The Science Behind Fondue: Melting, Binding, And Flavor

Fondue is a Swiss dish that typically consists of a communal pot of melted cheese and wine, eaten by dipping bread, vegetables, or other snacks using long-stemmed forks. The term fondue has since been generalised to refer to other dishes where food is cooked in or dipped into a hot liquid, such as chocolate fondue, fondue au chocolat, and fondue bourguignonne. Fondue is a fun and social way to enjoy a variety of delicious foods and can be served as an appetizer, main course, or dessert.

Fondue equipment

The heat source for the fondue pot is another important consideration. Different options include candles, gel fuel, liquid fuel, or an electric burner. If using an electric fondue pot, you will also need extension cords to safely reach your power outlets. Additionally, fondue forks or skewers are essential for dipping food into the melted cheese or cooking in hot oil/broth. These forks are typically color-coded, allowing each person to identify their fork easily. It is recommended to have two forks per person so that they can cook multiple items simultaneously. Fondue plates are also useful for serving cooked food and providing a place for uncooked food before dipping or cooking.

When preparing cheese fondue, it is beneficial to have a grater for grating the cheese, as grated cheese melts faster and more evenly. A whisk or wooden spoon is also handy for stirring the cheese constantly until it melts smoothly. For meat fondues, a thermometer can help you achieve the ideal temperature for cooking, but you can also use a cube of bread as a test—if it turns golden brown within 30 seconds, the oil is ready.

Fondue preparation

Cheese Fondue

Cheese fondue is the most traditional type of fondue, originating in Switzerland. Here is how to prepare it:

• Choose a good-quality cheese that melts smoothly, such as fontina, Gruyère, or gouda.
• Grate the cheese—this will help it melt faster and more evenly.
• Toss the grated cheese with cornstarch to thicken the fondue and prevent clumping.
• Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• If desired, rub a clove of garlic inside the fondue pot for added flavour.
• Heat the wine, garlic, and lemon juice in the fondue pot or a saucepan on the stove.
• Add the cheese a little at a time, stirring constantly, until it is completely melted and smooth.
• If desired, add a tablespoon of brandy, kirsch, or cherry brandy for extra flavour.
• Transfer the fondue to a fondue pot if you haven't already, and keep it warm.
• Serve with an assortment of dippers such as bread, apples, vegetables, bacon, or roasted baby potatoes.

Chocolate Fondue

Chocolate fondue is a sweet dessert version of the dish. Here is how to prepare it:

• Choose a chocolate with a cocoa solid content above 50%.
• Chop the chocolate into small pieces to help it melt evenly.
• Heat the chocolate slowly over a double boiler, never directly over heat.
• Stir constantly and mix with warm cream to prevent hardening and create a creamy texture.
• Add a liqueur of your choice to enhance the texture and flavour.
• Transfer the fondue to a fondue pot and keep it warm with a small amount of heat, such as a candle.
• Serve with an assortment of dippers such as fruit, cake, marshmallows, or pretzels.

Meat Fondue (Fondue Bourguignonne)

Meat fondue involves cooking small pieces of meat in hot oil. Here is how to prepare it:

• Cut your choice of meat (such as beef, pork, or chicken) into bite-sized cubes.
• Prepare a variety of dipping sauces such as horseradish sour cream, chilli vinegar, herb pesto, or mayonnaise.
• Heat the oil in the fondue pot or a saucepan on the stove to around 190°C—you can test if it's ready by dropping in a cube of bread; if it turns golden brown within 30 seconds, the oil is hot enough.
• Transfer the hot oil to the fondue pot and place it on a burner on the table.
• Give each guest a fondue fork and instruct them to cook their meat in the hot oil for 25-60 seconds, depending on their desired level of doneness.
• Dip the cooked meat into the sauces and pile it onto bread or salad.

Broth Fondue

Broth fondue is similar to meat fondue, but the meat is cooked in hot broth instead of oil. Here is how to prepare it:

• Cut your choice of meat into bite-sized cubes.
• Prepare a variety of dipping sauces.
• Heat the broth in the fondue pot or a saucepan on the stove.
• Transfer the hot broth to the fondue pot and place it on a burner on the table.
• Give each guest a fondue fork and instruct them to cook their meat in the hot broth for a few minutes until cooked through.
• Dip the cooked meat into the sauces and enjoy.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland as a resourceful meal for farm families during the winter months. The first written recipes for fondue, consisting of cheese and wine, appeared in 1735 and in 18th-century cookbooks published in France and Belgium. However, these early recipes called for Gruyère, a Swiss cheese, indicating Switzerland as the originator of fondue.

In its early days, fondue was a means for farm families to stretch their limited resources. With leftover cheese, stale bread, and wine, families could gather around the hearth for a hearty meal. The bread, when dipped in the melted cheese, softened and became more palatable. Thus, from these humble beginnings, fondue became a cherished Swiss winter tradition.

Despite its rustic image, fondue was historically consumed by the affluent and town-dwellers in the lowlands of western, French-speaking Switzerland. Rich cheeses like Gruyère were valuable exports that peasants could not typically afford. It was in the 1930s that the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as the Swiss national dish to boost cheese consumption. This campaign continued after World War II, with fondue sets distributed to military regiments and event organisers across Switzerland. Fondue became a symbol of Swiss unity and national identity.

Fondue was introduced to North America in 1964 at the Swiss Pavilion's Alpine restaurant during the New York World's Fair. It quickly gained popularity in the United States during the 1960s and 1970s, along with other foods prepared in chafing dishes. The term "fondue" also expanded to encompass other dishes, such as chocolate fondue and fondue bourguignonne, where meat is cooked in hot oil or broth.

Fondue etiquette

The Basics

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot, typically with bread for dipping. It is a fun and social way to enjoy a meal with a small group of people. However, as with any communal dish, there are certain rules of consumption that must be observed to avoid alienating your fellow diners.

The Right Equipment

Each guest will need their own long-stemmed fondue fork, typically provided with the fondue set, and colour-coded to help identify which fork belongs to whom. You will also need a plate for the cooked food and, if appropriate, a plate for uncooked food.

The Right Number of Diners

Plan to have between two and four people sharing a pot. Any more than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.

The Right Technique

When dipping your bread, it is important to remember not to take it straight to your mouth. Instead, slide it onto your plate and use a regular fork to eat it. Twirl your fork three times while holding it above the fondue pot to allow any excess cheese to fall off without making a mess.

The Right Behaviour

Double-dipping is a big no-no when it comes to fondue. Not only is it unhygienic, but it can also lead to cross-contamination if raw meat is involved. It is also considered bad manners to eat straight from your fondue fork, as this can spread germs and also poses a risk of burns due to the high temperatures required to melt the cheese.

The Right Drinks

If you want to stick to Swiss tradition, the only drinks that are deemed acceptable to accompany fondue are white wine and tea. The traditional Swiss wine to drink with fondue is Chasselas, a neutral-tasting wine with low alcohol and acidity that complements the rich dish well. However, some sources suggest that black tea is a better option for aiding digestion.

The Right Games

Fondue parties can be made even more fun with some traditional games. For example, if your bread falls into the pot, you have to drink a shot of Kirsch or buy a round of drinks for everyone. If you forget to stir, you have to serve your next forkful to the person on your right. And if you break the golden rule and put your fork into your mouth, you must kiss the person to your left!

Fondue dippers

Cheese Fondue Dippers

• Cubed bread such as French, rye, sourdough, pumpernickel, brioche, whole wheat, olive, focaccia, ciabatta, naan, or challah.
• Crackers or chips such as wheat crackers, pita chips, potato chips, or tortilla chips.
• Vegetables such as asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, potatoes, or onions.
• Fruits such as sliced apples, pears, or grapes.
• Meat such as marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, or ham.
• Seafood such as cooked shrimp, salmon, lobster tail, crab legs, or ahi tuna.
• Other options include potstickers, pickles, pasta (especially ravioli), roasted jalapeño peppers, salami, chorizo, pepperoni, or pretzels.

Hot Oil or Broth Fondue Dippers

• Meat such as cubed steak, chicken, meatballs, shrimp andouille sausage, or prime rib.
• Frozen foods such as onion rings, cheese curds, breaded ravioli, sweet potato fries, tater tots, breaded shrimp, jalapeno poppers, fish nuggets, or breaded chicken.
• Vegetables such as summer squash, cauliflower, green beans, carrot slices, zucchini, asparagus, mushrooms, or cubed potatoes.

Chocolate Fondue Dippers

• Fruits such as strawberries, sliced bananas, fresh pineapple, mango, kiwi, apples, grapes, cherries, figs, peaches, or dried fruits.
• Bread such as ladyfingers, angel food cake, pound cake, cheesecake, vanilla cookies, chocolate cake, miniature lemon muffins, or miniature blueberry muffins.
• Other options include marshmallows, pretzels, or tortilla chips.

Frequently asked questions