Fondue Fix: How To Bring Your Separated Fondue Back Together

Fondue is a delightful dish, but it can be tricky to get right. One common problem is the fondue separating, resulting in a lumpy mess instead of a smooth and creamy texture. This can happen for various reasons, such as overheating the cheese, adding the cheese too quickly, or not following the recipe instructions correctly. However, there are a few tricks you can use to rescue your fondue and prevent it from separating in the first place. One method is to add a thickening agent like cornstarch or flour to the grated cheese, coating the fat and protein, and stabilising the sauce. You can also try adding a little water to the cornstarch to create a slurry before whisking it into your sauce. Additionally, it's important to add the cheese gradually and avoid excessive stirring, as this can encourage the formation of clumps.

Add cornflour/corn starch

If your fondue has separated, one way to fix it is to add cornflour/corn starch. Corn starch is commonly used to thicken sauces and can be used as a substitute for corn flour in some dishes. In fondue, it acts as a thickener and stabiliser, helping to emulsify the cheese and preventing the cheese and wine from separating. It also helps to keep the protein from coagulating, which can cause the sauce to break at high temperatures.

To use corn starch to fix separated fondue, mix a little corn starch with a little water and add it to your fondue mixture. You should use one tablespoon of corn starch for every pound of grated cheese used. The corn starch and water solution will help the cheese solids and liquids bind together, giving your fondue the right texture and making it smooth and gooey.

Corn starch is not the only option for fixing separated fondue. Some people use flour instead of corn starch, tossing the cut-up cheese with a little flour to prevent clumping. However, flour can affect the taste and texture of the fondue, making it grainy and less able to soak into the bread. Therefore, corn starch is generally recommended over flour for fondue.

Mix with cold water

If your fondue has separated, don't panic! It can be easily fixed by mixing cornflour/corn starch with a little cold water. Cornflour is a thickening agent that binds moisture to cheese solids.

To start the process of fixing your fondue, take a small amount of cornflour and mix it with cold water. The amount of cornflour you will need depends on the amount of cheese you are using. A good rule of thumb is to use one tablespoon of cornflour for every pound of grated cheese. Mix the cornflour and water together until you have a smooth, lump-free slurry.

Once your slurry is ready, slowly add it to your fondue, whisking as you go, until the fondue comes together. If you are making a large batch of fondue, you may need to create a larger batch of the cornflour and water slurry. A larger batch typically consists of 1/4 cup (60ml) of cold white wine and three tablespoons of cornflour. This amount should be sufficient for about 1 1/2 pounds (650 grams) of grated cheese.

It is important to note that while cornflour can help to fix a separated fondue, it is not always a foolproof solution. If your fondue has turned into a solid lump of cheese, it may be difficult to salvage. To avoid this issue in the future, be sure to stir your fondue frequently as it heats up and remove it from the heat as soon as it comes to a boil. Additionally, when transferring the fondue to a heater, ensure that the heat is not too high, and continue to give the fondue an occasional stir as you enjoy it.

Use the right type of cheese

To prevent your fondue from separating, it is important to use the right type of cheese. Avoid cheeses that are stringy when melted, such as cheddar or mozzarella. Instead, opt for a good Swiss Gruyère, Comté (a similar but French variety), Emmentaler, or Appenzeller cheese. These traditional cheeses have a good flavour profile and are not as prone to clumping. If you are unable to source these cheeses, you can also experiment with similar varieties.

Generally, it is best to use cheeses that have been ripened for a longer period. During the ripening process, enzymes break down the casein proteins into smaller pieces, making it harder for them to form large, interconnected networks. Fresh cheeses like paneer and queso fresco have not undergone much ripening and are therefore not suitable for cheese fondue.

When selecting your cheese, look for one with reasonable amounts of fat, water, and salt. Fat acts as a lubricant between the casein proteins, preventing them from forming networks. Water helps to keep the casein proteins apart, so if your cheese is dry, you can add more water to your fondue. Salt inhibits the formation of strong protein networks by taking the place of some of the calcium ions. Most ripened cheeses contain a good amount of salt, but it is still an important factor to consider.

Another characteristic to consider is the amount of acid used during the cheese-making process. Some cheese-making methods involve adding acid to the milk to help it curdle, which results in lower calcium content and reduced stringiness. However, this information is not typically provided on the cheese packaging, so you may need to consult a cheese expert.

Don't overheat

One of the most common problems when making fondue is the cheese separating, resulting in a texture that is not smooth and gooey enough. If your fondue has separated, it is likely that you have added the cheese too quickly or that you have overheated the mixture.

Overheating the fondue mixture can cause the cheese to become a solid lump that is difficult to melt. This is due to the proteins in the cheese shrinking and expelling water when exposed to high temperatures. To avoid overheating, it is important to keep heating and stirring to a minimum. While it is necessary to stir the fondue to spread out the grated cheese and ensure even melting, excessive stirring can cause proteins to align and form networks, resulting in stringy cheese fondue.

When adding the cheese to the fondue, it is best to do so gradually and off the heat. Adding the cheese too quickly can cause the mixture to separate or become a solid block. It is recommended to add the cheese a little at a time, allowing each addition to incorporate completely before adding more. This helps prevent the formation of large clumps of cheese.

Additionally, it is important to maintain a moderate temperature when heating the fondue. While it is necessary to bring the mixture to a simmer, boiling the fondue can cause it to separate or become lumpy. Once the fondue has reached a simmer, reduce the heat to low or medium and continue to stir gently until it is ready to be served.

By avoiding overheating and adding the cheese gradually, you can help prevent your fondue from separating and achieve a smooth and creamy texture.

Don't stir excessively

When making fondue, it's important not to stir the mixture excessively. While it is necessary to stir the fondue to spread out the grated cheese and ensure it melts evenly, stirring too much or too vigorously can cause proteins in the cheese to align and form networks, resulting in a stringy, clumpy fondue.

To avoid over-stirring, use a gentle stir with a wooden spoon instead of rapid whisking. It is also important to add the cheese to the fondue gradually, a handful at a time, and to stir it in slowly. This will help to prevent the cheese from clumping and ensure a smooth and creamy fondue.

Additionally, it is recommended to use grated cheese instead of large chunks, as it takes a long time for a chunk of cheese to melt, and as long as it's not fully melted, it can't spread out, increasing the risk of clumping. Grated cheese also heats up more evenly and provides plenty of water to surround each piece of cheese, reducing the chances of large protein networks forming.

By following these tips and avoiding excessive stirring, you can help ensure your fondue turns out smooth and creamy, without the formation of undesirable clumps or lumps.

Frequently asked questions