After reading this post, the only question you’ll have about cheese fondue is, why aren’t you eating it right now? Before jumping into cheese fondue, this post will talk briefly about what fondue is generally and the different types, such as oil and chocolate. Then, it will get into how to make cheese fondue and some variations on the recipe, including how to make a traditional fondue and a beer cheese fondue. Then, it will cover what to serve with your cheese fondue. And finally, this post will give a brief guide for what to look for when buying a fondue set, new or used. If you have any questions about cheese fondue that this post doesn’t answer, please ask them in the comment section below, and I will answer them to the best of my ability.
Imagine it is a beautiful winter day, and you’ve been hitting the slopes for hours with your best friends. As you enter the warm cabin overlooking the valley below, your wind burnt face stings. You and your friends joke as you prepare a meal of meat, vegetables, bread, and melted cheese. You sit back, sipping wine, discussing the day’s adventures and laughing about the misadventures. All the while spearing morsels of food on a long metal fork and dipping them into the molten cheese that sits atop a flame in the centre of the table. Is this a dream? Some nirvana that could only exist on the plains of fantasy? No, this, my friend, is Fondue.
Fondue was very popular in 1970s North America. Even though we often think of it in a romantic context, it comes originally from Switzerland, where it is eaten after a long day of skiing the Alps. It is just as likely to be shared among a family as it is by a couple on a romantic getaway. It’s unclear when or why Fondue fell out of favour in North America. However, it would be fair to guess it had to do with the health craze of the 1980s and the low-fat craze of the 1990s. Whatever the reason for losing popularity, it’s a shame because sitting down with people you love drinking wine and dipping food in melted cheese is a wonderful experience.
While Alpine wheels are traditional, you can make fondue with other types of firm cheese that melt well. Sharp and mild cheddar or young and aged Gouda are nontraditional combinations to try. Other cheeses that melt well are fontina, raclette, Colby, Monterey Jack, and pepper Jack.
How To Make Cheese Fondue
There are different ways to make cheese part fondue. The most traditional method is to melt cheese with wine. However, the method used in this post is to make a cheese sauce starting with a bechamel. This cheese sauce method is preferred because the cheese goes a little further, making the fondue more cost-effective. To make the bechamel, melt one tablespoon of butter, and whisk one tablespoon of flour into it. Cook, whisking for two minutes. Next, whisk in one cup of milk, salt, white pepper, mustard powder, onion powder, and garlic powder. The measurements can be found below. Simmer the sauce, whisking, for about eight to ten minutes.
What to serve with the Cheese Fondue
There are many options for what to serve with your cheese fondue. An important point to remember is that accompaniments should be fully cooked as the cheese will not be hot enough to cook meat or vegetables. Another point is that it is best to offer a variety of ingredients, but it is not necessary to go overboard. A few good quality ingredients, such as bits of ham, roasted mushrooms, slightly cooked broccoli, rare beef tenderloin, good bread, and boiled potatoes, are more than enough. Other vegetables that would work include roasted zucchini, asparagus, cauliflower, and Brussels sprouts. You can also serve cold cuts like roast beef, smoked turkey, etc.
- 1 tbsp Butter
- 1 tbsp Flour you can use gluten-free all purpose flour
- 1 cup Whole Milk
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1/4 tsp Mustard Powder
- 1/2 tsp garlic powder optional
- 1/2 tsp onion powder optional
- 1 1/2 cups Emmenthal Cheese, grated
- 1 1/2 cups Gruyere, grated
- Melt the butter in a medium pot on medium heat. Whisk in the flour and cook for two minutes while continuously whisking.
- Pour the milk into the pot and whisk in the salt, white pepper, mustard powder, garlic powder (optional), and onion powder (optional). Whisk until the mixture is just below a boil. Turn the heat down to low and simmer, while whisking for 8 to 10 minutes.
- Remove the pot from the heat and whisk in the grated cheese a little at a time until all the cheese is incorporated. Taste the cheese fondue, and season it with salt as needed.
- Transfer the fondue to a fondue pot and serve.
The BEST Cheese Fondue – Without Wine!
FAQ
What cheese not to use in fondue?
What type of cheese is best for fondue?
Why is my fondue cheese not melting?
Is fondue always cheese?
Can you use different types of cheese in a fondue?
You can use any selection of cheese you want. You can choose to use one single type of cheese or you can mix multiple types of cheese. Traditional Swiss fondue used a variety of Swiss-type cheeses with a bit of dry white wine. Without further ado, here are our favorite cheese options. 1. Swiss Cheese Fondue
Can I substitute gruyere cheese with cottage cheese?
Gruyere cheese is hard whereas cottage cheese is soft. Depending on what dishes you would like to make. They both have different textures and tastes. In terms of nutrients, cottage cheese has much lower calorie and fat content compared to Gruyere cheese. So, it will be dependent on the use of the substitution.
Can you make cheese fondue with friends?
Cheese fondue carries with it such a fun, communal aspect. Hosting friends for fondue is a fabulous way to celebrate the holidays as a group. You can also make this recipe for a special occasion, Christmas dinner, or New Year’s Eve. Though it sounds fancy, this fondue is shockingly simple to prepare. (Can you stand at a stove and stir? Excellent!
What to put in a cheese fondue?
My favourite pots of cheese fondue include a generous splash of white wine, but other options you may want to consider are kirsch, beer, whisky and brandy. Let the experiments begin! I’m not talking about going wild with flavours here. I’m talking about adding a couple of enhancers that will knock your socks off.