Cheese Fondue Tips

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Cheese fondues

Cheeses have different fat and moisture levels. and therefore react differently to heat, so it is important to choose the correct type of cheese for this dish. Use a cheese or combination of cheeses that is good for melting, and yields a smooth and creamy consistency. The best cheeses are Emmentaler, Swiss Gruyère, Swiss, Fontina, Pecorino, Provolone, Parmesan, Vacherin, Gouda, Edam, and Cheddar. However, many other cheeses have been used in fondue recipes, including mature Comté, Appenzell, Bagnes, Tilsit, Beaufort, Camembert, Pont I'Evéque, and Livarot, to name a few. lf you use a low-fat-content cheese, you may need to add a knob of butter to the mixture to prevent the cheese from sticking to the pot. Always use an aged (mature) cheese: if the cheese is not aged or is poorly aged it won't melt smoothly.

Heat is vital, too: if it is too intense, the cheese will become stringy and the fondue will be spoiled. The heat must also be carefully controlled; this is easily done by adjusting the heat control on the burner.

It is traditional to rub the inside of the pot with a piece of cut garlic before adding the wine. As the cheese melts in the hot wine, try adding a little lemon juice; its acidity will help to melt the cheese completely. You can also add some Kirsch, mixed with a little cornflour as a thickener and stabilizer. Stir the fondue witha wooden spoon, using a figure eight motion, for a smooth blend. When the pot is set over the burner, adjust the heat so that the fondue bubbles gently. Never rush a cheese fondue as slow cooking gives the best results.

If the fondue becomes too thick, add a little warmed wine; if too thin, add a little cornstarch. If the fondue separates and becomes lumpy, place the pot on the stovetop over a moderate heat and whisk gently. Blend a litle cornstarch with a little wine and stir gently into the fondue.

Dry white wine is nearly always used for the cheese fondues, with kirsch, beer, and Champagne as tasty alternatives in some recipes.

French bread is the traditional dipper for all cheese fondues. If the crust is kept on and the bread is one-day old. spearing will be easier. Other breads to use include pita, grissini, brown or rye bread cubes, or indeed any bread that would complement the dish. However, it is not necessary to limit yourself to bread: many recipes call for shrimp, salami, or sausage, or for a lighter meal raw vegetables. Sauces are unnecessary, but if you like you can accompany this fondue with a salad of greens such as Belgian endive, peppery arugula, or watercress.

Kirsch and Chasselas are the drinks of choice for the Swiss (with tea as an alternative), but you don't have to follow this example. Wine is one of the more popular options. The best are dry white wines such as premier cru Chablis, Hock, or Riesling, or a California Chardonnay or New World Sauvignon. For a really wonderful variation, try the red Chinon.

Beer makes a good accompaniment to a beer and cheese fondue and, for a special occasion, Champagne for a Champagne and cheese fondue (see pages 32-3).