Cheese fondue, or as I like to call it “fun”due, is such a great way to share a meal. A traditional cheese fondue consists of a blend of cheeses, white wine, brandy and seasoning and is enjoyed by spearing pieces of bread onto a fondue fork and dipping them into the melted mixture.
Whether you’ve fondued with the best of them or are entirely new to this cheesy experience, I’ve got 5 tips to help you have fun with cheese fondue. I’ve also included a recipe at the end so you can melt up your own. But, whatever you do, don’t drop the bread in the cheese!
Taken from Asterix in Switzerland by Albert Uderzo and René Goscinny.
1. Use a variety of cheeses
Single-cheese fondues tend to be a little boring, so I always suggest to mix it up with a few different types of cheese to produce a well-rounded flavor. Experiment with two or three of the hard cheeses that you like best. Remember that the cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom. This has the texture of a cracker which you can lift out and eat at the end of the meal.
2. Use dry wine
In order to make a perfect fondue you will need more than just cheese – you will need some good quality white wine too. The tartaric acid in wine keeps the cheese from becoming stringy when it melts. You can use pretty much any type of dry white wine, but I recommend a good dry sauvignon blanc as it really compliments the flavour of the cheese. If you prefer not to use alcohol you can use some chicken stock with a little added lemon juice or vinegar.
3. Grate the cheese yourself
Cheese that has already been grated is readily available at supermarkets and seems like an easy shortcut, but I prefer to grate it myself to get a much smoother texture. Since you don’t always know what kind of cheese is in pre-prepped bags, your fondue will have a better flavour if you grate the cheese yourself.
4. Heat it low and slow
Burning your cheese fondue is a huge no-no, so it is important keep the heat low as you cook. If the cheese gets too hot, the fondue may burn or separate. You can either melt everything in a double boiler, which is the safer method, or you can do it right over the burner if you are feeling braver. You could also use a special fondue pot if you have one, but it’s not at all an essential.
5. Have the perfect fondue recipe (and here it is)
If you’ve never had a fondue before but want to try it out, here’s a fool-proof recipe.
Ingredients:
- 500g of your favourite cheeses, grated (You can use just about any quality hard cheese you like as long as it melts well.)
- 2 x tbsp cornstarch, divided into 1 spoon each.
- 4 x tsp cherry brandy
- 500ml dry white wine
- A pinch of ground nutmeg, paprika and cayenne pepper
Instructions:
- Combine cheeses and 1 tablespoon of dry cornstarch in a large bowl.
- In a small bowl, combine remaining cornstarch and brandy; set aside.
- Transfer about a third of the cheese into a large saucepan, and heat over a double boiler on a medium-high heat setting (you’ll need lots of heat initially, but bring this down when the cheese melts to keep it from burning).
- Gradually add the wine while stirring until bubbles form around the sides of pan.
- Stir constantly, using a figure-eight motion, until the cheese is almost completely melted.
- Stir in one more handful of cheese and half of the brandy corn starch mix.
- Add in the rest of the cheese slowly, one handful at a time. Allow it to almost completely melt between additions. Stir in the other half of the brandy mixture between handfuls.
- After all the cheese is added, throw in the spices.
- Cook and stir until the mixture is thickened and smooth.
- Transfer to a fondue pot or a slow cooker to keep the whole batch warm or pour individual portions into smaller bowls and let the fun begin.
Of course fondue would be nothing without something to soak it up with. Here are a few ideas for what to serve on the side:
- toasted bread
- roasted potatoes
- pickles
- sausage
- steamed carrots or broccoli florets.
- cubes of cooked meat
Now you have all the tools you need to pull off a fondue for your next dinner party. As always, I’d love to hear from you on how your “fun”due went in the comments.
