Start your gathering with a classic favourite—foamy cheese fondue! This delightful dish is a dream for cheese lovers everywhere. Originating in Switzerland, cheese fondue was initially created as a way to use up stale bread and hard cheeses during the cold winter months. Today, it’s beloved worldwide, proving that “who doesn’t love cheese?” In this guide, you’ll find everything you need to know about making cheese fondue, ensuring it’s both fancy and easy. While preparing this dish is straightforward, there are common pitfalls to avoid for the perfect fondue experience. With a little practice, you’ll master the art of crafting flawless cheese fondue. Imagine the taste of fresh baguette pieces dipped into a creamy, flavorful melted cheese—pure bliss!
In our recipe, we’ve included not just traditional Gruyère and Emmental but also creamy Gouda and raclette for an extra indulgent twist. We enhance the flavor with Dijon mustard, beer, and Worcestershire sauce. To elevate the dish even further, the cheese mixture is aerated in a Whip Trip Gas Whipped Cream Dispenser, infusing it with nitrous oxide gas for an incredibly frothy and light cheese foam. Hosting a cheese fondue party with this aerated creation is sure to impress your friends!
Ingredients:
- ¾ cup raclette cheese
- ½ cup Gouda cheese
- ½ cup whole milk
- 2 tablespoons cornstarch
- ½ cup crème fraîche
- 1¼ cups beer
- 2/3 tablespoon Dijon mustard
- 2/3 tablespoon Worcestershire sauce
Steps:
- Grate the raclette and Gouda cheese, then mix in the cornstarch in a bowl.
- In a thick-bottomed pot, combine the milk, beer, crème fraîche, Dijon mustard, and Worcestershire sauce.
- Heat the pot over low heat, bringing the mixture to a gentle simmer. Gradually add the grated cheese while stirring continuously.
- Keep stirring until the cheese melts and the mixture is smooth.
- Pour the fondue mixture through a sieve and funnel into the Whip Trip Gas Whipped Cream Dispenser.
- Charge with one Whip Trip Gas Charger, shake well, and serve hot. Alternatively, keep it warm in a water bath at 62°C (144°F).
- Use a fondue pot to maintain warmth while serving.
Tips for Perfect Cheese Fondue Foam:
Cheese fondue isn’t just a dip; it’s a social experience perfect for gatherings. This crowd-pleaser is a highlight at celebrations like New Year’s Eve, Christmas, or any holiday. Best of all, it’s simpler to prepare than you might think! This creamy, indulgent sauce is well worth the effort. Here are some essential tips to ensure your fondue turns out perfectly smooth and creamy, especially if you’re a first-timer.
Tip 1: Use Premium Quality Cheese:
Investing in high-quality cheese is crucial for the best flavor and texture. The traditional Swiss cheese fondue combines firm mountain-style cheeses. Classic recipes often feature Gruyère, Gouda, and Fontina, but feel free to use other cheeses that melt smoothly and have a rich, buttery texture.
Tip 2: Proper Cheese Preparation:
To achieve a smooth melt, grate the cheese rather than chopping it. A food processor with a grater attachment can quickly get the job done, or you can use the coarse side of a box grater if you prefer to do it manually.
Tip 3: Add Cornstarch:
Don’t underestimate the importance of this step. Cornstarch helps thicken the fondue and prevents lumps from forming, ensuring a silky texture.
Tip 4: Choose Good Wine or Alternatives:
Many classic fondue recipes include wine, so opt for a dry, acidic variety. The acidity helps maintain a smooth consistency. Since we’ve used beer in this recipe, it adds a unique flavor twist. If you prefer to avoid alcohol, unsalted vegetable or chicken stock is a flavorful substitute.
Tip 5: Maintain Smoothness:
For that luxurious, silky texture, control how quickly you add the cheese to the pot. Patience is key here—taking your time will result in a richer fondue. Avoid pre-packaged shredded cheese, as additives can prevent proper melting, leading to a less desirable texture.
Dipping Options:
The options for dipping into cheese fondue are virtually limitless. Here are some favorites:
Bread:
Bread is the classic choice for fondue. You can use various types, including:
- Whole wheat
- Sourdough
- Rye
- French
- Olive
- Brioche
- Pumpernickel
- Focaccia
- Naan
- Ciabatta
- Bagels
- English muffins
- Tortillas
- Breadsticks
Fruits:
Fruits like tart Granny Smith apples, pineapple slices, seedless grapes, and dried fruits make excellent accompaniments.
Meat, Poultry, and Seafood:
You can serve an array of meats and seafood, such as:
- Marinated sirloin
- Herb-roasted chicken
- Fillet mignon
- Mini meatballs
- Prime rib
- Beef jerky
- Smoked sausages
- Duck breast
- Cured meats like salami or chorizo
- Seafood including salmon, shrimp, lobster, and crab legs
Vegetables:
Include a variety of vegetables on your fondue table, like cherry tomatoes, steamed broccoli or cauliflower, pickles, asparagus, Brussels sprouts, mushrooms, and roasted baby potatoes.
Others:
Don’t forget the tortilla chips, pretzels, and pretzel sticks to add extra crunch and variety!