A fairly constant temperature is required to keep melted cheese from solidifying. Enamelled cast iron or ceramic pots are ideal as they don’t get too hot and help prevent scorching of the delicate cheese fondue. We suggest not to fondue cheese in a metal fondue pot since metal conducts heat and is likely to result in burnt cheese. 

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Traditional Swiss Cheese Fondue

Serves 4 | Prep: 10 min | Cooking: 15 min

Ingredients
½ pound Gruyère cheese, shredded
½ pound Swiss Cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled and halved
1¼ cups Riesling wine
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste
Dry mustard, to taste
1 loaf French bread, cubed

Directions
1. Place the cheese in a small bowl, sprinkle with cornstarch, and toss to coat. Set aside.
2. Rub the inside of a fondue pot with garlic. Add the wine and lemon juice and over medium heat, bring the wine and lemon juice to a boil. Reduce heat to a gentle simmer. Gradually add the cheese, stirring to melt slowly. Once smooth, season with salt, pepper, and dry mustard.
3. Using fondue forks, dip the bread cubes into the hot cheese. Enjoy!

 

 

Buttermilk Fondue

Serves 4 | Prep: 5 min

Ingredients
1½ cups buttermilk
1 tbsp all-purpose flour (15ml)
3/4 cup lager beer (177ml)
1 tbsp minced garlic (15ml)
2 tsp Worcestershire sauce (10ml)
1 1/2 tsp mustard powder (7ml)

Directions
1. In a saucepan, heat buttermilk and beer on medium heat until it bubbles. Mixture will look curdled but will smooth out.
2. Mix cheese and cornstarch together. Add by handfuls to buttermilk mixture, stirring constantly until cheese melts; repeat until all cheese is incorporated.
3. Stir in mustard and white pepper, taste and adjust seasonings.
4. Transfer mixture to a fondue pot and keep warm over low heat.

 

Swissmar Cheddar Beer Fondue

Serves 6-8 | Prep: 15 min | Cook Time: 15 min | Total Time: 30 minutes

Ingredients
1 pound shredded sharp Cheddar cheese
½ cup beer
1 pound Muenster cheese, shredded
2 tablespoons cornstarch
2 teaspoons Dijon mustard
¼ teaspoon white pepper, to taste

Directions

1. Prepare the Cheese Mixture:In a medium sized bowl, toss the shredded Cheddar cheese with the all-purpose flour, until the cheese is evenly coated. This is ensure the fondue is nice and think, and prevent it from clumping in the bowl.
2. Heat the Beer: In the fondue pot, bring the lager beer to a simmer. Be careful not to let it boil.
3. Add the Garlic: Stir in the minced garlic and let it cook for about 1 minute, allowing the flavors to meld.
4. Melt the Cheese: Gradually add the cheese and flour mixture to the simmering beer, stirring constantly. Continue to stir until the cheese is completely melted and the mixture is smooth.
5. Thicken the Fondue: Continue stirring and cooking the mixture for about 5-8 minutes, or until the cheese is fully melted and the mixture has thickened to a smooth consistency.
6. Season the Fondue: Stir in the Worcestershire sauce and mustard powder. Mix well to combine all the flavors.
7. Transfer and Serve: If you prepared the fondue in a separate pot, transfer the cheese mixture to the fondue pot set over a lit fondue burner. Serve with your favourite accompaniments, such as sliced apples, pretzel bites or sliced veggies.

Note: Keep the pot over a low flame to maintain the consistency of the cheese fondue while enjoying it.

Pro Tip: Feel free to get creative with your dippables! Aside from the above options, you can also offer a variety of breads or meats for dipping. Get creative!