There's nothing like gathering friends and family around a table, spearing your favorite snacks, and dipping them together into a pot of molten cheese. We're talking about cheese fondue, and as pro cheesemongers, we've had our share of the good, the gooey, and the grainy. Here are our fon-do's and fon-don'ts to making the perfect pot at home, and a cheese fondue recipe to happily feed a crowd!
Tips for making cheese fondue
- Fon-DO use whole pieces of cheese that you grate yourself, rather than pre-shredded. Shredded cheese is coated with anti-caking agents that will keep it from melting smooth.
- Fon-DO yourself a favor and coat that grated cheese with a tablespoon of cornstarch to keep the cheese from clumping. Hey, what gives, you just said not to use anti-caking agents! Yes, but a little starch added at home is a different story that will give the cheese a helping hand.
- (Okay, we'll quit it with the fon-DO puns.) Select smooth-melting semi-firm cheeses like Alpine style cheeses. We love a ratio of 2 parts Reading Raclette to 1 part Calderwood.
- Keep extra wine on hand, and not just for drinking. Water will evaporate as the fondue sits, so occasional glugs of wine will keep the tail end of your pot as smooth as when you started.
- A dash of acid in the form of lemon juice or vinegar will help any stubborn bits of cheese melt smoothly.
- Select lots of dippers for fun and variety. We like a mix of bread, fruit, raw and pickled vegetables, and cured meats. Boiled new potatoes are nice, too!
- Any pot can be a fondue pot, though one with a heavy bottom is best for slow, even heating. If you don't have a portable stove for the tabletop, a tea candle or electric hot pad can keep the pot warm as you eat.
- Make this recipe your own. Black or white pepper, paprika, and nutmeg are all nice additions to a pot of melted cheese. A garnish of minced chives adds a sophisticated touch.
Recipe: Cheese Fondue
Ingredients
- 1 pound Reading Raclette, grated
- 1/2 pound Calderwood, grated
- 1 tablespoon cornstarch
- 1 1/2 cups tart, dry white wine or hard cider, with more as needed
- 1 clove of garlic, sliced thin
- 1 tablespoon or lemon juice or vinegar (if needed)
- Bread, fruit, vegetables, pickles, and cured meat for dipping
Method
Toss Reading Raclette and Calderwood in a large bowl with cornstarch until the cheese is evenly coated.
In your fondue pot, bring wine and garlic cloves to a bare simmer over medium heat, then reduce to low. Remove the slices of garlic if desired.
Add cheese to the pot one handful at a time, letting it melt as your stir with a wooden spoon. Let each handful melt most of the way before you add another. This will help the cheese and wine form a stable emulsion for a creamy fondue. If the cheese struggles to melt, increase heat slightly and stir in lemon juice or vinegar.
Once the cheese is fully incorporated, keep the fondue pot warm by placing it over a tea candle or electric hot pad. If you're using a portable burner, use the lowest possible heat. Then get to dipping! As the fondue sits, it may need to be reheated to remain liquid. If it starts to turn stiff or grainy, add a tablespoon or two of wine and slowly stir it in to incorporate. Should you have any leftovers, old fondue can be reheated under a broiler until crispy on top for a tasty snack the next day.
