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 a mere dish – it is an experience that combines socializing with culinary enjoyment. The classic cheese fondue represents a venerable tradition that is particularly appreciated in Switzerland along with many other countries. But how do you prepare the perfect fondue, and what are some useful tips for enjoying an altogether successful fondue event?
Which cheese is best suited for making fondue?
Appenzeller® cheese is the ideal choice for a particularly savory fondue. Its intense taste, characterized by the unique herbal brine, gives every fondue a distinctive aroma. Nevertheless, the right combination of cheeses is crucial – a single type of cheese, such as Appenzeller® Gold Label (tangy and aromatic), is not by itself enough to create a harmonious fondue. The mixture of cheeses matured for varying lengths of time has a positive influence on both the taste and the viscosity of the fondue.
Tip: Too much young cheese often causes the fondue to become stringy, whereas an excess of mature cheese can result in the accumulation of fat. It's the mixture that really makes the difference!
How do you prepare the perfect fondue?
The perfect Appenzeller® fondue is made by grating the cheese and heating it slowly with a splash of white wine until it has melted. A dash of cornstarch and Kirschwasser (cherry brandy) ensure the perfect consistency. It is important to melt the cheese mixture over a medium heat, stirring constantly, so that the fondue will have a creamy texture.
Tip: R efine the fondue with an Appenzeller® soft cheese. The emulsifying salts it contains ensure a better consistency.
Which beverages best accompany the cheese fondue?
An Appenzeller® fondue is best served with a dry, not too acidic white wine, such as Chasselas or Sauvignon Blanc.
Tip: Traditionally, the enjoyment of the fondue is complemented by an Appenzeller Alpenbitter herb liqueur, as this stimulates digestion.
How much cheese is needed per person?
For a fondue with Appenzeller® cheese, you would need approximately 200 to 250 grams of cheese per person. Using this rule of thumb, the portions are ideal, particularly in combination with bread and other side dishes.
Which side dishes go well with fondue, and what can be used for dipping?
Classics such as bread, raclette potatoes, vegetables such as cauliflower and broccoli or pears harmonize perfectly with the intense taste of Appenzeller® cheese. Pickles and silver onions also make good side dishes if you like a bit of variety.
Which types of bread go best with fondue?
Breads that complement the intense flavor of the cheese are ideal for fondue. It is important that the bread has a firm structure so that it does not crumble in the hot cheese. Traditionally, a half-white bread with a crispy crust is used.
Tip: Homemade fondue bread never fails to please guests.
Is it possible to prepare fondue without alcohol?
Yes, for a version without alcohol, you can replace the schnapps or wine with Appenzeller Bschorle, non-alcoholic cider, non-alcoholic Appenzeller beer or grape juice.
What can be done if the fondue becomes too thin or too thick?
If the fondue is too thin, an additional teaspoon of cornstarch stirred into a little white wine or cold water will help. If the fondue is too thick, a dash of white wine or Kirschwasser can be added.
Is fondue free from lactose?
Fondue is an easily digestible option for those with lactose intolerance, provided that a more mature cheese such as Appenzeller® cheese is used.
Most matured cheeses are free from lactose. The reason for this is that during the production of Appenzeller®, within the first 24 hours, the lactose is completely converted into lactic acid and other substances by lactic acid bacteria. Appenzeller® is therefore free from lactose when it is ready to be eaten. So, there is nothing to stop you from enjoying a lactose-free fondue.
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).
