KÄSESWISS Tips for preparing fondue

When preparing a fondue, there are a few important points to keep in mind in order to achieve the best possible result and enjoy the fondue with its full flavour.

1. Slow heating

Why: Gentle, slow heating prevents the cheese from burning or forming lumps. This ensures even melting.

Tip: Set the pan to medium-low heat and gently stir, constantly, so that the cheese is evenly distributed and does not stick.

2. Stir, stir, stir

Why: Continuous, gentle stirring helps the cheese melt evenly and prevents it from burning on the bottom of the caquelon/pot. It also ensures a creamy consistency.

Why: Each mixture has its own melting curve, and it is important to give the cheese time to melt evenly.

Tip: Avoid increasing the temperature too quickly to prevent clumping or overheating.

Tip: Use a wooden spoon or silicone-coated stirrer to avoid scratching the caquelon/pot.

3. Controlling the temperature

Why: Fondue should be served at a constant, medium heat, as too high a temperature can cause the cheese to clump or separate.

Tip: Once the fondue has melted completely, make sure it is kept warm on low heat on the burner, but do not allow it to boil again.