Cheese Fondue: The Best Melty, Stretchy Cheeses For Your Pot

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a pot over a portable stove. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. The classic recipe calls for a combination of Gruyère and Swiss cheese, but other good options include fontina, gouda, Emmentaler, sharp cheddar, and raclette. When making fondue, it is important to use good-quality cheese and grate it before adding it to the pot to ensure a smooth and lump-free consistency.

Classic Swiss fondue

Fondue is a quintessential Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. The best cheeses for a classic Swiss fondue are a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda. For a more authentic Swiss fondue, you can also use Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette depending on the region and personal preference.

To make a classic Swiss fondue, start by gathering your ingredients:

• Grated Gruyère cheese
• Grated Emmentaler or other Swiss cheese
• Dry white wine
• Cornstarch
• Lemon juice
• Kirsch
• Freshly ground black pepper
• Freshly grated nutmeg
• Garlic clove, halved

Next, you'll want to prepare your fondue pot. Rub the inside of the pot with the garlic clove and then discard the garlic. Combine the grated cheese, cornstarch, and lemon juice, stirring to combine. Add this mixture to the pot and cook over moderate heat for about 30 seconds, stirring constantly.

Once the cheese starts to melt, add the kirsch and a generous pinch of pepper and nutmeg. Reduce the heat to low and cook, stirring gently, until the fondue is creamy and smooth. Be careful not to overcook the fondue, or it will become stringy. Serve immediately with your choice of dippers.

Some great options for dipping into your classic Swiss fondue include:

• Cubed bread
• Cooked potatoes
• Sliced apples
• Pears
• Cornichons
• Pickled pearl onions
• Salami
• Meat
• Bell peppers
• Crackers
• Chips
• Pretzels

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.

The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. The most popular choices include:

• Gruyère
• Swiss cheese
• Gouda
• Fontina
• Emmental
• Raclette
• Vacherin Fribourgeois
• Comté
• Cheddar
• Parmigiano-Reggiano
• Gjetost Ski Queen
• Muenster
• Monterey Jack
• Blue cheese

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss cheese, and gouda are all traditional choices. If you want to get creative, you can experiment with different combinations of cheeses and add-ins such as wine, stock, beer, or spices.

When making fondue, it is important to use good-quality cheese and grate it before adding it to the pot. This will ensure a smooth and creamy texture.

How to make fondue

Fondue is a fun, communal dish that's perfect for celebrating special occasions with friends and family. It's also surprisingly easy to make! Here's a step-by-step guide on how to create a delicious fondue your guests will love.

Ingredients:

• Good-quality cheese (Gruyère, Swiss, Fontina, Gouda, Emmentaler, or a mix of these)
• Cornstarch or flour
• Dry white wine (such as Sauvignon Blanc)
• Garlic
• Lemon juice (optional)
• Mustard (optional)
• Nutmeg (optional)
• Salt
• An assortment of dipping foods (bread, meat, potatoes, apples, broccoli, bell peppers, crackers, etc.)

Instructions:

• Prepare the Cheese: Start by grating your chosen cheese or cheeses. This step is crucial, as grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. Combine the grated cheese with cornstarch or flour, tossing thoroughly to coat all pieces. This step will help thicken the fondue and prevent the cheese from clumping.
• Heat the Wine: In a stove-safe fondue pot or large heavy saucepan, bring the dry white wine to a simmer over medium-low heat. You can also add a crushed garlic clove to the wine for extra flavour.
• Add the Cheese: Slowly add the cheese to the simmering wine, a little at a time. Stir well between each addition to ensure a smooth, creamy fondue. Take your time with this step, as adding the cheese too quickly can result in a lumpy texture.
• Season and Serve: Once all the cheese has melted, you can season your fondue with a pinch of nutmeg and salt to taste. For a little extra kick, you can also add a tablespoon of mustard. Stir everything together, and your fondue is ready to serve! Transfer the fondue to a fondue pot if needed, and arrange an assortment of dipping foods on a platter.

Tips:

• For a more indulgent fondue, try adding a splash of brandy, cognac, or cherry brandy for an extra note of flavour.
• If your fondue becomes too thick, simply add a little more white wine to adjust the consistency.
• Get creative with your dippers! While bread is a classic, you can also try baby potatoes, apples, steamed broccoli, carrots, pickles, roasted sweet potatoes, or even bacon.
• To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a bit of chicken stock or wine as needed to adjust the consistency.

What to dip in fondue

Now that you've chosen the perfect cheese for your fondue, it's time to think about what to dip in it. Here are some ideas to get you started:

Bread

The classic fondue dip, bread is a must-have for any fondue party. Go for a crusty French bread or baguette, cut into 1-inch cubes that can easily be skewered. If you want to get fancy, you can also try grilled or toasted Tuscan bread cubes, or even pumpernickel bread.

Apples

Tart apples like Granny Smith are a perfect match for cheese fondue. Cut them into cubes instead of slices, which can be harder to spear. You can also try other types of apples, or even pears, for a sweet and crunchy dip.

Vegetables

When it comes to vegetables, the options are endless. Try steamed broccoli, cauliflower, or asparagus; sliced bell peppers; cherry tomatoes; carrots; or even pickles. If you're feeling adventurous, go for steamed artichoke hearts or grilled zucchini.

Meat

Meat lovers can enjoy cooked sliced hot sausage, bacon, or salami with their fondue. Just make sure the bacon is nice and crisp so it doesn't break off in the pot.

Potatoes

Fondue is also a great way to enjoy potatoes. Try steamed or roasted baby potatoes, or grilled or toasted potato chunks. If you're short on time, potato chips can also be a fun dip.

Other Ideas

For something a little different, try roasted sweet potatoes, steamed mushrooms, cornichons, or even crackers, chips, or pretzels. Get creative and experiment with different dips to find your perfect fondue combination!

Fondue history

Fondue, derived from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to stretch their limited food resources during the winter months. With leftover cheese, stale bread, and a dash of wine, families could gather around the hearth for a warm meal.

The first written recipes for fondue, published in 18th-century cookbooks from France and Belgium, called for the use of Gruyère cheese, a Swiss variety, thus crediting Switzerland as the originator of this dish. While fondue may have had rural beginnings, it was not limited to the farmhouse or the peasant class. In fact, it was more frequently enjoyed by people of means.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularized fondue as part of their campaign to increase cheese consumption in Switzerland. After World War II, with the end of rationing, the Swiss Cheese Union resumed their campaign, promoting fondue as the Swiss national dish and a symbol of Swiss unity and national identity. Fondue was even included in the cookbooks of the Swiss military.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It quickly gained popularity in the United States, along with other foods prepared in chafing dishes during the 1960s and 1970s.

Today, fondue is enjoyed as a comforting winter meal in Switzerland, often served in a communal pot known as a caquelon. While there is no standard recipe, traditional Swiss cheese fondue typically blends firm, mountain-style cheeses such as Gruyère, Emmental, and Appenzeller.

Frequently asked questions