Easy Guide: Using Your Cheese Fondue Set

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a fun, communal way to feed friends and family. A fondue set is a great way to keep your fondue warm and melty while you eat, but it's not necessary – you can use a saucepan and trivet or wooden board instead. If you are using a fondue set, start by making your fondue on the stove, then transfer it to the fondue set's burner. If you're using a cast iron set, you can begin cooking on the stove and finish on the burner. If you don't have a set, simply keep your fondue in a saucepan on the stove, stirring continuously, and be aware that it will cool quickly.

How to prepare the cheese

The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. Good options include fontina, Gruyère, gouda, Swiss cheese, Emmentaler, Comté, Raclette, and Vacherin.

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. A blend of Gruyere, Swiss cheese, and gouda is a good option, or you can opt for a more traditional blend of Gruyere, Emmental, and Appenzeller.

To prepare the cheese, start by grating it. Grating the cheese will ensure quicker melting and a smoother fondue. Once grated, toss the cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping.

If you're using a food processor to grate a large amount of cheese, use the grater blade for a faster and more efficient process. Alternatively, you can use the coarse side of a box grater or a coarse microplane grater.

After tossing the cheese with cornstarch or flour, you can follow the rest of your fondue recipe, adding the cheese to your fondue pot and enjoying the delicious, cheesy results!

The best wine for fondue

When it comes to choosing the right wine to pair with your fondue, you'll want to opt for a dry white wine with high acidity. This will cut through the fat content of the cheese and balance out the saltiness.

• Sauvignon Blanc: A popular choice for its herbal flavours and acidity. Pairs well with herb-driven sauces and various cheeses.
• Pinot Gris/Pinot Grigio: Zesty white wines that complement the flavours of cheese well.
• Chenin Blanc: A versatile wine with distinct apple-like fruit flavours and high acidity.
• Chasselas: A Swiss variety that showcases its origin and pairs well with fondue due to its matching texture.
• Gruner Veltliner: A cool and collected wine with a combination of citrus and apple flavours.
• Muscat: Produced from a grape variety in the Muscat family, with over 200 important clones and production techniques.
• Chardonnay: A well-known grape variety with flavours of peach, melon, and citrus. It has an affinity with oak.
• Champagne: A sparkling wine with high acidity that pairs well with cheese.
• Beaujolais: A light, dry, unoaked red wine that can accompany fondue.
• Pinot Noir: A light-bodied red wine with high acidity and low tannins.
• Blaufränkisch: A popular wine with notes of wild cherry and berry.

What to dip in the fondue

Now that you've got your fondue set, it's time to think about what to dip in the fondue! Here are some ideas to get you started:

Bread

A classic choice for cheese fondue, bread is the perfect vehicle for soaking up all that cheesy goodness. Go for a crusty French baguette or sourdough loaf, or get creative with different types of bread like Tuscan bread or pumpernickel.

Vegetables

If you're looking for something a little healthier, try dipping vegetables in your fondue. Broccoli, cauliflower, bell peppers, carrots, cherry tomatoes, and steamed asparagus all make excellent choices. They add a bit of freshness to balance out the richness of the cheese.

Fruit

Fruit and cheese are a classic combination, so why not try dipping fruit in your fondue? Tart apples like Granny Smith are a popular choice, as are Bosc pears, which have nutmeg and cinnamon undertones that pair well with the spices in many fondues.

Meat

For a heartier fondue experience, try dipping cooked meats like sausage, salami, or meatballs. Prosciutto, chorizo, and other cured meats are also great options. And don't forget the bacon! Just make sure it's nice and crisp so it doesn't break off into the pot.

Potatoes

Roasted or steamed baby potatoes are another excellent option for dipping in fondue. They're a great way to add a bit of substance to your meal, and their small size makes them perfect for skewering.

Pickles

Believe it or not, pickles can be a delicious addition to your fondue spread! Cornichons, dill pickles, or gherkins will all add a tangy, sour contrast to the creamy cheese.

Seafood

For something a little different, try dipping seafood in your fondue. Grilled or roasted shrimp, especially when cooked with garlic and parsley, can be an unexpected but tasty pairing with a bold cheese fondue.

There you have it! Now you're ready to host your own fondue party. Get creative, and most importantly, have fun!

How to serve the fondue

Once you've prepared your fondue, it's time to serve it! Here are some tips to ensure your fondue is smooth, creamy, and enjoyable for your guests:

• Keep the fondue warm: Fondue should be served warm to maintain its smooth and creamy texture. Use a fondue pot with a heat source, such as a burner or candle, to keep it warm throughout the meal. If using a saucepan, transfer the fondue to a heatproof serving bowl and keep it warm over low heat.
• Stir constantly: Always stir the fondue in a figure-eight motion to prevent the cheese and wine from separating. This will help keep your fondue smooth and homogeneous.
• Dip and swirl: Spear your chosen dippers with fondue forks or skewers, then dip and swirl them in the fondue. This will ensure your dippers are evenly coated with the delicious cheese.
• Thin with wine: If your fondue becomes too thick, stir in a small amount of warm white wine to thin it out. This will help maintain the desired texture.
• Bread options: Traditional bread options for fondue include cubed French bread, sourdough, or pumpernickel. You can also use crusty bread, Tuscan bread cubes, or baguette.
• Dippers: In addition to bread, offer a variety of dippers such as cooked potatoes, sliced apples, pears, cornichons, pickled onions, steamed broccoli, cauliflower, carrots, asparagus, or blanched vegetables. Meat options include cooked sliced sausage or salami.
• La Religieuse: Encourage your guests to reach their forks to the bottom of the pot to get la religieuse, the delicious caramelized morsels of cheese that form above the burner. It's considered a reward for the table and is eaten at the end of the meal.
• Drinks: Traditionally, room-temperature drinks such as kirsch, white wine, or tea are served with fondue. However, you can also offer cellared Hock (German white table wine) or Champagne for a more luxurious experience.
• Dessert: For a sweet ending to your meal, try serving poached pears in Gewürztraminer or dark chocolate.

The history of fondue

Fondue, from the French word "fondre", meaning "to melt", has its origins in 18th-century Switzerland. It was a way for farming families to make the most of their limited resources during the winter months. Cheese and bread, staples of the Swiss diet, were produced in the summer and autumn and had to last through the winter. As the bread hardened and the cheese aged, they became difficult to eat. However, locals discovered that heating the cheese with wine, garlic, and herbs softened the bread when it was dipped into the mixture.

The first written recipe for fondue, referred to as "Käss mit Wein zu kochen" or "to cook cheese with wine", dates back to 1699. The practice is believed to have originated with Alpine farmers in Switzerland, who cooked wine, garlic, and herbs with cheese to use up their leftovers during the winter. The earliest known recipe for the modern form of cheese fondue, including the use of a "caquelon" or fondue pot, comes from a book published in Zurich in 1699.

In the 18th century, fondue was also mentioned in Homer's Iliad, described as a mixture of goat's cheese, wine, and flour. The late 17th-century Swiss cookbook, "Kochbuch der Anna Margaretha Gessner", also makes note of cooking cheese with wine.

Fondue as we know it today, without the addition of eggs, was first written down in the French Rhône-Alpes region near the Swiss border around 1875. The modern recipe included the usual cheese, wine, and herbs.

In the 1930s, the Schweizer Käseunion, or Swiss Cheese Union, promoted cheese fondue and raclette as Switzerland's national dish to increase cheese consumption and foster a sense of national unity. The Swiss Cheese Union continued its marketing campaign after World War II, sending fondue sets to military regiments and event organisers across Switzerland.

Fondue gained popularity in North America in the 1960s, particularly in the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant.

Frequently asked questions