Cheese Fondue: Adding Crunch And Flavor To The Melt

Cheese fondue is a Swiss dish that is perfect for holiday dinners, parties and family gatherings. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. These include fontina, Gruyère, gouda, Emmentaler, and raclette. To make the fondue, you can use a combination of cheeses and add ingredients like cornstarch, white wine, lemon juice, and garlic. The fondue can be served with a variety of dippers such as bread, meat, potatoes, apples, broccoli, and carrots.

Bread, apples, baby potatoes, bell peppers, broccoli, crackers, chips, pretzels, etc

Bread is a classic choice to accompany cheese fondue. You can use French bread, baguette, Tuscan bread, sourdough, or pumpernickel, cut into 1-inch cubes to make it easy to skewer.

Apples are another popular choice, especially tart varieties like Granny Smith. Instead of slices, cut the apples into cubes to make them easier to spear.

Baby potatoes also work well with cheese fondue. You can roast them in the oven with a little olive oil and seasoned salt, or boil them in their skins and quarter them if they are large.

Bell peppers are another colourful and crunchy option. Slice them into strips or cubes for dipping.

Broccoli is also a great option, especially if it is lightly steamed or cooked first.

For a crunchy texture, you can also try crackers, chips, or pretzels alongside your cheese fondue.

Wine, lemon juice, garlic, nutmeg, kirsch, cornstarch, etc

Wine, Lemon Juice, Garlic, Nutmeg, Kirsch, Cornstarch

Wine

A splash of dry white wine is a classic addition to cheese fondue, adding acidity to the mix and helping to keep the fondue smooth. Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay are all good choices. If you don't want to use alcohol, you can substitute the wine with chicken or vegetable stock.

Lemon Juice

Adding a few drops of lemon juice to your fondue can help keep the sauce smooth. It also adds a tangy, bright flavour to the mix.

Garlic

Garlic is a traditional seasoning in Swiss cheese fondue. Cut a clove of garlic in half and rub it on the inside of your fondue pot, or let it cook in the wine for a while before removing it and adding the cheese.

Nutmeg

Nutmeg is a common addition to cheese fondue, and can be used to season the fondue along with salt and pepper. It pairs well with the cinnamon and nutmeg undertones in Bosc pears, which can be served as a dipping item.

Kirsch

In Switzerland, it is common to add a few drops of kirsch, a clear brandy, to cheese fondue. It adds a traditional flavour to the fondue and can also be used to cook the garlic before adding the cheese.

Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is preferable to flour, as it leaves less of an aftertaste and makes the fondue gluten-free.

Gruyère, Emmentaler, Raclette, Gouda, Fontina, Cheddar, etc

When making a cheese fondue, it's important to use good-quality, creamy cheese that melts smoothly. Classic fondue cheeses include Gruyère, Emmentaler, Raclette, Gouda, Fontina, and Cheddar. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best.

• Finely grate your cheese using the fine holes of your grater. This helps the cheese melt quickly and evenly.
• Add the cheese slowly, one handful at a time, and stir constantly.
• Don't let the fondue boil; a gentle simmer is ideal.
• Use a dry white wine such as Pinot Gris or Sauvignon Blanc to maintain a lower boiling point and prevent curdling.
• Toss the shredded cheese with cornstarch to prevent clumping.
• Bread cubes, preferably French bread or baguette
• Tart apples, such as Granny Smith, cut into cubes
• Crudites, such as cherry tomatoes, sliced red bell pepper, and carrots
• Bacon, baked until crisp
• Roasted baby potatoes
• Steamed broccoli
• Pickles, preferably cornichons
• Roasted cauliflower, broccoli, or Brussels sprouts
• Grilled garlic mushrooms
• Cherry or grape tomatoes
• Sausages

Bacon, roasted baby potatoes, steamed broccoli, pickles, etc

Bacon, baby potatoes, steamed broccoli, and pickles are all excellent additions to a cheese fondue. These ingredients add a variety of flavours and textures that complement the cheese.

When preparing bacon for fondue, it is best to bake it beforehand to ensure it is crisp and easy to skewer. Bacon can be difficult to skewer, so it is best to direct guests to dip their slices directly into the pot.

Baby potatoes can be roasted or boiled before serving with fondue. If you are short on time, potato chips can also be used as a crunchy alternative.

Steamed broccoli is another tasty option. It pairs well with cheese, similar to a broccoli cheese soup.

Pickles, especially cornichons, are a surprisingly good choice for fondue. They offer a complementary flavour and are the ideal size for dipping.

Other savoury options to pair with your cheese fondue include roasted sweet potatoes, steamed cauliflower florets, steamed asparagus, button mushrooms, sliced apples, cooked sausage, and various types of bread such as French, sourdough, or pumpernickel.

So, whether you choose to include bacon, roasted baby potatoes, steamed broccoli, pickles, or a combination of these, your cheese fondue is sure to be a delicious and enjoyable experience for you and your guests.

Salami, apples, pears, cornichons, pickled pearl onions, etc

Salami, apples, and pears are all excellent additions to a cheese fondue. Salami is a cured meat that pairs well with melted cheese, and apples and pears add a nice contrast with their crisp texture and tart flavour.

When preparing apples and pears for fondue, it is best to slice them into wedges or cubes. This makes them easier to skewer and ensures that they won't fall off into the pot. Granny Smith apples are a popular choice due to their crisp texture and tart flavour, while Bosc pears have nutmeg and cinnamon undertones that complement the spices often found in fondues.

In addition to these fruits, cornichons (small dill pickles) are another great option for adding a tangy crunch to your fondue. Pickled pearl onions are also a tasty choice, especially if you're looking for something a little sweeter than a standard onion. These pickled vegetables add a burst of flavour and texture to the creamy, indulgent cheese fondue.

Frequently asked questions