The Ultimate Fondue Challenge: Is It Really That Hard?

Fondue is a fun and social way to eat, but how difficult is it to make? The good news is that making fondue is relatively easy, especially if you use the right ingredients and melting method. The key to a smooth fondue is to use good-quality, melting cheese and to grate it before adding it slowly to the wine. You'll also need a fondue pot and forks, and some tasty dippers—bread is the classic, but you can also try meat, vegetables, or fruit. Fondue is a great way to get people talking and sharing, but be sure to follow fondue etiquette—no double-dipping!

Equipment

The most important piece of equipment for making fondue is the fondue pot. There are several types of fondue pots, each with its own advantages and disadvantages. Here are some things to consider when choosing a fondue pot:

Type of Fondue Pot

• Electric Fondue Pot: These pots are convenient and easy to use. They have excellent heat control but require a power outlet nearby. They are versatile and can be used for all types of fondue, including cheese, chocolate, oil, and broth.
• Traditional Fondue Pot: These pots are heated using gel fuel or tea lights, so they can be used anywhere. However, you need to ensure you have the right type of fuel available, and be careful around the open flame.
• Cordless Fondue Pot: Cordless pots offer the convenience of being placed anywhere on the table, giving all guests access to the fondue.

Material

Fondue pots are made from various materials, including stainless steel, cast iron, ceramic, earthenware, porcelain, and tempered glass. Here are some considerations for different materials:

• Stainless Steel: Durable and suitable for all types of fondue.
• Cast Iron: Retains heat well and can be used on a stovetop or in an oven.
• Ceramic or Earthenware: Suitable for cheese fondue as they have a flat bottom and a large opening for dipping. Not recommended for hot oil fondue.
• Porcelain or Tempered Glass: Smaller pots suitable for chocolate or dessert fondue.

Size

Fondue pots come in different sizes, from small pots suitable for couples or appetizers to larger pots for hosting fondue parties. Consider the number of guests you plan to serve and choose a pot with a capacity accordingly.

Other Equipment

In addition to the fondue pot itself, here is some other equipment you may need for a successful fondue dinner:

• Fondue Fuel: Ensure you have the right type of fuel for your fondue pot, such as gel fuel or tea lights.
• Fondue Burner: Most cheese or meat fondue sets come with a fondue burner.
• Fondue Forks: You can choose between disposable forks or reusable two-prong or three-prong forks.
• Fondue Plates: Special plates with several compartments, typically used for meat fondue in broth or hot oil.
• Dipping Trays and Lazy Susans: These sets have small bowls around the fondue pot for holding various dips and sauces.
• Extension Cords: If using an electric fondue pot, you may need extension cords to reach the nearest power outlet.

Etiquette

Table Setup

It is important to set up the table in a way that allows all guests equal access to the fondue pot. If using a cordless fondue pot, place it in the middle of the table. If your pot has a cord, consider setting up a fondue buffet, with the pot and dippers lined up so guests can serve themselves before sitting down. Each guest should receive a fondue fork and a regular appetizer fork, along with a small appetizer plate.

Eating Etiquette

As a host, remind your guests to use the long fondue fork for dipping only and then place their dipped food on their plate. They should then use their regular fork to eat. No one should eat directly from the fondue fork, and double-dipping is a big no-no! It is also important to keep the table tidy by twirling any drips or strands of cheese around the food they are eating.

Drinks

According to Swiss lore, you should only drink white wine, kirsch, or herbal tea with your fondue. It is believed that any other drink will cause the cheese to coagulate and form a giant ball in your stomach!

Kiss or Round of Drinks

If a woman drops something into the fondue pot, she must kiss every man at the table. If a man drops something, he must buy the table a round of drinks.

No Double Dipping!

This may seem obvious, but it is important to remind your guests not to double-dip. This is not only unsanitary but can also spread germs and contaminants.

Leftover Cheese

When the fondue pot is almost empty and the cheese starts to solidify at the bottom, you can turn off the heat and let it cool slightly. Then, use a non-metal spatula to remove the cheese disk and serve it to any interested guests. Some people like to fry an egg on the remaining cheese, but this is not traditional.

Clean-up

Cleaning a fondue pot can be challenging. Do not be tempted to use metal scrapers, as these will damage the surface. Start by soaking the pot in cold water, which will harden the cheese and make it easier to remove. Then, use disposable mesh bags (like the ones that come with onions) to scrub off most of the cheese. Finally, wash the pot with warm water and a regular scrub brush.

Dippers

When it comes to fondue, dippers are a key part of the experience. Here are some ideas for what to dip into your fondue:

Bread

Bread is a classic fondue dipper and for good reason. It goes well with cheese and is great at soaking up all that cheesy goodness. You can go with a traditional choice like sourdough, French bread, rye, or pumpernickel, or switch things up with brioche, whole wheat, olive bread, focaccia, ciabatta, naan, or challah. Toasting your bread is a good idea to prevent it from falling apart when you dip it into the fondue. You could also try breadsticks, bagels, English muffins, tortillas, or pretzels.

Vegetables

Vegetables can add a nice fresh element to your fondue. Try asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, broccoli, mushrooms, green beans, potatoes, or squash. You can have your veggies raw, roasted, steamed, or pickled. If you're going with broccoli or cauliflower, consider giving them a light steam first to smooth out raw, bitter flavors.

Meat

Meat dippers should be fully cooked before you dip them into the fondue. Try marinated sirloin, filet mignon, herb-roasted chicken, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, or ham. You can also use cured meats like salami, chorizo, pepperoni, or soppressata. For a touch of indulgence, try cooked shrimp, salmon, lobster tail, crab legs, or Ahi tuna.

Fruit

While it might not be the first thing that comes to mind, some fruits pair surprisingly well with cheese fondue. Sliced apples, pears, and grapes can add a nice sweet and tart contrast to the creaminess of the fondue.

Other Ideas

Fondue types

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot, or "caquelon", over a portable stove heated by a candle or spirit lamp. Since the 1950s, the term "fondue" has been used to refer to other dishes that involve dipping food into a communal pot of liquid kept hot in a fondue pot. There are three main types of fondue: cheese fondue, oil or broth fondue, and chocolate fondue.

Cheese Fondue

Cheese fondue is typically made with a blend of melted cheeses and wine or beer. The cheese is melted in a special pot called a fondue pot, which is heated by a small flame or burner. Diners use long-stemmed forks to dip pieces of bread and condiments into the melted cheese. Swiss cheese fondue is the most traditional type, made by melting Swiss cheese with white wine, garlic, and a touch of kirsch (a clear, cherry-flavoured brandy). Other variations include beer and cheese fondue, which is a popular dish in the American Midwest, and cheese and wine fondue, which is a more refined version of Swiss cheese fondue, made with a variety of cheeses such as Gruyere, Emmental, and Comté.

Oil or Broth Fondue

Oil fondue, also called Bourguignon fondue, involves heating oil to just below boiling temperature to cook meats and vegetables. Broth fondue, also known as Chinese fondue, uses beef broth or another type of broth, and food is cooked into the broth, infusing it with flavour. Foods used in both types of fondue include meats, vegetables, and seafood. Meats are cut into small pieces and vegetables are bite-sized. Popular dipping sauces for oil and broth fondue include barbecue sauce, honey mustard, teriyaki sauce, and garlic aioli.

Chocolate Fondue

Chocolate fondue is made of melted chocolate, sometimes with cooking cream to liquefy the mixture. Foods such as strawberries, melon, pineapple, bananas, and cake are dipped into the chocolate. To prevent the chocolate from hardening, it is important to set the burner to a very low temperature or use a candle.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland as a way for farm families to stretch their limited resources during the winter months. The dish typically consists of stale bread dipped in a mixture of melted cheese and wine, served in a communal pot known as a "caquelon" or "fondue pot".

The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and dipped with bread, dates back to 1699 and was published in Zurich under the name "Käss mit Wein zu kochen" ("to cook cheese with wine"). However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese until the late 19th century.

In the 18th century, the first written recipes for fondue appeared in cookbooks published in France and Belgium, featuring Gruyère, a Swiss cheese. Despite its rural roots, fondue was more frequently enjoyed by people of means and was not limited to the farmhouse or peasant class.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as the Swiss national dish to increase cheese consumption in Switzerland. After World War II, the Swiss Cheese Union resumed its campaign, sending fondue sets to military regiments and event organisers across the country. Fondue was also introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair, gaining popularity in the 1960s and 1970s.

Today, fondue is enjoyed in homes and restaurants throughout Switzerland, particularly in traditional or rural areas. It is considered a winter meal, a comforting one-pot dish enjoyed family-style. While there is no standard recipe, fondue typically consists of a blend of cheeses, wine, and seasonings. Regional variations include the use of different cheeses, such as Gruyère and Vacherin Fribourgeois in western Switzerland, or Gruyère and Raclette in Valais. Fondue is often accompanied by potatoes, cornichon, pickled pearl onions, and beverages like white wine, tea, or kirsch.

Frequently asked questions