The perfect fondue: top tips from a master cheesemaker

Cheese fondue is one of Switzerland's most popular national dishes, and while it tastes good all year round, it really comes into its own in winter. There is nothing quite like reaching over a table in a Swiss chalet to dip bread into a caquelon while enjoying the warmth of a roaring fire. For those of you who are keen to recreate this rustic atmosphere at home, we have asked William Wyssmüller, CEO of Les Fondues Wyssmüller, for his preparation tips – from choosing the cheeses to the optimal wine-cheese ratio.

If you need wine matching inspiration for this hearty winter classic, Falstaff has already searched those out for you: The Best Wines for Cheese Fondue.

Five tips from William Wyssmüller for a perfect fondue:

• Choice of cheese: For a good taste and a creamy, smooth fondue, you need a selection of well-matured hard and semi-hard cheeses.
   
• Corn starch: Add three percent corn starch, based on the weight of the grated cheese, to ensure that the wine and cheese bind well.
   
• Wine: For an optimal wine-cheese ratio, do not add too much wine or you will end up with cheese soup! I recommend 70ml of white wine per 200g of fresh fondue.
   
• Temperature: Never bring the fresh fondue to the boil, a maximum of 75 degrees is sufficient. Enjoy your fondue at 60 degrees to avoid burning your mouth.
   
• Caquelon: Choose a good caquelon made of enamelled steel or cast iron. Avoid an earthenware pot, as this does not distribute the heat source for the fondue as well.