Fondue Varieties: Exploring The Different Types Of This Decadent Dish

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. The term fondue has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot. There are three main types of fondue: cheese fondue, broth or oil fondue, and chocolate fondue. Cheese fondue is made with a variety of cheeses, wine, and seasonings. Broth or oil fondue, also known as Fondue Bourguignonne, involves cooking meat and vegetables in hot oil or broth. Chocolate fondue, as the name suggests, is made of melted chocolate, sometimes with cream, and is served with fruits, cakes, or other sweet treats for dipping.

Cheese fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine".

To make cheese fondue, start by rubbing the inside of the fondue pot with a cut garlic clove. Next, add white wine and heat it with cornstarch or flour. Then, slowly add the grated cheese, stirring constantly until the cheese is fully melted. You can also add seasonings like nutmeg, salt, or pepper, and a splash of kirsch or lemon juice.

There are several regional varieties of Swiss-style fondue, such as Fondue Vaudoise (made with only Gruyere cheese) and Fondue Neuchâteloise (made with Gruyère and Emmental). Italian-style fondue, or Fonduta alla Valdostana, is made with Fontina cheese, milk, and egg yolks and is often served as a sauce for polenta, pasta, and risotto.

Oil or broth fondue

Oil fondue typically involves heating oil to 375°F (just below boiling) and using it to cook meats and vegetables. Any type of oil can be used, including peanut, vegetable, canola, and olive. It is important to note that oil fondue requires careful preparation to prevent dangerous spattering and bubbling. The pot should not be filled more than one-third full, and food items should be dried thoroughly before being placed in the hot oil.

Broth fondue, also known as Chinese fondue or Fondue Chinoise, involves cooking ingredients in a large pot of hot broth. This variation is said to have originated when Asian cuisine became more accessible in Europe, or it may have been inspired by Konrad Egli's expansion of the term "fondue". In Switzerland, broth fondue is a popular Christmas dish, often served with various sauces and pickles. It is also known as German Meat Fondue or Fleischfondue, where the broth is made with vegetables and spices, and a variety of meats and vegetables are cooked in it.

When preparing either oil or broth fondue, it is important to cut meats and vegetables into small, bite-sized pieces and remove any excess fat. Potatoes, if used, should be pre-boiled to shorten the cooking time. Seafood, such as shrimp, should be deveined and cut into bite-sized pieces as well.

Chocolate fondue

The basic ingredients for chocolate fondue are chocolate and cream. The chocolate you use is important. Good-quality chocolate chips or chocolate baking bars are recommended. Bittersweet or semisweet chocolate is preferred, but milk chocolate can be used if you want it to be creamier and lighter. White chocolate is also a nice change and can be spiked with liquor or citrus zest. The cream can be substituted with milk, but this may affect the consistency of the fondue.

The chocolate and cream are heated together in a fondue pot or a saucepan over low heat. It is important not to let the fondue come to a simmer or a boil, as this can scorch the chocolate and make the texture grainy. Once the chocolate is fully melted, the fondue will be glossy, thick and smooth. The fondue can then be transferred to a fondue pot to keep it warm.

The options for what to dip into chocolate fondue are endless. Fresh fruit, such as strawberries, bananas, pineapple, apples, and oranges, are popular choices. Cakes, brownies, cookies, marshmallows, and pretzels are also great options. For a more unique twist, you can try dipping salty pretzels or sprinkling toasted coconut, slivered almonds, or crushed hazelnuts on your goodies after dipping.

If you don't have a fondue pot, you can use a regular pot and place it on an oven mitt on the table to keep it warm. Alternatively, you can use a small slow cooker, a tea candle, or a small crockpot to keep the fondue warm.

Italian-style fondue

The first step in making Italian-style fondue is to thinly slice the Fontina cheese and soak it in milk for at least two hours. This allows the milk to absorb the flavour of the cheese, resulting in a creamier texture when cooked. The cheese and milk are then cooked over medium heat in a double boiler pot, with constant stirring, for about five minutes. Once the cheese has melted, egg yolks and cold butter are added, and the mixture is cooked for a further 20-25 minutes. It is important to ensure that the water in the double boiler pot does not boil during this process. The consistency of the fondue should be creamy, similar to bechamel sauce, and additional milk can be added if it becomes too thick.

In terms of equipment, a stainless steel balloon whisk and a wooden spoon are useful for stirring the mixture. To keep the fondue warm and maintain its fluid consistency, it is best to use an electric fondue pot or one with an alcohol stove.

Some variations of Italian-style fondue include using different types of cheese such as Gruyere, Emmenthal, or Parmigiano, or a combination of three cheeses. It is also possible to make a cheese fondue without eggs, using only melted cheese and butter, but this must be consumed immediately as the cheese will quickly congeal.

Swiss-style fondue

To make Swiss-style fondue, start by rubbing the inside of a fondue pot or medium enameled cast-iron casserole with a garlic clove. This adds flavour to the dish. Next, combine the grated cheese, cornstarch, and lemon juice in a separate bowl, stirring to combine. Add this mixture to the pot and cook over moderate heat until the cheese is melted, stirring constantly. Once the cheese is melted, reduce the heat to low and add the wine, kirsch (a type of Swiss cherry brandy), and any desired seasonings. Stir gently until the fondue is creamy and smooth, being careful not to overcook it as it may become stringy.

There are several regional varieties of Swiss-style fondue, each with its own unique twist. For example, Fondue Vaudoise is made with only Gruyere cheese, while Fondue Neuchâteloise is made with a combination of Gruyere and Emmental. Fondue Innerschweiz includes Gruyere, Emmental, and Sbrinz cheeses. Fondue Fribourgeoise is unique in that it does not use Gruyere or wine; instead, it is made by melting Fribourg vacherin with a small amount of water over low heat. Fondue Appenzellerland is another variety that swaps out Gruyere for Appenzeller cheese. These regional variations showcase the versatility of Swiss-style fondue and allow for the incorporation of local ingredients and traditions.

Frequently asked questions