Buzz
As someone born in the 70s, I carry the torch for my generation’s deep love for fondue. Alongside our nostalgia for talking vehicles, Care Bears, and a reluctant fondness for the Bee Gees, fondue stands the test of time in ways that even K.I.T.T. couldn’t.
Let’s face it: fondue isn’t exactly a health food. Whether you’re dipping meat into bubbling oil, drenching desserts in melted chocolate, or devouring bread with a pot of gooey cheese, your cardiologist would likely cringe.
Much like the inexplicable appeal of Morrissey’s music, cheese fondue holds a special place in many hearts. It’s a crowd-pleaser at any event, whether it’s a romantic evening for two—surprisingly alluring despite its dairy base—or a casual get-together with friends by the fire. It’s a foolproof choice for dinner parties and often becomes the centerpiece of any celebration.
Ditch the Trader Joe’s fondue kit. You’re grown—step up and create a truly authentic fondue experience.
Selecting the ideal fondue pot
Fondue pots are designed to handle oil, chocolate, and cheese, accommodating a broad temperature spectrum. For cheese fondue, high heat isn’t necessary; you just need to keep it warm and melted. This flexibility means you can even forgo a fondue pot entirely if you’re cooking over a campfire.
I suggest avoiding fondue pots that rely solely on Sterno for heat. They often fail to reach the necessary temperature to keep cheese properly melted. (They’re also underwhelming for chocolate, making them somewhat impractical.) Opt for an electric fondue pot instead. These are affordable, typically include fondue forks, and can be purchased separately at a low cost. Given their reasonable price, there’s no need to hunt for secondhand options. Just ensure the pot has a fully intact nonstick coating.
Choosing the right cheese for fondue
I’m a traditionalist when it comes to cheese. Fondue, in my opinion, should honor its Alpine roots by featuring a blend of gruyere, Comté, and Swiss cheeses. The ratio is up to you—I often decide spontaneously in the Trader Joe’s cheese section based on availability. Personally, I favor a mix with less Swiss and more gruyere and Comté, but this is entirely subjective. A good rule of thumb is about half a pound of cheese per person, which sounds excessive but is surprisingly accurate.
Once you’ve brought the cheese home, start grating it. If you own a food processor with a grater attachment, use it to shred the cheese efficiently. Regardless of the method, place all the grated cheese into a large bowl and mix it thoroughly with flour to ensure an even coating.
The extras
Grate some garlic—yes, grate it. Avoid mincing or slicing; use a microplane to create a smooth paste quickly. Grab a full bottle of white wine. I prefer a sweeter option like Riesling, but this is subjective—a dry Sauvignon Blanc works just as well.
Leave the fondue pot on the table for now. We’ll prepare the fondue on the stovetop using a separate pot. Add the garlic paste and two cups of wine, then heat on medium-high while whisking. When the wine is nearly boiling, gradually add the cheese, one handful at a time, whisking continuously to blend it smoothly. Repeat until all the cheese is melted and incorporated.
Many people feel daunted by the process of melting cheese or have had past failures. However, understanding that it’s essentially a wine sauce enhanced with cheese, and that the flour ensures a smooth texture, should ease any apprehensions.
Next, we’ll fine-tune the texture of the mixture and incorporate the final touches. Adjust the thickness by adding wine—many people tend to add too little. Aim for a consistency similar to a thick pasta sauce, avoiding anything overly gloopy. If unsure, a bit more wine will help. During this process, the flour will combine with the fat, thickening the mixture like a roux and binding everything together.
Traditionally, fondue includes a splash of Kirsch, a cherry-flavored brandy. During my earlier years, I didn’t always have cherry alcohol on hand, so I skipped it, and no one seemed to mind. Once, I experimented with maraschino cherry juice, and the result was surprisingly delightful.
A few years ago, I started making a homemade concoction called Cherry Bounce. Now, I add a generous splash to my fondue, and it’s been a game-changer. I can’t quite explain why cherries enhance the cheese so well or if other fruits would work, but if you have access to cherry alcohol, I highly recommend adding a small amount.
If these flexible measurements make you uneasy (they certainly frustrate my editor), follow this straightforward recipe and adjust the quantities as needed.
Simple Cheesy Fondue
1 pound of Alpine cheese
1 tablespoon flour
1 small garlic clove
3 cups white wine
1 tablespoon of cherry booze, optional.
Grate the cheese and mix it with the flour. Use a microplane to grate the garlic, then add it to a pot along with the wine. Heat the mixture on medium-high, whisking continuously. When the wine is nearly boiling, gradually add the cheese, one handful at a time, whisking constantly. Once each addition melts, add more cheese. Repeat until all the cheese is incorporated and fully melted. Prepare your fondue pot as directed below and serve.
The dippers
While it’s simple to cube an assortment of breads for dipping, I prefer to get creative. Select a crusty, hearty bread and cube it. Include soft pretzels, steamed broccoli and cauliflower spears, and perfectly roasted baby Yukon gold potatoes. For an extra touch, add slices of pre-cooked, warm Alsatian or German sausage.
The dinner
If there’s a delay before dinner, warm all the dippers in the microwave for about a minute to ensure they’re ready when everyone sits down.
Set the fondue pot to medium heat. Transfer the cheese mixture into the pot and designate the person closest to the controls as the Knob Adjuster. Their role is to maintain the temperature just below a bubbling boil to prevent cheese from burning. Ensure the cord is safely tucked away.
Provide each guest with a plate, a fork, and at least one napkin. If everything is prepped into bite-sized pieces, knives won’t be necessary. This meal is meant to be savored slowly, so keep drinks flowing and the pot within easy reach. Adding some Bee Gees to the background music wouldn’t be out of place.
