Easy Cheese Fondue Recipe (2024)

FAQs

What is the best melting cheese 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.

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.

While the wine is heating, take your grated cheese (a food processor with the grating blade attached makes quick work of it), and toss it with cornstarch to coat. The cornstarch is yet more insurance to keep the fondue from breaking, coating the proteins and fat and preventing them from coalescing.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

Alternatives: Monterey Jack and colby are also among the best cheeses for melting.

A good rule of thumb is 1 ounce of each cheese for every guest and about five types of cheese. For a party in which cheese is the main event, plan on buying 3 pounds for eight people, 6 pounds for 16 people, or 9 pounds for 24 people. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

Usually fondue fuel is methyl hydrate, also known as methanol, methyl alcohol, or wood alcohol. Most fondue burners have a fiberglass batting inside them to soak the alcohol up and act like a wick, you do not want to overfill the burner because you do not want to spill burning alcohol and start a fire.

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.

1. Bread. 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.

Why add flour to cheese fondue? ›

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

This beloved dish, once thought of as cold weather fare for sharing, is transformed into a decadent make-ahead treat for one. Processing the fondue in a blender is an optional step, but does help ensure a smooth texture upon re-heating. Reheating and serving in coffee mugs helps retain the fondue's heat.

When it comes to the best cheese fondue, there is one brand you can trust: Emmi. Both of the best fondue packets we found are made by them and, frankly, they aren't terribly different. You can't go wrong with either, but we found Swiss Knight (see #1) to be just a little bit smoother than the Emmi Original Fondue.

Can I Use Mild and Sharp Cheddars Interchangeably in Recipes? Mild cheddar melts more smoothly than sharper (older) cheddars, so swapping a sharper cheese in a recipe that calls for mild could result in a greasy, curdled mess.

Monterey Jack is the cheese goddess of melting. With a high fat and moisture content, this semi-hard American cheese will melt on cue for baked pasta, grilled cheese sandwiches, and any quesadilla it lays its eyes on.