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.

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

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.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect. You can play with flavors by roasting other veggies like cauliflower or brussels sprouts.

Fondue as a meal: how much cheese fondue you need per person

Expect each person to eat around 7 oz. of cheese fondue. Are you serving very big eaters? Then you can easily expect them each to consume around 8.82 oz.

Fondue rules

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

The recommended non-alcoholic beverage is hot tea. Many Swiss believe, and indeed insist, that it is crucial to avoid drinking cold beverages with fondue, as they are thought to cause the cheese to coagulate in the stomach and potentially cause very uncomfortable digestive distress.

Do you eat fondue off the fork? ›

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

A fruity Chardonnay, a nice Moscato d'Asti, or a sweet Riesling make for a great pairing. If you choose to use milk chocolate, you'll want a slightly drier pairing that isn't too dry quite yet. A drier Riesling works here too, as well as a Pinot Noir or a Merlot.

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).

Even though fondue is classically made with white wine, it can also be made with other alcohols like brandy, beer or whiskey or, for a non-alcohol version, with flavorful stock.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

Emmi Swiss Knight is the best fondue cheese, and it just happens to be the premade fondue I see most often in grocery stores. The pull is incredible—when you dunk a piece of bread in this fondue cheese, you truly have to twirl and twirl to get the cheese pull to break.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

Mozzarella, whether fresh or low-moisture, is extremely tame in flavor, so it makes a quick, clean, creamy hit to everything from meatball subs to roasted vegetables. Garlic bread grilled cheese. Enough said.