All Cheese Fondue
Cooking Cheese Fondue
The trick to a perfect cheese fondue is to maintain smoothness in cheese. Heat the cheese until its melted, but never beyond its melting point and serve your fondue warm. Melted cheese gets stringier as it cools and will not be as delicious and fun for dippings.
For a successful cheese fondue, do not use unfamiliar wines for liquid, or anything you think may just go for that matter. A good liqueur helps melt the proteins in the cheese more smoothly, so a few tablespoon of your best white wine will go the way. Another option is apple cider, it tastes great just like white wine.
Roasted potatoes, fresh or steamed sliced vegetables, peppers, fresh fruit chunks, cooked sausages, skin removed and cooked chicken, diced meats and crusty bite-sized breads are terrific for your cheese fondue. If you think sweetly-baked goodies would be great dipped in cheese, then it probably will, after all everything is worth a try.
The Fondue Etiquette
Just like chocolate fondue, eat cheese fondue by spearing a piece of fruit or bread using a fondue fork and dip it into the pot. Gently twirl to coat the food with cheese, and let the bread drip a bit before you put it in your mouth. Be sure the fondue coat is cool enough not to burn your lips. It is always a rule not to touch the fork with your mouth because the fork will go back into the pot.