The Best Time To Buy Cheese For Fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, and Emmentaler. When buying cheese for fondue, it is important to choose good-quality aged cheese that will melt smoothly and give the dish a rich, creamy texture. It is also essential to consider the quantity of cheese needed, as a typical Swiss fondue recipe calls for about 200g of cheese per person. In addition to the type and amount of cheese, the success of a fondue also depends on the correct combination of other ingredients, such as wine, lemon juice, and cornstarch, which help to create the perfect consistency and flavour.

The best cheeses for fondue

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyere, Swiss cheese, and gouda. Swiss cheese fondue traditionally includes a blend of Gruyere, Emmental, and Appenzeller, but other varieties such as Vacherin Fribourgeois, Raclette, and Comte can also be added depending on regional preferences and personal taste.

Cheddar fondue is another option, although it will have a less traditional flavour profile. In this case, it is recommended to mix cheddar with a more classic cheese like Gruyère. Other cheese options include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

When preparing the cheese for fondue, it is important to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. The cheese should also be tossed with cornstarch to thicken the mixture and prevent clumping.

How to prepare the cheese

Preparing the cheese is a crucial step in making a delicious fondue. Here are some detailed instructions to guide you through the process:

Grate the Cheese

Grating the cheese is the first step in preparing a smooth and creamy fondue. Use a food processor with a grater blade for quick and efficient grating, especially when dealing with a large quantity of cheese. Alternatively, you can use the coarse side of a box grater or a microplane grater to achieve the same result. This step ensures faster and more even melting when the cheese is added to the fondue pot.

Toss the Cheese with Cornstarch

Cornstarch plays a vital role in thickening the fondue and preventing the cheese from clumping. Combine the grated cheese with cornstarch, tossing it thoroughly to coat all the pieces. This step is essential for a smooth and lump-free fondue. While flour can be used as a substitute in a pinch, cornstarch is generally preferred for its minimal aftertaste and gluten-free properties.

Add the Cheese Gradually and Stir Constantly

Once you start adding the cheese to the fondue pot, it's important to go slow and steady. Add small handfuls of grated cheese at a time, sprinkling it into the pot. Stir constantly and ensure each addition is fully melted before adding more cheese. This step is crucial for achieving a buttery smooth fondue. Enjoy the process and take your time—resist the urge to dump all the cheese in at once!

Season and Flavour

Fondue is a versatile dish that allows for customization. You can season your fondue with ground black pepper and grated nutmeg to add warmth and depth of flavour. Additionally, a splash of kirsch (a clear cherry brandy) or wine can be added for a traditional Swiss touch. If you want to explore other flavour profiles, you can experiment with adding a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices.

Keep it Warm and Melty

To maintain the perfect consistency of your fondue, it's important to keep it warm. A small burner placed below the fondue pot on the table helps maintain the ideal temperature. This constant heat will also produce a thin crust of cheese at the bottom of the pot, called "la religieuse," which is considered a delicious treat to be enjoyed at the end of the meal.

What to dip in the fondue

There are a variety of foods that can be dipped in fondue. Here are some ideas:

Bread

A classic choice for dipping in fondue is bread. Crusty bread, such as a baguette or sourdough, is especially good for soaking up the cheesy goodness. You can cut the bread into cubes or slices, depending on your preference.

Fruits and Vegetables

Some fruits and vegetables that go well with fondue include:

• Apples, especially tart varieties like Granny Smith.
• Pears, which have nutmeg and cinnamon undertones that complement the spices in many fondues.
• Broccoli, either raw or lightly steamed.
• Cauliflower, also good raw or lightly steamed.
• Bell peppers, which add a natural sweetness and a colourful touch to your fondue party.

Meat

If you're looking for something heartier to dip in your fondue, try:

• Meatballs, especially those made with beef, chicken, or veal.
• Sliced or cubed cooked potatoes.
• Cured meats like prosciutto, salami, soppressata, or chorizo.
• Poached chicken, which can take on the flavours of the cheeses and spices in the fondue.
• Bacon, which can be a tasty addition to your fondue spread.

Other Options

Some other unique options for dipping in fondue include:

• Pickles, such as cornichons or dill pickles.
• Shrimp, especially when grilled or roasted with garlic and parsley.
• Roasted Brussels sprouts.
• Large pasta shapes with nooks and crevices, like shells or fusilli.
• Chips, crackers, or pretzels.

The history of cheese fondue

Fondue, from the French word "fondre", meaning "to melt", is a Swiss dish that originated in the 18th century as a way to use aged cheeses and stale bread. During the winter months, when fresh food was scarce, Swiss villagers would melt hardened cheese with wine, garlic, and herbs and dip their stale bread into the mixture to soften it. This communal style of cooking and eating by a warm fire became a Swiss winter tradition.

The earliest known recipe for modern cheese fondue, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine", dates back to 1699 and was published in Zurich. The recipe calls for grated or cut-up cheese to be melted with wine, with bread dipped into the mixture. However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese, as described by Vincent La Chapelle in his 1735 book "Cuisinier moderne". It was not until around 1875 that the modern recipe we are familiar with today was first written down in the French Rhône-Alpes region near the Swiss border.

In the 1930s, the Swiss Cheese Union promoted fondue as a national dish to increase cheese consumption and foster a sense of unity among the Swiss people. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue sets were sent to military regiments and event organizers across the country, solidifying its place in Swiss culture.

Today, traditional Swiss cheese fondue typically consists of a blend of cheeses, such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, melted with wine and seasoned with garlic, kirsch, and herbs. It is served in a communal pot, known as a "caquelon" or "fondue pot", and eaten by dipping bread or vegetables using long-stemmed forks. Fondue has become a symbol of Swiss unity and is often associated with mountains and winter sports.

How to serve cheese fondue

Cheese fondue is a fun and indulgent dish that's perfect for serving at parties or as a special treat. Here are some tips on how to serve cheese fondue:

Choose your cheese

The best cheese for fondue is a buttery, creamy variety that melts smoothly. Classic Swiss cheese fondue typically uses a blend of traditional, firm mountain-style cheeses like Gruyere, Swiss cheese, and Gouda. You can also experiment with different combinations, such as fontina, provolone, Asiago, and Parmesan.

Prepare the cheese

Grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Toss the grated cheese with cornstarch to thicken the mixture and prevent clumping.

Choose your cooking method

You can use a stove-safe fondue pot or a large heavy saucepan to cook the fondue. If you want to serve the fondue directly from the pot, a stove-safe option is best. Otherwise, you can cook the fondue on the stove and then transfer it to a ceramic or cast-iron fondue pot to keep it warm.

Add liquids and seasonings

Classic cheese fondue calls for dry white wine, which helps keep the cheese mixture smooth. You can also add a splash of brandy, cognac, or cherry brandy for extra flavour. For a non-alcoholic version, use chicken or vegetable stock instead of wine. Add a teaspoon of lemon juice to help stabilise the fondue and maintain a stretchy texture. Season with salt, black pepper, garlic powder, nutmeg, paprika, or other spices to taste.

Melting the cheese

Slowly add the cheese to the liquid, a small handful at a time, stirring constantly and waiting for each addition to melt before adding more. This ensures a smooth and creamy fondue.

Dippers

Fondue is typically served with a variety of dippers, including bread cubes, cooked potatoes, sliced apples, pears, cornichons, pickled onions, salami, roasted vegetables, cured meats, and more. Get creative and offer a range of options for your guests to choose from!

Fondue etiquette

Traditionally, if someone drops their dipper into the fondue pot, there's a penalty to pay. For men, it's buying a round of drinks, and for women, it's kissing everyone at the table!

Frequently asked questions