Everything you need to know about fondue
Appenzeller® has compiled the most frequently asked questions about fondue for you and has provided useful answers to ensure that nothing goes wrong at your next fondue evening.
Fondue is more than just a dish – it is an experience that combines community and enjoyment. Classic cheese fondue has a long tradition that is particularly appreciated in Switzerland, but also in many other countries. But which cheese is suitable for fondue, how much fondue does each person need, and how do you prepare the perfect fondue?
Which cheese is best suited for making fondue?
Appenzeller® cheese is the ideal choice for a particularly flavorful fondue. Its intense taste, characterized by the unique herbal brine, gives every fondue an unmistakable aroma. However, the right cheese mixture is crucial—a single type of cheese, such as Appenzeller® Gold Label, is not enough on its own to make a harmonious fondue. The mixture of cheeses matured for different lengths of time has a positive effect on both the flavor and the viscosity of the fondue.
Tip: Too much young cheese often causes the fondue to become stringy, while an excess of mature cheese can cause fat to separate. It's all in the mix!
How do you prepare the perfect fondue?
The perfect Appenzeller® fondue is made by grating the cheese and slowly heating it with a little white wine until it melts. A little cornstarch and cherry brandy ensure the perfect consistency. It is important to melt the cheese mixture over medium heat, stirring constantly, so that the fondue becomes creamy.
Tip: Refine the fondue with Appenzeller® cheese spread. The melting salts it contains ensure a better consistency.
For those who prefer something quick and convenient: Appenzeller® fondue is also available ready-made:
Which drinks go best with cheese fondue?
A dry, not too acidic white wine – such as "Landsgmendwy" or another wine from the region – goes well with Appenzeller® fondue.
Tip: Traditionally, after enjoying fondue, people toast with Appenzeller Alpenbitter. This schnapps stimulates digestion and rounds off the meal wonderfully.
How much cheese is needed per person?
For a fondue with Appenzeller® cheese, you should allow around 200–250 g of cheese per person. This rule of thumb will give you the ideal portions, especially when combined with bread and other side dishes.
What side dishes and dips go well with fondue?
Classic dips such as bread, raclette potatoes, vegetables such as cauliflower and broccoli, or pears go perfectly with the intense flavor of Appenzeller® cheese. Pickles and pearl onions are also a nice change of pace as a side dish.
Which types of bread go best with fondue?
Bread varieties that complement the intense flavor of cheese are ideal for fondue. It is important that the bread has a good structure so that it does not fall apart in the hot cheese. Traditionally, semi-white bread with a crispy crust is used.
Tip: Homemade fondue bread is always a hit with guests.
Can fondue be prepared without alcohol?
Yes, for an alcohol-free version, schnapps or wine can easily be replaced with Appenzeller Bschorle, non-alcoholic cider, non-alcoholic Appenzeller beer, or grape juice.
What can you do if the fondue becomes too runny or too thick?
If the fondue becomes too runny, add an extra teaspoon of cornstarch (starch) stirred into a little white wine or cold water. If the fondue is too thick, add a dash of white wine or cherry brandy.
Is fondue lactose-free?
Fondue is a digestible option for consumers with lactose intolerance, provided that well-matured cheese such as Appenzeller® cheese is used.
Most mature cheeses are lactose-free. This is because during the production of Appenzeller®, the lactose is completely converted into lactic acid and other substances by lactic acid bacteria within the first 24 hours. Appenzeller® is therefore lactose-free when ready for consumption. So there is nothing to stop you enjoying a lactose-free fondue.
Can I prevent the “grandmother” at the end of the fondue?
At the end of a fondue, a crust often forms at the bottom of the caquelon – known as the “grandmother.” If you want to prevent this crust from forming, it is important to stir the fondue frequently and make sure that the flame does not touch the bottom of the caquelon.
What should I do with the leftover fondue?
There is almost never any leftover fondue. But in the event that there are leftovers, there is no need to throw them away! The leftover cheese can be used wonderfully for gratinated dishes, such as potato gratin, macaroni and cheese, cheese crusts or “Chässchoope” (cheese and diced bread roasted in a pan).
How can I avoid the smell of cheese after fondue?
To keep the cheese smell to a minimum during and after the fondue, it is advisable to ventilate regularly. This allows the smell to escape and keeps your dining room pleasantly fresh. Alternatively, fondue can also be enjoyed outdoors!
How do I clean my fondue pot?
It is best to clean your caquelon by hand with a little dish detergent once it has cooled down. If a crust has formed or stubborn cheese residues cannot be removed, you can soak the caquelon in cold water with a little washing-up liquid for one to two hours.
