TIP 1: OPT FOR HIGH-QUALITY CHEESE

While it may be pricier, the investment is worthwhile. Fondue’s essence lies in the cheese, and the quality and variety of cheeses employed significantly impact the end result. Allocate 200 g of cheese per person.

TIP 2: COMBINE THREE CHEESE TYPES

Utilize 1 pound of cheese for your recipe, blending three different types for optimal flavor. Experiment with ratios to find the perfect combination. Some recommended cheeses include Comté, Beaufort, and Emmental (constituting 10% of the total cheese weight).

TIP 3: GRATE, DON’T CHOP, THE CHEESE

For a smoother fondue with quicker melting, opt for grated cheese instead of chopping.

TIP 4: INCORPORATE WINE

Include wine or another acidic liquid to enhance the fondue. A dry white wine works best, providing acidity to counteract the cheese’s stringiness.

TIP 5: SUBSTITUTE NON-ALCOHOLIC ACID

For an alcohol-free option, add a non-alcoholic acid, such as smoked tea (half the weight of the cheese).

TIP 6: INTRODUCE A THICKENER LIKE FLOUR OR CORNSTARCH

Prior to melting the cheese, dissolve the thickener in the wine or liquid over low heat, ensuring a lump-free mixture.

TIP 7: MELT CHEESE ON THE STOVETOP BEFORE TRANSFERRING

Gradually melt cheese on low, even heat on the stovetop before transferring to the fondue pot. Add shredded cheese slowly, avoiding boiling.

TIP 8: SLOWLY ADD CHEESE WHILE STIRRING CONSTANTLY

Sprinkle a small handful of cheese into the pot, stirring continuously. Allow each addition to melt before adding more, savoring the process.

TIP 9: INFUSE GARLIC AROMA

Before transferring the cheese to the serving pot, rub the inside with a fresh garlic clove to impart a garlicky essence, enhancing flavor and aroma.

TIP 10: DIVERSIFY DIPPING OPTIONS

Serve cheese fondue with a variety of dippables. Classic options like French or sourdough baguette cubes are timeless, while other choices include boiled or fried potato pieces, apples, cherry tomatoes, bacon, roasted baby potatoes, steamed broccoli, and pickles.