Fondue For Beginners: A Step-By-Step Guide To Melting Fun

Fondue is a fun, communal dish that's perfect for a party or date night. It's thought to have originated in the French and Swiss Alps, where it was a way to use up stale bread and aged cheese during the cold winter months. The Swiss Cheese Union campaigned to make it their national dish in the 1930s, and it gained popularity in the US in the 1960s and '70s. Fondue is typically made with a combination of nutty, buttery Alpine cheeses such as Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. To make it, you'll need a good fondue pot, high-quality cheese, and long-stemmed forks for dipping. You can also experiment with different dippers, from bread and vegetables to meat and seafood. So, if you're looking for a cozy and romantic meal that's also fun and interactive, why not try hosting a fondue night?

How to Fondue

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you are unsure what to pick, use equal amounts of these three. Together, they create a lush and complex flavour. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyère, Swiss cheese, and gouda are all good options.

Cheddar fondue is another option, although its flavour will be less traditional. If you choose to use cheddar, it is best to mix it with a more traditional cheese like Gruyère. Other good options for fondue include Comté, Emmentaler, raclette, and vacherin.

When choosing your fondue cheese, it is important to use high-quality cheese. Mixing one to three different types of cheese will give you the best results. Try to find firm, mountain-style cheese if possible, and look for cheese that is buttery and/or creamy, as these melt the smoothest.

Picking a pot

When it comes to picking a fondue pot, there are a few things to consider. Firstly, it's important to understand the different types of fondue pots available. The three most common types are electric, fuel-based, and ceramic. Here's a breakdown of each type to help you decide which one is best suited for your needs:

Electric Fondue Pots:

• Electric fondue pots are popular for their ease of use and convenience. They are powered by electricity and have adjustable thermostats for temperature control.
• One of their main advantages is safety – they don't require any external heat sources or open flames, making them a safer option.
• They come in various shapes and sizes and can accommodate different types of fondue, such as cheese, chocolate, and oil-based fondues.
• Electric fondue pots are also easy to clean, with many models featuring a non-stick coating.
• Some popular models include the Cuisinart CFO-3SS Electric Fondue Maker and the NutriChef PKFNMK23 Electric Fondue Maker.

Fuel-Based Fondue Pots:

• Fuel-based fondue pots use a heat source like Sterno (canned heat) or alcohol/gel fuel to melt the fondue.
• One of their advantages is portability – they can be used anywhere, even without electricity, making them ideal for camping or outdoor gatherings.
• Fuel-based fondue pots heat up quickly and maintain a consistent temperature, making them suitable for cooking meats and vegetables.
• Popular models include the Swissmar Lugano 9-Piece Cheese Fondue Set and the Boska Holland Life Collection Fondue Set.

Ceramic Fondue Pots:

• Ceramic fondue pots are made from heat-resistant clay and are typically used with tea lights or small heat sources.
• They are versatile and can be used for cheese, chocolate, and meat fondue.
• One of the main advantages of ceramic fondue pots is their affordability and ease of cleaning.
• However, they are not as durable as electric or fuel-based pots and require careful handling to avoid cracking or breaking.
• Popular models include the Emile Henry Cheese Fondue Set and the Boska Holland Tapas Fondue Set.

When choosing a fondue pot, consider factors such as capacity, type of fondue, material, temperature control, and ease of use and cleaning. For example, if you're serving a large group, opt for a larger pot. Additionally, certain types of fondue require specific types of pots; cheese fondue needs a consistent temperature, while oil fondue requires high heat without overheating.

Preparing the ingredients

For a cheese fondue, you'll need a combination of cheeses that melt smoothly and have a creamy, buttery texture. Good options include Gruyère, Swiss cheese, Gouda, fontina, Emmental, Comté, Raclette, and Vacherin. You'll also need some form of starch to thicken the fondue and prevent the cheese from clumping. Cornstarch is the best option as it is gluten-free and leaves a minimal aftertaste, but flour can also be used. You'll also need a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine will help keep the cheese mixture smooth and give it an even texture. In addition, you may want to add a splash of kirsch, brandy, or cognac to cut through the richness of the cheese. Finally, you'll need a variety of dippers such as crusty bread, apples, vegetables (raw or cooked), meat, or potatoes.

For a meat fondue, you'll need a selection of raw meats such as steak, shrimp, or chicken cut into bite-sized pieces. You'll also need a variety of sauces to serve with the meat, such as sweet and spicy Thai ginger sauce, creamy horseradish sauce, spicy brown mustard, or honey butter. In addition, you'll want some vegetables or bread to dip into the cheese fondue, which is often served as an appetizer while the oil comes to temperature. Good options include broccoli, potatoes, mushrooms, or crusty bread.

Cooking methods

Fondue is a Swiss dish that gained popularity in the US in the 1960s and 1970s. It is a dish of melted cheese served in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks.

Fondue is typically made using a combination of nutty and buttery Alpine cheeses. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Emmenthaler, Comte, Appenzeller, Raclette, Gouda, fontina, and Emmental. For a less traditional but sharp flavour, you could use cheddar.

When preparing your cheese, it is important to grate it rather than chop it. Grated cheese melts faster and more evenly, leading to a smoother fondue. It is also important to toss the cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

Classic fondue recipes include dry white wine, which helps keep the cheese mixture smooth and gives it an even texture. You can also add in your favourite seasoning to the cheese. In Switzerland, garlic, paprika, and nutmeg are commonly enjoyed.

To make the fondue, bring your wine to a simmer in a fondue pot, then mix in the cornstarch, and finally, add in the cheeses. If the fondue gets too thick, you can add a little more white wine. Serve with cubed French bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, bell peppers, or carrots), crackers, chips, or pretzels.

If you want to get creative, you can also make an oil fondue, where you dip sliced raw meats into simmering oil and cook them to your liking. Just be sure to have separate plates for raw and cooked meat to avoid cross-contamination.

Dipping foods

When it comes to fondue, the dipping options are endless. Here are some ideas to get you started:

Bread

Bread is a classic fondue dipper and for good reason. Crusty bread such as a baguette, sourdough, rye, focaccia, or brioche is perfect for soaking up all that cheesy goodness. You can even toast the bread before dipping to help it stay intact. If you're feeling creative, try making your own bread or pretzels from scratch.

Fruits and Vegetables

Fruits and vegetables can add a nice contrast to the richness of the fondue. Crisp, tart apples such as Granny Smith apples are a popular choice, as are Bosc pears, which have nutmeg and cinnamon undertones that pair well with many fondues. For a healthier option, try dipping raw or lightly steamed broccoli or cauliflower florets. Other vegetable options include bell peppers, carrots, tomatoes, and roasted baby potatoes.

Meat

Meatballs, especially those made with beef, chicken, or veal, are a tasty treat when dipped in fondue. Other meat options include crispy bacon, juicy filet mignon, steak bites, cured meats such as prosciutto or salami, and poached chicken. For a truly indulgent experience, try dipping lobster tails, crab legs, or shrimp into your fondue.

Other Options

If you're looking for something a little different, try dipping pickles, potato croquettes, pita chips, gnocchi, or fried wontons. For a heartier option, go for soft pretzel bites or pretzel sticks.

Frequently asked questions