Cheese Fondue Pot: Melting The Perfect Mix

Fondue is a Swiss dish that originated in the eighteenth century as a way to use stale bread and cheese. The traditional fondue is made in a fondue pot, but you can also make it on a stovetop and then transfer it to a pot or dish of your choosing. The best cheese for fondue is a blend of 1/3 Gruyere, 1/3 Gouda, and 1/3 Fontina. These three cheeses complement each other well, resulting in a smooth, rich taste. Other good melting cheeses for fondue include Raclette, Colby, Monterey Jack, and Pepper Jack.

The best cheeses for fondue

Fondue is a Swiss dish that originated in the 18th century as a way to use up stale bread and expiring cheese. The traditional fondue is made in a fondue pot, but you can also make fondue on the stove and transfer it to a pot or dish of your choice.

Gruyère

Gruyère is a classic choice for fondue and is often considered the standard go-to cheese. It has a sweet and slightly salty flavour and ages very well, making it a great option for fondue. The overall flavour of this cheese can be changed by ageing it, giving it a more complex and earthy taste.

Gouda

Gouda is a creamy Dutch cheese that is one of the most popular in the world. It has a semi-hard texture, making it ideal for melting. It has a nutty and caramelly flavour with a perfect balance of sharp and mild.

Fontina

Fontina is a cow's milk cheese from northern Italy. It has a thick interior with airy openings, giving it a similar appearance to Swiss cheese. It has a sweet and savoury flavour that makes it a great choice for fondue. It is also a semi-hard cheese, which means it melts easily and has a creamy texture.

Emmentaler

Emmentaler, also known as Emmental or Emmenthaler, is a medium-hard Swiss cheese. It is one of the best melting cheeses currently on the market and is often used as the primary ingredient in fondue. It has a sweet and creamy flavour that can range from mild and creamy to acidic and full-flavoured, depending on how long it has been aged.

Raclette

Raclette is another Swiss cheese that is commonly used in fondue. It is a semi-hard cheese with a creamy texture, making it ideal for melting.

Cheddar

Cheddar is a popular choice for fondue, especially in non-traditional combinations. It comes in a variety of flavours and strengths, from mild to vintage, so you can choose your favourite.

When making fondue, it is best to use a combination of cheeses to create a complex and bold flavour. The most popular combination is equal parts Gruyère, Gouda, and Fontina. This blend of cheeses creates a rich and smooth flavour that is perfect for fondue.

How to prepare the cheese

Preparing the cheese is a crucial step in making fondue. Here is a step-by-step guide on how to prepare the cheese for a delicious fondue:

Step 1: Choose the Right Cheese

The first step is to select good-quality cheese that melts well. Traditional Swiss fondue typically uses a combination of Gruyere, Swiss cheese, and Gouda, but other great options include Fontina, Emmentaler, Raclette, Comte, Cheddar, and Appenzeller.

Step 2: Grate the Cheese

For a smooth and creamy fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater for this step.

Step 3: Toss the Cheese with Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces. This step ensures your fondue has a luscious, lump-free texture.

Step 4: Add the Cheese Gradually

Once your other ingredients, such as wine or broth, are simmering, add the cheese gradually, a little at a time. Stir constantly and wait for each addition to melt before adding more cheese. This slow and steady process ensures a smooth and creamy fondue.

Step 5: Stir in Additional Flavors

For an extra layer of flavor, you can stir in a small amount of fortified wine or liqueur, such as brandy, cognac, or cherry brandy. These additions not only enhance the taste but also contribute to the overall fondue experience.

By following these steps and choosing the right cheese, you'll be well on your way to creating a mouthwatering fondue that your guests will love.

What to dip in the fondue

Now that you've got your fondue pot and your cheese, it's time to think about what you're going to dip into all that melted goodness. Here are some ideas for the best things to dip in your cheese fondue:

Bread

A classic for a reason, crusty bread is usually the number one pick for cheese fondue because it's the best at soaking up all that cheesy goodness. Go for a French baguette or a sourdough loaf, or if you're feeling ambitious, make your own fresh baguette or simple, no-knead peasant bread.

Apples

Fruit and cheese are a well-known pairing, and crisp, tart Granny Smith apples are a great choice for dipping in fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many cheese fondues.

Vegetables

If you want to add a bit of freshness to your cheese fest, try dipping some raw or lightly steamed broccoli or cauliflower. Bright bell peppers also make a colourful and surprisingly tasty addition to your fondue spread. If you slice them into long strips, you won't even need a skewer—just dunk them straight in.

Meat

Meatballs are exceptionally tasty after a quick dip in a melty, magical cheese fondue, and cured meats like prosciutto, salami, soppressata, and chorizo are also worth a try. If you're feeling fancy, skewer a bit of bread and some juicy, perfectly cooked filet mignon, dip it in fondue, and you've got yourself the fanciest, bite-size burger.

Pickles

Yes, really! From tiny cornichons to sliced dill pickles, these tangy, sour bites taste great with a thick and creamy cheese fondue.

Seafood

Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a bold cheese fondue made with brandy or white wine. Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavour kick.

Other ideas

Other things that are great for dipping in fondue include roasted potatoes, roasted Brussels sprouts, soft pretzels, potato chips, meatballs, bacon, sausage, grapes, and even large pasta shapes like shells or fusilli.

Fondue pots

Types of Fondue Pots

• Electric Fondue Pot: These pots are convenient as they don't require separate fuel to power the flame. They are suitable for cheese, chocolate, and oil-based fondues, and temperature control is easy. However, they need to be plugged into an electrical outlet, which can be cumbersome depending on your dining setup.
• Ceramic or Cast Iron Fondue Pot: These pots have a classic look and don't require a plug, making them easy to place anywhere. They retain heat well without burning the cheese. However, you'll need to purchase separate fuel, such as sterno, for the flame, and temperature control may be less precise.

Factors to Consider when Choosing a Fondue Pot:

• Size: Fondue pots come in various sizes, from small, intimate pots for two people to large vessels that can accommodate big parties. Consider the number of guests you plan to serve and choose a pot with enough forks included.
• Heat Source: Traditional fondue pots use candles or burners with solid fuel, such as sterno, to keep the cheese warm and melted. Some modern fondue pots are electric and offer adjustable heat settings but require access to an electrical outlet.
• Ease of Use: Look for a fondue pot with sturdy construction, a heavy bottom, and easy-to-grip handles. Avoid vintage aluminium pots, as they may not retain heat effectively.
• Cleanliness: Consider the ease of cleaning when choosing a fondue pot. Electric fondue pots, for example, can be tricky to wash due to the need to avoid the plug.

Tips for Using a Fondue Pot:

• Preparation: Before using your fondue pot, prepare your dipping accompaniments and grate your cheeses. Store the grated cheese in an airtight container in the fridge until you're ready to melt it.
• Heating: If using a traditional fondue pot, heat the pot on the stove over medium-low heat. Electric fondue pots may have different instructions, so be sure to follow the manufacturer's guidelines.
• Melting the Cheese: Toss the grated cheese with cornstarch before adding it to the pot. Add the cheese mixture to the pot a little at a time, stirring frequently, until fully melted and combined.
• Serving: Once the cheese is melted, light the burner on your fondue pot, turn off the stove, and place the pot on its stand over the burner. Provide your guests with fondue forks, skewers, or toothpicks, and let them dip their favourite foods into the melted cheese!

How to make fondue

Ingredients

Fondue is a Swiss dish that originated in the 18th century as a way to use stale bread and cheese. It is made by melting cheese in a communal pot and dipping bread, vegetables, or meat into the cheese. The traditional Swiss fondue uses a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. However, you can also use other types of cheese such as fontina, Gouda, raclette, Colby, Monterey Jack, and pepper Jack. Plan to purchase around eight ounces of cheese per person when serving fondue.

In addition to cheese, you will need some type of alcohol to add flavour and help keep the cheese smooth. Traditionally, this is dry white wine, but you can also use beer or a spirit such as brandy, Kirsch or cherry brandy. You will also need cornstarch or flour to thicken the fondue and prevent the cheese from clumping. Finally, you will need a selection of dippers. Bread is the most classic option, but you can also use apples, crudites, cured meat, seafood, pineapple, pear, chips, or crackers.

Method

First, grate your cheese. For quicker melting and a smooth fondue, grate the cheese instead of chopping it. Then, toss the grated cheese with cornstarch or flour. This will help to thicken the fondue and prevent clumping.

Next, heat your alcohol in a fondue pot or large heavy saucepan over medium-low heat. You can rub a cut garlic clove around the inside of the pot for extra flavour. Once the alcohol is steaming, add the cheese a little at a time, stirring well to ensure a smooth fondue. You can also add in some lemon juice and mustard for extra flavour.

Once your fondue is smooth, arrange your dippers on a platter and serve. You can also transfer the fondue to a fondue pot to keep it warm. Enjoy!

Frequently asked questions