Cheese Fondue: Uk Guide To Melting Pot Perfection

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. These include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, vacherin, and appenzeller. For a vegetarian option, you can use all emmental or look for a vegetarian fontina. A good fondue also requires a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay.

The best cheeses for fondue

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

• Fontina
• Gouda
• Raclette
• Vacherin Fribourgeois
• Comte
• Cheddar
• Camembert

When making fondue, it is important to grate the cheese instead of chopping it, as this will help it melt faster and more evenly. It is also important to toss the cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

In addition to cheese, fondue typically includes white wine, garlic, and lemon juice. Some recipes also call for kirsch, a type of brandy, or other flavourings such as mustard or nutmeg.

So, the next time you're planning a fondue party, be sure to stock up on some of these delicious cheeses!

How to prepare the cheese

The best cheeses for fondue are those that are creamy and buttery, melting smoothly. Good choices include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, vacherin, and cheddar.

To prepare the cheese for fondue, follow these steps:

• Grate the cheese. Grating the cheese will ensure quicker melting and a smoother fondue. Use the coarse side of a box grater or a coarse microplane grater.
• Toss the grated cheese with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly.
• Add the cheese to the fondue pot slowly and stir constantly. Do not add all the cheese at once. Instead, add a small handful at a time, stirring well after each addition to ensure a smooth fondue.
• If using wine in your fondue, bring it to a simmer in the fondue pot first, then add the cheese.
• If using other liquids like chicken or vegetable stock, or beer, you can add them to the pot before adding the cheese.
• Continue to stir the fondue until all the cheese has melted and the mixture is smooth and creamy.
• If the fondue becomes too thick, add a little more wine or liquid to thin it out.
• Season the fondue with salt, pepper, nutmeg, or other herbs and spices as desired.
• Serve the fondue immediately with your choice of dippers.

What to dip in the fondue

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

Bread

The classic fondue dip, crusty bread is the perfect vessel for scooping up that melted cheese. Go for a French baguette or sourdough loaf, or, if you're feeling ambitious, make your own fresh baguettes or a simple, no-knead peasant loaf.

Fruit

Just as fruit and cheese mingle nicely on a cheeseboard, they also go well with fondue. Crisp, tart Granny Smith apples are a popular choice, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.

Meat

Meat and fondue? Absolutely! Salami, prosciutto, chorizo, and other cured meats are perfect for getting scrunched up on a fondue skewer and taking a quick trip to cheese town. Or try cooked meats like sausage or sliced ham.

Vegetables

If you're looking for something a little healthier, try dipping steamed broccoli, cauliflower, bell peppers, or asparagus into your fondue. Or, for something a little different, try pickles, gherkins, or cornichons.

Potatoes

Fondue and potatoes are a match made in heaven. Try roasted baby potatoes, potato chips, or even tater tots.

Other

If you're feeling adventurous, try dipping shrimp, meatballs, large pasta shapes, crackers, or even chocolate-covered bacon into your fondue. The possibilities are endless!

The history of fondue

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. The original version was simply stale bread dipped in melted Gruyère. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the 1930s, fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) as a way to increase cheese consumption. It became so popular that it was named the national dish of Switzerland. Fondue was also popularised in North America during the 1960s, when it was introduced at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

The introduction of corn starch to Switzerland in 1905 also helped contribute to the success of fondue, as it made it easier to create a smooth and stable emulsion of wine and cheese. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

Different regions in Switzerland use a variety of cheeses for their fondue, including Vacherin, Appenzeller, and Sbrinz. The traditional Swiss fondue consists of a blend of cheeses, wine, and seasoning, although there are many variations, such as using beer instead of wine. Fondue is typically served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the melted cheese using long-stemmed forks.

How to serve fondue

To serve fondue, you'll need to prepare a selection of dippers, such as cubed or sliced bread, boiled or roasted potatoes, sliced apples or pears, crudités, cornichons, salami, and meat. You can also serve it with fruit and sorbet for dessert.

Fondue is a social dish, so it's best to serve it at the table, keeping the fondue warm in a fondue pot. If you don't have a fondue pot, you can use a regular pot and return it to the stove to rewarm it as needed.

To eat the fondue, guests will need long-stemmed forks or skewers to dip their chosen accompaniments into the melted cheese.

It's important to note that fondue is traditionally a communal dish, and there are often fun penalties for guests who drop their dippers into the pot, such as buying a round of drinks or cleaning up after the meal.

After all the cheese has been eaten, the layer of cooked cheese at the bottom of the pot is called a religieuse and is considered a reward to be shared among the guests.

Frequently asked questions