Bushra Griffith
Fondue is a Swiss delicacy that consists of melted cheese, herbs, and wine, brandy, or cognac enjoyed in a communal pot with a variety of dippers. The best cheeses for fondue are Alpine cheeses, such as Gruyère, Emmental, Appenzeller, or a combination of Swiss cheeses. Other cheeses that can be used for fondue include Fontina, young Gouda, Cheddar, and Monterey Jack. Spreadable cheeses like Boursin cooking cream, Laughing Cow cheese, and mascarpone can also be added to fondue but in smaller quantities as they can get lost in the fondue or add too much flavor. When making fondue, it is important to use a ceramic or earthenware pot with a flat bottom and to slowly add the cheese in small handfuls, stirring continuously.
| Characteristics | Values |
|---|---|
| Type of pot | Ceramic or earthenware pot with a flat bottom |
| Type of cheese | Gruyère, Swiss, Fontina, young Gouda, Appenzeller, Emmental, Cheddar, Blue Cheese, Manchego, Monterey Jack, Cream Cheese, Boursin, Laughing Cow, Velveeta, Neufchatel, Mascarpone |
| Cheese preparation | Freshly grated, tossed with cornstarch, not finely grated |
| Stirring technique | Figure-eight pattern, clockwise, zigzag |
| Heating technique | Medium-low heat, no boiling |
| Alcohol | Wine, Jura Wine, Beer, Brandy, Cognac |
Explore related products
What You'll Learn
- Classic fondue recipes call for a combination of Gruyere and Swiss cheese
- You can also use young Gouda, Fontina, or Appenzeller and Emmentaler
- If you want to experiment, try a combination of cheddar and blue cheese
- Avoid using very pungent, stinky, or mouldy cheeses
- Spreadable cheeses like Boursin can be used but may add too much flavour
Classic fondue recipes call for a combination of Gruyere and Swiss cheese
Fondue is a Swiss delicacy that became popular in the 1930s as a way to use stale bread and hardened cheese in the winter. It consists of melted cheese, herbs, and wine, brandy, or cognac enjoyed in a communal pot with a variety of dippers. While there are many cheeses that can be used in a fondue, classic fondue recipes call for a combination of Gruyere and Swiss cheese.
Gruyere is a classic Alpine cheese that is the standard go-to for cheese fondue due to its combination of flavour and meltability. Other Swiss cheeses like Emmental or Appenzeller can also be used, either on their own or in combination. A traditional fondue pot is made of ceramic or earthenware with a flat bottom, though stainless steel, copper, or cast iron can also be used.
When preparing a fondue, it is important to slowly add the cheese to the pot in small handfuls, stirring gently and letting it melt before adding the next batch. The fondue should be cooked low and slow, being careful not to bring the cheese to a boil. It is customary to stir the fondue in a clockwise, zigzag, or figure-eight motion, which is believed to keep the cheese homogenized and well-mixed.
In addition to the cheese, a classic fondue recipe includes white wine, kirsch, cornstarch, garlic, black pepper, and nutmeg. It is important to use freshly grated cheese and to toss it with cornstarch to prevent clumping. While bread is the standard dipper for fondue, other options include potatoes, pickles, meats, and vegetables.
The Best Way to Fill Manicotti with Ricotta Cheese
You may want to see also
You can also use young Gouda, Fontina, or Appenzeller and Emmentaler
While the original fondue is made with cheese, other foods have been melted or cooked in a communal heated vessel in the style of fondue. The best cheeses for fondue include Alpine cheeses, such as Gruyère, Emmentaler, Appenzeller, or a combination of these Swiss cheeses.
When preparing a fondue, it is important to grate the cheese freshly and toss it with cornstarch to prevent clumping. The cheese should be added to the pot slowly, in small handfuls, and stirred gently until melted before adding the next batch. Fondue should be cooked on low heat and never brought to a boil. A traditional fondue pot is made of ceramic or earthenware with a flat bottom, but enameled cast iron, copper-coated, or stainless steel pots with a heavy bottom can also be used.
The Perfect Cheesy Omelette: Mastering the Art
You may want to see also
If you want to experiment, try a combination of cheddar and blue cheese
If you want to experiment with different cheeses in your fondue pot, a combination of cheddar and blue cheese could be a good option. While blue cheese can be a little overpowering on its own, when mixed with cheddar, it can create a unique and tasty fondue.
Cheddar is a versatile cheese that can be used in many recipes, including fondue. It is a hard cheese that melts well and has a strong, sharp flavour. When buying cheddar for fondue, it is important to buy a block of cheese and grate it yourself, rather than buying pre-grated cheese, as this often contains anti-caking agents that can affect the texture of your fondue.
Blue cheese is a strong-flavoured, soft cheese with a distinctive blue mould. It is made from cow, sheep, or goat's milk that has been cured with cultures from the mould Penicillium. While some people enjoy the unique flavour of blue cheese, others find it too strong or overpowering. When using blue cheese in fondue, it is important to use it in combination with other cheeses to balance out its strong flavour.
When making a fondue with cheddar and blue cheese, it is important to add the cheese to the pot slowly, in small handfuls, stirring gently as it melts. This will help to ensure a smooth and creamy texture. It is also important to use a suitable fondue pot, such as a ceramic or earthenware pot with a flat bottom, to prevent the cheese from sticking and burning.
In addition to the cheese, a typical fondue recipe includes wine, cornstarch, garlic, and black pepper. You can also experiment with other ingredients, such as herbs, brandy, or nutmeg, to create a unique flavour profile.
Philly Steak Sandwich: What's the Cheese Pull?
You may want to see also
Explore related products
Avoid using very pungent, stinky, or mouldy cheeses
When making a cheese fondue, it is important to remember that not all cheeses are fondue-friendly. The type and quality of cheese you use can make or break your dish. While it is possible to make fondue with any cheese, some cheeses are better suited to the fondue pot than others.
It is best to avoid using very pungent, stinky, or mouldy cheeses in your fondue. These types of cheeses are likely to have a strong flavour that could overwhelm the other ingredients in your fondue. They may also not melt smoothly, resulting in a stringy or clumpy texture. Cheeses like blue cheese, for example, have a strong flavour and are likely to become stringy when melted, so it is best to avoid using them as a main ingredient in your fondue. However, if you enjoy the taste of blue cheese, you can try adding a small amount to your fondue for a fun flavour twist.
In addition to the type of cheese, the quality of the cheese you use is also important. It is best to use freshly grated cheese for your fondue, as pre-grated cheese often contains anti-caking agents that can affect the texture of your fondue. It is also important to grate your cheese to the right size. Grating your cheese too finely can affect its melting properties.
When preparing your fondue, it is important to be patient and add the cheese slowly, in small handfuls, stirring gently as it melts. This will help ensure a smooth and creamy texture. It is also important to use the correct type of pot for your fondue. Ceramic or earthenware pots with a flat bottom are best suited for cheese fondue, as they conduct heat effectively and reduce the risk of burning the cheese.
Cheese and Beans: The Perfect Pairing
You may want to see also
Spreadable cheeses like Boursin can be used but may add too much flavour
While spreadable cheeses like Boursin may be furthest from traditional fondue cheeses, they can still be used in your fondue pot. These kinds of processed cheeses are notable additions to your fondue lineup because they are meltable and stable at warm temperatures. Stabilizers like locust bean gum, carob bean gum, sodium alginate, and carrageenan help keep the fats and liquids in spreadable cheeses from breaking when melted.
However, spreadable cheeses could get lost in a fondue or, depending on the type of cheese, add too much flavour. For example, Boursin could potentially make a fun herb-tasting fondue for the spring season. Other spreadable cheeses that can be used in fondue include Laughing Cow cheese, Velveeta, Neufchatel, and mascarpone.
When making a cheese fondue, it is important to slowly add your cheese to the pot in small handfuls, gently stir it, and let it melt before adding the next batch. Then, continue to cook it on low heat, being careful not to bring the cheese to a boil. It is customary to stir fondue in a clockwise, zigzag, or figure-eight motion. This will keep the cheese homogenized and well-mixed.
The best pot to use for cheese fondue is a ceramic or earthenware pot with a flat bottom. In a pinch, a slow cooker or double boiler will also do. Stainless steel, copper, or cast-iron pots are better suited for broth and oil fondue.
The Best Cheeses for a Hearty Alfredo Sauce
You may want to see also
Frequently asked questions
Classic fondue is made with Alpine cheeses, such as Gruyère, Emmentaler, Appenzeller, or a combination of Swiss cheeses. You could also use Fontina, a young Gouda, or experiment with other cheeses like cheddar, blue cheese, or manchego.
A ceramic or earthenware pot with a flat bottom is best for cheese fondue. You can also use a high-quality ceramic-coated cast-iron pot or a copper-coated pot, as these materials hold heat well without burning the cheese. Stainless steel pots can also work, but they need to have a heavy bottom to avoid sticking and burning.
It is important to use freshly grated cheese and toss it with cornstarch to prevent clumping. Do not grate the cheese too finely. Add the cheese to the pot in small handfuls, stirring slowly and letting it melt before adding the next batch.
Fondue is traditionally made with white wine, kirsch, garlic, black pepper, and nutmeg. You can also add herbs, brandy, or cognac. If you don't want to use alcohol, you can substitute it with tea, poultry broth, milk, or water.
