Cheese Fondue: Melting At The Right Temperature

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese—usually a combination of Gruyère, Swiss cheese, and/or Emmentaler—and mixing it with wine. The temperature for cheese fondue should be kept low, around 140 to 150 degrees Fahrenheit, to prevent the fondue from breaking or becoming lumpy. Once the cheese is melted, the fondue is served in a pot and eaten by dipping bread, meat, vegetables, or fruit into the cheese mixture.

Fondue temperature: 100°C (212°F) to melt cheese, 82°C (180°F) to maintain

Fondue Temperature

To make cheese fondue, it's important to control the temperature at different stages of the process to ensure the best results.

Melting the Cheese

When melting the cheese, a temperature of 100°C (212°F) is recommended. This temperature allows the cheese to melt completely and form a silky smooth sauce. A higher temperature may cause the fondue to break, resulting in a stringy, uneven consistency.

Maintaining the Fondue

Once the cheese is melted, it's crucial to lower the temperature to maintain the fondue at 82°C (180°F). This ensures that the fondue stays at the perfect temperature for dipping without scorching or becoming stiff. Keeping the temperature low is essential to prevent the fondue from thickening too much and ensures a smooth and creamy texture.

Tips for Success

• Grate the cheese: Grating the cheese instead of chopping it speeds up the melting process and results in a smoother fondue.
• Use cornstarch: Coating the grated cheese with cornstarch helps thicken the fondue and prevents clumping.
• Keep the heat low: Maintaining a low temperature throughout the process is crucial to the success of your fondue.
• Use a dry white wine: The acid in the wine helps to keep the cheese smooth and prevents clumping.
• Add the cheese slowly: Gradually adding the cheese in small amounts while stirring constantly aids in melting and prevents clumping.

Wine is essential to prevent stringiness

Wine is an essential ingredient in cheese fondue, and its role goes beyond adding flavour to the dish. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, which would otherwise result in a stringy, broken mess.

The acid in wine, typically a dry white wine, helps to keep the cheese mixture smooth and gives it an even texture. The wine's tartaric acid also helps to stabilise the emulsion of melted cheese, preventing it from becoming stringy. The more tart the wine, the higher the concentration of tartaric acid, which is beneficial for achieving the desired consistency.

While the wine's impact on the flavour is important, its role in preventing stringiness is equally crucial. The acid in the wine helps to keep the cheese proteins from breaking down and prevents clumping. This is why some recipes also include lemon juice, as citric acid has a similar effect in stabilising the fondue and preventing stringiness.

When making cheese fondue, it is essential to add the wine first and bring it to a simmer before adding the cheese gradually, as this also helps prevent clumping and ensures a smooth, glossy sauce.

In summary, wine plays a vital role in cheese fondue by providing flavour and, more importantly, preventing the fondue from becoming stringy. The natural acids in wine help to stabilise the cheese mixture, creating a smooth and enjoyable dish.

Keep temperature low to prevent fondue from breaking

To make a cheese fondue, it is important to keep the temperature low to prevent the fondue from breaking. 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 dip bread into the communal pot using long-stemmed forks.

The ideal temperature for a cheese fondue is between 140 and 150 degrees Fahrenheit. If the temperature is too high, the fondue will get stiff and the cheese proteins will clump together, resulting in a stringy, broken mess. Keeping the temperature low ensures that the cheese melts slowly and evenly, resulting in a smooth and creamy fondue.

One way to ensure that the temperature stays low is to use a double boiler, which provides gentle and indirect heat. Another option is to use a fondue pot, which can be electric or ceramic/cast iron. An electric fondue pot has more precise temperature control but requires a plug, while a ceramic or cast-iron fondue pot does not need a plug but has less precise temperature control.

In addition to keeping the temperature low, there are a few other tips for making a successful cheese fondue. Firstly, it is important to use grated cheese as it melts faster and results in a smoother fondue. Secondly, coating the grated cheese in cornstarch helps to thicken the fondue and prevents clumping. Thirdly, adding the cheese slowly and stirring constantly ensures even melting and prevents clumping. Finally, using a dry white wine with high acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, will help to keep the fondue smooth.

Lemon juice helps stabilise the emulsion

To make a cheese fondue, you'll need to keep the temperature low once you start adding the cheese. The ideal temperature range for a cheese fondue is between 140 to 150 °F (60 to 66 °C). At these temperatures, the proteins in the cheese will not press into each other, preventing the fondue from breaking.

To make a classic cheese fondue, you'll need a combination of cheeses, such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. These cheeses are known for their creamy, buttery texture and their ability to melt smoothly. The cheese should be grated to ensure quicker melting and a smoother fondue. Cornstarch or flour can be added to the cheese to prevent clumping, although cornstarch is generally preferred as it leaves less of an aftertaste and makes the dish gluten-free.

The fondue is then cooked over medium-low heat, with the temperature lowered once the cheese is added to prevent it from burning. The addition of lemon juice at the end helps to stabilise the emulsion, ensuring a smooth and creamy texture.

Use cornstarch to prevent clumping

Cornstarch is a key ingredient in achieving the perfect cheese fondue. It acts as an anti-clumping agent, helping to prevent the cheese from forming lumps and ensuring a smooth, silky fondue. While flour can be used in a pinch, cornstarch is the preferred option as it leaves less of an aftertaste and makes the fondue gluten-free.

To use cornstarch effectively in your cheese fondue, follow these steps:

• Grate your cheese: For a quick and even melt, grate your cheese instead of chopping it. The increased surface area of grated cheese will also help the cornstarch coat each piece more evenly.
• Toss cheese with cornstarch: In a large bowl, combine the grated cheese with cornstarch, tossing thoroughly until all pieces are evenly coated. Make sure to use enough cornstarch to thoroughly coat the cheese. This step is crucial in preventing clumping.
• Add cheese gradually to simmering liquid: Once your wine (or other liquid) is simmering, add the cornstarch-coated cheese a little at a time. Stir well between each addition to ensure a smooth fondue. Adding the cheese gradually and stirring constantly helps prevent clumping and ensures a creamy texture.
• Maintain low temperature: Keep the temperature low once you start adding the cheese. If the fondue gets too hot, the proteins in the cheese will coagulate, causing it to break and become lumpy. A double boiler can provide gentle heat and help prevent the fondue from breaking.
• Adjust as needed: If your fondue does start to clump or thicken too much, you can add a small splash of white wine to loosen it. Alternatively, you can try adding a little more cornstarch to help thicken and emulsify the mixture.

By following these steps and using cornstarch effectively, you can create a smooth and creamy cheese fondue that your guests will love. Remember to keep an eye on the temperature and adjust your ingredients as needed to prevent clumping and achieve the perfect consistency.

Frequently asked questions