Cheese Fondue: Melting Pot Of Deliciousness

Fondue is a Swiss dish that originated as a way to feed families inexpensively. It traditionally consists of Alpine cheeses, white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Popular choices include Gruyère, Emmentaler, Gouda, fontina, and sharp Cheddar. When making fondue, it is important to grate the cheese and add it slowly to the pot, stirring constantly, to ensure a smooth and creamy result.

Characteristics of Cheese for Fondue

Classic Swiss Cheese Fondue

Ingredients

• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 tablespoon cornstarch or flour
• 1/2-1 pound Gruyère cheese, grated
• 1/2 pound Emmentaler cheese or other Swiss cheese, grated
• 1 clove garlic, halved (optional)
• 1 teaspoon lemon juice
• Freshly ground black pepper
• Freshly grated nutmeg

Optional extras:

• Bread cubes, boiled potatoes, sliced apples, pears, cornichons, pickled pearl onions, salami, broccoli, cauliflower, bell peppers, crackers, chips, pretzels, or other dippers of your choice
• 1 tablespoon kirsch
• 1 teaspoon Dijon mustard
• Chopped herbs

Method:

• Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
• Combine the grated cheese, cornstarch and lemon juice, stirring to combine.
• Add to the pot and cook over moderate heat for 30 seconds or until the mixture is hot, stirring constantly.
• Add Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
• Reduce heat to low. If using kirsch, add it now along with a generous pinch each of pepper and nutmeg. Cook, stirring gently, until creamy and smooth, about 3 minutes. Be careful not to overcook the fondue or it will become stringy.
• Serve immediately with dippers of your choice.

Tips:

• For quicker melting and a smooth fondue, grate—do not chop—the cheese.
• Classic Swiss fondue traditionally features a blend of firm, mountain-style cheeses.
• For a stronger flavour, try adding Vacherin Fribourgeois, Appenzeller, or Raclette.
• If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.

Best Cheeses for Fondue

Fondue is a Swiss dish that originated in the Alpine region as a way to feed families inexpensively. The original version was simply stale bread dipped in melted cheese, usually Gruyère. Today, fondue is a popular dish worldwide, with many variations on the traditional recipe.

When making fondue, it's important to use good-quality, creamy cheese that melts smoothly. Here are some of the best cheeses to use for a delicious fondue:

Gruyère

Gruyère is a classic choice for fondue and is often recommended by cheese experts. It has a nutty taste, subtle sweetness, and delicate aromas. Gruyère melts exceptionally well and is known for its creamy texture. It is typically aged for a minimum of five months and up to two years, developing salty crystals as it matures.

Emmentaler

Dubbed the "King of Cheeses" in Switzerland, Emmentaler is a semi-firm, raw cow's milk cheese with a distinctive Swiss cheese appearance, featuring large holes. It has gentle nutty and fruity notes, making it a popular choice for Swiss fondue. Emmentaler will give your fondue a milder flavour.

Gouda

Gouda is another excellent option for fondue as it melts smoothly and has a creamy, buttery texture. It is a good choice if you want a more mild-flavoured fondue.

Fontina

Fontina is a semi-hard, washed-rind cow's milk cheese that melts smoothly and has buttery and earthy notes. It is commonly used in Italian fonduta, which is a type of fondue that does not typically include wine. Fontina is a great choice if you want to experiment with different flavours in your fondue.

Cheddar

Although not traditionally used in Swiss fondue, cheddar is a popular choice in the US due to its wide availability and appeal to a broad audience. When choosing a cheddar for fondue, look for a variety with a high melting point, such as a 1-year cheddar, as crumblier cheddars may not melt as smoothly.

Vacherin Fribourgeois

Vacherin Fribourgeois is a semi-firm, lightly brine-washed cheese with a creamy texture and flavours of chestnuts and meat. It is a popular choice for those who like their fondue with a stronger flavour. A traditional Swiss fondue style, moitié-moitié, uses equal parts Gruyère and Vacherin Fribourgeois.

In addition to these cheeses, you can also experiment with other varieties such as raclette, Monterey Jack, or spreadable cheeses like cream cheese and Boursin. Remember to grate your cheese before adding it to the fondue for quicker melting and a smoother texture.

How to Make Fondue

Ingredients

Fondue is all about the cheese, so be sure to use good-quality, creamy cheeses that melt smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best: Gruyere, Swiss cheese, and gouda. You can also add in some cheddar, Comté, Emmentaler (a variety of Swiss cheese), raclette, or vacherin.

For a pot of fondue, you will need:

• 1/3 pound of firm alpine-style cheese, such as Gruyere
• 2 tablespoons of cornstarch
• 1 cup of dry white wine, such as Sauvignon Blanc
• 1 clove of garlic, minced
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of Dijon mustard
• A variety of dippers, such as boiled baby potatoes, steamed broccoli, sliced apples, and cubed French bread

Method

• Grate all of the cheeses.
• In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
• Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
• Once smooth, stir in the Dijon mustard and any desired flavour enhancers, such as brandy or nutmeg.
• Arrange an assortment of bite-sized dipping foods on a platter.
• If necessary, carefully pour the fondue into a fondue pot.
• Serve with fondue forks or wooden skewers and enjoy!

Tips

• If you don't have a fondue pot, you can cook the fondue on the stove and then transfer it to a regular pot. However, a fondue pot is helpful for keeping the fondue warm and melty.
• Classic cheese fondue calls for white wine. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Choose a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• For an extra note of flavour, stir in a tablespoon of fortified wine or liqueur, such as brandy, cognac, or cherry brandy.
• If you want to make the fondue without alcohol, you can substitute the wine with chicken or vegetable stock.
• To ensure a smooth fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping.

What to Dip in Fondue

When it comes to what you can dip in fondue, the world is your oyster! But to get you started, here are some ideas:

Bread

A classic choice for dipping in fondue, bread is a great option for soaking up all that cheesy goodness. Go for a crusty French baguette or a simple sourdough loaf, or get fancy with grilled or toasted Tuscan bread cubes.

Fruit

The natural sweetness of fruit pairs surprisingly well with the savoury cheesiness of fondue. Try apples, especially tart varieties like Granny Smith, or pears which will bring out the spices in many fondues with their nutmeg and cinnamon undertones.

Vegetables

If you're looking for something a little healthier, or just want to add a bit of freshness to your fondue feast, go for vegetables. Broccoli, cauliflower, and bell peppers are all great options. You can dip them raw or lightly steamed. If you're feeling really adventurous, try dipping some pickles!

Meat

Fondue isn't just for vegetarians – meat-eaters can enjoy it too! Try dipping cooked meatballs, juicy filet mignon, crispy bacon, or cured meats like prosciutto, salami, or chorizo.

Potatoes

Whether you prefer them baked, boiled, or roasted, potatoes are a great choice for dipping in fondue. Cut them into cubes or slices, or go for potato chips if you're feeling really indulgent!

Other options

If you're feeling really creative, try dipping shrimp, large pasta shapes, crackers, pretzels, or even chocolate-covered bacon!

Fondue Etiquette

Fondue is a fun, communal dish, but it's important to follow some basic rules of etiquette to ensure that everyone has an enjoyable experience. Here are some guidelines to follow when enjoying fondue:

Avoid Double-Dipping

Double-dipping is a major no-no when it comes to fondue. It's not only considered rude, but it's also unhygienic and can spread bacteria. Each person should have their own fondue fork, and they should never put the fork directly into their mouth. Instead, they should use their regular fork to slide the food onto their plate and eat it from there.

Be Mindful of Portion Sizes

It's important to be considerate of others when sharing fondue. Try not to take more than your fair share, as everyone should have enough to eat. If someone is taking too much, you can gently remind them to leave some for the rest of the group.

Stir the Fondue Properly

Stirring the fondue is important to prevent the cheese from burning or forming an unpleasant crust. It's best to stir in a figure-eight pattern or a clockwise motion. However, it's considered rude to dip your fork into the fondue when someone else's fork is already in the pot. Always take turns to avoid clashes and accidental splashes.

Choose the Right Dipping Foods

While fondue can be enjoyed with a variety of dipping foods, it's important to choose options that won't easily fall apart. For bread, it's recommended to use stale or crusty bread, as it will hold up better in the hot cheese. Avoid submerging your bread for too long to prevent sogginess. Other good dipping options include potatoes, apples, and vegetables.

Be Prepared for the Forfeit

If you accidentally drop a piece of food into the fondue pot, be prepared to pay a forfeit. This is a traditional part of the fondue experience, and the punishment is usually lighthearted, such as buying a round of drinks for the group.

Choose the Right Beverages

In Switzerland, it is customary to drink white wine or tea with fondue. The acidity in the wine is believed to aid digestion and prevent bloating. However, recent studies suggest that black tea may be a better option for improving digestion and avoiding discomfort.

Keep the Fondue Fresh

To keep your fondue tasting its best, be sure to stir it regularly. This will prevent the cheese from burning or forming a crust, and it will ensure that all the ingredients remain combined.

Frequently asked questions