Bread cheese fondue is a classic Swiss dish that is simple yet delicious. It involves dipping small pieces of bread into melted cheese. While it may seem straightforward, there are some tips and tricks to eating bread cheese fondue properly.
What is Bread Cheese Fondue?
Bread cheese fondue, also known as Fondue Moitié-Moitié, is a traditional Swiss recipe. It is made by combining two types of melted cheese – Vacherin Fribourgeois and Gruyère. Vacherin Fribourgeois is a soft, creamy cow’s milk cheese. Gruyère is a hard, salty, nutty cheese. Together, they create a smooth, gooey cheese fondue.
This cheesy mixture is kept warm in a communal fondue pot and eaten by dipping bites of bread with a fondue fork. The bread soaks up the melted cheese and provides the perfect vehicle for enjoying the decadent dish. Beyond bread, some other popular dippers include boiled potatoes, steamed vegetables, and cured meats.
Choosing the Right Bread
While the cheese is the star of the show, the bread plays an important supporting role. Choosing the correct bread is key to being able to properly enjoy the cheese fondue. There are a few guidelines for selecting bread:
- Bite-sized – The bread should be cut into 1-inch cubes to make it easy for spearing and dipping.
- Crusty – A good crust helps the bread maintain structural integrity when dipped into the hot cheese. Baguettes and country bread work well.
- Sturdy – Bread that is too soft will disintegrate in the cheese. You want something that will stand up to the dipping.
- Neutral flavor – Choose a bread that is neutral in flavor to let the cheese shine. Breads with nuts, olives, or other mix-ins can compete with the cheese.
Some great options include crusty baguette, ciabatta, or a simple French loaf sliced into cubes.
Heating the Cheese
The key to good bread cheese fondue is keeping the cheese at the ideal dipping temperature – between 135°F to 140°F. If the cheese gets too hot, it can curdle and separate. If it’s not hot enough, the cheese will turn solid and gluey.
Fondue pots are designed to keep the cheese warm and melty. Here are some tips for heating:
- Use a fondue pot designed for cheese. The pots have a broader base, lower sides, and a warmer designed for indirect gentle heating.
- Rub garlic on the fondue pot to add flavor and prevent sticking.
- Heat over low. Turn the fondue pot warmer to low and give the cheese plenty of time to melt slowly and evenly.
- Stir frequently. Stir the cheese in a figure 8 pattern to ensure even melting.
- Add liquids gradually. Slowly incorporate wine, lemon juice, or kirsch that is called for in the recipe.
- Keep the pot partially covered. This helps retain heat.
- Keep a low flame going under the pot to maintain the cheese at the ideal temperature.
Spearing the Bread
A fondue fork is used to spear and dip the bread. Fondue forks have long handles and two tined prongs. Here are some spearing tips:
- Aim for dense areas – Try to spear the bread in a denser area or “crust” to make it sturdier for dipping.
- Use gentle pressure – Don’t forcefully jab or smash the bread. Use a gentle rocking motion to slide the tines in.
- Space tines apart – Angle the tines slightly outward so the bread doesn’t slip off.
- Try a gentle sawing motion – Rock the fork back and forth to ease it into the bread.
- Leverage the fork’s curve – Use the curve of the fondue fork to steady the bread for dipping.
Dipping Technique
There is an art to properly dipping the bread in the cheese. Follow these tips for smooth dipping:
- Take only what will fit – Choose a bread piece that is small enough to fit in your mouth after being coated in cheese.
- Submerge halfway – Dip the bread only halfway into the cheese to prevent dripping.
- Twist as you lift – Gently twist the fork as you lift it out of the cheese. This helps prevent the bread from sliding off.
- Lift and tap – After lifting from the cheese, gently tap the fork tines against the edge of the pot to remove any excess cheese dripping off.
- Steady with plate – Rest the speared bread against the plate or bowl briefly to stabilize it as you bring it to your mouth.
Eating the Bread
Once you’ve speared and dipped the bread, it’s time to enjoy it. Follow these pointers for eating:
- Open wide – Make sure to open your mouth wide enough to fit the entire bread piece so you don’t have to bite off half.
- Bite close to tines – Take your bite as close to the fondue fork tines as possible so the bread doesn’t slip off the fork.
- Unhinge jaw – Unhinge your jaw like a snake to get the bread into your mouth without bumping the fork against your lips or teeth.
- Remove fork first – Slide the fork out of your mouth before biting into the cheese-soaked bread.
- Close lips on bread – Wrap your lips around the bread cube before biting so no cheese escapes.
- Savor the flavor – Resist the urge to talk with your mouth full. Take a moment to savor the warm, gooey, cheesy goodness.
Cheese Coverage
When dipping into a communal fondue pot, there is cheese etiquette to follow. Here are some tips:
- No double dipping – Never redip a piece of bread you’ve already taken a bite of.
- Cover with cheese – Fully submerge and coat your bread in cheese to get the full experience.
- Easy on the dripping – Be careful not to let excessive cheese drip back into the pot when lifting your fork.
- Don’t overindulge – Leave enough cheese in the pot for other diners by not taking huge scoops.
- Ask before scraping – Always ask before scraping the bottom of the pot for the crispy cheese layer.
Serving Suggestions
Bread and cheese make a simple but delightful pairing. That said, fondue moitié-moitié also pairs nicely with a few other components:
- Charcuterie meats – Slices of cured meats like prosciutto, salami, or soppressata can be dipped along with the bread.
- Pickles – The tang of cornichons, pickled onions or gherkins offset the richness.
- Potatoes – Cubed and boiled potatoes are a popular dipper.
- Vegetables – Blanched broccoli, carrots, cauliflower or asparagus provide crunch.
- Fruits – For dessert, try dipping fresh fruits like apples or strawberries.
Drink Pairings
A nice glass of wine can take your bread cheese fondue to the next level. Some great pairings include:
- Dry Riesling – The high acidity cuts through the rich cheese.
- Sauvignon Blanc – The citrusy, herbal notes complement the cheese.
- Pinot Noir – The light and fruity red pairs with both meat and cheese.
- Dry Hard Cider – The subtle sweetness and acid balances the fondue.
- Swiss Wine – Try a Swiss Chasselas or Fendant to stay traditional.
Savor your wine in small sips between bread bites to let both the cheese and wine shine.
Recipe for Classic Bread Cheese Fondue
Here is a traditional recipe to make authentic bread cheese fondue at home:
Ingredients
- 1 clove garlic, halved
- 1 1⁄2 cups dry white wine
- 1 tablespoon lemon juice
- 1⁄4 teaspoon nutmeg
- 8 oz Gruyère cheese, grated
- 8 oz Vacherin Fribourgeois cheese, grated
- 2 tablespoons cornstarch
- 1 baguette, cut into 1-inch cubes
Instructions
- Rub inside of fondue pot with garlic.
- Add wine and lemon juice to pot and heat over medium low until simmering.
- Add cheeses and whisk constantly until melted and smooth.
- Whisk cornstarch with 2 tbsp water. Add slurry to cheese and whisk until thickened.
- Add nutmeg and stir to combine.
- Transfer to tabletop fondue warmer to keep cheese melted.
- Spear bread cubes and dip into cheese using fondue forks.
- Serve immediately with additional bread cubes, charcuterie, pickles, potatoes, and vegetables.
Fondue Etiquette
Bread cheese fondue is meant to be a fun, communal dining experience. Here is some fondue etiquette to follow:
- Wait for the host to begin before spearing bread.
- Always spear bread – never fingers!
- Don’t hog the pot – leave cheese for others.
- Don’t use a dripping piece for second dip.
- Place fork tines down across the rim when resting.
- Never leave your used fork sitting in the pot.
- Don’t blow on hot cheese to cool it.
- Let the person who lost the bread spear the pot crust.
- The chocolate fondue follows the cheese, not the other way around!
Troubleshooting
Even when using the best techniques, fondue mishaps can happen. Here are some troubleshooting tips:
Cheese is Grainy
- Whisk vigorously to emulsify the fat into the cheese.
- Add a teaspoon of cornstarch slurry to smooth it out.
- Stir constantly over very low heat.
Cheese is Stringy
- The cheese was heated too quickly. Slowly reheat on low, stirring constantly.
- Stir in a splash of kirsch or white wine to thin it out.
Bread Falls Off Fork
- Spear again in a denser area.
- Angle fork tines slightly outward.
- Tap fork against pot rim to remove excess cheese.
Cheese Separates
- The fondue was overheated. Remove pot from heat immediately.
- Gradually stir in up to 1/4 cup hot water or wine.
- Add a tablespoon of cornstarch slurry while stirring.
Cheese Fondue Tips
With a little practice, you’ll be a cheese fondue pro. Keep these final tips in mind:
- Use a fondue pot made for cheese to prevent scorching.
- Grate cheese yourself instead of pre-shredded for the best melt.
- Stir constantly during melting over very low heat.
- Let cheese come to room temp before adding to wine to prevent clumping.
- Have all your dippers ready to go before beginning fondue.
- Try different cheese combos like Gruyère with Gouda or Brie with Swiss.
- Offer guests forks in different colors to avoid confusion.
- Refrain from double-dipping to prevent germ spread.
- Keep extra bread handy to satisfy big appetites.
- Follow the cheese with chocolate fondue for the classic Swiss finish.
Conclusion
Bread cheese fondue is an indulgent, social dining experience. With crusty bread, melty cheese, and good company, a memorable evening is guaranteed. Just be sure to follow proper fondue etiquette. Spear some bread into that glorious cheese and savor the flavor of this Swiss specialty.