Entertaining with fondue is fun, easy and a welcome relief
from the three-course holiday meal (who needs turkey when you can make cheese
the star attraction??). It’s also a great way to hold a farewell bash for
the cheese bits and pieces that have overstayed their welcome in your fridge.
The classic fondue consists of Gruyere, with a little Appenzeller or Emmenthal
(both Swiss cheeses) and a crisp dry wine, but don’t be afraid to experiment
with different combinations of cheeses and different grape varietals. But
before you go wandering too far from this reliable combination, there are a few
basic rules to cook by:
• Stick to dry wine. Nothing kills a fondue like sickly
sweetness, so steer clear of sugar-heavy or dessert wines. Rosé wines go
nicely but keep in mind you’ll end up with pink fondue (which may or may not
turn you on). You can even try substituting dry Champagne, apple cider or
beer for the wine in your fondue recipe.
• Meltability is key. Keep in mind that you want a good
melting cheese. Stay away from sheep and goat’s milk cheeses unless
you’re very practiced at fondue making. Alpine style cheeses, cheddars and really
any pressed cow’s milk cheese, all make great fondues. Softer cheeses like Brie
are scrumptious (remember to remove the rind), but I would avoid triple-crèmes
as the fondue can end up too heavy.
• Taste everything first. Try the cheeses and wines you
want to blend before you throw them in the fondue pot. If they clash from the
start, they’re not going to get any better when melted together. Some
interesting combinations are Brie and blue cheese (try blending with a dry
Champagne), all-cheddar (try different lagers or ales), and all-blue cheese
blends (try Stilton with a dry Sauternes).
When it comes to dipping, my favorite is plain country bread. I also love beef
tips (order them with a fondue at Artisanal
Fromagerie & Bistro one day and you'll see what I mean), and green apples. Boiled
fingerling potatoes are also tasty and are easy to make.
This entry was developed with Danyelle Freeman, aka Restaurant Girl.