I always have a lot of cheese in my refrigerator at home or in my cooking studio – usually bits and pieces of different cheeses left over from sampling, recipe testing or from our Cheese Master Class. They are usually either too small to serve on a cheese plate, or just too much to eat alone. This is when I call my family to join me for a pot of nice homemade fondue.
If you’ve been buying boring ready-made fondue packets from the supermarket or even from the high-end department stores, now is the time to stop that and start making your own fondue with a cheese mixture of your choice! Forget the typical “Moitie-Moite” fondue (the mild type of fondue which is a mix of half Vacherin Fribourgeois and half Gruyere cheese) – feel free to use your own selection of cheese using the below recipe. I guarantee it’s going to be a great fondue, and you’ll never buy ready-made fondue packets anymore.
Ingredients for one person
- 200g (7 oz) grated cheese of your choice (You can use any cheese to make fondue, even blue cheese is ok, but try to avoid very hard cheese like Sbrinz or Parmesan).
- 80-100mL (3 oz) liquid (wine, beer, grape juice, water, etc)
- 1 heaping teaspoon of corn starch (or potato starch / arrow root powder for people with gluten problems)
- 1-2 cloves of garlic, mashed.
- pepper, paprika, nutmeg powder
- Wooden spoon for stirring
Pre-info: The initial part where you melt the cheese has to take place on your kitchen stove (whether induction or hotplate – make sure to have the right material fondue pot that works with your stove). After your cheese is all melted and the fondue hits a rolling boil, then you move it to the table onto the small fondue cooking kit on your table.
Rub garlic on the inner walls and bottom of the fondue pot. Dissolve starch in wine and pour into the pot. Add in the cheese. Keep stirring well with a wooden spoon until it comes to a rolling boil. Turn off heat on your stove, sprinkle seasoning and move your fondue pot to your table and place it on the heating kit. Serve with bread with lots of crust, cut into bite size cubes.
PS: If you feel that the fondue is too watery for your taste, dissolve 1/2 teaspoon of starch in 1 teaspoon of liquid (wine, beer, water etc), add into the fondue little by little while stirring continuously. The fondue will thicken within 5-10 seconds, so add in slowly.
If the fondue is too dense for your taste, add in a bit more liquid while stirring. Keep stirring until the liquid integrated itself into the mixture.