines mentioned above.

Fortified Wines:

Fortified wines, such as Port or Sherry, can also be a good match for fondue. Their higher alcohol content and sweet or nutty flavours can complement the cheese.

Remember, when selecting a wine to pair with fondue, it's essential to choose a wine that you enjoy drinking. The key is to look for wines that are dry, crisp, and acidic to balance the richness of the cheese. Enjoy experimenting with different wines and finding your favourite pairings!

Frequently asked questions