Cheese Fondue: The Best Cheeses To Use

Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. The most popular cheeses used in fondue are fontina, Gruyère, gouda, Swiss cheese, Emmentaler, sharp cheddar, and raclette. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyere, Emmental, and Appenzeller.

Gruyère, Swiss cheese, and gouda are the best cheeses for a classic fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is typically made with a combination of cheeses, wine, and flour or cornstarch, and served with cubed bread and other foods for dipping. The best cheeses for a classic fondue are those that are buttery and creamy and melt smoothly. Gruyère, Swiss cheese, and gouda are excellent choices and qualify as traditional, firm mountain-style cheeses.

Gruyère is a rich and creamy classic fondue cheese that can be substituted with Swiss cheese or gouda. Swiss cheese, also known as Emmentaler, is a variety of Swiss cheese that is commonly used in fondue. Gouda, a mild and nutty cheese, adds a creamy texture to the fondue. These three cheeses can be combined in equal amounts to create a lush and complex flavour profile.

When preparing the fondue, it is important to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. Cornstarch or flour can be added to thicken the mixture and prevent clumping. Classic fondue also calls for white wine, as the acid in the wine helps to keep the cheese mixture smooth and gives it an even texture. A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended.

Fondue is a fun and communal dish that is perfect for entertaining and special occasions. It is easy to prepare and can be customised with various dippers such as bread, meat, potatoes, fruits, and vegetables. By following these tips and using the best cheeses, you can create a classic fondue that is rich, creamy, and indulgent.

Cheddar fondue is a tasty alternative

Cheddar Fondue: A Tasty Alternative

The Cheese Blend

The key to a successful fondue is finding the right blend of cheeses. For a classic Swiss fondue, Gruyère is a must-have, as it adds a sweet and nutty flavour. Emmentaler is also commonly used as it blends the cheeses together. However, for a cheddar fondue, the star of the show is, of course, cheddar cheese. Aged cheddar works best due to its smoother texture and lower moisture content. This ensures a creamy and stable fondue.

When using cheddar, it is recommended to blend it with a more traditional cheese like Gruyère to balance the flavours. You can also experiment with other cheese combinations to find your perfect match. Some popular alternatives include:

• Gruyère and Emmentaler: Gruyère adds a slightly nutty taste, while Emmentaler is similar but milder.
• Swiss cheese: Known for its sharp and earthy flavour.
• Monterey Jack: A milder, creamy option.
• Blue cheese: For a bold and tangy kick.
• Gouda: For a creamier texture and a delightful blend of flavours.

Tips for the Perfect Cheddar Fondue

To achieve a smooth and creamy cheddar fondue, here are some essential tips to keep in mind:

• Grate the cheese finely or cube it into small pieces for easier melting.
• Toss the cheese with cornstarch or flour to stabilise the sauce and prevent separation.
• Use an acidic liquid like dry white wine or beer to emulsify the cheese and prevent clumping.
• Melt the cheese on low to medium-low heat to avoid graininess and separation.
• Stir the cheese mixture continuously to prevent sticking and ensure even melting.
• Add the cheese gradually in small batches to maintain a smooth consistency.
• Keep the fondue warm with a low heat source, such as a fondue pot or slow cooker, while serving.
• Serve promptly, as cheddar fondue is best enjoyed fresh and can thicken and separate when cooled.

Dipping Options

The beauty of fondue is the variety of dipping options available. Here are some ideas to get you started:

• Vegetables: Blanched vegetables like broccoli, carrots, bell peppers, or asparagus.
• Meat: Cooked meat such as beef or shrimp.
• Bread: Cubed French bread, sourdough, or pumpernickel.
• Fruits: Sliced apples or pears.
• Crackers: Tortilla chips or pretzels.

So, why not give cheddar fondue a try? With its versatile flavour and endless dipping possibilities, it's a fun and tasty alternative to the traditional Swiss cheese fondue.

For a classic Swiss fondue, use Gruyère, Emmentaler, and Appenzeller

Fondue is a quintessential Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. The best cheeses for this fondue are a combination of traditional, firm mountain-style cheeses.

Gruyère is a full-flavoured, slightly funky, and delicious Swiss cheese. It is also more expensive than other options. Emmentaler is another Swiss cheese that is often used in fondue. It has a sweet and nutty flavour and blends well with other cheeses. Appenzeller is the final classic Swiss cheese used in fondue, adding a sharp and earthy flavour.

When making a classic Swiss fondue, it is important to use good-quality cheese and grate it before adding it to the pot. This will ensure that the cheese melts smoothly and gives the fondue a creamy texture. It is also important to add the cheese slowly and stir constantly to avoid lumps.

In addition to the cheese, a classic Swiss fondue typically includes dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine adds a tangy flavour and helps to keep the fondue smooth. Some recipes also call for the addition of cornstarch or flour to thicken the fondue and prevent the cheese from clumping.

Classic Swiss fondue is best served with cubed French bread, meat, potatoes, sliced fruit (such as apples or pears), vegetables (such as broccoli, cauliflower, or bell peppers), or pretzels.

Cornstarch helps to thicken the fondue and prevents the cheese from clumping

Cornstarch is an important ingredient in achieving the perfect fondue consistency. When making cheese fondue, it's essential to prevent the cheese from clumping together, creating an unappetizing texture and appearance. This is where cornstarch comes in.

Cornstarch is a fine starch powder derived from corn that has excellent thickening properties. When added to the cheese mixture, it helps to create a smooth, creamy fondue by thickening the liquid and preventing the cheese from forming lumps. This is because cornstarch absorbs moisture and swells, creating a gel-like structure that adds volume and body to the fondue.

To use cornstarch effectively in your fondue, it's important to thoroughly toss and coat the shredded or grated cheese with cornstarch before adding it to the pot. This ensures that the cornstarch is evenly distributed and can work its magic. Additionally, using cornstarch makes the fondue gluten-free, accommodating guests with dietary restrictions.

While flour can be used as a substitute in a pinch, cornstarch is generally preferred as it leaves less of an aftertaste and provides a smoother texture. It's important to note that cornstarch should be added gradually and thoroughly combined with the cheese to ensure optimal thickening without affecting the flavour.

By following this tip and using cornstarch, you can ensure your cheese fondue has a perfect, creamy consistency that your guests will love!

White wine is a classic ingredient, but you can use stock or beer

When it comes to making cheese fondue, the choice of liquid can be just as important as the choice of cheese. While white wine is a classic ingredient, you can also use stock or beer to achieve delicious results.

Using stock or beer instead of wine can be a great option if you want to make a non-alcoholic fondue or simply want to experiment with different flavours. Here are some tips and suggestions for using stock or beer in your cheese fondue:

Using Stock

If you want to make a non-alcoholic fondue or prefer not to use wine, you can substitute it with stock. Using stock can give your fondue a more savoury and umami flavour profile. Here are some tips for using stock in your fondue:

• Use unsalted chicken or vegetable stock for the best results. You can also use a 50/50 mixture of milk and stock if you want a creamier fondue.
• If using stock, it is important to add an acidic ingredient like lemon juice to the pot to help prevent the fondue from curdling and becoming stringy.
• When using stock, it is recommended to use harder cheeses such as Gruyere or even cheddar, as they will provide more structure to the fondue.
• You may need to add extra seasoning or spices to your fondue when using stock, as the flavour will be milder compared to using wine.

Using Beer

If you want to give your fondue a heartier flavour, you can substitute the wine with beer. Using beer will add a malty, slightly bitter flavour to your fondue that can pair well with the cheese. Here are some tips for using beer in your fondue:

• For beer cheese fondue, use a full-bodied beer such as a stout or a pale ale. Avoid using light beers as they may not have enough flavour.
• When using beer, it is best to use cheeses that can stand up to the strong flavour, such as cheddar or Gruyere.
• As with stock, it is important to add the beer slowly and stir constantly to ensure a smooth and creamy fondue.

Whether you choose to use stock, beer, or stick with the classic white wine, the key to a delicious cheese fondue is to use good-quality ingredients and take your time during the preparation. So, go ahead and experiment with different liquids to find the perfect combination for your taste!

Frequently asked questions