Cheese And Chocolate Fondue: A Decadent Delight

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 term fondue has since been generalised to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months, and it gained popularity in North America in the 1960s. It is a fun and communal dish that is perfect for dinner parties and special occasions.

Fondue history

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to make the most of their limited resources during the winter months. By melting hardened cheese with stale bread and a dash of wine, they could create a hearty meal. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, but they called for Gruyère, a Swiss cheese.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began promoting fondue as a Swiss national dish to increase cheese consumption in the country. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue was also popularised in North America in the 1960s, particularly at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant.

Fondue is typically made with a blend of Swiss cheeses, mainly Emmental and Gruyère, combined with wine, cognac, or brandy. It is served communally in a ceramic or earthenware pot, known as a caquelon, and kept warm with a small candle or similar heat source underneath. Diners dip chunks of bread on the ends of long forks into the melted cheese and swirl to coat before eating.

Over time, the term "fondue" has been generalised to other dishes with a similar format. For example, "fondue bourguignonne" features hot oil instead of cheese, and chunks of meat in place of the bread. "Fondue au chocolat" consists of a pot of melted chocolate into which fruits, pastries, or other treats are dipped.

Fondue equipment

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The equipment used for fondue includes:

Fondue Pot

The type of fondue pot you need depends on the type of fondue you want to make. There are four main types of fondue pots:

• Cheese fondue pots: These pots are typically made of ceramic or earthenware and use an adjustable alcohol or gel fuel burner to maintain a constant temperature, keeping the cheese melted.
• Hot oil/broth fondue pots: These pots must be made of stainless steel, copper, or cast iron to withstand very high temperatures without cracking.
• Dessert/chocolate fondue pots: These pots are smaller than those used for cheese or meat fondue and use a tealight to keep the chocolate at the right temperature. They are often made of earthenware, ceramic, porcelain, or tempered glass.
• Electric fondue pots: These versatile pots can be used for all types of fondue and are easy to use—simply plug them in and set the temperature.

Fondue Fuel

You'll need the right type of fuel for your fondue pot. Alcohol or gel fuel burners are commonly used for cheese fondue, while electric fondue pots plug into an electrical outlet.

Fondue Burners

Your fondue set will typically come with a fondue burner, but you can also purchase them separately if needed.

Fondue Forks

You can choose between disposable forks and reusable two-prong or three-prong forks for dipping into the fondue.

Fondue Plates

Fondue plates are mainly used for meat fondue and have several compartments for holding different types of meat and dips.

Dipping Trays and Lazy Susans

Lazy Susans are special fondue sets that have a variety of small bowls surrounding the fondue pot for holding dips and sauces.

Fondue etiquette

Fondue is a fun, communal dish, but as with any communal meal, there are some rules of consumption that should be observed to avoid alienating your fellow diners.

Double-dipping

The biggest no-no when it comes to fondue is double-dipping. This is not only unhygienic but also a sure-fire way to spread bacteria.

Using the right utensils

Each person should have their own fondue fork, which should be used only to transport food from the pot to your plate, not to eat from. To eat, use a regular fork or utensil.

How to eat

When you dip something in the fondue, do not take it straight to your mouth. Instead, slide it onto your plate and use a knife or regular fork to remove the food from the fondue fork.

How to dip

It is considered good etiquette to scrape the bottom of the pot when you dip, either in a slow zigzag motion or in a figure of eight. This stirs the cheese, releasing its full flavour and ensuring all the ingredients remain combined. Allow any excess cheese to fall from the bread before eating, as this will cool it a little.

Drinks

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. The traditional option is a Swiss white wine, such as Chasselas, but black tea is said to aid digestion and prevent bloating.

Losing food in the pot

If you lose a piece of food in the pot, you may have to pay a forfeit, such as buying everyone a round of drinks, singing a song, or running around in the snow naked.

Fondue ingredients

Fondue is a Swiss dish that traditionally consists of melted cheese and wine, served in a communal pot. The best cheeses for fondue are those that are creamy and buttery, melting smoothly. These include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, vacherin, appenzeller, comté, beaufort, reblochon, and cheddar.

To prepare the cheese fondue, the cheese should be grated, not chopped, to ensure quicker melting and a smooth fondue. Cornstarch or flour is added to the cheese to thicken the mixture and prevent clumping. A dry, high-acid white wine is then added, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The mixture is heated gently, and the cheese is added a little at a time, with constant stirring, until melted. Seasonings like nutmeg, salt, pepper, mustard, and garlic can be added for flavour.

Fondue is served with a variety of dippers, including bread, apples, potatoes, broccoli, carrots, tomatoes, sausages, and pretzels.

Fondue accompaniments

Fondue is a Swiss dish that typically consists of a blend of melted cheese and wine, served in a communal pot. It is eaten by dipping various foods into the cheese using long-stemmed forks.

The best bite of fondue, according to aficionados, is the crusty slab of cheese that develops at the bottom of the pot during the meal, called "le religieuse". This is reverentially scraped off and shared.

Bread

Bread is the most popular dipper for cheese fondue. French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, and even bagels are all great options. It's important to lightly toast the bread and cut it into large cubes before dipping.

Vegetables

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are excellent choices for fondue. They can be roasted or steamed before dipping. Other options include green beans, pearl onions, radishes, baby potatoes, and mushrooms. Raw vegetables like celery, fennel spears, carrots, and cherry tomatoes can also be served.

Meat

Meat is also a popular choice for fondue. Grilled steak, poached chicken, cooked ham, beef jerky, kielbasa, pepperoni, salami, and sausage are all fun and flavorful options. It's important to note that meat should be fully cooked before being dipped into the cheese fondue.

Fruit

While it may seem unusual, fruit can also be dipped into cheese fondue. Sliced apples, pears, pineapple, and grapes are all worth trying. Dried fruits like apricots and figs can also be offered.

Other

In addition to the traditional dippers, there are some unique options that can be enjoyed with fondue. These include pretzels, crackers, tortilla chips, pickles, and even seafood like shrimp, crab, or lobster.

Frequently asked questions