Cheese Fondue: Spicing Up A Classic Swiss Dish

Cheese fondue is a Swiss dish that originated in the 1800s as a way to stretch out food during lean months. It typically includes a combination of cheeses such as Gruyère, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. The best cheese for fondue is a buttery, creamy variety that melts smoothly. In addition to cheese, fondue typically includes spices such as nutmeg, salt, and pepper, as well as a splash of alcohol like dry white wine, velvety-sweet sherry, or beer. The key to a successful fondue is to ensure that the cheese dipping sauce stays smooth, which can be achieved by using cornstarch or flour to coat the grated cheese and prevent clumping.

Spices, garlic, and alcohol

Garlic is a must for many fondue recipes. Before adding the cheese, rub the inside of the pot with a clove of garlic, then discard it. You can also add minced garlic to the wine and lemon juice, simmering it to enhance the flavour.

Alcohol is also an important ingredient in cheese fondue, with dry white wine being the most popular choice. The acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. You can also use beer, sherry, or brandy/Cognac for an extra kick of flavour. If you don't want to use alcohol, you can substitute it with chicken or vegetable stock.

Cornstarch or flour

Cornstarch is often recommended as the best option for achieving the ideal fondue texture. It leaves less of an aftertaste compared to flour and also makes the dish gluten-free. However, flour can be used as a substitute if cornstarch is not available.

The ratio of cornstarch or flour to cheese is crucial. Using too much can result in a fondue that is too thick. A good rule of thumb is to use two tablespoons of cornstarch or flour for every pound of cheese. This amount can be adjusted slightly depending on personal preference and the desired thickness of the fondue.

Additionally, the type of cheese used can impact the amount of cornstarch or flour needed. Harder cheeses, such as Gruyère, Swiss, or Emmentaler, may require a little more cornstarch or flour to achieve the desired smoothness. Softer cheeses, on the other hand, may require less.

When preparing the cheese and cornstarch or flour mixture, it is important to toss and combine the ingredients thoroughly. This step ensures that the starch is evenly distributed and helps to prevent lumps from forming.

In summary, cornstarch or flour plays a vital role in creating a smooth and creamy cheese fondue. It helps to stabilise the sauce and prevent clumping. By using the appropriate amount and thoroughly combining it with the grated cheese, you can achieve the perfect fondue texture.

Wine, lemon juice, or brandy

Wine, lemon juice, and brandy are all common additions to cheese fondue.

Wine

The acid in the wine helps to keep the fondue smooth and gives it an even texture. A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is the best choice. The wine directly impacts the taste of the fondue, so it's important to use a wine that you would enjoy drinking. If you'd prefer not to use alcohol, chicken or vegetable stock can be used as a substitute.

Lemon Juice

Lemon juice has a similar effect on the fondue as wine, as the citric acid in lemon juice helps to keep the cheese smooth and prevents it from clumping.

Brandy

A small amount of brandy can be added to the fondue for extra flavour. Cognac is the best option, but other types of brandy, such as Korbel, can also be used. Kirsch, or cherry brandy, is another option and adds a subtle fruity note to the fondue.

How to Use These Ingredients in Your Fondue

To make a classic cheese fondue, start by bringing your chosen liquid (wine, stock, or lemon juice) to a simmer in a fondue pot or large saucepan. Then, add your grated cheese a little at a time, stirring well to ensure a smooth fondue. Once all the cheese has been added and the fondue is smooth, you can stir in your chosen flavourings, such as brandy, mustard, and nutmeg.

Best cheeses for fondue

When it comes to making cheese fondue, the key is to use good-quality, creamy, buttery cheeses that melt smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to pick, using equal amounts of these three is a great option. Together, they create a lush and complex fondue.

For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices. You can also include other Swiss cheeses such as Emmentaler (a variety of Swiss cheese), raclette, vacherin, Appenzeller, or even a blend of different Swiss cheeses depending on your preference.

If you're feeling adventurous, you can experiment with other cheese combinations like cheddar and blue cheese, or manchego and Monterey jack. Just keep in mind that strongly flavoured or very soft cheeses may not be the best option for melting.

Remember, the quality and types of cheeses you use will have a significant impact on the final dish, so choose wisely and enjoy your fondue!

Dipping foods

When it comes to dipping foods for your cheese fondue, there are plenty of options to choose from. Here are some ideas to get you started:

Bread

A classic choice for cheese fondue, crusty bread is perfect for soaking up all that cheesy goodness. Go for a French baguette or a simple, no-knead peasant loaf. If you're feeling fancy, you can even make your own fresh baguettes!

Fruits

Fruits like apples and pears go surprisingly well with cheese fondue. Crisp and tart Granny Smith apples are a popular choice, while Bosc pears' nutmeg and cinnamon undertones can bring out the spices in your fondue.

Vegetables

If you're looking for something a little healthier, steamed broccoli and cauliflower are great options. You can also try bell peppers, which add a pop of color and a natural sweetness that pairs well with the savory cheese.

Potatoes

Roasted or steamed baby potatoes are perfect for dipping into cheese fondue. You can also try potato chips for a fun crunch!

Meat

Meatballs, cooked shrimp, and cured meats like prosciutto, salami, and chorizo are all delicious options for dipping into cheese fondue.

Other Options

Other unique choices include pickles, roasted Brussels sprouts, filet mignon, poached chicken, and large pasta shapes like shells or rigatoni.

So, go ahead and experiment with different dipping foods and find your favorites! Remember, the key to a successful fondue party is to have a variety of options for your guests to choose from.

Frequently asked questions