Frederic Melton
Fondue is a Swiss dish of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name Käss mit Wein zu kochen or to cook cheese with wine. The best cheeses for fondue are creamy and buttery and melt smoothly, such as fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Swiss cheese, and gouda.
| Characteristics | Values |
|---|---|
| Cheese | Swiss, Gruyère, Cheddar, Comté, Emmentaler, Raclette, Vacherin, Gouda, Fontina |
| Wine | Dry and high-acid such as Sauvignon Blanc, Pinot Gris, Unoaked Chardonnay, Champagne |
| Other ingredients | Cornstarch, nutmeg, salt, cayenne pepper, Dijon mustard, brandy, lemon juice |
| Dippers | Bread, apples, baby potatoes, bell peppers, broccoli, carrots, bacon, pickles, sausages, meat, shrimp, steak, asparagus, cauliflower, mushrooms, tomatoes, breadsticks, pretzels |
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What You'll Learn
Classic Swiss cheese fondue
A classic Swiss cheese fondue is a blend of three cheeses: Gruyère, Emmental, and Appenzeller. The first two have a classic nutty mild flavour, while the latter is sharp and strong. When blended, the fondue gets a creamy, buttery, and smooth texture.
To make the fondue, grate the cheese and mix it together. Prep all your ingredients for dipping before you start as the fondue needs to be served immediately as soon as it is ready. Add the wine, garlic, and cornstarch into a large saucepan and heat on medium heat until the mixture begins to thicken. Then, add the cheese and stir until it is melted and thin. Season with nutmeg, salt, and pepper and transfer into a fondue pot which is heated. Serve with crusty bread and various accompaniments like gherkins, apples, and pickled onions.
You can also serve it with cubes of crusty bread, baby potatoes, bell peppers, broccoli, asparagus, cauliflower, carrots, sliced apples, or other fruits and vegetables for dipping. For an extra note of flavour, stir in a tablespoon of fortified wine or liqueur such as brandy, cognac, or cherry brandy.
A fondue pot is helpful because it keeps the fondue warm and melty. If you don’t use a fondue pot, you’ll likely have to keep returning a regular pot to the stove to rewarm it.
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Cheddar fondue
Ingredients
- Sharp cheddar cheese (white or yellow)
- Cornstarch
- Garlic
- Beer or beef broth
- Worcestershire sauce
- Dry mustard
- Ground nutmeg
Optional Ingredients
You can also experiment with other cheeses, such as Emmental, Gruyère, or Swiss cheese, for a slightly different flavour. For an extra kick of flavour, you can add a tablespoon of fortified wine or liqueur, such as brandy, cognac, or Kirsch.
Method
- Grate the cheese. Grating the cheese instead of chopping it will help it melt quicker and smoother.
- Rub the inside of a heavy pot or saucepan with a clove of garlic, then discard the garlic.
- Add beer or beef broth and bring to a simmer over moderate heat.
- Coat the grated cheese with cornstarch. This will help thicken the fondue.
- Gradually add the cheese to the pot, stirring constantly in a zigzag pattern to prevent the cheese from balling up.
- Continue adding cheese until it is just melted and creamy, but do not let it boil.
- Stir in the Worcestershire sauce, dry mustard, and ground nutmeg.
- Bring the fondue to a simmer and cook, stirring, until thickened (about 5-8 minutes).
Serving Suggestions
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Fondue sides and dippers
When it comes to fondue, the cheese is the star of the show. But what do you serve on the side? And what do you dip into that warm, gooey pot of deliciousness?
The most popular dipper for cheese fondue is bread. Go for a French baguette or sourdough, cut into cubes, lightly toasted, and maybe even rustic—think cranberry walnut loaf. Other options include multigrain bread, rye, pumpernickel, and even bagels. For a gluten-free option, try corn chips or tortilla chips.
If you're looking for something beyond bread, there are plenty of options. Vegetables and cheese are a classic combination. Try bell peppers, carrots, cherry tomatoes, broccoli, or cauliflower. Roast them first or serve them raw. If you're feeling fancy, go for sauteed artichoke hearts or roasted mushrooms.
For a heartier option, add some protein to your platter. Cured meats like salami, pepperoni, or sausage are fun and flavorful. Grilled steak, poached chicken, or cooked ham also taste great with melted cheese. And don't forget about seafood—lightly steamed shrimp, crab, or lobster would be an elegant touch.
Fruit can also be a surprising yet delicious dipper for cheese fondue. Try apples, pears, or grapes. Or, for something more festive, go for fall fruits like persimmons. And if you're looking for a real treat, chocolate fondue is always a crowd-pleaser. Serve it with fresh berries, dried apricots, or dried figs.
So, there you have it—a variety of sides and dippers to elevate your fondue game. Remember, the key is to choose dippers that will hold their form after being dipped in warm cheese. Now, go ahead and indulge in that creamy, cheesy goodness!
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Fondue sets and cooking methods
While a fondue pot is not necessary to make cheese fondue, using one adds flair to the experience. A fondue pot is helpful because it keeps the fondue warm and melty. 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 two main types of fondue pots:
- Electric Fondue Pot: This versatile option is easy to control in terms of temperature. However, it requires a plug and can be tricky to wash.
- Ceramic or Cast Iron Fondue Pot: This option does not require a plug but you will need to purchase separate fuel to power a flame.
When preparing fondue, grate the cheese instead of chopping it, as grated cheese melts faster and more evenly. Cornstarch can also help thicken the fondue and prevent the cheese from clumping. A classic cheese fondue calls for white wine, as the acid in the wine helps keep the cheese mixture smooth and gives it an even texture. For fondue, choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also make beer cheese fondue by swapping the wine for your favourite beer, which pairs especially well with cheddar cheese fondue. If you'd like to make fondue without alcohol, you can substitute unsalted chicken or vegetable stock.
To cook your fondue, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses a little at a time, stirring between each addition to ensure a smooth fondue. Once smooth, stir in seasonings and flavourings like brandy, mustard, nutmeg, or salt. Serve with an assortment of bite-sized dipping foods such as bread, meat, potatoes, fruit, or vegetables.
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Alternative fondue recipes
A traditional Swiss cheese fondue is made with a combination of Swiss cheese and Gruyère, which are both creamy, buttery, and melt smoothly. Other good choices of cheese for fondue include Gouda, fontina, Emmental, Comté, Cheddar, raclette, and vacherin. White wine is often added to the fondue to keep the mixture smooth and give it an even texture.
However, there are many alternative fondue recipes that you can try. Here are some ideas:
- Beer Cheese Fondue: Swap the wine in a classic fondue recipe for your favorite beer. This pairs especially well with Cheddar cheese.
- Chocolate Fondue: For those with a sweet tooth, a simple chocolate fondue can be made with just two ingredients.
- Red Velvet Fondue: For a more indulgent dessert, try a red velvet fondue, perhaps with red velvet cheesecake bites on the side.
- Pizza Fondue: This fondue is served with garlic bread and chicken strips for dipping.
- French Onion Fondue: A rich, thick, creamy, and easy-to-make fondue that you can dip whatever you want into.
- Crab Fondue: A creamy fondue with added smokiness from diced bacon and a splash of white wine or sherry.
- Seafood Fondue: A decadent and super customizable fondue that is sure to impress.
- Pesto Fondue: A cheesy and herby fondue that can be made healthier by using low-fat cheese.
- Spinach Artichoke Fondue: A warm and gooey fondue, perfect for holiday enjoyment.
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Frequently asked questions
The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. The best options are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all good choices.
Other cheeses that can be used for fondue include Comté, Emmentaler, raclette, vacherin, cheddar, Beaufort, Abondance, Saint-Nectaire, Cantal, Fourme d'Ambert, and Appenzeller.
A classic fondue recipe involves melting a combination of cheeses, such as Gruyère and Swiss cheese, with wine and seasonings. The fondue is then served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks.
