Learn how to make cheese fondue by following our easy recipe. Using simple ingredients like cornstarch, cheese, and more, you can achieve a great taste. The best thing about this fondue recipe is that you can use a variety of different cheeses. Use your favorite kind of cheese and let us know on our social media!
What to Dip in Cheese Fondue
If you’re looking for various flavors and textures in your cheese fondue, try pairing it with truffle or saffron bread. Dip truffled bread slices of crusty bread into the cheese fondue. Drizzle them with a thin stream of balsamic or white wine vinegar.
For bread, everyone agrees that Gruyere and Parmesan cheese are the gold standards. Gruyere’s rich, earthy flavor pairs with almost any flavor profile. Plus, it tastes good with almost everything.
Fondue is a great way to showcase seasonal produce. Whether you want to dip the carrots in a creamy sauce or grill some broccoli and carrots. You may also throw together some nut-crusted zucchini with sage, blue cheese, and sunflower seeds. Cheese fondue is the way to go!
What Are The Different Types Of Fondue?
The most popular types of fondue are; cheese, chocolate, and meat. My go-to category for what to dip in fondue is bread. Dunk slices in the sauce, make sure you get some sauce with every bite. Bread is a perfect base for dipping into fondue since it’s both crunchy and chewy in the middle. It’s also an ideal vessel for cheese. There are two ways you can make cheese fondue:
Moelleux Fondue: “Fondue made with a potato base,” and it’s probably the more popular style. Moelleux means “moist,” which, you know, is the key here. According to Julia Collin Davison, author of Serious Eats Guide to Desserts and Savory Desserts, the ideal ratio of cheese to potatoes is about 25:75.
What Are The Best Cheeses For Fondue?
Most recipes suggest using slices, or small cubes of cheese, to perfect cheese melting. I generally lean toward the softer, heartier, and less-processed cheese like Brie and Camembert. You can also indulge in cheeses like sharp cheddar, Manchego, Gruyere, and especially, Fontina. Also, feel free to switch up how you dip them.
Parmigiano Reggiano is the classic choice for cheesemongers and caterers for its soft, rich flavor and creamy texture. But if you want to dip those more giant cubes into melted cheese, those are a good choice too. Here are some options.
- ⅓ lbs. gruyere cheese
- ⅓ lbs. fontina
- ⅓ lbs. gouda
- 2 tbsp cornstarch
- 1 cup dry white wine Sauvignon Blanc
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp brandy
- 1 tsp Dijon mustard
- ⅛ tsp nutmeg
- Grate cheeses and throw into a medium bowl. Add in cornstarch and coat all pieces of cheese.
- In a deep saucepan, heat on medium-low heat and bring garlic, lemon juice, and wine to a simmer.
- Add cheeses to saucepan little by little. Stir until smooth, then stir in mustard, brandy, and nutmeg.
- Cook for 15 minutes, turn off heat then serve with dipping foods.
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