Aged Cheddar and Pilsner Fondue Recipe on Food52 (2024)

FAQs

Can you overcook cheese fondue? ›

Add a generous pinch each of pepper and nutmeg, and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

Mix a tablespoon of cornflour with a tablespoon of cold water and stir this into the fondue a little at a time, until the fondue comes together. You could also try tossing the grated cheese with the cornflour from the recipe before making the fondue as this can help to keep the mixture more stable.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

Mixed olives, garlic toast and prosciutto provide an exquisite savory match with the bold, sharp flavors of Cracker Barrel Aged Reserve Cheddar, while cranberry preserves lend a touch of sweet and sour. Chardonnay offers another delicious layer of complexity.

An aged cheddar will need to be paired with something like a double IPA to balance the flavors. For side snacks, we'd recommend honey or fig jam for a touch of sweetness and crackers for some crunch.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

If alcohol is the issue then most of the alcohol from the wine will have cooked out by the time the fondue is ready and the kirsch could be omitted - just toss the grated cheese with the cornflour (cornstarch) before adding it to the fondue pot. Alternatively you could use a dry non-alcoholic white wine or light beer.

It takes patience, but it's one of the most important tips! If you're able to measure the temperature, it should be around 140 for 150 degrees Fahrenheit. Fourthly, the acid in the wine is very important because the tartaric acid also helps keep the cheese proteins from breaking down and prevent clumping.

The secret ingredient

However, another key ingredient is a thickener like cornstarch or flour. You toss it with your grated cheese first, coating the fat and protein of the cheese, which stabilizes the sauce and ensures it won't clump when melting.

If a fondue is starting to separate then adding cornflour (cornstarch) mixed with a little cold water usually brings it back together again as the cornflour binds moisture to the cheese solids. However if the fondue has turned into a solid lump of cheese then it is most likely that it has been overheated.

How do you keep cheese fondue runny? ›

Wine and Acidity

Wine is one of fondue's few essential ingredients, and its importance goes beyond just flavor: the natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy, broken mess.

Sauteed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are delicious additions to the tray of fondue dippers. And if you need something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes.

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.

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.

Typical fondue bread cubes are cut from white bread, but half-white or wholegrain bread also works well. If you like, you can also use wholemeal bread or bread for toasting, fried in butter. Other options include boiled potatoes, blanched vegetables or fruit (e.g. pears, apples or grapes).

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal. According to Swiss lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion.