Making Fondue: Easy, Cheesy, And Fun!

Fondue is a fun and social dish that can be served as an appetizer or a main course. While it may seem intimidating, making fondue is actually quite simple and only requires a few basic ingredients and kitchen tools. The most important component of a fondue is the cheese, and it is essential to use good-quality, freshly grated cheese for the best results. In addition to cheese, a typical fondue recipe includes cornstarch, wine, and a variety of dippers such as bread, meat, and vegetables. With the right ingredients and some simple techniques, anyone can create a delicious and impressive fondue to enjoy with family and friends.

Fondue equipment

Fondue is a fun and social meal, but it can quickly turn into a disaster if your equipment is not up to the task. Here is a list of the essential equipment you will need to make your fondue night a success:

Fondue Pot

The most important piece of equipment is the fondue pot. There are several types of fondue pots available, each with its own advantages and disadvantages:

• Electric Fondue Pot: These pots are versatile and can be used for cheese, chocolate, and oil-based fondues. They are easy to control the temperature, but you will need to extend a plug to the table and they can be tricky to clean.
• Ceramic or Cast Iron Fondue Pot: These pots are easy to place anywhere and have a classy look. They are also easy to clean, but you will need to purchase separate fuel to power the flame below. Temperature control is also less precise.

Fondue Fuel

If you opt for a ceramic or cast-iron fondue pot, you will need to purchase the right type of fuel. Fondue fuel typically comes in the form of gel or alcohol burners.

Fondue Burners

Your fondue set will likely come with a burner, but it is always good to have a spare in case it is misplaced or broken.

Fondue Forks

You can choose between disposable forks or reusable two-prong or three-prong forks. It is recommended to have enough forks for each guest.

Fondue Plates

Fondue plates are mainly used for meat fondue and have several compartments for different dips and sauces.

Dipping Trays and Lazy Susans

Lazy Susans are special fondue sets that have a variety of small bowls around the fondue pot. These bowls can hold different dips and sauces for your guests.

With the right equipment, you can ensure that your fondue night is a success and your guests have a memorable and enjoyable experience.

Fondue ingredients

Fondue is all about the cheese, so it's important to use good-quality, creamy cheeses that melt smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best: Gruyère, Swiss cheese, and gouda. Other Swiss cheeses that can be blended in depending on the region and personal preference are Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.

For a cheddar fondue, use a mix of cheddar and a more traditional cheese like Gruyère. Other fondue cheeses include Comté, raclette, and vacherin.

To prepare the cheese, grate it—don't chop it—for quicker melting and a smooth fondue. Toss the grated cheese with cornstarch to thicken the fondue and prevent the cheese from clumping. Flour can be used in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Classic cheese fondue calls for white wine. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Choose a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The taste of the wine will directly impact the taste of the fondue, so be sure to use a good wine that you would enjoy drinking with dinner.

If you want to make a beer cheese fondue, swap the wine for your favourite beer, especially with a cheddar cheese fondue. For a non-alcoholic version, substitute the wine with unsalted chicken or vegetable stock.

To make the fondue, add the cheese slowly and stir constantly for a smooth and buttery result. Add a tablespoon of a fortified wine or liqueur for an extra note of flavour. Try brandy, cognac, or Kirsch for a subtle fruity note.

Fondue preparation

Fondue is not hard to make, but it does require some preparation and the right equipment. Here is a step-by-step guide to preparing fondue:

Equipment

First, you will need to gather the necessary equipment for making and serving fondue. The most important item is a fondue pot, which can be electric or warmed with candles or sterno. You will also need fondue forks or skewers for each guest. If you don't have a fondue pot, you can use a small ceramic dish, cast iron pot, or Dutch oven to melt the cheese, but you will need a heat source such as a burner or chafing dish to keep it warm.

Ingredients

For the cheese fondue, you will need a combination of nutty and buttery Alpine cheeses such as Gruyère, Emmenthaler (or Swiss cheese), Comte, Appenzeller, or Raclette. You will also need cornstarch, dry white wine (such as Sauvignon Blanc), garlic, lemon juice, and optional ingredients like kirsch, brandy, or nutmeg. For dippers, you can use bread, meat, potatoes, apples, vegetables, crackers, chips, or pretzels.

Preparation

Start by grating all of the cheeses and combining them with cornstarch, tossing to coat all pieces. Then, in a large heavy saucepan or Dutch oven, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the liquid mixture a little at a time, stirring constantly until each addition is melted and the fondue is smooth. Once smooth, you can add any optional ingredients like brandy, nutmeg, or mustard.

Serving

Arrange your chosen dippers on a platter or board and pour the fondue into the fondue pot if necessary. Serve the fondue with the dippers and enjoy!

Fondue etiquette

Fondue is a communal dish, so it's important to follow certain rules to prevent cross-contamination and ensure each diner gets a substantial serving. Here are some tips to ensure you're following the correct fondue etiquette:

Avoid Double-Dipping

Double-dipping is a big no-no when it comes to fondue. It's not just a matter of squeamishness, but also hygiene. A study published in The British Medical Journal found that double-dipping transfers a significant amount of bacteria with each bite.

Use Your Own Fondue Fork

Each person should have their own fondue fork, and it's important to remember not to take the food directly from the fork to your mouth. Instead, use your knife or regular fork to remove the food from the fondue fork and place it on your plate.

Be Mindful of Portion Sizes

It's considered polite to ensure that everyone gets a fair share of the food. If someone is taking more than their fair share, you can gently remind them by cracking a joke, such as "Hey, leave some for the rest of us!"

Stir the Fondue

Stirring the fondue is important to prevent the cheese from burning at the bottom or developing an unpleasant crust. You can stir the fondue in a figure-eight pattern or a clockwise motion using your fondue fork. However, it's frowned upon to dip into the pot when another fork is already submerged, as this can lead to clashing and accidental dislodging of food.

Twirl Your Fork

To avoid dripping, it's recommended to twirl your fork three times while holding it above the fondue pot. This allows excess cheese to fall off without creating a mess. You can also twirl your bread before removing it from the cheese to ensure an even coating.

Plan for the Right Number of People

It's recommended to have between two and four people sharing a pot of fondue. Having too many people can lead to over-stirring and crowding of forks in the pot.

Dip Bread Correctly

There is a "right way" to dip your bread in fondue. It is considered proper etiquette to scrape the bread on the very bottom of the pot in a slow zigzag motion or a figure-eight pattern. This helps to stir the cheese and release its full flavour. Allow any excess cheese to fall off the bread before eating, as this also helps to cool it down.

Choose Your Beverage Wisely

In Switzerland, it is considered customary to drink white wine or tea with fondue. The acidity in the wine is believed to aid digestion and prevent bloating. However, a study in The British Medical Journal suggested that black tea may be a better option, as it can help alleviate indigestion symptoms.

Be Prepared for Penalties

In some fondue traditions, there are penalties for certain "mistakes." For example, if you drop your bread into the pot, you might have to drink a shot of Kirsch or buy a round of drinks for the group. If you forget to stir, you may have to serve your next bite to the person on your right. And if you break the golden rule and put your fork in your mouth, you might have to kiss the person to your left!

Enjoy the La Religieuse

At the end of the meal, you'll be left with a hard slab of cheese at the bottom of the pot, called "la religieuse." This is considered a treat and should be shared among the guests. You can either wait for the pot to cool and remove the cheese with a knife, or crack an egg into the pot and mix it with the cheese.

Fondue accompaniments

While making fondue is not hard, choosing the right accompaniments can be tricky. Here are some tips to help you select the perfect pairings for your cheesy fondue:

Bread and Crackers

Bread is the most popular dipper for cheese fondue. Go for French bread, breadsticks, croutons, or crusty bread cubes. If you want something a little more unique, try a rustic cranberry walnut loaf. Toasting your bread of choice will help it hold up better when dipped in the fondue. Other options include crackers, pretzels, and tortilla chips.

Vegetables

Almost any vegetable can be a fondue dipper, but some options include asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. Roasting or steaming vegetables before dipping them in fondue is a great way to prepare them. You can also offer raw vegetables like celery, fennel spears, carrots, and cherry tomatoes. Pickled vegetables like pearl onions, pickles, and sweet gherkins are also tasty options.

Meat

Adding meat to your fondue platter provides a bit of protein and turns it into a complete meal. Try grilled steak, poached chicken, cooked ham, beef jerky, kielbasa, pepperoni, salami, or sausage. Seafood options like shrimp, crab, or lobster would be elegant and decadent choices for special occasions.

Fruit

While it may seem unusual, fruit can be a delicious pairing with fondue. Offer fruits that are typically found on a cheese platter, such as sliced apples, pears, or grapes. Other options include pineapple, dried apricots, or dried figs.

When selecting accompaniments for your fondue, it's important to choose items that will hold together when dipped in the thick, warm cheese. It's also crucial to precook any food that would ordinarily be cooked, such as vegetables and meat.

Frequently asked questions