TIP 1: USE GOOD-QUALITY CHEESE
It will be more expensive but worth it. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. Count 200 g of cheese per person.
TIP 2: BLEND 3 TYPES OF CHEESES
Use 1 pound of cheese for your recipe. The best flavor is usually achieved by blending three types of cheeses. You can experiment with flavor by combining various ratios of fondue-friendly cheeses. Some cheeses that work well for fondue are Comté, Beaufort and Emmental (10% of the total cheese weight).
TIP 3: GRATE THE CHEESE
For quicker melting and a smooth fondue, grate—do not chop—the cheese.
TIP 4: ADD WINE
You will need wine, or some other kind of acidic liquid. Wine provides acid, which helps to break up the cheese’s stringiness. A dry white wine works best.
TIP 5: ADD A NON-ALCOHOLIC ACID
If you prefer to make the fondue without alcohol, you will need to add a non-alcoholic acid, such as smoked tea counting half the weight of cheese.
TIP 6: ADD A THICKENER LIKE FLOUR OR CORNSTARCH
Dissolve your thickener into your wine (or liquid) in the pot before melting the cheese, mixing slowly over low heat. Make sure the liquid is smooth with no lumps of powder.
TIP 7: MELT CHEESE IN A POT ON THE STOVETOP BEFORE TRANSFERRING IT TO THE FONDUE POT
Melt cheese very gradually. Low, even heat is best. Add the shredded cheese slowly, one handful at a time. It will take a few minutes, don’t let the cheese boil.
TIP 8: ADD THE CHEESE SLOWLY AND STIR CONSTANTLY
Grab a small handful and sprinkle it into the pot. Stir constantly and wait for each addition to melt before adding the next.
Don’t try to rush it—you won’t win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue.
TIP 9: RUB THE INSIDE OF THE POT WITH A FRESH GARLIC CLOVE
Before transferring the cheese from the stovetop pot to the fondue serving pot, rub the inside of the serving pot with a fresh garlic clove. This will give a garlicky essence to your fondue, adding extra flavor and aroma.
TIP 10: SERVE CHEESE FONDUE WITH A VARIETY OF DIPPING CHOICES.
Bread is the most classic and always delicious. Grab a French or sourdough baguette and cut it into 1-inch cubes so that it can be easily skewered.
Other varieties can be: boiled or fried potato pieces, apples, cherry tomatoes, bacon, roasted baby potatoes, steamed broccoli and pickles.