Cheese fondue is classic and simple, a blend of melted cheese and wine with bread and vegetables for dipping. However, creating the perfect cheese fondue is an art. There are several things that can go wrong and once ruined you can’t always fix it. This guide will help you figure out what you may have done wrong and help you create a masterpiece next time.
What should cheese fondue look like? Cheese fondue should be creamy and thin enough to easily dip a piece of bread into. A server at the The Melting Pot told me that it should be about the consistency of warm honey although it seems to be a little thicker than that to me. Your fondue should not be lumpy or oily.
Why is my cheese fondue oily? Cheese is delicate and needs to be handled with care. High heat will cause your cheese to become rubbery and make the oil separate from the milk solids. Use the lowest heat that will melt your cheese. Toss your cheese with a little flour and then add it slowly and stir the entire time. You will need to be a little patient but you will be rewarded with a creamy cheese fondue.
Why is my cheese fondue stringy? Cheese fondue depends on wine to make it the right consistency. The acids in wine break down the cheese. Try adding a bit more wine or even the juice of a lemon. Make sure you are also using high quality cheese that is appropriate for melting. Emmenthaler and Gruyere are used often. Butterkase, Fontina and Cheddar are also good options.
Why is my cheese fondue so thick? Cheese fondue will need some extra liquid to thin it out. Do not add water. Add more of your base liquid (usually wine) until the consistency is right. Usually cheese fondue is prepared on the stovetop and then added to a fondue pot that will keep it warm for serving. If your fondue was the right consistency on the stovetop but then becomes too thick in the fondue pot you will need to turn up the heat on the pot. Stir the cheese once it is in the pot every once in awhile to even distribute the heat.
What is a good recipe for cheese fondue? Our favorite is seven ounces each of Gruyere, Emmenthaler and sharp white Cheddar. Grate these and toss with one and a half tablespoons of flour. Over medium to low heat simmer about a cup of white wine and one clove of chopped garlic. Add the cheese a handful at a time while stirring constantly. Once the cheese is all melted transfer the mixture in to a high quality double boiler fondue pot that has been set on medium high with water in the lower pan. Adjust the temperature if your fondue becomes too thick. Dip cubed French bread, green apples and raw vegetables into the cheese and enjoy.
