Easy Cheese Fondue Recipe (2024)

FAQs

What kind of cheese is best for fondue? ›

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. 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.

Bread is an excellent choice for cheese fondue because it soaks up the warm cheese and creamy flavors, creating a delicious combination. There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels.

Gel fuel works great for cheese fondue (and you can also use alcohol fuel for it, but you may want to reduce the heat slightly by reducing the size of the openings on your burner).

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect. You can play with flavors by roasting other veggies like cauliflower or brussels sprouts.

Typical fondue bread cubes are cut from white bread, but half-white or wholegrain bread also works well. If you like, you can also use wholemeal bread or bread for toasting, fried in butter. Other options include boiled potatoes, blanched vegetables or fruit (e.g. pears, apples or grapes).

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

Canton The Original Broth for Fondue and Cooking, 1.1 L - Walmart.ca.

How Much Cheese Per Person for Fondue? Plan to purchase around eight ounces of cheese per person when serving fondue. An intimate date night meal for two would require about a pound of cheese, while a meal for four would require two pounds, a dinner party with eight guests would need four pounds, and so on.

What meat is best 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.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

Like any other food fad, the fondue was not meant to last as a trend. By 1999, amid allegations of corruption and concerns over the high costs of cheese subsidies and fondue's decline in popularity, the Schweizer Kaseunion collapsed.

Gruyere. Gruyere is a firm Swiss cheese that's been aged for about six months (or longer). The result is an exceptionally nutty, grassy cheese that becomes creamy and rich when melted. It's the perfect cheese for topping French onion soup or croque-madame sandwiches, but it's also our go-to cheese for cheesy potatoes.

Emmi Swiss Knight is the best fondue cheese, and it just happens to be the premade fondue I see most often in grocery stores. The pull is incredible—when you dunk a piece of bread in this fondue cheese, you truly have to twirl and twirl to get the cheese pull to break.

Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz. Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.

When cheese gets too hot, its protein, called casein, can coagulate into a toughened mass, squeezing out liquid and fat. This is probably what happened with your fondue last year. Pots specially designed for cheese fondue insulate the cheese from the heat.