Fondue Tips from Terrance Brennan - Instructions
Terrance Brennan is the Chef-Proprietor of Artisanal Fromagerie and Bistro located on the corner of Park
Avenue and 32nd Street in Manhattan. It's renowned for authentic French bistro dishes like Coq au Vin,
Cassoulet and Hanger Steak with Frites. It's a mecca for cheese, too.
At Artisanal, Terrance is highly regarded for his ground breaking cheese service. He pays "homage to the
fromage" with his selection of exquisite fondues, among them Classic Swiss Fondue with Gruyere and
Emmenthal, Stilton and Sauternes, Artisanal Blend, and an ever changing selection of Fondues du Jour.
Here he offers his tips for making fondue at home.
What are your tips for making fondue?
- Before you melt it, make sure the cheese is at room temperature
- Use a dry white wine to mix in with the cheese because the acid helps the cheese melt smoothly. Or to
be sure you have enough acid, add a little bit of lemon juice to the mixture.
- Don't boil the cheese mixture. Bring it to a high temperature slowly.
- Keep the fondue on low heat and occasionally swirl it or use a whisk to do figure eight rotations to
keep it well mixed.