Frederic Melton
Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. A classic fondue recipe calls for a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. However, there are many variations of fondue recipes, and one popular option is to use cheddar cheese. Cheddar fondue is smooth, creamy, and has a sharp flavour. It pairs well with various dippers, including vegetables, meat, bread, and crackers. When making cheddar fondue, it is important to serve it promptly as it can become thicker and more prone to separation as it cools.
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What You'll Learn
Sharp cheddar and Parmesan
For a classic fondue, a dry white wine is essential. The wine's tartaric acid helps to create a stable fondue with a smooth, even texture. A dry, high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is ideal. The wine's flavour also directly impacts the fondue's taste, so choose a wine that you would enjoy drinking. You can also use beer or stock instead of wine for a unique twist.
When preparing a sharp cheddar and Parmesan fondue, it's important to add the cheese gradually, small handfuls at a time, while continuously whisking and melting to ensure a smooth and creamy consistency. Cornstarch can be added to the shredded cheese to prevent clumping and create a gluten-free option. Additionally, seasonings like nutmeg, salt, and pepper can enhance the flavour of the fondue.
To elevate your fondue experience, serve it with a variety of dipping options. Cubes of crusty bread, large cubes of French or Italian bread, or pretzels are classic choices. For a healthier option, try dipping vegetables such as roasted green beans, artichoke hearts, asparagus, or carrot and zucchini sticks. Sliced apples and pears also pair well with the sharpness of the cheddar and the creaminess of the Parmesan.
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Gruyère, Emmentaler and sharp cheddar
A blend of Gruyère, Emmentaler, and sharp cheddar is a popular choice for making cheese fondue. The nutty Gruyère and mild Emmentaler complement each other, while the sharp cheddar adds a tangy kick.
Gruyère is a classic choice for fondue, as it melts smoothly and has a full-bodied, slightly funky flavour. It is also more expensive than other options. Emmentaler, on the other hand, is a more affordable and mild-tasting cheese. It has a boring and bland flavour when tasted alone but blends well with other cheeses. When combined, Gruyère and Emmentaler create a rich, delicious, and well-balanced fondue that is not too funky.
Sharp cheddar adds a tangy twist to the fondue, creating a unique flavour profile. Cheddar is also a good choice for beer cheese fondue, as the sharpness of the cheese pairs well with the maltiness of beer.
To make a classic Swiss fondue with Gruyère, Emmentaler, and sharp cheddar, you will need the following ingredients: grated Gruyère, Emmentaler, and sharp cheddar cheese, white wine, cornflour or flour, garlic, nutmeg, and bread for dipping. You can also add some kirsch, white pepper, and paprika for extra flavour.
- Rub the inside of your fondue pot with garlic.
- Add white wine to the pot and bring it to a boil.
- Gradually add the grated cheese while continuously stirring until smooth.
- Mix cornflour or flour with kirsch, white pepper, nutmeg, and paprika (if using), and add to the melted cheese.
- Serve with cubed bread.
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Emmentaler, Jarlsberg and Beecher's cheddar
When it comes to making a delicious fondue, the choice of cheese is paramount. While there are many types of cheese that can be used, Emmentaler, Jarlsberg, and Beecher's cheddar are a fantastic combination.
Emmentaler, also known as Emmental, is a classic choice for fondue. It is a Swiss cheese with a mild, nutty flavour and a slightly funky note. When melted, it contributes a rich, delicious taste to the fondue. Its ability to blend and bring together flavours makes it an excellent base.
Jarlsberg is another Swiss cheese that pairs beautifully with Emmentaler. It has a creamy, buttery texture and melts smoothly, adding a lovely mouthfeel to the fondue. Its mild, sweet taste with a hint of nuttiness complements the more assertive flavours of other cheeses.
Beecher's cheddar brings a sharp, tangy edge to the fondue. Cheddar is a versatile cheese that adds a distinctive tanginess to the blend, cutting through the richness of the other cheeses. Its sharpness provides a pleasant contrast and enhances the overall flavour profile of the fondue.
When combined in the right proportions, these three cheeses create a harmonious blend, with each contributing its unique characteristics to the fondue. The key to a successful fondue is to grate the cheeses, mix them together, and then slowly incorporate them into a heated mixture of dry white wine, lemon juice, and seasonings such as nutmeg, salt, and pepper. This blend of Emmentaler, Jarlsberg, and Beecher's cheddar is sure to impress and satisfy any fondue enthusiast.
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Using a fondue pot
While you can use a regular saucepan to make fondue, fondue pots offer fun nostalgia and, in some cases, superior performance in a compact package. Fondue pots are perfect for hosting friends and family, presenting an interactive dining experience.
Fondue pots can be electric or use an open flame to keep the fondue warm. The best fondue pots are responsive, heat evenly, and have an easy-to-read dial and sturdy base. They should also be easy to clean.
To make a classic cheese fondue, you'll need to bring wine to a simmer in the fondue pot, then mix in flour and cheese. You can use a blend of Gruyère and Emmentaler, or a combination of sharp Cheddar, Emmentaler, and Gruyère for a tangy, sweet, and nutty flavor. Add the cheese slowly, small handfuls at a time, whisking and thoroughly melting before adding more cheese. You can also add some nutmeg, salt, and pepper to taste. Serve with cubed French bread, meat, potatoes, sliced fruit, vegetables, croutons, breadsticks, or pretzels.
Fondue pots can be used for much more than just cheese and chocolate fondue. You can use them to make soup, deep-fry foods, or even as a makeshift campfire for s'mores. They are also perfect for several Asian styles of cooking, such as Shabu-Shabu, Steamboat, and Mongolian Hot Pot.
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What to dip into your fondue
While a classic Swiss fondue is made with a blend of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and gouda, a cheddar fondue can work well too. For a more traditional flavour, you could mix cheddar with Gruyère. If you're making a beer cheese fondue, cheddar is a great choice, and you can swap the wine for 8 ounces of your favourite beer.
Now that you've got your fondue, what should you dip into it? Here are some ideas:
- Meat: Strips of juicy, perfectly cooked filet mignon are even better when dipped in fondue. You could also dip meatballs (beef, chicken, veal, or vegetarian) or grilled (or roasted or sautéed) shrimp.
- Vegetables: Bright bell peppers are a colourful addition to any fondue party, and their natural sweetness pairs well with savoury cheesiness. You could also try broccoli or cauliflower (raw or lightly steamed), roasted Brussels sprouts, green beans, Romano beans, artichoke hearts, or pickled asparagus.
- Fruit: The tartness of a Granny Smith apple or the cinnamon and nutmeg undertones of a Bosc pear complement the creaminess of fondue. You could also try sliced apples or pears.
- Bread: Fondue is commonly served with cubed French bread, but you could also try multigrain toasted breadsticks, croutons, breadsticks, or pretzels.
- Potatoes: Try dipping roasted potatoes, baby potatoes, or fingerling potatoes.
- Pickles: Tangy-sour bites like cornichons or sliced dill pickles taste great with thick and creamy cheese fondue.
- Other: Try gherkins, mushrooms, or radishes.
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Frequently asked questions
A sharp cheddar is the best option for a tangy flavour.
Gruyère and Emmentaler are popular choices to pair with cheddar in a fondue.
A dry, high-acid white wine such as a Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended for cheese fondue.
Cheddar fondue is versatile and pairs well with meat, bread, crackers, and vegetables.
