Science of Cooking: Ask the Inquisitive Cooks! (2024)

Begin with well-aged, firm natural cheese because it blends more easily than mild cheese. As cheese ripens, the protein in the curd is more easily dispersed. Also, the riper the cheese, the higher the temperature it can tolerate as it melts.

Wine is also an important ingredient because its acids encourage the softening of cheese. In addition, wine has a lower boiling point than water, allowing the cheese to melt at a lower temperature and helping prevent it from becoming stringy. (The wine you use doesn’t have to be expensive.)

Adding a little cornstarch also helps bind the cheese with the liquid. Either add 1 tablespoon for each pound of grated cheese at the beginning or blend 1 tablespoon of cornstarch in with a little kirsch once the cheese is melted.

Since fondue toughens as it sits, don't make it wait. And do savor that first bite. It's a lovely reminder of why this fabulous dish has been enjoyed for so long!

Happy New Year!
Anne and Sue