Cheese fondue is a dish originating from Switzerland, perfect for cheese lovers as it combines delicious melted cheese with wine, herbs, and spices. It is a versatile dish that can be served as an appetizer, main course, or even dessert. In this article, Annam Gourmet will guide readers on how to make a delicious Swiss-style cheese fondue at home for a perfect family meal.
Cheese fondue originates from Switzerland and is considered a national dish. It first appeared in the 18th century when people in the high mountain regions of Switzerland created it using ingredients available during winter, such as cheese, stale bread, and wine. The word "fondue" comes from the French word “fondre,” meaning "to melt," which accurately describes the nature of the dish.
In the 19th century, when it became harder for the mountain regions to get fresh food during winter, locals made fondue using preserved ingredients like cheese and wine. By the 1930s, the Swiss Cheese Union launched extensive campaigns to make fondue the national dish, promoting domestic cheese consumption.
Fondue gained international recognition in the 20th century, especially in the 1960s and 1970s when it became a fashionable trend in the U.S. and other Western countries. Fondue's popularity was fueled by retro-style parties and the rise of fondue-specialty restaurants. Today, fondue is not only beloved in Switzerland but also a popular dish worldwide, especially at parties and special occasions.
To make delicious Swiss cheese fondue, it's best to use a caquelon fondue set, which includes an enamel-coated cast iron pot, stand, forks, and a fuel container. These sets, available throughout Switzerland, come in traditional or modern designs with various patterns and colors, making it easy to find one to your liking.
To show appreciation for customer loyalty, Annam Gourmet offers exclusive deals for loyal members who register via the Annam Gourmet app, including free fondue or raclette machine rentals for Gold and Diamond members. Contact our hotline at 1900 636431 or speak with a store staff member for more details.
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Step 1: Mix cheese with cornstarch
Combine grated cheese with cornstarch in a plastic bag and shake to coat.
Step 2: Rub garlic in the pot, then add wine and lemon juice
Rub the inside of a 4-liter pot with garlic, discard, then add wine and lemon juice, heating over low to medium heat.
Step 3: Gradually stir in the cheese
Stir the cheese into the wine, zigzagging to prevent clumping. Heat until the cheese is smooth and melted.
Step 4: Add brandy, mustard, and nutmeg
Once smooth, stir in the brandy, mustard, and nutmeg.
Step 5: Transfer to a fondue pot
Pour the melted cheese into a fondue pot and keep warm over low heat.
Step 6: Arrange dipping items around the pot
Surround the pot with various dipping items.
Grating the cheese rather than cutting it into small pieces helps it melt more evenly and quickly. Shredded cheese will blend more easily, creating a smoother texture. Additionally, grating the cheese allows better control over the amount used, preventing it from becoming too thick or too thin.
When making cheese fondue, add the cheese to the pot little by little instead of all at once. This ensures that the cheese melts evenly and doesn't clump. Stir constantly during the process to make sure all the cheese strands blend well and avoid burning at the bottom of the pot.
Adding wine to cheese fondue is an essential part of the traditional Swiss recipe. Wine, especially white wine like Sauvignon Blanc or Chardonnay, adds a subtle aroma and mild acidity that balances the richness of the cheese and reduces its thickness, making it easier to eat. Moreover, the acid in the wine helps break down the cheese structure, allowing it to melt more smoothly. This creates a creamy fondue mixture without lumps or oil separation.
Cooking cheese fondue over low heat helps prevent the cheese from burning or separating. Be patient and stir continuously to let the cheese melt slowly.
Before adding the cheese to the pot, you can mix it with a bit of cornstarch. The cornstarch helps the cheese maintain a smooth consistency and prevents clumping.
Transfer any leftover cheese to an airtight food container or wrap tightly with plastic wrap. Ensure no air enters, as exposure to air can cause the cheese to dry out and lose its flavor.
Place the cheese container in the refrigerator. Cheese fondue can be stored for 3 to 5 days. Label the container with the storage date for easy tracking.
When reheating cheese fondue, warm it slowly over low heat on the stove or use a dedicated fondue pot. Avoid reheating at high temperatures immediately to prevent the cheese from burning or separating.
Cheese fondue should not be frozen, as the freezing and thawing process can alter its texture and cause it to lose its distinctive flavor.
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