Cheese Fondue Hardening: Science Behind The Magic

Fondue is a Swiss delicacy that consists of melted cheese, herbs, and wine, brandy, or cognac. The right type of cheese is crucial to achieving the perfect fondue consistency. If the cheese gets too hot, its protein, called casein, can coagulate into a toughened mass, squeezing out liquid and fat, and hardening. To prevent this, it's important to use well-aged, firm, natural cheese as it blends more easily and can tolerate higher temperatures. Additionally, adding wine, which has a lower boiling point than water, helps the cheese melt at a lower temperature and prevents it from becoming stringy.

Choosing the right cheese

The type and quality of cheese you use can make or break your fondue. For the best results, choose one to three high-quality, high-fat, buttery, and creamy cheeses.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure what to pick, use even amounts of these three. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss cheese, and gouda all qualify.

Other good options include Comté, Emmentaler, raclette, vacherin, and Appenzeller. If you want to experiment with non-European cheeses, feel free to do so!

Generally speaking, it's best to use cheeses that have been ripened for a longer period of time. During ripening, enzymes cut up casein proteins into smaller pieces, making it harder for them to form large, interconnected networks. This reduces the chances of your fondue becoming stringy.

You'll also want to choose a cheese with reasonable amounts of fat, water, and salt. Fat serves as a lubricant between the casein proteins, preventing them from forming networks. Water helps to keep the proteins apart, and salt inhibits the formation of strong protein networks by taking the place of some of the calcium ions.

Finally, consider choosing a cheese that has been made with acid. Some cheese-making methods involve adding acid to the milk to help it curdle. The acid removes some of the calcium, resulting in a cheese that is less prone to stringiness.

Using the right pot

The ideal pot for cheese fondue is made of ceramic or earthenware with a flat bottom. This type of pot ensures even heating and prevents the cheese from overheating and coagulating into a tough mass. If you don't have a ceramic or earthenware pot, a slow cooker or double boiler can also work in a pinch.

It's worth noting that a fondue pot is not just about aesthetics but also functionality. A good fondue pot will help keep the cheese warm and melty, so you don't have to keep returning it to the stove. Additionally, a fondue pot with a portable stove allows you to place it in the centre of the table, adding to the communal and interactive nature of the dish.

When choosing a fondue pot, you have several options, including electric fondue pots and ceramic or cast-iron fondue pots. Electric fondue pots offer precise temperature control and can be used for various types of fondue, but they require a power source and can be tricky to clean. On the other hand, ceramic or cast-iron fondue pots are easy to place anywhere and have a classy look, but they require separate fuel sources like sterno and have less precise temperature control.

In conclusion, using the right pot for cheese fondue is crucial. By opting for a ceramic or earthenware pot with a flat bottom, you can ensure even heating and prevent overheating. Additionally, a fondue pot with a portable stove adds to the interactive dining experience.

Preparing the cheese properly

Choose the Right Type of Cheese

Select one to three high-quality, high-fat, buttery, and creamy cheeses that are well-suited for fondue. Traditional Swiss fondue cheeses include Gruyère, Comté, Emmentaler, Appenzeller, and Raclette. Other good options are Gouda, Fontina, and Vacherin Fribourgeois. These cheeses have a good flavour profile and are less prone to clumping.

Ripened Cheese

Generally, it is best to use cheeses that have been ripened for a longer period. During ripening, enzymes break down casein proteins into smaller pieces, making it harder for them to form large clumps in your fondue. Look for well-aged, firm natural cheeses as they blend more easily than milder cheeses.

Fat, Water, and Salt Content

Choose a cheese with reasonable amounts of fat, water, and salt. Fat acts as a lubricant between casein proteins, preventing them from clumping together. Water provides space between the proteins, and salt inhibits the formation of protein networks by taking the place of some calcium ions.

Acid Content

Consider the acid content of the cheese. Some cheese-making methods involve adding acid to curdle the milk, which removes some calcium. These types of cheese are less prone to stringiness. Acidic wines can also help prevent clumping, so consider adding a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio to your fondue.

Grate the Cheese

For quicker melting and a smoother fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, leading to smoother results. Bring the cheese to room temperature before grating it yourself; pre-shredded cheese is often covered in a starchy, anti-clumping substance that hinders melting.

Cornstarch or Flour

Toss the grated cheese with cornstarch or flour. This step helps thicken the fondue and prevents the cheese from clumping. Cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free.

Adding ingredients in the right order

To prevent your cheese fondue from hardening, it's important to add the ingredients in the right order. Here's a step-by-step guide:

• Prepare your ingredients: grate your chosen cheese (or cheeses) and toss with cornstarch. For a classic Swiss fondue, you can use Gruyère, Emmentaler, or Appenzeller.
• Choose the right pot: use a ceramic or earthenware pot with a flat bottom.
• Add liquid first: pour wine (or another liquid of your choice) into the pot and bring it to a simmer. You can also add some lemon juice or garlic at this stage for extra flavour.
• Gradually add the cheese: slowly add the grated cheese to the simmering liquid in small handfuls, stirring well after each addition. This ensures that the cheese melts smoothly and reduces the risk of clumping.
• Season to taste: once the cheese is melted and smooth, add your desired seasonings. You can use salt, pepper, nutmeg, mustard, or a splash of kirsch or brandy for extra flavour.
• Keep it warm: serve the fondue immediately while it's still warm and creamy. Keep it at a low temperature to prevent overheating, which can cause the fondue to harden.
• Stir constantly: while the fondue is heating and during serving, stir the mixture constantly in a clockwise direction. This helps keep the ingredients well combined and prevents the cheese from hardening.

By following these steps and adding the ingredients in the right order, you can create a delicious, smooth cheese fondue that won't harden. Enjoy your fondue with a variety of dippers like bread, vegetables, or meat!

Serving and storing fondue

Fondue is a timeless dish, perfect for a cozy gathering or a fun-filled party. It is a simple dish, but it can be a little tricky to make. The key to a good fondue is to choose a good-quality cheese that melts smoothly and to add the cheese to the liquid slowly to prevent clumping.

Serving Fondue

When serving fondue, it is important to ensure that the fondue is rich, smooth, and warm. It is best to eat fondue immediately, but if you need to keep it warm, use a low to medium heat to prevent the fondue from sticking to the bottom of the pot. A fondue pot is helpful for keeping the fondue warm and melty, but if you don't have one, you can cook the fondue on the stove and then transfer it to a regular pot.

There are endless possibilities for what to dip in your fondue, but some popular options include:

• Bread: French bread, sourdough, bagels, pumpernickel, and croutons are all great options.
• Vegetables: Broccoli, bell peppers, carrots, asparagus, and cauliflower.
• Meat: Grilled steak, poached chicken, cooked ham, cured meats (such as salami or pepperoni), and meatballs.
• Fruit: Apples, pears, and grapes.

Storing Fondue

If you have any leftover fondue, you can store it in the refrigerator for up to 3 days or freeze it in an airtight container for up to 2 months. To reheat, gently warm the fondue over a low heat, adding a bit of chicken stock to thin it out if needed.

Frequently asked questions