Fondue Night: Bread Quantity Per Person Guide

Fondue is a Swiss dish of melted cheese in a communal pot, served with small pieces of bread for dipping. The bread should be firm enough to not fall apart in the melted cheese, but not so fresh that it slips off the fork. It is usually cut into bite-sized cubes, around 3cm or 1 inch in size. The amount of bread served per person can vary depending on the type of bread used and individual appetite, but a good rule of thumb is to allow for around 125g to 200g of bread per person.

How much bread per adult

When preparing a cheese fondue, the amount of bread you'll need depends on how many people you're serving and how hungry they are. A standard portion for an adult is 150-200g of cheese per person, with some sources recommending an equal amount of bread. However, if your guests are particularly hungry, you may want to allow for up to 400g of cheese and bread per person.

The type of bread you use is also important. You'll want to choose a firm loaf that won't fall apart in the cheese, but is still light and easily digestible. White bread such as baguettes are a popular choice, but semi-white and dark bread can also be used. It's also a good idea to cut the bread into bite-sized cubes or triangles so that your guests can easily pick them up and dip them into the fondue.

If you're serving fondue as part of a larger meal, you may want to reduce the amount of bread per person, as fondue is quite rich and filling. On the other hand, if your guests are big eaters, you may want to have some extra bread on hand just in case.

In terms of preparation, some people like to cut the bread a few hours in advance to let it dry out slightly, but this is not necessary. Fresh bread will work just as well, as long as it's not too soft.

So, to summarise, a good rule of thumb is to allow for 150-200g of bread per adult, and to choose a firm, crusty loaf that can withstand being dipped into melted cheese without falling apart.

How much bread per child

When it comes to serving fondue to children, it's important to consider their appetite and the richness of the dish. Fondue is typically a very rich and filling meal due to the combination of cheese and bread.

In Switzerland, it is recommended to plan for 100-150g of cheese per child. This can be adjusted depending on the age and appetite of the children in question. For younger children with smaller appetites, lean towards the lower end of the range, and for teenagers or children with larger appetites, you may want to consider providing up to 200g of cheese per child.

When it comes to the bread, it's important to cut it into bite-sized pieces or cubes that are easy for children to handle and dip. A good rule of thumb is to aim for 3 cm or 1-inch cubes. The amount of bread per child will depend on their appetite, but it's generally a good idea to provide a variety of dipping options and sides so that children can customise their meal and are not solely reliant on bread to fill them up.

In addition to bread, you can offer boiled potatoes, blanched vegetables, or fruit such as apples or pears and grapes. These options provide a nice break from the richness of the bread and cheese and add some variety to the meal.

It's also worth considering the type of bread you will be serving. French baguette, sourdough, rye bread, ciabatta, focaccia, and brioche are all popular choices for fondue. However, a more neutral-tasting bread such as a baguette or crusty white bread is generally preferred, as it doesn't compete with the flavour of the cheese.

Bread preparation

The type of bread you use for your fondue is a matter of personal preference. Some like white bread such as baguettes, others prefer semi-white bread, and still, others use dark bread. The key is that the bread should be firm enough not to fall apart in the melted cheese, yet lofty enough to keep it easily digestible. You should plan for about 125 grams of bread per person.

If you want to dry out your bread a little, you can buy it the day before and let it dry out. Then, slice the bread and cut it into cubes, triangles, hearts, or any shape you like. The pieces should be bite-sized, not too small and not too big. About a 3 cm or 1-inch cube is a good size.

If you are serving a large group, you can save time by buying pre-divided fonduebrot, which is bread that has already been divided into chunks, so all you have to do is break it apart.

Before serving, spread the bread cubes on a baking tray lined with baking paper. Drizzle with a little oil and garlic and bake in the oven at 180°C for about 10 minutes.

If you want to get creative, you can even serve your fondue in a bread bowl. To do this, slice off the top of a loaf of bread and carefully remove the inside, cutting it into cubes. Then, rub the inside of the bread bowl with garlic and place it in the oven to bake alongside the bread cubes for the final 5 minutes.

Fondue Bread Pudding

If you have any leftover bread, you can use it to make a fondue bread pudding. Simply save the bread crusts and follow your favourite bread pudding recipe.

Bread dipping technique

When it comes to bread dipping technique, there are a few things to keep in mind to ensure the perfect fondue experience.

Firstly, it's important to cut the bread into small pieces or cubes. This ensures that the bread is easy to skewer and dip into the molten cheese. Some people prefer their bread a little crispy, so you may want to cut it a few hours before the fondue. This will allow the bread to dry out slightly, making it firmer and easier to dip.

Secondly, the type of bread you use is important. It should be firm enough to not fall apart in the cheese but also light and airy enough to be easily digestible. Popular choices include French bread, baguettes, sourdough, and multigrain bread.

Once you have the perfect bread prepared, it's time to skewer it. Most fondue sets come with special long-handled forks that are ideal for dipping. If you don't have these, regular forks can be used, but ensure they are of a decent length to avoid any contact with the hot fondue pot.

When it comes to dipping, it's important to go slow and steady. Dip your bread-skewered fork into the cheese and stir gently. The cheese will be hot, so be careful not to burn yourself. Take your time and enjoy the process!

Finally, don't forget the traditional rules and challenges that come with fondue. For example, if someone loses a piece of bread in the pot, they may have to kiss the person next to them or perform a challenge like walking barefoot outside in the snow!

Bread alternatives

While bread is the traditional choice for dipping into fondue, there are several alternatives that can be used instead. Here are some ideas for bread substitutes:

Crackers or Chips

Wheat crackers, pita chips, potato chips, and tortilla chips can all be used as dippers for fondue. These options provide a similar texture to bread and can be easily dipped into the melted cheese.

Vegetables

Vegetables such as asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, broccoli, cauliflower, tomatoes, green beans, baby potatoes, French fries, and squash can be roasted, pickled, steamed, or served raw alongside fondue. Their crispness and freshness can provide a nice contrast to the richness of the cheese.

Fruit

Sliced apples, pears, and grapes are classic choices for pairing with cheese and can also work well as fondue dippers. Other options include zesty citrus fruits like oranges and tangerines, as well as sweeter fruits like apricots, nectarines, and peaches. Choose fruits with a firmer texture that can hold up to the hot cheese.

Meat

Cooked bite-sized pieces of meat, such as marinated sirloin, filet mignon, herb-roasted chicken, prime rib, miniature meatballs, beef jerky, miniature smoked sausages, duck breast, or chunks of ham, can be dipped into fondue. Just be sure to fully cook the meat before dipping it into the cheese.

Seafood

Grilled or fried seafood, such as shrimp, scallops, octopus, or squid, can also be used as fondue dippers. Seafood is generally quick to cook and pairs well with the mellow types of cheese used in fondue. Just be careful not to overcook it, as it can become rubbery and flavourless.

Pasta

Large pasta shapes with nooks and crevices, such as shells, fusilli, or rigatoni, can be used to soak up the fondue. You can also try fried ravioli or tortellini, which provide a crispy texture that contrasts with the creamy cheese.

These alternatives to bread offer a variety of textures and flavours that can enhance the fondue experience and cater to different dietary preferences or restrictions.

Frequently asked questions