Mastering The Perfect Cheese Fondue: Timing Is Everything

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 pot using long-stemmed forks. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, fontina, and Emmental. To make fondue, you should bring wine to a simmer in a fondue pot, mix in flour and nutmeg, and then add the cheese. The whole process should be done over low heat to prevent the fondue from breaking.

How to prepare the fondue pot

To prepare the fondue pot, start by choosing the right type of pot. The type of pot you need depends on the type of fondue you are making. For cheese fondue, a ceramic pot is best. Metal pots are used for high-heat fondues, like meat and seafood, but can also be used for cheese fondue if the heat source is regulated at a lower temperature. Enamel cast iron pots are suitable for any type of fondue.

Once you have chosen the right pot, it's important to prepare and heat the fondue on the stove first and then transfer it to the fondue pot. This is because a fondue pot will keep your fondue at a constant temperature but cannot cook the fondue. If using a ceramic pot, be sure to use a heat source such as candles, gel fuel, liquid fuel, or an electric burner. If using a metal pot, you can heat the fondue directly in the pot, but be careful not to fill it more than 1/3 full to prevent spattering and bubbling over.

When transferring the fondue to the pot, be sure to use a trivet to protect your table from the hot pot. It's also important to note that fondue pots should not be left unattended and are not suitable for children.

To add extra flavour to your cheese fondue, you can rub a clove of garlic inside the pot before adding the cheese. You can also add a splash of wine, champagne, or beer to enhance the flavour and prevent curdling. If your fondue starts to curdle, beat in some freshly squeezed lemon juice and stir constantly with a wooden spoon until smooth.

When serving the fondue, provide each guest with a long fondue fork and a plate for cooked foods (and uncooked foods if necessary). It's important to note that the fondue fork is only for cooking and not for eating, as it can become dangerously hot and promote the spread of germs.

The best cheeses for fondue

• Use good-quality cheese: The quality of the cheese is essential for a delicious fondue. It will be more expensive, but it will be worth it.
• Go for a classic combination: If you want to make a classic Swiss cheese fondue, use a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss, and Gouda.
• Get creative with combinations: You can also experiment with different combinations of cheeses. Some popular combinations include raclette and Emmental, or Comté, Morbier, Gruyère, and Abondance. You can even try more unusual combinations like cheddar and blue cheese, or manchego and Monterey Jack.
• Choose cheeses that melt well: The key to a smooth and creamy fondue is choosing cheeses that melt smoothly. Well-ripened cheeses are best suited for fondue because they melt more easily. In addition to the classic options, some other good melting cheeses include freiburger vacherin, raclette, and taleggio.
• Consider the flavour: While meltability is important, you also want to choose cheeses with flavours you enjoy. For example, Emmental has a lovely nutty flavour, while beaufort alpage has a floral richness. You can also add a creamy cheese like reblochon or raclette to give your fondue a superb consistency.
• Add a secret ingredient: Some people like to add a creamy, spreadable cheese like Laughing Cow to their fondue to help all the cheeses melt together and stay cohesive.
• Avoid strong flavours: Stay away from very strong-flavoured cheeses like blue cheese, as they can be overpowering and may not melt well in a fondue.
• Prepare the cheese properly: Grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Also, toss the cheese with cornstarch or flour to thicken the fondue and prevent clumping.

How to melt the cheese

The key to achieving the perfect cheese fondue is to melt the cheese slowly and patiently. Here are the steps to follow:

• Prepare the Fondue Pot: Rub the inside of the fondue pot with a halved garlic clove. This adds a subtle hint of garlic flavour to the fondue. You can also finely chop the garlic and add it to the mixture later.
• Add Wine and Heat: Pour in the dry white wine and heat it until it starts to simmer. You can also add a splash of lemon juice to enhance the flavour and help stabilise the emulsion.
• Stir in Flour or Cornstarch: If you want to stabilise the fondue further and make it smoother, add flour or cornstarch to the wine and stir until well combined. This step is optional but recommended to reduce the risk of the fondue separating.
• Add the Cheese Gradually: Start adding the shredded or grated cheese a little at a time. Add a small amount of cheese, stirring continuously, and wait until it's mostly melted before adding the next handful. This step is crucial, as adding the cheese too quickly or heating it too much can cause the fondue to break.
• Season and Serve: Once all the cheese is melted and combined, season with salt, nutmeg, and/or black pepper to taste. Transfer the fondue to a fondue pot or heatproof pan to keep it warm and melted.

Remember to keep the heat low throughout the process, as this will prevent the fondue from breaking. Additionally, always stir the fondue in a figure-eight motion to encourage the blending of ingredients.

Now you're ready to dip cubes of crusty bread, boiled potatoes, vegetables, or fruit into your perfectly melted cheese fondue!

What to dip in the fondue

Fondue is a fun cooking method to use when serving a meal for a small group. It can be used for cooking meat or seafood, or it can be used to prepare different types of dipping sauces for dipping almost any type of food. The type of fondue dipping sauce that is used will depend on what you will be dipping.

Bread

Bread is usually the number one pick for cheese fondue because it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but a store-bought sourdough loaf will also do the trick.

Fruits

Fruit and cheese mingle nicely on a cheeseboard, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.

Vegetables

Raw or steamed broccoli and cauliflower are great options to bring a bit of freshness to what's essentially a dairy fest. You can also dip them uncooked if you like, but steaming will help to smooth out those raw, bitter flavours.

Bright bell peppers make a colourful addition to any fondue party, and their natural sweetness works surprisingly well with all that savoury cheesiness. Best of all, if you slice them into long strips, you won't even need a skewer—you can just dunk them straight in.

Roasted Brussels sprouts are another leafy, green, and healthy option that is somehow the perfect match for mild, nutty cheeses.

Meat

Strips of juicy, perfectly cooked filet mignon can only be made better with the addition of one thing: yes, you guessed it, a cheese fondue. Skewer a bit of bread and filet, dip it in fondue, and you've got yourself the fanciest, bite-size burger.

Pickles are another surprising option—from teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste great with a thick and creamy cheese fondue.

Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine.

Salty and sometimes spicy, cured meats like prosciutto, salami, soppressata, and chorizo particularly love to get scrunched up on a fondue skewer and take a quick trip to cheese town.

Poached chicken might not seem like an obvious choice for fondue, but it is basically a blank canvas waiting to be dressed up in the cheeses and spices of your choosing.

Other

Other options include large pasta shapes (think of this as a deconstructed macaroni and cheese), roasted baby potatoes, meatballs, pretzels, and even chocolate-covered bacon!

How to serve the fondue

Now that you've cooked your fondue, it's time to serve it! Here are some tips and suggestions to make your fondue party a success:

Choose the Right Fondue Pot

First, select an appropriate fondue pot. A ceramic fondue pot is suitable for cheese fondue as it does not require high heat. Metal fondue pots are used for high-heat cooking, such as meat and seafood fondue, but can also be used for cheese fondue if the heat source is regulated at a lower temperature. An enamel cast iron fondue pot is a good option for any type of fondue.

Prepare the Dippers

The fun part about fondue is the variety of foods you can dip into the melted cheese! Traditional dippers include cubed crusty bread, but feel free to get creative. Here are some ideas:

• Raw or lightly cooked vegetables: broccoli, cauliflower, carrots, asparagus, squash, artichoke hearts, mushrooms, etc.
• Fruits: apples, pears, pineapple, bananas, grapes, etc.
• Cooked potatoes or french fries
• Cured meats: sausage, salami, chorizo, prosciutto
• Pickles, such as cornichons
• Meat and seafood (pre-cooked if the fondue is not hot enough)

Set Up the Table

Arrange all the dippers on large platters or wooden cutting boards. Make sure there are enough skewers or fondue forks for everyone. It's also a good idea to provide plates for the cooked foods and, if needed, for uncooked foods.

Keep the Fondue Warm

To keep the fondue warm during the meal, use a tea candle or another heat source under the fondue pot. You can also transfer the fondue to a heat-proof pan set over a tea light.

Fondue Etiquette

There are some fun traditions and etiquette rules associated with fondue. For example, if a man drops his bread into the fondue pot, he must buy everyone a round of drinks, and if a woman does the same, she must kiss her neighbours!

Safety

Always supervise children and never leave the fondue pot unattended. If a fire erupts, do not use water to put it out – instead, cover the fire with a lid to cut off the oxygen supply.

Frequently asked questions