Cheese Fondue: Essential Ingredients For A Delicious Pot

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. The dish consists of small pieces of food dipped into a hot sauce or cooking medium, such as oil or broth. The traditional Swiss fondue is made with Gruyère cheese, wine, and a bit of garlic. Other popular cheeses to use are Gouda, fontina, and Emmental. To make the fondue, you'll need to bring wine to a simmer in a fondue pot, mix in flour, and then add the cheeses. You can season with nutmeg, salt, and pepper. If the fondue gets too thick, simply add more wine.

Fondue is typically served with cubed French bread, but you can also dip meat, potatoes, sliced fruit (apples or pears), vegetables (cauliflower, broccoli, bell peppers, or asparagus), crackers, chips, or pretzels.

Cheeses: Gruyère, Swiss, Gouda, Fontina, Emmental, Raclette, Comté, Cheddar, Vacherin, Appenzeller

When it comes to making fondue, the cheese is the star of the show. The best cheeses for fondue are those that are buttery and creamy, with a smooth melting texture. Here are some of the top cheese choices for a mouth-watering fondue:

Gruyère

Considered one of the best cheeses for fondue, Gruyère is a firm Alpine-style cheese with a slightly grainy texture and a nutty, sweet flavour. It melts beautifully, adding a rich and indulgent texture to your fondue.

Swiss

Swiss cheese, also known as Emmentaler, is a traditional choice for fondue. It has a mild, nutty flavour and a semi-soft, buttery texture that blends seamlessly with other cheeses.

Gouda

Gouda is a popular choice for fondue due to its creamy, buttery texture and mild, savoury flavour. It melts smoothly, adding a rich and indulgent touch to your fondue creation.

Fontina

Fontina is a semi-soft cow's milk cheese with a creamy texture and a slightly nutty, sweet flavour. It melts exceptionally well, making it a perfect choice for a smooth and decadent fondue.

Emmental

Emmental, also known as Emmenthaler or Swiss cheese, is a traditional fondue cheese. It has a mild, nutty flavour and a semi-soft, buttery texture that blends seamlessly with other cheeses in your fondue pot.

Raclette

Raclette is a semi-firm cow's milk cheese with a creamy texture and a slightly tangy, nutty flavour. It's an excellent melting cheese, making it a great choice for adding a rich and creamy texture to your fondue.

Comté

Comté is a French cheese with a nutty, sweet flavour and a firm, slightly crumbly texture. It melts beautifully, adding a unique depth of flavour to your fondue creation.

Cheddar

Cheddar fondue is a delicious option, offering a more intense flavour. While it's less traditional, combining it with a classic fondue cheese like Gruyère can result in a delightful blend of flavours.

Vacherin

Vacherin Fribourgeois is a semi-soft Swiss cheese with a creamy texture and a mild, slightly tangy flavour. It's an excellent melting cheese, making it a wonderful addition to your fondue for a smooth and decadent experience.

Appenzeller

Appenzeller is a Swiss cheese with a firm texture and a fruity, nutty flavour. It's a traditional choice for fondue, adding a unique depth of flavour to your melted masterpiece.

Remember, when making fondue, it's essential to use good-quality cheese and grate it for quicker melting and a smoother fondue. Happy cheese fondue making!

Bread: French, sourdough, rye, baguette, Tuscan

When it comes to choosing the best bread for fondue, it's important to select a type that will complement the gooey melted cheese and enhance your overall fondue experience. Here are some popular options:

French Bread

French bread, known for its crispy crust and soft interior, makes an excellent choice for fondue. Its long, slender shape allows for easy handling and dipping, especially when enjoying fondue with family or friends. When selecting a French baguette, opt for one that is freshly baked with a golden-brown, crispy crust and an airy, light interior. To prepare, simply slice the baguette into bite-sized pieces, leaving the crust on for added texture if desired.

Sourdough Bread

Sourdough bread adds a unique tangy flavour to the fondue experience. The natural fermentation process gives sourdough a distinct taste that pairs well with the rich, melted cheese. Its chewy texture and sturdy crust make it a robust option for dipping. When choosing sourdough, look for a well-developed sourdough flavour, a thick crust, and a slightly chewy and dense interior. Cut the bread into manageable chunks, and enjoy the contrast between the tangy bread and creamy cheese.

Rye Bread

Rye bread is a hearty and robust option, characterised by its slightly nutty and earthy flavour. It adds depth to the cheese fondue and its dense texture and firm crust make it ideal for dipping. When selecting rye bread, opt for a strong rye flavour with a dense crumb and a dark, crisp crust. Slice the bread into thick pieces, and enjoy how its sturdiness prevents it from becoming too soft or falling apart when dipped into the melted cheese.

Tuscan Bread

Tuscan bread is a traditional, simple type of bread made with just yeast, water, and flour. It is often salt-less as it is typically paired with salty, strong-flavoured meats or cheeses. This bread is a good option for those who want a bland bread that won't overpower the other flavours in their meal.

Baguette

The French baguette is a variation of French bread, and it is another excellent choice for fondue. The baguette's crispy crust and soft interior make it a delightful option for dipping. Look for a freshly baked baguette with a golden-brown crust and an airy texture. Slice it into bite-sized pieces, and enjoy the neutral flavour profile that pairs well with a variety of cheeses.

Remember, the key to a great fondue experience is experimenting with different types of bread, exploring flavour combinations, and enjoying the process of dipping and savouring each bite.

Meat: steak, meatballs, shrimp, chicken, salami, sausage, prosciutto, chorizo, soppressata

Meat is a great option for a fondue party, offering a variety of flavours and textures to your guests. Here are some meat options to consider for your fondue:

Steak

Cut your steak into bite-sized pieces. You can cook steak to different levels of doneness in your fondue, from rare to well done. Rare steak will take 1-2 minutes, while well-done steak will take 4 minutes or more. Steak pairs well with creamy horseradish sauce.

Meatballs

Meatballs are a tasty addition to your fondue spread, especially after a quick dip in a magical, melty cheese fondue.

Shrimp

Peel and devein your shrimp before cooking. Shrimp is best served with a sweet and spicy Thai ginger sauce. For an extra flavour kick, cook your shrimp with some minced garlic and chopped parsley.

Chicken

Poached chicken is a great blank canvas for your fondue, allowing your guests to dress it up with the cheeses and spices of their choosing.

Salami, Prosciutto, Soppressata, and Chorizo

Cured meats like salami, prosciutto, soppressata, and chorizo are perfect for getting scrunched up on a fondue skewer and taking a quick trip to cheese town.

Sausage

Sausage is a versatile option for your fondue. You can use cooked sausage in your cheese fondue, or breaded sausage in hot oil fondue.

Fruit: apples, Bosc pears

Fruit is a great option for a fondue night, especially when paired with cheese. Apples are a popular choice, especially tart varieties like Granny Smith, which complement the creaminess of the cheese nicely.

If you're looking for something a little different, Bosc pears are another tasty option. Their nutmeg and cinnamon undertones bring out the spices found in many fondues. Pears are also a traditional Swiss choice, as the original version of fondue was simply stale bread dipped in melted Gruyère.

When preparing apples and pears for fondue, cut them into slices or cubes to make them easier to skewer and dip. You could also serve them alongside crusty bread cubes, steamed potatoes, broccoli, bell peppers, and other vegetables.

Vegetables: broccoli, bell peppers, potatoes, asparagus, carrots, tomatoes, mushrooms, cauliflower

When it comes to fondue, vegetables are a fantastic way to add some freshness and variety to the meal. Here are some tips and suggestions for preparing and serving vegetables with fondue, specifically focusing on broccoli, bell peppers, potatoes, asparagus, carrots, tomatoes, mushrooms, and cauliflower.

Preparation and Cooking:

• Broccoli: You can serve broccoli raw or lightly steamed. Steaming it beforehand can help smooth out raw, bitter flavours.
• Bell Peppers: Slice bell peppers into long strips so that they can be easily dunked into the fondue without the need for skewers.
• Potatoes: It is recommended to roast or pan-roast potatoes before serving them with fondue. Cut them into bite-size pieces or small chunks to facilitate dipping.
• Asparagus: You can serve asparagus raw or lightly steamed.
• Carrots: Carrots are a suitable option for dipping into fondue, but there are no specific preparation instructions mentioned.
• Tomatoes: Cherry tomatoes are mentioned as a suitable dipping option, but no specific preparation is required.
• Mushrooms: It is important to wipe button mushrooms clean and remove their stems before serving. You can serve them raw or cooked.
• Cauliflower: Cauliflower can be served raw or lightly steamed.

Serving Suggestions:

When serving vegetables with fondue, it is essential to provide separate plates and utensils for raw and cooked foods to avoid cross-contamination. Here are some additional tips:

• Offer a variety of sauces to complement the vegetables, such as sweet and spicy Thai ginger sauce, creamy horseradish sauce, spicy brown mustard, or yum yum sauce.
• For a simple and enjoyable dining experience, don't stress about having a wide variety of ingredients. Sometimes, less is more!
• Fondue nights are about enjoying good food and company, so focus on the social aspect and make cooking part of the fun experience.

Frequently asked questions