Andy Montoya
Cheese fondue is a simple dish that can be made with a variety of cheeses, wines, and dippers. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, Swiss cheese, gouda, Emmentaler, raclette, and vacherin. The wine used in the fondue can also be varied, with dry and high-acid wines such as Sauvignon Blanc, Pinot Gris, or Chardonnay being popular choices. In addition to the classic wine-based fondue, beer or chicken/vegetable stock can be used as a base. To make the fondue, the wine is simmered in a fondue pot, flour is added, followed by the chosen cheeses. The fondue can be seasoned with nutmeg, salt, and pepper, and finished with lemon juice. A variety of dippers can be served with the fondue, including bread, vegetables, meat, and fruit.
What to put in a cheese fondue
| Characteristics | Values |
|---|---|
| Cheese | Fontina, Gruyère, Gouda, Swiss, Emmentaler, Raclette, Vacherin, Comté, Cheddar |
| Alcohol | Dry white wine, beer, cognac, brandy, sherry, kirsch |
| Spices | Nutmeg, salt, pepper, garlic, garlic powder |
| Other | Flour, lemon juice, cornstarch, chicken or vegetable stock |
| Foods to dip | Bread, apples, pears, pineapple, grapes, broccoli, bell peppers, meatballs, potatoes, shrimp, cured meats, chicken, asparagus, carrots, mushrooms, pickles, cornichons, baby potatoes, boiled potatoes, pretzels, bagels, croutons, breadsticks, baguettes |
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What You'll Learn
Cheeses: Fontina, Gruyère, Gouda, Swiss, and Cheddar
Fontina is a great cheese to use as a base for your fondue, as it is known to be lush and complex when combined with Gruyère and Gouda. If you want to stick to a classic Swiss cheese fondue, Gruyère, Swiss cheese, and Gouda are all good choices. For a less traditional but still delicious option, you could try Cheddar fondue, perhaps mixed with a more traditional cheese like Gruyère. For a beer cheese fondue, swap the wine for your favourite beer, which would go well with a Cheddar cheese fondue.
For a festive twist, you could serve your fondue in a baked pumpkin bowl, which would be perfect for a Thanksgiving feast. If you are using the pumpkin bowl, preheat the oven to 350°F, add the cheese fondue to the pumpkin bowl and return to the oven. Bake until the cheese is bubbling, which should take about 20 minutes, stirring occasionally. Serve with red grapes, bread cubes, and pear slices.
If you are serving your fondue in a pot, bring your wine to a simmer in the fondue pot, mix in the flour, and then mix in the cheeses. Season with nutmeg and salt. Serve with cubed French bread, meat, potatoes, sliced fruit (such as apples or pears), vegetables (cauliflower, broccoli, and sliced bell peppers), croutons, breadsticks, or pretzels.
For a smooth fondue, grate the cheese instead of chopping it, as grated cheese melts faster and more evenly. Cornstarch can also help to thicken the fondue and prevent the cheese from clumping.
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Wine: Dry and high-acid like Sauvignon Blanc, Pinot Gris, or Chardonnay
A classic cheese fondue is made with wine, and the acid in the wine helps keep the cheese mixture smooth and gives it an even texture. For a fondue, it is best to choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The taste of the wine will directly impact the taste of the fondue, so it is important to choose a wine that you would enjoy drinking with dinner. You can also make a beer cheese fondue by swapping the wine for your favourite beer, which pairs especially well with a cheddar cheese fondue. If you want to make a fondue without wine, you can substitute the wine for unsalted chicken or vegetable stock.
When making a cheese fondue, it is important to grate the cheese rather than chop it, as grated cheese melts faster and more evenly, leading to a smoother fondue. Cornstarch can also help to thicken the fondue and prevent the cheese from clumping. In terms of cheese, a classic Swiss cheese fondue uses a mix of traditional, firm mountain-style cheeses. Popular choices include Gruyère, Swiss cheese, fontina, gouda, Comté, Emmentaler, raclette, and vacherin.
To make a fondue, start by bringing your chosen wine to a simmer in a fondue pot. Then, mix in flour and nutmeg, before slowly adding the cheese a little at a time, stirring continuously until the mixture is smooth. If the fondue becomes too thick, you can add a little more wine to adjust the texture. To finish, season with salt and pepper to taste.
Cheese fondue is a simple dish, but you can get creative with what you dip into it. Bread is the most popular choice, with French bread, breadsticks, croutons, sourdough, and bagels all being great options. You can also offer unique bread options such as a cranberry walnut loaf. If you are serving bread, it is important to lightly toast it first, especially if it is a type of bread that may fall apart in the cheese. Then, cut it into large cubes or long strips that are easy to dip.
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Bread: Sourdough, French, or Baguette
Bread is the most popular dipper for cheese fondue. It is the best at soaking up all the cheesy goodness. There are many types of bread that go well with cheese fondue, including French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, and even bagels.
Sourdough is considered by some to be the best bread for fondue. It is a type of fermented bread with a tangy flavour and a chewy texture. The tangy flavour of sourdough can help cut through the richness of the cheese fondue, while the chewy texture makes it sturdy enough to hold up to the thick, warm cheese.
French bread, also known as a baguette, is another popular choice for cheese fondue. It has a crispy crust and a soft, airy interior. The crust provides a nice contrast in texture to the creamy fondue, while the soft interior soaks up the cheese nicely. French bread is also relatively easy to cut into large cubes, which makes it a convenient choice for dipping.
When choosing bread for cheese fondue, it is important to consider the texture and flavour of the bread, as well as how well it will hold up to the warm cheese. It is generally recommended to lightly toast the bread before dipping it into the fondue, especially if the bread is soft or prone to falling apart.
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Vegetables: Broccoli, Bell Peppers, Brussels Sprouts, Carrots, or Asparagus
When preparing a cheese fondue, it is important to select vegetables that will complement the cheese and hold their shape when dipped. Broccoli, bell peppers, Brussels sprouts, carrots, and asparagus are all excellent choices and can be prepared in a variety of ways.
Broccoli is a popular choice for fondue as its freshness pairs well with the richness of the cheese. It can be served raw or lightly steamed, ensuring it retains some crunch. Similarly, asparagus can be prepared in the same way, adding a unique flavour and texture to the fondue experience.
Bell peppers offer a natural sweetness that contrasts beautifully with the savoury cheesiness of the fondue. Slicing them into long strips makes for easy dunking without the need for skewers. For a more colourful spread, consider using a mix of red, yellow, and green peppers.
Brussels sprouts, when roasted, become a perfect match for mild, nutty cheeses. This preparation method also ensures they hold together well when dipped into the fondue. Carrots can also be roasted, bringing out their natural sweetness, or served raw for a refreshing crunch.
When selecting vegetables for cheese fondue, it is important to consider both flavour and texture combinations. Experimenting with different cooking methods, such as roasting, steaming, or serving raw, can enhance the overall fondue experience and create a well-rounded and satisfying meal.
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Meat: Beef, Chicken, or Salami
When it comes to meat, there are several options to consider for your cheese fondue. Beef, chicken, and salami are all excellent choices and can be prepared in various ways to enhance the flavour and experience.
Beef options include steak, meatballs, and beef jerky. For steak, cut the meat into bite-sized pieces and season with salt and pepper. Pierce the steak with fondue spears and carefully place them into the hot oil or broth. Cook until browned, about 5-7 minutes, and then remove from the pot. Repeat as needed. Meatballs, whether beef, chicken, veal, or vegetarian, are another tasty option to consider. They become exceptionally delicious after a quick dip in the melty cheese fondue. Beef jerky, a type of cured meat, can also add a nice spicy kick to your fondue spread.
Chicken is another versatile option for your cheese fondue. Poached chicken is a popular choice as it acts as a blank canvas, ready to be dressed up in the cheeses and spices of your preference. You can also cut chicken into bite-sized pieces, similar to the steak, and cook them in a hot broth or oil until they are no longer pink in the centre. Chicken meatballs are another option if you're looking for a different take on the classic meatball.
Salami, a type of cured meat, is a flavourful addition to any fondue spread. Its salty and spicy notes pair well with the cheese fondue. Salami can be scrunched up on a fondue skewer and dipped into the molten cheese, providing a delightful contrast in textures and flavours.
Remember, when serving meat with cheese fondue, it is important to ensure that the meat is fully cooked before dipping it into the cheese. This is not only a food safety precaution but also ensures a more enjoyable dining experience.
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Frequently asked questions
The best cheeses for fondue are those that melt smoothly. Good options include fontina, Gruyère, gouda, Swiss cheese, raclette, vacherin, emmental, comté, cheddar, and beaufort.
Classic cheese fondue calls for white wine. 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 a beer cheese fondue by swapping the wine for your favourite beer, which works especially well with cheddar. If you want to make the fondue without alcohol, you can substitute the wine for unsalted chicken or vegetable stock.
Bread is the most popular dipper for cheese fondue. You can use French bread, sourdough, rye, pumpernickel, bagels, or breadsticks. You can also try unique breads such as a cranberry walnut loaf. If you're using a bread that may fall apart in the cheese, be sure to lightly toast it first and then cut it into large cubes. Other foods that go well with fondue include potatoes, vegetables, cured meats, shrimp, meatballs, and fruit.
You can add cornstarch to your fondue to help thicken it and prevent the cheese from clumping. You can also add spices, garlic, nutmeg, salt, pepper, and lemon juice.
