Creating A Decadent Fondue Spread At Home

Fondue is a fun and unique way to entertain guests at a dinner party. It's a social activity that involves dipping small pieces of food into a communal pot of hot sauce or cooking medium, such as oil or broth. While fondue may seem like an indulgent treat, it actually originated in Switzerland as a way for families to stretch their resources by mixing some cheese with wine and serving it with stale bread. Today, fondue has become a beloved dish worldwide, with many variations to suit different tastes and dietary preferences. Whether you're a fan of cheese, chocolate, or even hot oil fondue, there are endless possibilities for creating a memorable and tasty fondue experience.

Choosing the right cheese

When it comes to choosing the right cheese for your fondue, there are a few key things to keep in mind. Firstly, always opt for good-quality cheese. This is non-negotiable and will make a significant difference to the final product. The best cheeses for fondue are those that are buttery and creamy, melting smoothly to create a lush and complex flavour profile.

The three best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, using equal amounts of these three is a great place to start. For a more traditional Swiss cheese fondue, a mix of classic, firm mountain-style cheeses is the way to go. Gruyere, Swiss cheese, gouda, Emmentaler, Raclette, and Appenzeller are all excellent choices.

If you want to experiment with other cheeses, cheddar can work well, although its flavour will be less traditional. You could also try mixing cheddar with a more classic cheese like Gruyère. Other cheeses that can be used in fondue include Comté, Vacherin Fribourgeois, and Raclette.

When preparing the cheese, it is important to grate it rather than chop it to ensure quicker melting and a smoother fondue. Cornstarch or flour can also be added to thicken the mixture and prevent the cheese from clumping.

What to dip in fondue

When it comes to fondue, there are endless possibilities for what to dip into that big pot of melted cheese. Here are some ideas to get you started:

Bread

The classic fondue dip, bread is a must-have for any fondue party. Go for a crusty French baguette or sourdough loaf, cut into cubes for easy dipping. If you're feeling fancy, you can even make your own bread from scratch!

Fruits and Vegetables

Fruits and vegetables can add a nice contrast to the richness of the cheese fondue. Try tart apples like Granny Smith, or Bosc pears, which have nutmeg and cinnamon undertones that pair well with many fondues. For veggies, go for crunchy options like raw or lightly steamed broccoli, cauliflower, and bell peppers. You can also try something different like pickles, cornichons, or even roasted Brussels sprouts!

Meat

Meat and cheese are a classic combination, so why not add some meat to your fondue spread? Try cooked meats like salami, prosciutto, or sausage, or go for something more unusual like meatballs or strips of juicy filet mignon. For a healthier option, go for poached chicken breast, which will take on the flavour of the fondue.

Starchy Sides

Starchy sides like potatoes and pasta are also great for dipping into fondue. Try roasted baby potatoes, or get creative with large pasta shapes like shells or rigatoni to soak up all that cheesy goodness.

Other Ideas

If you're feeling adventurous, there are no limits to what you can dip in your fondue. Try pretzels, chips, crackers, or even pickles! For a truly indulgent experience, go for bacon or shrimp. And don't forget, you can always just use a spoon and eat that fondue straight from the pot!

Fondue equipment

Fondue Pot

The first and most important item you will need is a fondue pot. A good, heavy, thick-bottomed fondue pot is essential to ensure your cheese fondue stays warm and melty. There are a few options to choose from when it comes to fondue pots:

• Electric Fondue Pot: These pots are versatile and can be used for cheese, chocolate, and oil-based fondues. They offer easy temperature control but require an extension cord to power them.
• Ceramic or Cast Iron Fondue Pot: These pots have a classy look and are easy to clean. However, they require sterno fuel to keep the flame lit.
• Metal Fondue Pot: These thin metal pots are better suited for oil-based dipping and frying.

Fondue Forks

You will also need fondue forks or skewers for each guest. These coloured forks are a fun element of the fondue experience and usually come with two forks per colour. It is important to note that you should not eat directly from the fondue forks as it is unsanitary and can be very hot!

Heat Source

If you are using an electric fondue pot, you will need a power source to plug it in. For other types of fondue pots, you can use a heat source such as candles, sterno fuel, or a portable burner.

Extension Cords

If your heat source requires an electrical outlet, you will need extension cords to safely reach the power source without creating a tripping hazard.

Dipping Plates

Fondue plates or small ceramic dishes are useful for holding your various dips and dippers. You can find vintage plates on eBay or other second-hand stores.

Dippers

While bread cubes are the traditional dippers for cheese fondue, you can get creative and offer a variety of dippers such as roasted vegetables, fruits, meats, and more.

Fondue etiquette

The resurgence of fondue as a popular dish brings with it a set of manners and behaviours to be observed when sharing this communal meal. Fondue, a Swiss dish with a long and serious history, invites a variety of foods to be dipped into a bubbling pot of melted cheese. However, its communal nature requires certain rules of consumption to be followed to ensure a pleasant experience for all.

The Basics

Each person should have their own fondue fork, which is used only for dipping. The dipped food should then be removed with a knife or regular fork and eaten from a plate, not directly off the fondue fork. Double-dipping is a big no-no, as it is unhygienic and can spread oral bacteria and illnesses.

Drinks

In Switzerland, only two drinks are traditionally considered acceptable to accompany fondue: white wine and tea. The wine is usually a Swiss variety called Chasselas, chosen for its low alcohol and acidity, which is said to aid digestion. However, a study has shown that black tea is actually more effective in preventing indigestion and bloating.

Dipping

When dipping, it is important to scrape the bottom of the pot in a slow zigzag or a figure-eight motion. This stirs the cheese, releasing its full flavour, and ensures all the ingredients remain combined. Twirling the fork three times above the pot after dipping helps to avoid drips and reduces waste.

The Golden Crust

At the end of the meal, a thin, golden crust of cheese, called "la religieuse", will be left at the bottom of the pot. This is considered a treat and must be shared. It can be removed with a knife, broken into pieces, and eaten as is, or an egg can be cracked into the pot and mixed with the cheese crust.

Forfeits

If a guest accidentally drops a piece of food into the fondue pot, they may have to pay a forfeit, such as buying everyone a round of drinks or cleaning up after the meal.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th century Switzerland as a means for farm families to stretch their limited resources during the cold winter months. The original version of the dish was stale bread dipped in melted Gruyère cheese, with the occasional addition of a splash of wine. Fondue was so popular that it was named the Swiss national dish in the 1930s.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for Gruyère cheese, a Swiss staple. However, despite its modern associations with rustic mountain life, it was initially a town-dweller's dish from the lowlands of western, French-speaking Switzerland. Rich cheese like Gruyère was a valuable export item that peasants could not typically afford.

The widespread popularisation of fondue was part of a campaign by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s to increase cheese consumption in Switzerland. After World War II, the Swiss Cheese Union resumed its campaign, promoting fondue as a symbol of Swiss unity and national identity. Fondue was even included in Swiss military cookbooks.

In the 1950s, the term "fondue" began to be used more generally to refer to any dish in which food is dipped into a communal pot of liquid. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil with chunks of meat) at his Chalet Suisse restaurant in 1956. Egli also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate. Fondue was introduced to America at the 1964 New York World's Fair, and it quickly became popular in the US and beyond.

Frequently asked questions