Andy Montoya
Making cheese fondue is a fun and delicious way to elevate your dinner party and impress your guests. The key to a good fondue is in the cheese selection and melting technique. Choose a combination of cheeses that melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, or Emmentaler, and grate them for quicker melting and a smoother fondue. Add a splash of wine, lemon juice, or brandy to enhance the flavour and stability of the fondue. Keep the heat low and be patient while melting the cheese to achieve a nice, even consistency. Serve your fondue with cubed French bread, meat, potatoes, sliced fruit, or vegetables for dipping. Now you're ready to host your own fondue night!
| Characteristics | Values |
|---|---|
| Ideal cheese types | Fontina, Gruyère, Gouda, Swiss, Emmentaler, Mascarpone, Monterey Jack, Blue Cheese, Parmesan, Grana Padano |
| Cheese preparation | Grate, do not chop |
| Additives | Cornstarch, flour, lemon juice, nutmeg, salt, brandy, kirsch, garlic |
| Cooking equipment | Fondue pot, double boiler |
| Ideal cooking temperature | 150°F (66°C) |
| Accompaniments | Bread, French bread, baguette, baby potatoes, vegetables, apples, pears, figs, meat, pickles, pretzels |
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What You'll Learn
Choosing the right cheese
The quality and types of cheeses you use will have a significant impact on the final product. The best fondue cheeses are those that melt smoothly and have a buttery, creamy texture.
A combination of Emmentaler and Gruyère is a popular choice for a rich, delicious flavour that's not too funky. Gruyère is a traditional Swiss cheese that is often used in fondue, and it melts smoothly. Swiss cheese is another classic choice, and it pairs well with French Alpine cheeses for a more traditional fondue, or with American-style cheeses for a "Wisconsin fondue".
Fontina, Gouda, and Emmental are also good options, as they are creamy and melt smoothly. Fontina is a great all-around cheese for fondue, and Gouda adds a lush and complex flavour. If you want to add some extra flavour, consider using a stronger-tasting cheese like blue cheese, although this is not a common choice for fondue. Just be sure to choose a softer variety, as firmer, crumblier blue cheeses may not melt as well.
For a more modern fondue, you can also add a small amount of spreadable cheese, such as mascarpone, to achieve a stable and creamy texture. Monterey Jack is another good option for a more traditional fondue, as it smoothly blends into the background and provides a good foundation for stronger flavours. Parmesan can also be added to fondue, but it is not a classic choice. To ensure the best results, it is recommended to buy a block of authentic Parmigiano-Reggiano and grate it directly into the hot fondue.
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Grating vs chopping
When preparing cheese for fondue, it is important to grate, not chop, the cheese. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. A food processor with a grating blade can make quick work of grating a large amount of cheese, but a coarse microplane grater or the coarse side of a box grater can also be used.
For those who prefer a more traditional fondue with Swiss and French Alpine cheeses, Monterey Jack is a good choice as it smoothly blends into the background. It is a semi-soft cow's milk cheese with a mild flavour that serves as a good foundation for stronger flavours.
If you are feeling adventurous, blue cheese can be used to make a memorable fondue with a robust flavour. However, it is important to consider the texture and strength of the blue cheese when making this choice. Firmer, crumblier blue cheeses have less moisture and may not melt as well as softer varieties. When in doubt, softer and creamier blue cheeses like Gorgonzola Dolce are a better option for fondue.
For those who enjoy the salty flavour of Parmesan, it is important to note that it is not a classic fondue cheese. However, given its popularity, nutty and fruity flavour notes, and ability to be grated directly into the fondue, it can be a tasty addition. To ensure the best results, use an ultra-fine cheese grater to achieve a smooth texture.
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Dippers and sides
When it comes to dippers and sides for your cheese fondue, the world is your oyster. The classic choice is crusty bread, such as a baguette, sourdough, or peasant loaf, cut into cubes. But if you're looking for something a little different, why not try one of the following:
- Crispy, roasted potatoes, tossed with garlic, salt, and pepper
- French fries or sweet potato fries
- Tater tots
- Latkes
- Crispy bacon
- Salami, prosciutto, chorizo, or other cured meats
- Poached chicken
- Meatballs
- Chicken sausage
- Roasted shishitos
- Broccoli, cauliflower, or other crunchy vegetables
- Bell peppers
- Pickles, such as cornichons or dill pickles
- Apples or pears, especially Granny Smith or Bosc varieties
And don't forget, you can also add some sides to your fondue itself, such as nutmeg, salt, brandy, or lemon juice.
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Fondue pots
While it is not necessary to own a fondue pot to make cheese fondue, using one does add extra flair to the experience. A fondue pot is also helpful because it keeps the fondue warm and melted. If you don’t use a fondue pot, you’ll likely have to keep returning a regular pot to the stove to rewarm it.
There are several options for fondue pots:
- Electric Fondue Pot: This is a versatile option that can be used for cheese fondue and other types of fondue, such as chocolate or meat.
- Double Boiler: A double boiler provides gentle heat, preventing the fondue from breaking. This is especially useful for larger batches of fondue.
- Traditional Fondue Pot: This is a pot specifically designed for fondue, typically made of ceramic or stoneware. It is placed on a stand with a heat source, such as a candle or gel fuel, to keep the fondue warm.
When choosing a fondue pot, consider the following:
- Size: Choose a pot that is large enough to accommodate the amount of fondue you plan to make.
- Material: Fondue pots can be made of various materials, such as ceramic, stoneware, or metal. Consider the heat source you will be using and choose a material that is compatible.
- Heat source: Some fondue pots come with built-in heat sources, such as an electric heating element or a gel fuel burner. Others may require a separate heat source, such as a candle or a stove.
It is important to note that the temperature should be kept very low once you start adding the cheese to prevent the fondue from breaking. The ideal melting point for most cheeses used in fondue is around 150°F (66°C).
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Adding wine, lemon juice, or cornstarch
When making cheese fondue, it's important to add the ingredients gradually and keep the temperature low to prevent the mixture from breaking. A double boiler can help achieve this gentle heat, but if you don't have one, simply ensure that your heat is set to low.
Now, let's talk about the role of wine, lemon juice, and cornstarch in your fondue. Classic cheese fondue recipes often include white wine, which adds a tart flavour that pairs well with the cheese. Wine also contains tartaric acid, which helps to form a stable emulsion with the melted cheese. Lemon juice serves a similar purpose, as it is a source of citric acid, which stabilizes the fondue and provides a bright, tangy flavour that balances the richness of the cheese. If you decide to use lemon juice, opt for a tart wine to ensure you get enough tartness in your fondue.
Cornstarch is another important ingredient in fondue, as it helps to thicken the mixture and prevent the cheese from clumping. Cornstarch coats the proteins and fats in the cheese, keeping them from coalescing and resulting in a smoother fondue. While some recipes suggest using a flour-based roux, cornstarch is a better option as it is gluten-free and produces a fondue without any starchiness.
To incorporate these ingredients effectively, start by bringing your wine to a simmer in your fondue pot. Then, mix in flour or cornstarch, followed by your chosen cheese, a little at a time, stirring constantly until each addition is melted before adding more. If you're using lemon juice, add a small splash to prevent separation.
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