Explore The Three Main Types Of Fondue

Fondue is a Swiss dish that dates back to the 1700s, consisting of a communal pot of melted cheese and wine, eaten by dipping in bread, vegetables, or other snacks. Over the years, the term has been used for other dishes with a similar style, and today there are three main types of fondue: cheese fondue, oil or broth fondue, and chocolate fondue. Cheese fondue typically consists of a blend of cheeses, wine, and seasoning, while oil or broth fondue involves cooking meats and vegetables in hot oil or broth. Chocolate fondue, as the name suggests, is made of melted chocolate, sometimes with cream, and is served with fruit, cake, or marshmallows for dipping.

Cheese fondue

To prepare a cheese fondue, the caquelon (or fondue pot) is first rubbed with a cut garlic clove. White wine is then added and heated with cornstarch, before grated cheese is added and gently stirred until melted. Additional wine may be added if the fondue is too thick, and a little lemon juice can be added to prevent curdling. The fondue should be kept warm enough to keep it smooth and liquid, but not so hot that it burns.

There are several regional varieties of Swiss-style fondue, including:

• Fondue Vaudoise, made with Gruyere cheese
• Fondue Neuchâteloise, made with Gruyère and Emmental
• Fondue Innerschweiz, made with Gruyere, Emmental, and Sbrinz
• Fondue Fribourgeoise, made with Fribourg vacherin and water (this is the only variety that doesn't use Gruyere cheese or wine)
• Fondue Appenzellerland, made with Appenzeller cheese instead of Gruyere

Italian-style fondue, or Fonduta alla Valdostana, is similar to the original dish named "cheese fondue", as it is made with eggs. It uses Fontina cheese as the main ingredient, combining it with milk, flour, and egg yolks. It is often served as a sauce for polenta, pasta, and risotto, rather than a dip.

Oil fondue

Some modern dipping sauce options for oil fondue include Brazilian chimichurri, Asian sweet chilli sauce, Japanese teriyaki, horseradish roasted garlic aioli, Mexican salsa verde, and curry oil. Classic French sauces such as Béarnaise or Hollandaise can also be used.

It is important to note that oil fondue requires a higher temperature compared to other types of fondue, such as cheese or chocolate fondue. Therefore, it is crucial to use a suitable fondue pot that can withstand high temperatures, such as a metal fondue pot or an electric fondue pot with temperature control. Additionally, oil fondue should always be cooked and served in a well-ventilated area to prevent the buildup of oil fumes.

Broth fondue

To prepare a broth fondue, it is recommended to use a homemade broth, although store-bought low-sodium broth can also be used. The broth is heated in a fondue pot, which can be made of ceramic, metal, or enamel cast iron, and kept at a minimum temperature of 150 degrees Fahrenheit. The food is then cooked in the broth and served with a variety of dipping sauces. It is important to cut the meat and vegetables into small, bite-sized pieces before cooking and to pre-boil potatoes to shorten the cooking time.

Compared to other types of fondue, broth fondue offers a unique flavour experience as the food is cooked in the broth, infusing it with flavour. It is a versatile dish that can be customised with different types of broth and a variety of ingredients and sauces.

Chocolate fondue

When making chocolate fondue, it is important to keep the temperature low to prevent the chocolate from hardening. You can use a candle or an electric fondue pot to keep the chocolate at the right temperature.

You can dip almost anything you like in chocolate fondue, such as strawberries, bananas, pineapple, melon, kiwi, marshmallows, pretzels, pound cake, cookies, graham crackers, and even white cake cut into squares.

Ingredients:

• 20g unsalted butter
• 150ml milk
• 200g good-quality dark chocolate (70% recommended), roughly chopped
• 150ml single cream
• Fresh fruit, dried fruit, or toasted cubes of brioche/challah, for dipping

Instructions:

• Add the butter and milk to the fondue pot and place over low heat.
• Bring to a simmer, then add the chocolate and stir until completely melted.
• Add the single cream and stir to combine.
• Light the flame in the fondue base and transfer the fondue pot to the base.
• Use skewers to pierce the fruit and bread, and serve alongside the fondue for dipping.

Fondue equipment

The equipment you will need for fondue depends on the type of fondue you are making. The three main types of fondue are cheese fondue, oil or broth fondue, and chocolate fondue.

For all types of fondue, you will need a fondue pot, fondue forks, and the food ingredients for the fondue itself and the items to be dipped into it. It is recommended to have an extra set of fondue forks on hand.

For cheese fondue, a ceramic fondue pot is best as it does not require high heat. The pot should be rubbed with a garlic clove, and wine is added for flavour. A traditional fondue pot can be heated with a candle or spirit lamp.

For oil or broth fondue, a metal fondue pot is best as it can withstand high heat. The oil should be heated to 375F (just below boiling) to cook meats and vegetables.

For chocolate fondue, a ceramic fondue pot is suitable as it does not require high heat. The chocolate should be melted at a very low temperature to prevent hardening.

Other equipment to consider includes a trivet or large wooden board to protect your table from the heat, a strainer to catch any dropped food, and fondue plates to avoid contaminating raw meat with cooked meat.

Frequently asked questions