Frederic Melton
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 communal pot using long-stemmed forks. If you don't have a fondue pot, you can use a heavy-bottomed pan. You can also use a microwave to melt the cheese. This article will provide tips on how to melt cheese without a fondue pot, including the best types of cheese to use and step-by-step instructions.
| Characteristics | Values |
|---|---|
| Type of cheese | Harder cheeses with a lower melting point such as Mozzarella, Emmental, Gruyere, Cheddar, Fontina, Gouda |
| Preparation | Grate or chop the cheese into small pieces to help it melt evenly and prevent clumping |
| Cooking vessel | Heavy-bottomed pan or non-stick saucepan |
| Heat source | Stovetop or microwave |
| Heat level | Low heat or medium-low heat |
| Additives | Cornstarch, flour, wine, lemon juice, milk, cream, sour cream, vodka, nutmeg, salt, pepper |
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What You'll Learn
Use a heavy-bottomed pan over a low heat
If you don't have a fondue pot, you can use a heavy-bottomed pan over a low heat to melt your cheese. This method is simple, quick, and perfect for feeding a few friends. It's also more sociable than using a fondue pot, as you can keep the pan on a trivet with tealights underneath while you eat, so the cheese stays melted.
To melt cheese in a heavy-bottomed pan, start by choosing the right cheese. Harder cheeses with a lower melting point, like Gruyere, Emmental, or Cheddar, are the best for melting. Soft cheeses should be avoided as they burn easily. Grate or chop the cheese into small pieces to ensure it melts evenly and prevent clumping.
Next, place the cheese in the pan over low heat. Add an acidic ingredient like white wine vinegar or lemon juice to prevent the cheese from becoming lumpy. You can also add a little cream, milk, or sour cream to the melting cheese for a smoother, creamier texture. Stir the cheese frequently as it melts, and be careful not to let it burn.
If you're in a hurry, you can use a microwave to melt the cheese. Place the cheese in a non-stick, microwave-safe container coated with non-stick spray. Microwave on high power in 30-second intervals, stirring between each interval.
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Grate the cheese
Grating the cheese is an important step in making fondue, as it helps the cheese melt faster, more evenly, and smoothly. It also prevents the cheese from clumping together. When grating a large amount of cheese, it is recommended to use the grater blade of a food processor. However, if you don't have access to a food processor, a coarse box grater or a coarse microplane grater can also get the job done.
It is important to grate your own cheese when making fondue, as pre-grated cheese doesn't melt as well and can become gummy. Harder cheeses with lower melting points, such as cheddar, Gruyere, Emmental, and Gouda, are better suited for melting. These cheeses can be grated or chopped into small pieces before being placed in a non-stick saucepan over low heat.
To enhance the melting process and prevent clumping, the grated cheese can be tossed with cornstarch or flour before adding it to the saucepan. This step is especially important if you are using a harder cheese, such as cheddar, as it tends to be oilier and may require more assistance to melt smoothly.
Once the cheese is grated and coated, it can be added slowly to the saucepan, a small handful at a time, while constantly stirring and allowing each addition to melt before adding more. This gradual process ensures a smooth and creamy fondue without lumps.
By following these steps and paying attention to the details, you can create a perfectly melted cheese fondue without a fondue pot, simply by using a saucepan and a grater to prepare the cheese.
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Add acidic ingredients to prevent clumping
When melting cheese, you may encounter issues with clumping. This is often due to the balance of water and fat not being maintained, which causes fat molecules to slip free and join together.
A common way to prevent clumping is to add starch, such as cornstarch or flour, to the cheese. This physically impedes fat molecules from joining up into larger droplets and makes the water phase of the cheese more viscous, preventing fat from coalescing and breaking out.
However, if you are looking for a more tangy result, you can add acidic ingredients to prevent clumping. Adding acid, such as lemon juice, white wine, or vinegar, can help prevent the cheese's casein proteins from clumping together and turning stringy. The acid breaks down the cheese proteins, resulting in a more cohesive and uniform melt.
Additionally, acidic ingredients can add a tangy flavor profile that complements the richness of the melted cheese. For example, if you are making a fondue, the classic recipe includes wine, which not only helps to keep the cheese mixture smooth but also adds to the flavor profile.
It is important to note that while acid can help prevent clumping in most cheeses, it will not work with acid-set cheeses, such as fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta. These cheeses are set with acid, which dissolves the calcium that holds the casein proteins together. When heated, the proteins in these cheeses will get closer together, and water will be cooked off, but without the calcium holding everything together, the cheese will not melt.
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Use cornstarch for stabilisation
Cornstarch is a great option to stabilise melted cheese and prevent it from clumping. It thickens the fondue and improves its viscosity. To incorporate cornstarch, begin by coating the grated cheese with it and tossing thoroughly to ensure an even distribution. You can also make a cornstarch slurry by mixing a tablespoon of cornstarch with a tablespoon of water and adding it to your cheese mixture. This will help the sauce stay together.
For a stable emulsion of melted cheese, you can use cornstarch with evaporated milk. The starch molecules absorb water and expand, thickening the liquid phase of the sauce and preventing proteins from binding into long strands and fats from separating. You can use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. Adjusting the ratios slightly will give you different consistencies without worrying about the emulsion breaking.
Cornstarch is a better option than flour as it leaves less of an aftertaste and makes the fondue gluten-free. It is a great way to stabilise melted cheese and create a smooth and creamy texture.
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Microwave in 30-second intervals
If you're in a hurry to melt your cheese, a microwave is a good option. It's important to use a non-stick, microwave-safe container and to spray it with a non-stick spray to prevent the cheese from sticking to the sides. Place the cheese in the bowl and microwave it on high power in 30-second intervals, stirring between each interval. This method ensures that the cheese melts evenly and prevents it from burning.
When melting cheese in the microwave, it's best to use harder cheeses with a lower melting point, such as Emmental, Gruyere, or Cheddar. These cheeses melt smoothly and have a more complex flavour when melted. It's also important to grate the cheese beforehand to ensure even melting and prevent clumping.
To add a bit of flavour to your melted cheese, you can include a small amount of cream, milk, or even sour cream. Additionally, an acidic ingredient like a dash of white wine vinegar or lemon juice can enhance the flavour and prevent lumpiness. If you're using the melted cheese for fondue, you can also add cornstarch to stabilise the mixture and improve its viscosity.
Remember, when melting cheese in the microwave, always use microwave-safe containers and avoid soft cheeses that burn easily. By following these steps, you can achieve evenly melted cheese with a smooth and creamy texture in a short amount of time.
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Frequently asked questions
Harder cheeses are best for melting because they have a lower melting point. Mozzarella is often hailed as the best cheese for melting because it has a smooth, creamy texture and is relatively low in fat. Other good melting cheeses include Emmental, Gruyere, and Cheddar.
A heavy-bottomed pan is a good alternative to a fondue pot. You can rub the inside of the pan with a garlic clove, add wine, and heat gently. Add the grated cheese to the hot wine and stir until melted.
Cornstarch can be added to melted cheese to improve its viscosity and prevent clumping. If the cheese becomes lumpy, you can add an acidic ingredient such as a dash of white wine vinegar or lemon juice.
Bread, potatoes, apples, and meats are all popular foods to eat with melted cheese.
