5 of 15

Write now Article Tools

When planning a fondue party you don't have to restrict yourself to cheese, there are other types of fondue that are equally delicious and easy to prepare.

Cheese fondues

Cheeses have varying fat and moisture levels, and therefore, react differently to heat, so it is important to choose the correct type of cheese for making a fondue. Use a cheese or combination of cheeses that is good for melting, and yields a smooth and creamy consistency. The best cheeses are Gouda, Vacherin, Parmesan, Pecorino, Provolone, Gruyere, Emmental, Fontina, Edam and Cheddar. However, many other types of cheese have been successfully used in fondue recipes including Livarot, Camembert, Pont L'Eveque, and Tlisit to name a few. If you are using a cheese with a low fat content, it is advisable to add a knob of butter to the mixture to prevent the cheese from sticking to the pot. Always use a good quality mature cheese: if the cheese is not aged properly it won't melt smoothly.

The heat is vital too, if it is too intense, the cheese will become stringy and the fondue will be spoiled. It is traditional to rub the inside of the pot with a piece of cut garlic before adding the wine, this gives the fondue a subtle, savoury flavour. As the cheese melts in the hot wine add a little lemon juice, its acidity will help the cheese to melt completely. You can also use Kirsch mixed with a little cornflour as a thickening agent. Stir the mixture with a wooden spoon in a figure eight to produce a smooth blend.

If your fondue becomes too thick add a little warmed wine. Should it separate and become lumpy, place the pot on the hob over a moderate heat and whisk gently. Blend a little wine with a small amount of cornflour and stir it into the fondue. Dry white wine is nearly always used in cheese fondues, with Kirsch, beer and Champagne as tasty alternatives.

French bread is the traditional dipper, but any bread of your choice may be used. There is no need to limit yourself to bread: salami, prawns or raw vegetables are also good.

Meat Fondues

Meat may be cooked in either stock or oil, either way, it is best to heat the cooking liquid on the hob before bringing the pot to the table. For oil, the temperature needs to be 190c and stock should be at boiling point. The best cuts of meat result in a more tender and flavour-some meal, so fillet or sirloin steak is ideal, with pork and lamb fillet making tasty alternatives. If you want to use chicken, then skinned breast meat is the best. Meat fondues are served with

• 1
• 2
• next page >>

Add your voice

Know something about How to prepare fondue?
We want to hear your view. Write now!