Aged Cheddar and Pilsner Fondue Recipe on Food52 (2024)

FAQs

Is aged cheese good for fondue? ›

This classic fondue includes all the standard ingredients, but Sargento^® Reserve Series^™ Aged Cheddar Cheese gives this version a rich, tangy sharpness. It's perfect with chunks of pumpernickel or focaccia bread, Granny Smith apples, as well as blanched vegetables.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

Add a generous pinch each of pepper and nutmeg, and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

Age: Finally, the age of a cheese has a lot of impact on how well it will melt. Younger cheeses tend to melt more easily than older ones, so a younger cheddar will melt much better than an aged one. Older cheeses like aged cheddar are actually poor melters and can become grainy or oily when melted.

An aged cheddar will need to be paired with something like a double IPA to balance the flavors. For side snacks, we'd recommend honey or fig jam for a touch of sweetness and crackers for some crunch.

Mixed olives, garlic toast and prosciutto provide an exquisite savory match with the bold, sharp flavors of Cracker Barrel Aged Reserve Cheddar, while cranberry preserves lend a touch of sweet and sour. Chardonnay offers another delicious layer of complexity.

There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Whatever the case, you need to fix your fondue fast. Do so by creating a slurry consisting of ¼ cup (60 ml) cold white wine and three tablespoons of cornstarch. (This is good for about 1 ½ pounds/650 grams of grated cheese.) Once combined, whisk it into your sauce little by little until it finally comes together.

How do you keep cheese fondue from burning? ›

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

If alcohol is the issue then most of the alcohol from the wine will have cooked out by the time the fondue is ready and the kirsch could be omitted - just toss the grated cheese with the cornflour (cornstarch) before adding it to the fondue pot. Alternatively you could use a dry non-alcoholic white wine or light beer.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

With time, the proteins bond together tighter, forming a stronger network that requires more heat to melt and is less flexible when melted.

Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly. Add Booze!

Gruyere is a firm Swiss cheese that's been aged for about six months (or longer). The result is an exceptionally nutty, grassy cheese that becomes creamy and rich when melted. It's the perfect cheese for topping French onion soup or croque-madame sandwiches, but it's also our go-to cheese for cheesy potatoes.