Easy Cheese Fondue Recipe (2024)

FAQs

What type of cheese is best for fondue? ›

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

If non-alcoholic wines are also not an option then the wine can be replaced with either milk or a 50/50 mixture of milk and chicken or vegetable stock (broth). Again toss the cheese in the cornflour first and add 1 tablespoon of lemon juice to the pot as well.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

Typical fondue bread cubes are cut from white bread, but half-white or wholegrain bread also works well. If you like, you can also use wholemeal bread or bread for toasting, fried in butter. Other options include boiled potatoes, blanched vegetables or fruit (e.g. pears, apples or grapes).

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

The concerns are not just for acute intoxication and overdose, but also neurophysiological risks that can come with lesser amounts of alcohol—sleep disturbances, confusion, unsteady walking, for example." "The only way to be 100 percent safe is to avoid cooking [food for children] with alcohol," says Dr. Roman.

The fondue is fat, rich, salty and strong in taste. And a real happiness to be tasted and shared! The wine (white, exclusively) must be its complement: acid, refreshing, unctuous and powerful in alcohol.

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

Recommendation is not to drink water with a cheese fondue - in Switzerland people usually drink (Swiss) white wine with a fondue. When not wine, then tea (I drink when I have to drive after a fondue). Some people add a glass of Kirsch.

What vegetables are good for fondue? ›

Sauteed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are delicious additions to the tray of fondue dippers. And if you need something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes.

Steamed or roasted vegetables are a good choice. So broccoli, cauliflower, sweet potatoes, carrots, and some other options work and are exceptional dipped in melted cheese. I would even include mushrooms in this.

A French baguette, breadsticks, sourdough and pretzles work well with the flavors of melted cheese. Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

Emmental. For another smooth, semi-hard Swiss cheese, Emmental is a great choice. In fact, it's often used with Gruyère when making fondue, so you know it will have a similar melting power.

Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz. Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.

To ensure a nice, smooth fondue, the protein in the cheese needs to be treated gently. Thermal shocks can cause clumping. So bring your cheese to room temperature, grate it first, and make sure the pot you are using is heavy-based and the heat source low.