Cheese Fondue: Melting The Perfect Cheeses For A Delicious Dip

A good melting cheese for fondue should have excellent melting capabilities to make a smooth, homogenous, stretchy fondue. It should also be rich and distinct, with a well-balanced flavour that goes well with a variety of ingredients.

Some of the best melting cheeses for fondue include:

- Fontina

- Gruyère

- Gouda

- Emmentaler (or Emmental)

- Edam (or Edammer)

- Vacherin Fribourgeois

- Comté

- Raclette

- Mozzarella

- Provolone

Fontina, Gruyère, and Gouda

Fontina is an Italian cheese with a mild, nutty flavour that makes for a melty and crowd-pleasing fondue. It pairs well with a variety of dippers, including bread cubes, chicken or turkey chunks, and apple or pear slices. To make a Fontina fondue, simply combine cubed fontina cheese, half-and-half, butter, and salt in a saucepan over low heat until the cheese is melted. You can also add beaten egg yolks to thicken the mixture.

Gruyère, a traditional Swiss cheese, is another excellent choice for fondue. It has a slightly sweet and nutty flavour and melts beautifully. Gruyère is commonly used in classic Swiss cheese fondue recipes and pairs well with a variety of dippers, such as bread, vegetables, and meats.

Gouda, a Dutch cheese, is also a wonderful option for fondue. It has a creamy texture and a mild, nutty flavour that melts smoothly. Both regular and aged Gouda can be used in fondue, and it pairs well with a variety of dippers, including bread, potatoes, broccoli, cauliflower, and apples or pears.

When making a fondue with any of these cheeses, it is important to grate the cheese rather than chop it to ensure quicker melting and a smoother fondue. Additionally, tossing the cheese with cornstarch or flour can help thicken the mixture and prevent clumping.

Swiss cheese, white wine, and cornstarch

When making Swiss cheese fondue, it is important to use good-quality Swiss cheese. Look for a firm, mountain-style Swiss cheese such as Gruyère, Emmentaler (also known as Emmental or Emmenthaler), or Appenzeller. These cheeses are known for their nutty and fruity notes, which are characteristic of Swiss semi-firm cheeses. Grating the Swiss cheese will facilitate quicker melting and a smoother fondue.

For the wine, opt for a dry white wine with high acidity. Varietals such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay are excellent choices. The acid in the wine helps to keep the cheese mixture smooth and prevents clumping. It is worth noting that the quality of the wine will impact the flavour of the fondue, so choose a wine that you would enjoy drinking.

Cornstarch is the secret ingredient that gives Swiss cheese fondue its desirable creamy texture. It acts as a thickening agent, ensuring the fondue is rich and smooth. Cornstarch also prevents the cheese from clumping, resulting in a seamless, lump-free fondue. To use cornstarch effectively, combine it with the grated Swiss cheese, tossing thoroughly to coat all the pieces before adding them to the pot.

In addition to Swiss cheese, white wine, and cornstarch, you can enhance your fondue with other ingredients. A splash of kirsch, a type of cherry brandy, adds a subtle fruity note. Freshly ground black pepper and grated nutmeg contribute warmth and depth of flavour. For a more robust fondue, include some minced garlic. You can also experiment with other cheeses, such as fontina, gouda, or raclette, to create a unique blend.

When preparing Swiss cheese fondue, remember to add the cheese slowly and stir constantly. This ensures a smooth and creamy fondue. Enjoy your fondue with an assortment of dippers such as cubed bread, steamed vegetables, sliced apples, and cooked potatoes.

Spreads like cream cheese and Boursin

Cream Cheese Fondue

A cream cheese fondue is an excellent option for those who enjoy the rich and creamy taste of cream cheese. To make this fondue, you'll need two 8-ounce packages of cream cheese, cubed, and a combination of spices and liquids to enhance the flavour. The basic recipe includes a dash of nutmeg, a splash of dry sherry, dry mustard powder, garlic salt, and black pepper. You can adjust the quantities of these ingredients to suit your taste preferences.

Start by cooking and stirring the cream cheese in a saucepan over medium heat until it's almost melted, which should take around 5 to 7 minutes. Then, add in your chosen spices and liquids, continuing to cook and stir until the cream cheese is completely melted, which will take about another 3 minutes. This fondue is best served with bread cubes, such as French bread or baguette.

Boursin Fondue

Boursin, a French-style spiced cheese, can also be used as a base for your fondue. For this recipe, you'll need a 4-ounce container of Boursin cheese, along with other ingredients like heavy cream, dry vermouth, flour, butter, shallots, and seasonings like salt and white pepper. Begin by melting the butter in a saucepan and sautéing the shallots for a few minutes. Remove the saucepan from the heat and whisk in the flour, then return it to the burner and cook for about a minute.

Next, whisk in the vermouth and continue cooking until the mixture thickens, ensuring you whisk continuously. At this point, you can add the cream, shrimp (if desired), and cheese, stirring continuously until the cheese is melted and the mixture is thickened. Be careful not to let it boil. Finally, adjust the seasonings to your taste and serve with your choice of dippers, such as sourdough bread cubes, bagel chips, or pita chips.

General Tips for Cheese Fondue

When making any type of cheese fondue, it's important to use good-quality cheese to ensure the best flavour and texture. Grating the cheese instead of chopping it will also help it melt faster and create a smoother fondue. Cornstarch or flour can be used to thicken the fondue and prevent clumping, with cornstarch being the preferred option for a gluten-free result and a less noticeable aftertaste.

Additionally, adding the cheese slowly and stirring constantly is crucial for achieving a smooth and creamy fondue. Take your time and enjoy the process, adding small handfuls of cheese at a time and waiting for each addition to melt before adding more. This will ensure your fondue is lump-free and has the perfect consistency.

Monterey Jack

When making a fondue with Monterey Jack, it is important to use good-quality cheese and grate it before adding to the fondue pot. This will ensure the cheese melts smoothly and evenly. It is also important to add the cheese slowly and stir constantly to avoid lumps.

Blue cheese

When choosing a blue cheese for fondue, consider the texture and strength of the cheese. Firmer, crumblier blue cheeses have less moisture and may not melt as well as softer varieties. Gorgonzola Dolce is a soft, creamy, and relatively mild Italian blue cheese. On the other hand, a French Roquefort can be soft enough to spread but often has stronger musty and ammonia flavours that can be overpowering for those used to milder blues. Also, be prepared for a fondue that has a blue or greenish tint to it.

Ingredients:

• 1 8-ounce package of cream cheese
• 2 tablespoons of corn starch
• 6 ounces of crumbled blue cheese
• 1 teaspoon of black pepper
• 1 teaspoon of dried thyme (optional)
• 1 teaspoon of garlic powder
• Crispy bacon, crumbled

Instructions:

• In a saucepan over medium-high heat, add the cream cheese and wine, whisking until the cream cheese is melted (about 5-8 minutes).
• Add the milk, mixing to combine and heat through (about 2-3 minutes). Remove from heat.
• Toss the corn starch with the crumbled blue cheese, then add to the melted cream cheese mixture. Season to taste with salt, pepper, thyme (if using), and garlic. Adjust if necessary.
• Transfer to a fondue pot, dip warmer, or serving dish. Serve with kettle chips, topped with crumbled crispy bacon, and diced spring onions.

This blue cheese fondue can be stored in an airtight container in the refrigerator for up to 5 days. It can also be used as a dip for wings, cooled and served over salad, or as a topping for grilled chicken.

Frequently asked questions