The Essential Prep Step To Make Sure Your Cheese Fondue Melts Evenly

Fondue is a classic and beloved dish that's perfect for entertaining or for a cozy night in. It's easy to find a variety of foods to dip in fondue no matter what kind of cheese you use. But if your fondue isn't properly prepped, you might be disappointed by what ends up coating the small bites. While some fondue recipes might call for additional ingredients, fondue is simply melted cheese at its core. 

Therefore, the key to making a great fondue is in the preparation of its primary ingredient: Cheese. Properly prepping your cheese will ensure a smooth and creamy texture, and an even melting that will make your fondue a hit. Before you can prep the cheese, it is important to choose the right type of cheese.

Fondue is traditionally made with Swiss cheeses, such as Emmental or Gruyère according to Bristol Farms, but other hard, aged cheeses such as cheddar, fontina, or gouda can also be used (via Well Plated). Avoid using soft, crumbly cheeses like blue cheese or goat cheese, as they can create a grainy texture and won't melt as well.

Once you've chosen your cheese, it's time to get it ready for fondue. This step is important for achieving great texture. Grating the cheese or cutting it into smaller pieces creates a smoother texture and helps the cheese to melt evenly (via Nigella). When grating the cheese, use the larger holes on a box grater for a coarser texture, or the smaller holes for a finer texture. Whether grating or cutting the cheese, be sure to stick to one size. 

It's also important to note that cheese that is pre-shredded from the store is often coated with a powdery substance, cellulose, that helps prevent clumping (via Reader's Digest). While this may be convenient for normal use, it can also affect the texture and flavor of your fondue. Grating or cutting your cheese fresh will give you the best results. 

So, with these fondue-friendly tips in mind, don't be afraid to attempt a fun night of melted cheese and fun dipping options.