Tips for making cheese fondue at home

What to dip in cheese fondue?

Sourdough or french bread cubes are a must for this cheese fondue recipe. Crispy potatoes are also delicious, as well as cured meats and cornichons. 

How to make cheese fondue?

Cheese fondue is really simple to make. The trick to achieving the perfect texture is to add the cheeses to the pan slowly and maintain a temperature of around 65 °C whilst serving.

What cheese to use for fondue?  

For this cheese fondue recipe, we used a mixture of gruyère, comté, and gouda. Of course, if preferred, you could use just one or two of these cheeses.

See the video here

What equipment do I need to make a cheese fondue?

Having a fondue machine is not essential to enjoy a cheese fondue. You can simply use a pan. We created this recipe in a cast iron pan as it takes longer to cool down than aluminium. You can place candles underneath the pan to keep it warm at the dinner table. Or simply return it to the hob once it starts to cool. 

We also recommend using a Thermapen thermometer to monitor the temperature of your fondue and keep it on track. Maintaining the cheese fondue at this temperature prevents the cheese from becoming too runny or solid, ensuring it is the perfect consistency for dipping. 

Fondue forks or skewers can be useful to avoid burning your fingers on the cheese. 

Ingredients

Serves 6

• 150g gruyere
• 150g comté
• 150g gouda
• 20g cornstarch
• 250ml dry white wine
• 1 garlic clove, minced
• 15ml lemon juice
• 15ml brandy
• 5g Dijon mustard
• ½ tsp nutmeg

Directions

• Grate the cheeses and combine them with the cornstarch. Make sure all the pieces are coated.
• In a large saucepan, gently bring the wine, garlic and lemon to a simmer.
• Add the shredded cheeses to the liquid a small amount at a time, stirring well to ensure a smooth mix.
• Once all the cheese is added, and the cheese mixture is smooth, stir in the brandy, mustard and nutmeg.
• Maintain the temperature of the fondue at around 65 °C whilst serving.
• Serve with crispy potatoes, sourdough, cured meats and cornichons.

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."