How to get cheese fondue right
Francesco Gava, The Hari Hong Kong’s F&B director, tells you everything you need to know
Who doesn’t love cheese… and cheese fondue? Especially if it’s Zoku’s Sukiyaki Cheese Fondue at The Hari Hong Kong.
You get Emmental and Tokachi cheeses with sake in a pot, veggies to dip, and Japanese condiments like yuzu kosho and shichimi. There are also optional skewers of premium meats, seafood, and beverages such as warm sake, cocktails and champagne.
Although this Japanese-style fondue will only be served until the end of February 2025 (and resume in December), we can still recreate the experience thanks to The Hari Hong Kong’s F&B director, Francesco Gava.
Or should I say “create”? If you’re not in Hong Kong or you can’t dine at Zoku anytime soon, these cheese fondue-related tips and tricks from Francesco are for (me and) you.
Maybe we won’t be able to achieve the exact same taste and vibe (they’re the experts, after all), but at least we can try to come close – and have it almost anywhere and whenever we like.
But first, here’s a bit of a backstory and some inspiration:
What are Francesco’s memories of cheese fondue?
“I have wonderful memories (of cheese fondue) from the time I spent living and working in the Swiss Alps during the winter season in St Moritz, Arosa and Davos,” he recalls.
“Cheese fondue has a rich history and is part of communal dining in Swiss culture. In fact, together with friends and colleagues, we often had one after a day of skiing.
“Initially, cheese fondue was made as a way to use up stale bread and cheese during long winters in the Alps. Traditionally, a mix of cheeses like Gruyère and Emmental is melted with white wine and garlic and served in a communal pot, allowing diners to dip bread pieces with long forks,” he continues.
“In recent years, cheese fondue has gained popularity worldwide, with variations that include different cheeses, spices, and even additions like meats and vegetables. It’s often enjoyed in social settings, making it a fun and interactive dining experience.”
Let’s dip right in.
How to make the perfect cheese fondue with Francesco Gava
Dos and don’ts of cheese fondue
Do:
• Choose quality cheese
“Use a mix of high-quality cheeses like Gruyère and Emmental for the best flavour and texture.”
• Use white wine
“Incorporate dry white wine or a splash of kirsch (cherry brandy) to enhance the flavour and help with melting.”
• Prepare the pot properly
“Rub the inside of the fondue pot with garlic before adding cheese for added flavour.”
• Keep it warm
“Use a good flame or burner to keep the cheese melted and smooth throughout the meal.”
• Provide dipping options
“Offer a variety of dippers like bread, vegetables and meats to keep things interesting.”
• Stir constantly
“Stir the cheese mixture continuously while it melts to prevent it from burning or clumping.”
Don’t:
• Use pre-shredded cheese
“Avoid pre-packaged shredded cheese, as it often contains anti-caking agents that can affect melting.”
• Overcook
“Be careful not to overheat the cheese, which can make it grainy or too thick.”
• Dip with your hands
“Always use forks or skewers for dipping; it’s more hygienic and part of the fun!”
• Let it sit too long
“If the cheese starts to solidify, it’s best to reheat it gently rather than trying to salvage a cold mixture.”
• Forget the acid
“A little lemon juice or vinegar can help balance the richness of the cheese and enhance flavour.”
• Rush
“Fondue is meant to be a leisurely meal, so take your time and enjoy the experience!”
Tips for dining on cheese fondue solo
• Scale down portions
“Prepare a smaller amount of cheese to avoid waste. A single serving of about 200 to 300 grams of cheese is usually sufficient.”
• Choose a compact pot
“Use a smaller fondue pot or even a heavy-bottomed saucepan to make the process easier and more manageable.”
• Prepare the dippers in advance
“Cut up a variety of dippers like bread, vegetables and meats before you start cooking. This way, you can focus on enjoying the fondue.”
• Experiment with flavours
“Try different cheese combinations or add herbs and spices to keep things interesting. Consider adding a splash of wine or a dash of mustard for flavour.”
• Set the mood
“Create a cosy atmosphere with soft lighting, music or a favourite show to enhance the dining experience.”
• Take your time
“Enjoy each bite and savour the flavours. Fondue is meant to be a leisurely meal, so don't rush through it.”
• Pair with a drink
“Consider pairing your fondue with a glass of white wine, cider or even herbal tea to complement the meal.”
• Mind the heat
“Keep the heat at a moderate level to prevent the cheese from burning while you enjoy your meal.”
• Enjoy the process
“Embrace the experience of cooking and eating fondue solo – it’s a great way to treat yourself!”
Tips for dining on cheese fondue with a group
• Choose the right pot
“Use a large, sturdy fondue pot that can hold enough cheese for everyone. A pot with a burner or heat source is ideal.”
• Prepare the cheese mix
“Choose and blend flavourful cheeses like Gruyère and Emmental. Aim for about 200 to 250 grams of cheese per person.”
• Prepare dippers
“Offer a variety of dippers such as crusty bread cubes, blanched vegetables (broccoli, cauliflower, carrots) and cooked meats (sausage, beef or veal).”
• Make it interactive
“Provide long forks for dipping, and encourage everyone to take turns stirring the cheese and dipping their selections.”
• Set up a comfortable space
“Arrange seating around the fondue pot to create a communal atmosphere. Ensure everyone can easily reach the pot. You’d want everyone to dip without feeling like they're wrestling for cheese!”
• Keep the heat consistent
“Monitor the heat to maintain a consistent melting temperature, stirring occasionally to keep the cheese smooth.”
• Encourage sharing
“Encourage guests to share their favourite dippers or even their unique dipping creations to foster conversation.”
• Pair with drinks
“Offer a selection of beverages like white wine, cider or herbal tea to complement the cheese.”
• Have fun with it
“Embrace the playful nature of fondue. Share stories, enjoy laughter and savour the experience together.”
Favourite Japanese foods to dip in cheese fondue
“Kushiyaki (Wagyu beef or Kyushu chicken thigh), chicken karaage, tempura vegetables, Japanese taro and kinu tofu.”
Favourite Japanese condiments to go with cheese fondue
• Shichimi togarashi
“Also known as Japanese seven spice, this spice blend includes red chilli pepper, sansho pepper, hemp seeds and/or poppy seeds, sesame seeds, ginger, citrus peel and nori.”
• Yuzu kosho
“It is a fermented paste made from chilli peppers, yuzu peel and salt.”
Favourite cheeses to use for fondue
“Emmental, Gruyère, Fontina and Beaufort.”
Unconventional dipping foods for cheese fondue that you think actually work
“Soft shell crab.”
Best times to eat cheese fondue
• Cosy winter nights
“There’s nothing quite like a warm pot of cheese fondue on a chilly evening. It’s the ultimate comfort food!”
• Casual dinner parties
“Perfect for gatherings with friends or family. Fondue encourages sharing and conversation, making it a hit at any casual get-together.”
• Celebratory occasions
“Birthdays, anniversaries or any special milestone can be made even more memorable with a communal cheese fondue experience.”
• Date nights
“Fondue creates a romantic atmosphere, making it a great choice for a cosy dinner with that special someone.”
• Holiday gatherings
“During festive seasons like Christmas or New Year, cheese fondue can be a delightful addition to the menu.”
Best cheese fondue you've ever had
“At Zoku, of course!”
Favourite sake or Japanese-style cocktail to have with cheese fondue
“I do recommend you pair the cheese fondue with warm sake like Gassan Houjun Karakuchi (Shimena) or Yamagata Masamune Junmai (Yamagata).”
Best uses for Tokachi cheese
(This is an artisanal cheese made in Tokachi, a region in Hokkaido.)
• Cheese fondue
“Melt Tokachi cheese for a delightful fondue experience. Its creamy texture makes it perfect for dipping bread, vegetables and meats.”
• Grilled cheese sandwiches
“Use Tokachi cheese in a classic grilled cheese sandwich for a gourmet twist. Pair it with crusty bread and add ingredients like tomatoes or spinach.”
• Cheese boards
“Serve slices of Tokachi cheese on a cheese board alongside fruits, nuts and cured meats for a delightful appetiser.”
• Risotto
“Stir Tokachi cheese into risotto for a creamy finish that elevates the dish with its flavour.”
• Baked dishes
“Incorporate Tokachi cheese into baked dishes like casseroles or gratins for a deliciously cheesy crust.”
What you'd love for people to know about Japanese cheeses
• The diverse varieties
“Japan produces a wide range of cheeses, from soft and creamy types to hard cheeses. Each region has its specialties, influenced by local ingredients and traditions.”
• Hokkaido’s cheese paradise
“Hokkaido is the heart of Japanese cheese production. The region’s rich pastures and climate contribute to high-quality milk, leading to exceptional cheeses.”
• Fusion flavours
“Many Japanese cheeses incorporate unique flavours, such as yuzu, miso or sake, blending traditional Japanese ingredients with Western cheese-making techniques.”
• Pairing potential
“Japanese cheeses pair wonderfully with local wines, sake and even traditional foods like sushi, creating exciting flavour combinations.”
• Artisanal craftsmanship
“Many Japanese cheese-makers are artisanal, focusing on traditional techniques and innovative approaches to create unique cheeses that reflect their heritage.”
• Health-conscious
“Japanese cheeses are often made with a focus on health, using fresh, high-quality ingredients and a lower fat content compared to some Western cheeses.”
How to know if a cheese fondue is perfect
• Smooth texture
“The cheese should be perfectly melted and creamy, with no lumps. It should flow smoothly without being too thick or too runny.”
• Consistent emulsification
“The cheese and any added liquids (like wine or broth) should be well-combined. If the cheese separates or becomes grainy, it may need more stirring or a little additional liquid.”
• Flavour balance
“A perfect fondue has a harmonious balance of flavours. You should taste the cheese with a hint of any added ingredients, like garlic, herbs or wine, without any one flavour overpowering the others.”
• Dipping ease
“The fondue should easily coat your dipping items without dripping off too quickly. A good consistency allows for a nice cheese pull when you lift your dipper.”
• Aroma
“It should smell delicious and inviting. The aroma of melted cheese mixed with any additional ingredients should be mouthwatering.”
• Temperature
“The fondue should be served hot but not boiling. If it's too hot, it can separate; if it's too cool, it will thicken and become hard to dip into.”
• Cheese pull
“A classic sign of a great cheese fondue is the cheese pull! When you lift a dipped item, it should have a lovely, stretchy cheese strand.”
• Colour
“A well-made fondue will have a rich, inviting colour, typically a golden hue, depending on the types of cheese used.”
• No bitterness
“If you’ve added wine or other acidic ingredients, the fondue should not taste overly bitter. A slight tang is fine, but it should enhance the overall flavour.”
• Satisfaction
“Ultimately, the most important sign of a perfect cheese fondue is that everyone enjoys it! If your guests are happily dipping and savoring the flavours, you’ve nailed it.”
Ready to get out that fondue pot?
Zoku’s Sukiyaki Cheese Fondue at The Hari Hong Kong is available from Thursday to Sunday, 6 to 10pm until 28 February 2025; it will be offered again in December. Find them here.