Kamil Perry
Cheese fondue is a Swiss dish that gained popularity in the US. It is made by melting cheese and mixing it with wine, corn starch, and seasonings. The fondue is then transferred to a fondue pot and served warm with dippers such as bread, potatoes, or vegetables. The word fondue comes from the French word fondre, which means to melt. To make cheese fondue, it is important to grate the cheese and avoid using pre-grated cheese, as it may affect the texture of the fondue. The type of cheese used can vary, but a combination of cheeses with high and low moisture content is ideal to prevent the fondue from splitting.
| Characteristics | Values |
|---|---|
| Cheese | Swiss, Gruyère, Emmenthaler, Raclette, Reblochon, Emmental, Edam, Taleggio, Port Salut, Blue Cheese, Goat's Cheese, Brie, Jalsberg |
| Other ingredients | White wine, corn starch, kirsch, nutmeg, salt, pepper, mustard, lemon juice, garlic, beef broth |
| Dippers | Bread, baby potatoes, bell peppers, sliced apples, veggies, onions |
| Cooking instructions | Melt cheese in a heavy-bottomed pot on the stovetop, stirring in other ingredients. Transfer to a fondue pot and keep warm with a flame or electric heat. |
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What You'll Learn
Choosing the right cheese
The type of cheese you use is crucial to the success of your fondue. A good fondue typically consists of a combination of cheeses, usually two or three. The cheeses should melt well and blend together smoothly.
A classic fondue is made with Swiss cheese, Gruyère, and white wine. Swiss cheese, such as Gruyère, has a strong, nutty flavour and melts well. Emmental is another popular choice for its melting properties, while younger cheeses such as Edam can help prevent the fondue from splitting. A creamy cheese will add a smooth texture and flavour to the fondue, with popular options including Reblochon, Taleggio, Raclette, Port Salut, or even Brie. Blue cheese, goat's cheese, or flavoured cheeses can also be used to add a unique twist to your fondue.
When choosing your cheese, it is important to consider the moisture content. Hard cheeses with low moisture content, such as Gruyère, Beaufort, Comté, or Abondance, are more likely to cause the fondue to split. To prevent this, it is recommended to mix in a younger, higher-moisture cheese such as Emmental or Edam.
It is also important to grate your own cheese, as pre-grated cheese often has a starchy, anti-clump coating that can give your fondue an unpleasant, floury texture. If using hard cheeses, trim off and discard the rinds, as they do not add any flavour to your fondue.
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Preparing the ingredients
To make cheese fondue, you'll need a mix of cheeses, wine, and seasonings. The classic Swiss fondue is made with Swiss cheese, Gruyère, and white wine, but you can use other types of cheese such as Emmenthaler, Jarlsberg, or Beaufort. If you want to get creative, try adding a creamy cheese like brie or goat's cheese, or even some blue cheese. You'll also need corn starch to help thicken the fondue, and some seasonings like nutmeg, salt, and pepper.
Start by trimming and discarding the rinds from the hard cheeses, as they won't add any flavour to your fondue. Then, coarsely grate the cheeses—avoid pre-grated cheese as it can make your fondue lumpy. Cut off and discard the skin of any soft cheeses like reblochon and chop the rest into cubes.
Next, prepare your garlic. Traditionally, a cut garlic clove is wiped around the inside of the fondue pot, but if you're making your fondue in a saucepan, you can add the minced garlic directly to the cheese mix.
Now it's time to add the wine. Go for a high-acid and fruity variety—the acids in the wine will help to stabilise your fondue and prevent it from splitting. If you don't want to use wine, you can substitute it with beef broth and a splash of lemon juice.
Finally, assemble your dipping foods. Fondue is traditionally served with cubes of crusty bread, but you can also offer baby potatoes, bell peppers, sliced apples, or veggies for dipping.
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Cooking method
To make cheese fondue, you'll first need to grate your chosen cheeses. A classic fondue uses Swiss cheese, Gruyère, and white wine, but you can also add Emmental for its melting properties, Reblochon for its creaminess, or a younger cheese like Edam to prevent the fondue from splitting. Trim off and discard the rinds from the hard cheeses, then coarsely grate them. Cut off and discard the skin of the Reblochon and chop it into cubes.
Next, put the minced garlic in a deep, heavy-based saucepan. Add the wine to the pot – traditional Swiss and Savoie whites are ideal, but you can also use a high-acid and fairly fruity alternative. The acids in the wine will help stabilise the emulsion.
Now it's time to add the cheese. Add the cheeses in batches, lowering the temperature to around 212°F/100°C. Make sure each batch is fully melted and incorporated before moving on to the next one. You can add corn starch with the cheese to help with melting. Keep cooking until the cheese is fully melted and has formed a silky smooth sauce.
Once the mixture is smooth, stir in seasonings like salt, pepper, nutmeg, and mustard. You can also add kirsch for flavour. If your fondue gets too thick, add a little more wine until you're happy with the texture.
Finally, transfer the cheese to a fondue serving pot and keep it warm over a low flame. If your pot is thin-bottomed, a lit candle will do the trick; if it's thick-bottomed, use a small Sterno. Arrange your chosen dippers like bread, potatoes, or veggies around the fondue pot, and enjoy!
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Serving suggestions
Cheese fondue is a decadent dish that is perfect for holiday celebrations and get-togethers. It is a versatile recipe that can be served with a variety of accompaniments for dipping. Here are some serving suggestions to make your cheese fondue a delightful experience:
Breads
Bread is a classic accompaniment to cheese fondue. Go for crusty, mixed-grain, or whole wheat breads, such as French or Italian loaves, pita wedges, fresh tortillas, croissants, bread sticks, naan, or focaccia. Bread cubes or torn pieces of bread are perfect for dipping into the melted cheese.
Fruits and Vegetables
For a refreshing contrast to the rich cheese fondue, serve a variety of fruits and vegetables. Tart apples, such as Granny Smith, cut into cubes, are a delicious option. You can also offer sliced pears, cherry tomatoes, carrots, broccoli, asparagus, green beans, or snap peas. Roasted vegetables, such as Brussels sprouts, bell peppers, roasted potato wedges, or mushrooms, can also be a tasty addition.
Meats
Meats like bacon and salami go surprisingly well with cheese fondue. Make sure to use crisp, baked bacon so that it doesn't break off in the pot. Direct your guests to dip their bacon slices directly into the pot. Pickles, such as cornichon pickles, and pickled onions are also great on the side.
Crackers and Cakes
For a different texture, offer crackers or cakes alongside the fondue. Rustic crackers, angel food cake cubes, graham crackers, ladyfingers, shortbread, or biscotti can provide a sweet and crunchy contrast to the creamy cheese.
Drinks
When it comes to drinks, a dry and high-acid white wine pairs well with cheese fondue. Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay can help cut through the richness of the cheese. You can also offer a variety of beverages, such as beer, cider, or soft drinks, to suit your guests' preferences.
Remember, the key to a successful cheese fondue gathering is to provide a variety of dipping options to suit different tastes and dietary preferences. Enjoy the warmth and cheer that this communal dish brings to your table!
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Preventing the fondue from splitting
To prevent your cheese fondue from splitting, you can take several measures. Firstly, the type of cheese you use is important. Avoid using only hard cheeses with low moisture content, such as Gruyère, as they are more likely to cause splitting. Instead, opt for a mix of cheeses, including softer varieties like Emmental or Edam, which melt more easily. You can also add a creamy cheese like brie or goat's cheese.
Another crucial factor is the heat used to melt the cheese. Excessive heat can cause the proteins in the cheese to shrink and expel water, leading to clumping and splitting. Therefore, always use a medium to low heat when melting the cheese, and avoid boiling the fondue once it's done. Keep heating and stirring to a minimum, as constant stirring can also encourage separation.
Additionally, the way you add the cheese to the fondue makes a difference. Instead of adding all the cheese at once, gradually add small amounts of cheese, allowing each portion to melt fully before adding more. This helps the cheese melt evenly and reduces the chances of clumping. Grated cheese is also preferable, as the individual strands heat up more evenly, making it easier to achieve a smooth consistency. However, ensure you grate the cheese yourself, as pre-grated cheese often contains additives that can hinder melting.
To further stabilise your fondue and reduce the chances of splitting, you can add certain ingredients. Cornstarch (cornflour) is a useful thickening agent that can be tossed with the grated cheese before melting or added directly to the fondue if it has already split. Flour can also be used in a similar way. Additionally, using a dry, slightly acidic wine is beneficial, as the acidity helps denature and separate the proteins in the cheese, preventing clumping. Finally, adding a little processed cheese, which contains emulsifying phosphates, can help stabilise the fondue without significantly altering the flavour.
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Frequently asked questions
You will need cheese—a combination of Swiss cheese, Gruyère, and Emmental is a good option—and wine. You can also add corn starch, kirsch, nutmeg, salt, and pepper. For dipping, you can use cubes of crusty bread, baby potatoes, bell peppers, or sliced apples.
Cheese fondue is typically made in a heavy-bottomed pot on the stovetop and then transferred to a fondue pot to keep the cheese warm and melted. Fondue pots can be metal or earthenware, and some are heated electronically while others use a small flame.
Cheese fondue is more likely to split if you use only hard, low-moisture content cheeses such as Gruyère. To prevent splitting, include a younger cheese with a higher moisture content, such as Emmental or Edam, in your cheese mixture.
