Cheese fondue

Cheese fondue is simple to prepare, but oh-so-delicious! Follow this guide for practical and one-of-a-kind ideas.

A GOURMET TREAT

Not only is cheese fondue delicious, it’s also a great way to spend time with family and friends. Originally from Switzerland, it’s easy to make and a real treat for the taste buds. Your IGA supermarket has everything you need to prepare this yummy dish at home.

CHOOSING THE RIGHT CHEESE

Traditional Swiss cheese fondue is made with Gruyere, Emmental, Vacherin, and Appenzeller, but of course, you can vary the flavours by using Quebec cheeses. Generally, we recommend using firm or semi-firm cheeses.

Did you know that it is possible to make a lactose-free cheese fondue? In fact, hard cheeses made in Switzerland, as well as a variety of similar cheeses produced in Quebec, do not contain any lactose.

FOR A SUCCESSFUL CHEESE FONDUE EVERY TIME

Choose two or three firm or semi-firm cheeses.

FOR ONE PERSON:

150 g (2 cups) shredded cheese (all cheeses combined)
5 ml (1 tsp.) cornstarch
60 ml (1/4 cup) white wine
1 small pinch nutmeg (optional)
One large garlic clove, cut in half
Pepper to taste

PREPARATION:

Rub the bottom and sides of your fondue pot with a clove of garlic (you can even leave it in the fondue pot for a more pronounced taste).
Add the shredded cheese and cornstarch. Mix.
Add the wine and slowly heat until the cheese has melted and the mixture is smooth. Make sure the heat isn’t set to too high, allowing the cheese to easily mix with the liquid.
Stir gently but constantly with a wooden spoon, making a figure 8, to prevent the mixture from sticking to the bottom of the pot.
Season to taste.

If you prefer a more liquid fondue, simply add more wine. Inversely, for a thicker fondue, add more cheese. Note, however, that if your fondue is too thick, it won’t stick to your bread as easily.

DID SOMEBODY SAY KIRSCH?

Kirsch, a cherry brandy, is often found in cheese fondue recipes to add flavour. Because of its high alcohol content, it should only be used sparingly.

SAVOYARDE FONDUE, VALAISANNE FONDUE: ALTERNATIVES WORTH DISCOVERING

Swiss cheese fondue may be the most well-known variety, but there are other European classics for you to try, like savoyarde fondue, from Savoie, in France. This fondue is made using primarily local cheeses such as Comté, Gruyere and Emmental from Savoie, as well as Beaufort. Add a little kirsch and white wine (from Savoie, of course!) to follow the traditional, age-old French recipe to a T!

Valaisanne fondue (from Valais, Switzerland) is known for its light tomato and spice flavours, which adds some acidity and enhances the flavours of the cheese blend. Be warned, however: once you start, you won’t be able to stop. It’s that good!

CHEESE FONDUE 101:

Use a thick-bottomed pot so that the cheese doesn’t stick.

Ideally, use a cast iron or ceramic fondue pot with a burner: these provide the best results when it comes to cheese fondue. Stainless steel electric pots, for their part, can also do, but you need to keep a closer eye on them, as the cheese might stick to the bottom. Non-stick fondue pots are not recommended.

Opt for three-pronged forks, which have a better hold of the bread.

At the end of the meal, you may notice that the fondue has stuck lightly to the bottom of the pot, creating a crust. You can unstick this crust with a spatula… and eat it! It’s absolutely delicious!

SIDES

LET YOUR IMAGINATION RUN WILD!

When it comes to side dishes, the possibilities are practically endless!

Here are a few mouth-watering suggestions:

Bread: baguette, sweet bread, olive fougasse
Vegetables: broccoli, mushrooms, peppers, baby potatoes
Fruit: pears, dates, apples, apricots, figs
Nuts: hazelnuts, almonds, walnuts
Charcuteries: sausage, cubed ham, chorizo, dried sausage

QUANTITY: Per person, prepare 250 ml (1 cup) of fruit and/or vegetables, 60 ml (1/4 cup) of nuts, and ½ a baguette.

PREPARATION:

Prepare the vegetables and blanche the firmer ones, such as broccoli.
Slice vegetables, like mushrooms and peppers.
Boil and quarter the potatoes.

HAVE FUN WITH YOUR FONDUE:

Replace the wine with your favourite beer or cider.
Add fresh herbs near the end of cooking time.

CHEESE FONDUE RECIPES TO DISCOVER

Two-OKA fondue

Swiss cheese fondue from Josée di Stasio

Prep time 15 minutes

Cook time 10 minutes

Three-Quebec-cheeses fondue

Prep time 10 minutes

Cook time 10 minutes

Québec-Cheese Fondue

FOOLPROOF STRATEGY

What to do if your fondue has separated or the texture just isn’t right? Whatever you do, don’t toss it! Simply add 15 ml (1 tbsp.) of cornstarch diluted in 30 ml (2 tbsp.) of white wine, and mix until you reach the desired consistency.

SHORT ON TIME?

Opt for ready-to-heat cheese fondues. Your IGA grocer has a variety of options to simplify your fondue nights.

For example, impress your guests with S.O.S Fondue products. Plus, you’ll love their authentic taste of Switzerland. The three different flavours available can be found with the fresh, refrigerated food at IGA. They contain a blend of fresh, top-quality cheeses, the ideal amount of cornstarch, and a packet of liquid and other ingredients (wine and/or beer and/or kirsch, herbs, garlic). Simply mix and melt: you’ll have all the flavours of a homemade fondue ready in no time, with three exquisite flavours to choose from.