Fondue: A Fun, Social Dining Experience?

Fondue is fun! It's a social and interactive way to eat, and it's a great choice for a dinner party. Fondue is a Swiss dish that gained popularity in the US in the 1960s and '70s and remains popular today. It typically consists of a pot of melted cheese and wine, with people dipping in bread, vegetables, or other snacks using long-stemmed forks. There are also many variations, such as chocolate fondue and fondue with meat cooked in hot oil or broth. Fondue is a fantastic way to bring people together and create a fun and casual atmosphere, and it's also a delicious way to enjoy a variety of foods.

Fondue as a social activity

Fondue is a great social activity, perfect for a fun and unique dinner party. It's a fantastic way to get people interacting and is a real crowd-pleaser. Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It's a great way to socialise while enjoying delicious food.

Fondue is a communal activity that encourages interaction and a sense of togetherness. It's a fun and casual way to enjoy a meal, and its interactive nature makes it a great conversation starter. The process of dipping food into a communal pot of melted cheese, chocolate, or other sauces creates a social and enjoyable dining experience. It's also a good way to pace yourself while eating, as you tend to feel full with less food due to the slow pace of the activity.

Fondue is versatile and can be as healthy or indulgent as you like. It can be served as an appetizer or the main course, and you can offer a variety of dippers to cater to different tastes. The best part about fondue is that it's highly customisable, so you can choose the type of fondue and dippers that suit your preferences.

When hosting a fondue party, it's important to have the right equipment, such as fondue pots, sticks, and plates. You'll also need extension cords to power the electric pots safely. It's recommended to have one pot of fondue for every 4-5 people, and you can offer a variety of cheeses, oils, or broths to dip into.

Fondue is a fantastic way to bring people together and create a memorable dining experience. It's a social activity that encourages conversation and interaction, making it perfect for fostering connections and creating a fun and relaxed atmosphere. So, if you're looking for a unique way to entertain your guests, fondue is a great option!

The best cheeses for fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is typically made with a blend of cheeses, wine, and seasoning. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly.

• Fontina
• Gruyère
• Gouda
• Swiss Cheese
• Comté
• Emmentaler
• Raclette
• Vacherin
• Cheddar

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. This can include Gruyère, Swiss cheese, and gouda. If you want to get creative, you can experiment with different combinations of cheeses, such as cheddar and blue cheese, or manchego and Monterey jack.

When preparing the cheese for fondue, it is important to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Additionally, tossing the cheese with cornstarch will help thicken the fondue and prevent clumping.

Fondue equipment and preparation

Fondue is a fun and social meal to serve to a small group of people. It can be used for cooking meat or seafood, or for preparing different types of dipping sauces for almost any type of food. The type of fondue pot you use will depend on the type of fondue you are making.

Fondue Equipment

Fondue pots come in different materials and sizes and are designed for different types of fondue. Here are some of the most common types:

• Ceramic fondue pot: Used for preparing cheese and chocolate (dessert) fondues that do not require high heat.
• Metal fondue pot: Used for fondues that require high heat, specifically meat and seafood. These pots are also suitable for meat and cheese fondues as long as the heat source is regulated at a lower temperature.
• Enamel cast iron fondue pot: Used for any type of fondue.
• Hot oil/broth fondue pot: Made from stainless steel, copper, or cast iron to withstand very high temperatures without cracking.
• Dessert/chocolate fondue pot: Smaller than cheese or meat fondue pots and use a tealight to keep the chocolate melted.
• Electric fondue pot: Versatile and can be used for all types of fondue.

Fondue Preparation

Fondue is very easy to prepare, even in large quantities. Here are some general steps and tips for preparing a classic cheese fondue:

• Before adding the cheese, rub a clove of garlic inside the pot for added flavor.
• Prepare and heat the fondue on the stove first, then transfer it to the fondue pot.
• Finely shred the cheese and let it melt slowly.
• Alcohol, such as wine, champagne, or beer, added to the cheese fondue enhances the flavor and prevents curdling.
• If the fondue starts to separate or curdle, beat in some freshly squeezed lemon juice.
• Always stir the fondue in a figure-eight motion to encourage the blending of ingredients.
• The crust left at the bottom of the pot when making classic cheese fondue is considered a delicacy and is called "la croute" or "la religieuse". Scrape it off and serve it to your guests.
• More than four people at one fondue pot is awkward and should be avoided.
• Meat and seafood must be precooked if dipping in fondue that is not hot enough to cook safely (e.g. cheese fondue).
• Precook vegetables if dipping in a cheese fondue.

Fondue dipping options

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is a fun, communal activity that involves dipping a variety of foods into a pot of melted cheese. Here are some dipping options to consider for your next fondue party:

Bread

Bread is the most classic and popular dipper for cheese fondue. Go for a crusty French bread or baguette and cut it into 1-inch cubes that can easily be skewered and dipped. Other types of bread to consider include sourdough, multigrain, rye, pumpernickel, and even bagels. Toasting the bread lightly will help it hold up better when dipped in the cheese.

Vegetables

Vegetables are also a great option for dipping in fondue. Try roasted or steamed vegetables such as broccoli, cauliflower, bell peppers, asparagus, carrots, or zucchini. For a quick and easy option, go for raw vegetables like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, and sweet gherkins are also a tasty choice.

Fruit

While it may seem unusual, fruit can be a delicious option for dipping in cheese fondue. Tart apples like Granny Smith apples and Bosc pears with their nutmeg and cinnamon undertones are especially good choices. Simply cut the fruit into cubes that can easily be skewered.

Meat

Adding some meat to your fondue spread can turn it into a complete meal. Try grilled steak, poached chicken, cooked ham, or cured meats like salami, pepperoni, or chorizo. For an extra indulgent option, go for crispy bacon. Just make sure to use baked bacon that is nice and crisp so it doesn't break off into the pot.

Seafood

For a more elegant and decadent option, consider dipping seafood into your cheese fondue. Lightly steamed shrimp, crab, or lobster would all be delicious choices. Grilled or sautéed shrimp with some garlic and parsley is another tasty option.

With these dipping options, you're sure to have a fun and delicious fondue experience!

The history of fondue

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for the modern form of cheese fondue, consisting of grated or cut-up cheese melted with wine and dipped in bread, comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese, as in Vincent La Chapelle's 1735 recipe "Fonduë de Fromage, aux Truffes Fraiches", which was something between scrambled eggs with cheese and a cheese souffle.

The first known recipe for the modern cheese fondue under the name "fondue", with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking Switzerland: rich cheese like Gruyere was a valuable export item that peasants could not afford to eat.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot in a fondue pot, such as chocolate fondue and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth. In the mid-1960s, Swiss restaurateur Konrad Egli invented chocolate fondue as part of a promotion for Toblerone chocolate. Fondue was popularized in North America in the 1960s, when it was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Frequently asked questions