Cheese Fondue Recipe

Served with a charcuterie board!

Luxurious Cheese Fondue paired with a charcuterie board of delectable foods to dip and enjoy!

Cheese Fondue...paired with a charcuterie board...YES PLEASE!

Your fondue can be as simple or elaborate as you'd like. And don't save fondue for only special occasions! This fondue recipe is irresistable. You can't beat the communal fun, the artistry of the accompanying charcuterie board, and the flavor combinations, which are limited only by your imagination.

Here are some very important tips to making cheese fondue, and ideas to create a silky, flavor-rich cheese fondue experience!

1. The Fondue Pot - What type of fondue pot should you use? I have used several styles over the years, and my hands down favorite is this high quality ceramic coated cast iron fondue pot. I have had bad experiences with stainless steel pots tending to stick and burn the cheese. I also wouldn't recommend an electric fondue pot.

2. Everyone has different opinions on whether to make the cheese fondue recipe in the fondue pot or in a pan on the stove, then pouring it in the fondue pot. I have the best results making the fondue in a heavy bottomed 4 quart+ saucepan that conducts heat effectively and makes it less likely to burn the cheese. I then transfer the mixture to the fondue pot. However, if I'm not serving immediately, I have the ability to refrigerate the fondue in the original saucepan. I prefer this stress-free method, to make it a few hours beforehand to ensure it will turn out perfectly. Once it is time to be served, I easily reheat the sauce by placing the saucepan over simmering water, using a whisk, vigorously whisk until smooth, adding more wine if needed. Then, I pour the warmed fondue from the saucepan into the fondue pot.

   Chef Paula's Tip: I learned these lessons several years ago when I was preparing fondue for a dinner party. A few hours before my guests were to arrive, I was at my stove stirring what was supposed to be fondue, but instead was a huge stringy clump of cheese on the end of my spoon. So, there was no fondue for that party! From that experience I learned, fondue must be stirred in a figure eight pattern, versus circular, to avoid that pound of stringy cheese balling up at the end of your whisk or spoon. I also learned to make the fondue ahead of time and reheat it before serving, it takes away the stress of setting up your fondue party! See #5 for more on this...

3. The Cheese - Use high quality cheese, that's a must! There are too many flavor combinations to summarize, but generally speaking, choices for classic fondue reflect cheeses from their respective regions. Traditional Swiss fondue is primarily made with Gruyere, French fondue primarily with Comte. Both cheeses are semi-firm cows milk cheeses with slightly sweet, nutty flavor profiles that become more earthy with age. Other popular cheeses to use include Gouda, Emmentaler, fontina, cheddar, even mozzarella... Experiment with flavors you enjoy, traditional or not! Part of the beauty of making cheese fondue is it can lead you to further your knowledge of and explore the vast world of cheese. It certainly has for me! Many times, but not always, fondue will contain 2 or 3 cheeses. Try a beer cheese fondue with cheddar...

4. The Wine in the recipe - don't skimp and buy an inferior wine to save money. This doesn't mean the wine has to be expensive, but it should be a dry white wine you would enjoy by the glass. Makes sense, as you are spending money on very nice cheeses, so don't lessen it with bad tasting wine.

5. It is very important that all cheese be freshly grated (don't use pre-grated cheese, it has anti-caking agents in it) and tossed well with cornstarch. This prevents the cheese from clumping together or coagulating. Don't grate your cheese finely. Look at the picture below to see the desirable grate for your cheese. Your heat needs to be on medium low to keep the cheese from burning. Also, you must be patient, add one handful of the grated cheese into the pot at a time, stir with wooden spoon (in a figure eight pattern, not a continuous circle) until it is almost completely melted, THEN add the next handful, following this process until all cheese is dissolved. Don't try to rush it, instead enjoy the process of creating!

6. The acid in the wine and the lemon juice balances the richness and keeps the cheese from coagulating.

7. The guest tools - each guest should have a fondue fork (for dipping), a regular fork (for eating the plated food, never for dipping in hot fondue as the heat can transfer quickly to the fork), a medium sized plate, and a napkin. For the "dippers", a well thought out charcuterie board is a stunning and inviting addition to the fondue.

8. What beverage should you serve with cheese fondue? An effervescent cocktail, sparkling wine or champagne are perfect accompaniments to the rich fondue.

9. The crusty cheese that remains on the bottom of the fondue pot is considered a delicacy, termed "La religieuse" and "La croute". You'll taste nothing better!

Cheese Fondue Recipe

Prep Time: 30 minutes Yield: 8 generous servings

INGREDIENTS:

• 8 ounces Gruyere cheese - coursely grated

• 4 ounces Gouda cheese - coursely grated

• 4 ounces fontina cheese - coursely grated

• 2 tablespoons cornstarch

• 1 cup dry white wine

• 1 tablespoon lemon juice

• 1 tablespoon cherry brandy, such as Kirsch (or regular brandy if preferred)

• 1 teaspoon dijon mustard

• 1/4 teaspoon white pepper

• dash of nutmeg (optional)

• 1-2 cloves of garlic, each clove cut in half

TOOLS:

• Box cheese grater

• large mixing bowl

• wooden spoon

• whisk

• 4+ quart heavy saucepan

• Fondue pot - Make sure you have a high quality, heavy-bottomed pot. Lesser quality fondue pots can easily burn the cheese. I do not recommend an electric fondue pot. This is my fondue pot, it is of the highest quality, looks stylish, and is a phenomenal value for your money. I love it!

• Sterno

METHOD:

1. In a large bowl, toss the grated cheese with cornstarch, coating evenly. Set aside.

Grated cheese coated with cornstarch, ready to be incorporated in the liquid.

1. In a large, heavy saucepan, over medium-low heat, combine the wine and lemon juice.

2. As the liquids start to lightly simmer, add the grated cheese/cornstarch mixture, one handful at a time, stirring well in a figure eight pattern after each addition. Don't rush the process!

   
   

3. Once all the cheese is incorporated and the mixture is smooth, stir in the brandy, mustard, white pepper, and nutmeg.

To serve right away, transfer the fondue mixture to a warmed fondue pot that has been rubbed with the split garlic.

I prefer to make the fondue ahead, so I allow the saucepan to cool slightly, then store the pan, covered, in the refrigerator until ready to reheat. To reheat, place the pan with the cheese on top of a larger pan of simmering hot water, and whisk vigorously until heated and smooth. Transfer the warmed fondue to the heated fondue pot that has been rubbed with the split garlic.

What to serve with your cheese fondue? Select an assortment of food items to dip into the cheese fondue. I recommend creating a charcuterie board for the toppings.

The Charcuterie Board

Ideas for a Fondue Charcuterie Board:

Roasted potatoes

Vegetables, cooked or blanched or raw

Dried fruits and nuts - cherries and walnuts are excellent choices

Cured meats

Cooked meats

Apples, pears

Cubes of toasted breads - sourdough, rye, pumpernickle, croissants, etc.

Pickled items

Assorted olives

Garnishes - fresh herbs, edible flowers

Cheese fondue is such a celebratory way to gather with others and enjoy food! Don't save the "fondue experience" for only special occasions. Make any time special with this cheese fondue!