(photo courtesy of recettessimples.fr)

I never had cheese fondue prior to living in France, and even then it wasn't right away. I think I must've been 30 years old the first time I tasted that amazing blend of white wine and French cheese, melted together to create an indulgent winter meal. When I do a Google search in English for French fondue, I am amazed at the results that include non-French cheese like Cheddar and things ending in "Jack", but then, I suppose not everyone can have the luxury of great cheese in all the shops!

Making fondue is actually incredibly easy if you know a few important tricks. Check it out:

First, the cheese:

  • buy cheese from a cheese shop, and ask the guy to grate it for you. This is an amazing time-saving tip, because it doesn't cost any more for the fromagere to grate the cheese for you, but it's also a foolproof way to choose the correct cheese and the amount you need. For example, at Les Alpages, considered by most to be the best cheese shop in Grenoble, I can simply say that I would like to make a Fondue Savoyarde for 2 or 4 or 6 people…I don't even have to think about it!
  • if you don't have a cheese guy to choose and grate the cheese for you, choose your cheese from the supermarket wisely. I cannot stress enough how important it is to NOT have "plasticky" cheese–shiny, non-meltable, and orange are the characteristics you do not want. Cheese that is made with too much oil (such as discount brands or low quality cheeses such as Velveeta) will not work for this kind of fondue because they won't melt properly with the wine. I made this mistake once in France trying to make fondue using the Monoprix brand of emmental…let's just say it didn't work. Like, at all. And I have since found out that emmental cheese is a no-no for fondue, even though gruyére is ok. Hey, who knew? You're welcome. 😉

Then, the wine:

  • when making a cheese fondue, or Fondue Savoyarde especially, use a dry white wine from Alsace or any dry white Vin de Savoie. Sweet wine will not be good. There are many recipes that use champagne and other liquors, but dry white wine is the classic. The wine and the cheese work together in many ways: there is a chemical reaction that happens that creates the perfect melty texture and flavour. Anyone who cooks with wine knows that wine is a wonderful catalyst and perfume in many types of dishes.
  • when you are melting the cheese into the heated wine, don't stop stirring, EVER.
  • It's important to DRINK wine when you eat fondue. And no, I'm not just saying that because I love wine. 🙂 Wine has many qualities, one of which is its ability to break down heavy dairy food that is hard to digest. Drinking white wine as you eat your fondue will allow you to actually digest this bread-and-cheese-only main dish,  and not turn  your fondue night into a fondue week, if you get my drift.

What you need:

  • For 2 people, about 500 grams of 3 or 4 cheeses. Some typical cheese for fondue are Comté, Gruyéres, Savoie, Abondance, and Beaufort.  I found this great little package of 400g from Fruitières Chabert on sale at Casino supermarket, already grated and mixed. Good cheese from the cheese shop can cost over 20€, but this was only 5€ (the expiry date was the next day!) and it was perfect! The traditional recipe was even on the package!
    Fondue aux 4 fromages
  • A bottle of dry white wine that is also good enough to drink with the meal. You'll use about 30 cl in the fondue. Sorry, forgot to take the photo of my bottle before it was all gone. 😉
  • Most authentic recipes call for just a splash of a liquor called Kirsch, which has a cherry flavour, but its not absolutely necessary.
  • Spices: garlic (1 fresh, pressed clove is best), salt, pepper, and many traditional recipes also call for a pinch of nutmeg.
  • Bread, cut into cubes, and put in a basket for everyone to grab from throughout the meal. Traditionally, this should be bread that is a little hard, like a day-old baguette. But some normal sliced bread would do in a pinch, if you didn't have anything else at hand.SAMSUNG DIGITAL CAMERA
  • You may also wish to incorporate some steamed broccoli, new potatoes, or something else to dip in the fondue besides bread. This is less traditional, but more balanced of course.

What to do:

  • Heat the wine at medium heat until you see it begin to heat up, but do not let it boil. Add the cheese by handfuls slowly, and as I said above, NEVER STOP STIRRING. Another great use for my awesome wooden spoon by Sur La Table 🙂
  • It is said that mixing in a figure-8 is the best way to achieve a good fondue, but as long as you are constantly mixing, it should be ok.

SAMSUNG DIGITAL CAMERA

  • Once the fondue has reached a very hot, melty but not boiling texture, you can now transfer it to your fondue dish, which is already lit and heating up. Once in the fondue pot, continue to stir. Of course if you DON'T have a fondue pot, you'll have to invent some kind of contraption or way to keep your fondue hot. A hot plate would work, or a banquet dish-heater-thing. I had neither, and decided to just get all "yeswecan": elevate the pot and stick some tealight candles under it! It worked!

SAMSUNG DIGITAL CAMERA

  • By the way, if you don't have fondue sticks, you can just use forks, but be careful not to burn  your lips on the fork which has been in the piping hot melted cheese! I have also made this mistake, and it ruined my fondue experience for the night!

You'll have to stir the fondue in between bites, and there will be the occasional bread cube drowning in cheese, but with any luck you'll be able to fish it out and get in one last deliciously decadent bite. It's one of those meals that kids and even the pickiest eaters love because, seriously, WHO CAN'T RESIST THE POWER OF MELTED CHEESE?!