How to make a cheese fondue
As the days are getting cooler we are starting to get into a cosy winter mood, we thought it a good idea to explore some heart-warming, sociable comfort food: the cheese fondue! Perfect for a fun indoor winter activity and meal with the family.
Origins of the cheese fondue
Cheese fondues originate from Switzerland. During the 18th century the fondue began as a method of making rarely baked bread last longer. Local farmers and villagers discovered that by dipping the hard bread in a mix of melted cheese, wine, garlic and herbs the bread was softened and became delicious. Eventually this simple communal cooking ritual became a Swiss winter tradition known as fondue (from the French word ‘fondre’, which means ‘to melt’).
How to make a cheese fondue
It’s actually quite easy to make your own cheese fondue. Here are some general guidelines:
- Use good-quality cheese. For a classic Swiss cheese fondue use a mix of firm, mountain-style cheeses is best. Gruyere is the traditional Swiss-style cheese to use. This could be combined with for example a Gouda. In general, make sure you use a creamy, buttery cheese that will melt smoothly. A Cheddar fondue also works well, but is less traditional.
- Grate the cheese for quicker melting and a smooth fondue.
- Toss the cheese with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese sauce from becoming lumpy.
- Add the cheese gradually and stir continuously. Wait for each handful of grated cheese to melt before adding the next. This keeps the sauce buttery and smooth.
- Use a good wine in your cheese fondue. Classic cheese fondues use white wine. A dry white wine such as Sauvignon Blanc works well. The acidity of the wine will help keep the cheese smooth and gives it an even texture.
Alternatives:
-For beer cheese fondue, exchange the wine for a tasty beer. This would be especially enjoyable with a cheddar cheese fondue.
-If you’d prefer a non-alcoholic version you can substitute chicken or vegetable stock.
What to Dip in a Cheese Fondue
Bread is the classic ingredient to dip in your cheese fondue, but there are many other options to try. Apples, cherry tomatoes, bacon, baby potatoes, broccoli or pickles can make really tasty and interesting fondue dippers.
Also remember to use a good fondue pot (electrical, ceramic or cast iron) and to keep your cheesy mixture warm while dipping the tasty morsels. Make sure you have enough colour coded skewers for each person to avoid mix-ups!
Here are a few tasty cheese fondue recipes to try: