Classic cheese fondue
- Preparation 20 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
Ads
🎿 A fondue for every good reason to make one
This is the fondue that comes out after a day of skiing, when all you want is to crash at the chalet with friends. It’s also the one for a quiet Saturday night with your girlfriend, when going out sounds like too much work. Personally, a cheese fondue is one of my favourite treats. Pair it with a good beer and it’s ridiculous, in the best way.
🔥 The real secret: never let it boil
For years I cooked my fondue until it started to boil. Big mistake. The cheese separates, the fat rises to the top, and instead of smooth and creamy you get something greasy. A proper classic cheese fondue cooks gently, over low heat, just until the cheese melts and turns silky. That’s the whole trick.
🍞 The crust at the bottom is the best part
A good loaf with walnuts or cranberries, fresh, never day-old bread. That’s what I serve with mine, and it makes the whole thing better. And that crust that forms at the bottom of the pot once everything’s gone? I’d fight someone for it.
Ads
Ads
🔥 Never let it boil
The real secret to a fondue that stays silky is to never let it boil. Cook it gently, over low heat, just until the cheese melts. Boil it and it separates, leaving grease floating on top instead of a smooth, even texture.
💧 If it separates anyway
It happens even to the best of us. Dilute a little cornstarch in cold water, pour it into the fondue and stir vigorously. It comes back together in seconds.
🍷 The wine and the kirsch
A dry white you actually enjoy drinking, chardonnay or sauvignon blanc, both work fine. I skip the kirsch. The traditional recipe calls for it, but the garlic and wine already give my fondue enough character.
📅 Make-ahead
Grate your cheese the night before and keep it in the fridge. Cut your bread and vegetables ahead of time too. On the day, all that’s left is the cooking, and that takes under 15 minutes.
♻️ Leftovers
This keeps in the fridge for a few days in an airtight container, and reheats gently over very low heat. If it won’t come back to the right texture, use it as filling for homemade ravioli.
✅ What to serve with my classic cheese fondue?
Bread is still king, especially a fresh loaf with walnuts or cranberries, but lightly blanched broccoli and cauliflower, apples or green apples, grapes, sausage or chorizo and small baby potatoes round it out. If you want to explore other versions of the same dish, I also have a cheese fondue with oyster mushrooms and beer and a smoked cheese fondue with caramelized onions that push it further.
Ads
Ingredients
- 350 g Emmental cheese, grated
- 150 g Gruyère cheese, grated
- 300 g Fredondaine cheese, grated (firm, washed-rind, a bit like a mini Oka)
- 4 teaspoons (20 ml) cornstarch
- 1 1/2 cups (375 ml) dry white wine
- 2 large garlic cloves, finely chopped
- 2 pinches ground nutmeg
Ingredients for the sides
- Fresh loaf of bread with walnuts or cranberries, cubed
- Broccoli and cauliflower, lightly blanched
- Apples or green apples, sliced
- Grapes
- Sausage or chorizo, sliced
- Small baby potatoes, cooked
Ads
Preparation
- In a large bowl, mix the grated cheese with the cornstarch. Set aside.
- In a saucepan over medium heat, combine the cheese, white wine, garlic and nutmeg. Season with salt and pepper. Cook for 10 to 12 minutes, stirring, until the cheese is melted and smooth.
- If the mixture stays thick, raise the heat to medium-high for a few seconds, stirring vigorously for an even texture. Never let the fondue boil, or it will separate. Remove from the heat and serve right away with your favourite sides.
The classic base is a mix of emmental and gruyère, with a third cheese for character. The Fredondaine I use is a firm, washed-rind cheese, a bit like a mini Oka. If you can’t find it, any semi-firm cheese, or even a classic Oka, works just fine.
Bread is still the undisputed classic, especially a fresh loaf with walnuts or cranberries. But blanched broccoli and cauliflower, apples, grapes, sausage or chorizo and cooked baby potatoes all work just as well.
The number one cause is boiling it. Always cook it over low heat. If it separates anyway, dilute a little cornstarch in cold water and stir it in.
Yes. Swap the white wine for chicken broth or apple juice, it works well. The result is just a touch less tangy.
A fondue pot on its own burner is ideal. If you don’t have one, keep it on the stove over very low heat and stir it now and then.
Ads
Ads
Ads
Ads
Ads