Cheese Fondue
There’s nothing better than melted cheese on a chilly winter evening. A wide range of dishes center around hot cheese, like Welsh rarebit, queso fundido, raclette, and the classic fondue. Fondue hinges upon a few ingredients handled well. Cooking temperature is very important—do not give in to the urge to increase the heat. Have a glass of sparkling water or wine while you’re cooking and enjoy the process. A whisk helps bring everything together smoothly. Your fondue will start out thin and slowly thicken. At times the fat may threaten to break free, but have faith and keep whisking and everything will come together in the end. If you’re the kind of person who likes added insurance, you can toss your grated cheese with a tablespoon (6 grams) of tapioca flour before adding it to the wine. It’s not strictly necessary but will help compensate for a slightly distracted cook. We like to serve fondue with good bread, sliced apples, charcuterie, and occasionally a salad on the side.
Recipe information
Yield
serves 4 as an entrée
Ingredients
Preparation
In a medium pan set over medium heat, bring the wine to a simmer. Turn off the heat, add the garlic and thyme, cover, and let the mixture steep for 20 minutes. Strain out the garlic and herbs, return the wine to the pot, and set over medium-low heat. Add the sodium citrate and stir to dissolve. Add the cheese in handfuls, whisking gently, waiting to add the next handful until the previous has melted. Keep adding cheese until all of it is incorporated. Do not let the mixture boil. Once the cheese is hot, smooth, and stringy, it is ready to serve.
