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Recipe courtesy of Kylee Wierks of Kylee’s Kitchen
Firstly, it’s important to use grated cheese. I think it’s pretty obvious, but grated cheese results in a quicker, smoother fondue. Fortunately, you can find most any cheese grated nowadays. But it you are unable to get the grated version of your favorite cheese, I recommend sticking it in the food processor to save time.
Secondly, coat the grated cheese in cornstarch. The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don’t have cornstarch you can substitute flour.
Thirdly, keep the heat low. If you start with the temperature too high, your fondue will get stiff. It takes patience, but it’s one of the most important tips! If you’re able to measure the temperature, it should be around 140 for 150 degrees Fahrenheit.
Fourthly, the acid in the wine is very important because the tartaric acid also helps keep the cheese proteins from breaking down and prevent clumping. Citric acid in lemon juice also works, but it’s best to have a combination of the two. You don’t need to buy an expensive wine because it won’t affect the taste much when you cook it. But keep in mind it should be a dry white wine for classic fondue.
Fifthly, slowly add the cheese. This helps with the melting process and once again helps prevent the fondue’s biggest enemy, clumping!
Now that it’s time to make the fondue, what are you going to put it in? There are several very good options if you do not own a fondue set.
You can make it in a slow cooker. The constant low heat is actually really great for making fondue and keeping it warm. I recommend making sure the pot is hot though before you add the ingredients.
The indirect heat of a double boiler also works really well.
Serve your fondue in a cast iron skillet. A cast iron skillet retains heat well. It will just be harder to maintain a constant temperature.
Essentially, the fondue set I have is just a ceramic bowl and a tera light. You could easily make your own version of a similar contraption.
Once your fondue is made, you can always use wooden skewers instead of special little dipping forks. Some good options for dippers are cubed bread, sausage, cherry tomatoes, broccoli, apples, potatoes, or anything else your brain can imagine.
Spinach Artichoke Cheese Fondue
Ingredients
- 1 garlic clove, cut in half
- 1/2 cup dry white wine
- 1 cup baby spinach, roughly chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1 cup Gruyere cheese, shredded
- 1 cup Swiss cheese, shredded
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Directions
- Rub garlic cloves on inside of fondue pot until well-coated
- Add white wine and heat on medium until steaming
- Add spinach and artichoke hearts and continue to heat until spinach starts to wild
- Toss cheese with cornstarch until cheese is well-coated and add to pot one handful at a time on low heat.
- Stir and continue to add cheese until cheese is melted completely.
- Add lemon juice, salt, and white pepper
- Keep in pot on low heat until ready to serve
- If fondue thickens too much, you can add a splash of wine to loosen it a bit
FAQs
Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.
Why do you put lemon juice in cheese fondue? ›
Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.
What 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.
How do you keep cheese fondue runny? ›
Wine is also an important ingredient because its acids encourage the softening of cheese. In addition, wine has a lower boiling point than water, allowing the cheese to melt at a lower temperature and helping prevent it from becoming stringy. (The wine you use doesn't have to be expensive.)
How to make cheese fondue less thick? ›
If the cheese fondue is too thick, add more of the liquid you used for the base. If it is too thin, add more cheese.
What should you not do with fondue? ›
Fondue rules
You must not double dip, and never put your fork directly into your mouth.
Why put cornstarch in fondue? ›
The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour. Thirdly, keep the heat low.
What is the best meat for fondue? ›
The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.
What is the bottom of a cheese fondue called? ›
A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).
What are the three types of fondue? ›
There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.
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.
Can you put too much wine in fondue? ›
Too much starch could make the fondue too sticky and too much wine, which lowers the pH, could make it too liquidy. Many Swiss add baking soda to their fondue, which can increase the airiness of the dish by releasing carbon dioxide.
How to prevent cheese fondue from clumping? ›
The secret ingredient
However, another key ingredient is a thickener like cornstarch or flour. You toss it with your grated cheese first, coating the fat and protein of the cheese, which stabilizes the sauce and ensures it won't clump when melting.
Can I use a candle for cheese fondue? ›
Fondue is typically heated in the pot on the stove, then moved to a candle or burner with solid fuel, such as a Sterno. Some burners use liquid fuel or even butane to keep the cheese warm and melted at your table.
How much cheese per person for fondue? ›
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.
What does lemon juice do in cheese making? ›
Explaining the Science: Lemon juice is an acid food and when added to milk it causes some milk proteins to coagulate, which can be observed by the clumping of the milk. The result is a separation of these proteins in the form of curds from the whey.
How does lemon juice impact melting cheese? ›
A squeeze of lemon juice, often added anyway for its bright flavor, can further aid emulsion thanks to the citric acid. These acids function as emulsifying salts[3], which, as Polowsky explains, induce emulsification by disrupting the tightly knit protein structure and thus allowing for smoother, more cohesive melting.
What is a substitute for lemon juice in fondue? ›
Apple cider vinegar (ACV)
ACV offers the same bitter, tangy taste as lemon with a slightly salty flavor. The end product will not have a strong citrus flavor. ACV should substitute lemon juice with a 1–1 ratio. That means if the recipe calls for a cup of lemon juice, a person should instead add a cup of ACV.
What are the reasons lemon juice is added to milk while making cottage cheese? ›
Answer: It is because lemon juice contains citric acid, which is also called Vitamin C. If you add an acid to milk, it will 'curdle', that is, separate into liquid (whey) and solids (curds). Northern Europeans separate these and call the loose curds 'cottage cheese'....
