Cheese Fondue - Food for the Gods!
Easy-to-make
cheese fondue is a favourite for relaxed entertaining. Its great
flavour, communal pot and leisurely pace all contribute to its
appeal. The key to a great fondue is in selecting the cheeses
(never more than three). As a rule, fondues usually include an
Emmenthal or Gruyère type cheese, but there are endless
variations to please all palates. Figure on about 5 oz. (150 g) of
cheese per person.
Easy-to-make cheese fondue is a favourite for relaxed entertaining. Its great flavour, communal pot and leisurely pace all contribute to its appeal.
The key to a great fondue is in selecting the cheeses (never more than three). As a rule, fondues usually include an Emmenthal or Gruyère type cheese, but there are endless variations to please all palates. Figure on about 5 oz. (150 g) of cheese per person. You might try:
| Cheese | Liquid |
| Emmenthal, Fontina and Provolone | Dry white wine |
| Emmenthal and Swiss Gruyère | Kirsch and white wine |
| Chalisberg, Clos Saint-Ambroise and Mont St-Benoît | Pale ale |
| Raclette cheese and Gruyère | Dry white wine and kirsch |
- Rub the inside of the pot with garlic to enhance the flavour of your fondue.
- Grate cheese fine and add it gradually to the liquid, keeping it under a boil. Stir constantly to avoid lumps.
- Add 1 Tbsp. (15 mL) fresh lemon juice to the recipe for a velvety smooth fondue
To bind the cheeses and liquid (white wine, beer, cider or
kirsch), a binding or thickening agent has to be added. If
flour is used, it has to be mixed into the grated
cheeses before they melt. But if cornstarch is
used, it must always be added at the end, when the cheeses are
completely melted. Calculate 1 Tbsp. (15 mL) of binder per 15 oz.
(450 g) of cheese.