Cheeses that fit your Fondue Parties

For me, there’s nothing more fun than enjoying a hot pot of fondue with friends and loved ones. This Swiss communal dish was and is still popular during cocktails parties and gatherings.

Traditional fondue is made with melted cheese and some wine however, the use of various ingredients like chocolate and fruit purees are widely accepted. A fondue set consist of long forks for dipping, an earthen pot called caquelon, and a burner to keep the mixture melted – after all, the word fondue was derived from a French word meaning “melted”. Almost anything can be dipped in a fondue but most enthusiasts prefer plain bread or some fruits.

Choosing the right ingredients is very important when it comes to fondue making; nevertheless, one should not be discouraged to experiment. Your choice of cheese and wines will decide the outcome of your dish.

Dips – Hard bread cut into cubes is the classic dip for this although you can use other ingredients like boiled shrimp, cooked chicken, fried potatoes, blanched asparagus spears, grilled mushrooms, granny smith apples, pears, cheese curds, Mozzarella cubes, blanched broccoli and a whole lot more.

Cheese – Using quality cheeses is a must when doing fondue. Swiss cheese is used traditionally but almost all types of cheese can be added. Cheddar cheese for instance, adds some sharpness to the flavour.

Wines – Wine greatly contributes to the end flavour of your fondue. It is best to use wines that have a robust, citrusy taste to balance the creaminess of the cheese. Never use cooking wines for fondue since these tend to be very potent and lack that fruity aroma.

The recipe below is very basic and will work well as a base recipe so it is meant to be altered and experimented with. Adding a few herbs and different types of cheeses will surely improve the outcome and could lead to a best-selling recipe.

Ingredients:

3 Tbps butter, unsalted
3/4 cup shallots, minced
1/4 teaspoon sugar
1 1/2 cups dry white wine
2 teaspoons kirsch or cognac
1 Tablespoon corn starch
2 cups Swiss cheese, coarsely grated
2 cups Gouda cheese, coarsely grated
salt
white pepper
nutmeg

1. Melt the butter in a sauce pan over medium heat. Add the shallots and sugar; sauté until shallots are caramelized usually about 10 minutes.

2. Add the wine to the pot and bring just to a simmer over medium heat.

3. Stir in the kirsch. This should barely simmer, but must be hot enough for the cheese to melt properly. If bubbles break the surface, then that’s a good indication of just the right heat.

4. Place the shredded Swiss cheese, Gouda cheese and cornstarch in a sealable plastic bag. Evenly coat the cheese with the cornstarch.

5. Add the cheese to the wine mixture, incorporating it gradually. Add ½ cup at a time, stirring until the cheese melts and is smooth before adding more.

6. Season with salt, white pepper and nutmeg then taste and add additional seasonings if needed.

7. Transfer the cheese mixture to a fondue pot.

No matter what type of concoction or combination you create; one thing is for sure... Fondue will always be the perfect finale to any house party.

-Written by Gab Castellano