Explore The World Of Diverse Fondue Experiences

Fondue is a Swiss dish that consists of a communal pot of melted cheese, chocolate, or broth into which one dips bread, vegetables, meat, or other foods. 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, with many variations including the use of beer instead of wine. Oil or broth fondue, also known as Bourguignon fondue, involves cooking meat and vegetables in hot oil or broth. Chocolate fondue, as the name suggests, is made of melted chocolate, sometimes with cream, and is often served with fruit, cake, or marshmallows.

Cheese fondue

There are many different types of cheese and other ingredients that can be used in a cheese fondue. Traditional Swiss cheese fondue consists of a blend of cheeses, wine, and seasoning. The most common types of cheese used are Gruyère, Emmenthal, Swiss, Gouda, Fontina, or Vacherin Fribourgeois. However, other types of cheese such as cheddar, mozzarella, parmesan, and provolone can also be used. Instead of wine, some people use beer or brandy (such as Kirschwasser, a cherry-based brandy) in their cheese fondue. To add extra flavour, people might also add in spices, garlic, or cornstarch.

There are also several regional variations of cheese fondue, including:

• Fribourgeoise, from Fribourg: Vacherin Fribourgeois à fondue, where potatoes are often dipped instead of bread. This is the only cheese fondue that does not use wine—instead, the cheese is melted in a few tablespoons of water over low heat.
• Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois.
• Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue).
• Innerschweiz: Gruyère, Emmental, and Sbrinz.
• Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.
• Interlaken: Gruyère, Appenzeller, Emmental.
• Appenzeller: Appenzeller cheese with cream added.
• Tomato: Gruyère, Emmental, crushed tomatoes, and wine.
• Spicy: Gruyère, red and green peppers, with chilli.
• Mushroom: Gruyère, Vacherin Fribourgeois, and mushrooms.

Chocolate fondue

To make a chocolate fondue, combine the chocolate with milk or cream, and heat gently on the stove, stirring often, until the chocolate is melted. You can add a little vanilla extract for flavour. Be careful not to let the fondue boil, as it may scorch and become grainy. If you want a thinner consistency, you can add a little extra cream or milk.

Oil fondue (meat fondue)

Oil fondue, also known as meat fondue or Fondue Bourguignonne, is a type of fondue where pieces of meat are cooked in hot oil. It is one of the four commonly prepared types of fondue, the others being cheese fondue, chocolate fondue, and broth fondue.

To make oil 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. For the fondue, you will need vegetable oil and assorted meats, such as filet mignon (beef), chicken breast, pork tenderloin, veal cutlets, or peeled and deveined shrimp. The meats are sliced into thin slices, placed on the fondue forks, and cooked in the hot oil until they reach the desired level of doneness.

There are many modern twists on dipping sauces that pair well with oil fondue, including Brazilian chimichurri, Asian sweet chilli sauce, Japanese Teriyaki, Horseradish roasted garlic aioli, Mexican Salsa Verde, and Curry Oil. For a classic French twist, use a Béarnaise or Hollandaise sauce.

Fondue is a Swiss dish that dates back to the 1700s and became popular in North America in the 1960s. It is typically made by melting cheese and wine in a communal pot and dipping bread, vegetables, or other snacks into the mixture using long-stemmed forks. The term fondue has since been generalized to other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue or oil/broth-based meat fondue.

Broth fondue

To make a roasted garlic broth fondue, two heads of elephant garlic (or three regular heads) are roasted in the oven with olive oil, salt, and pepper. The garlic is then squeezed into a fondue pot with sautéed shallots, sherry, and stock. The fondue is served at a minimum temperature of 150 degrees Fahrenheit, and meats and vegetables are cooked in the broth. Suggested dippers include meats such as filet mignon, chicken breast, pork tenderloin, and shrimp, as well as vegetables like carrots, green beans, and broccoli.

Sweet fondue

Chocolate fondue is a classic choice and is incredibly versatile. You can use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs, and it pairs well with a variety of dippers. Keep the heat low to prevent the chocolate from scorching and becoming grainy. For dippers, you can use sliced fruit, marshmallows, cake, or even small cookies. If you want to get creative, try a chocolate and peanut butter fondue, or add a touch of orange to impress your guests with your gourmet knowledge.

If you're feeling adventurous, there are also many other types of sweet fondue to explore. For a salty-sweet combination, try a peanut butter fondue, which has a white chocolate and peanut butter base. Or, for a taste of autumn, go for a butterscotch fondue—simply pour the ingredients into a slow cooker and let it work its magic. Cake batter fondue is another fun option and is best scooped up with Quaker Oat Chocolate Chewy bars.

For a refreshing twist, try a matcha white chocolate fondue. The matcha adds a creamy and decadent dimension to the fondue and is the perfect base for this fondue, also known as the dessert that will be finished in the first five minutes without you realising!

Lastly, for a truly indulgent experience, why not try a double chocolate fondue? This fondue is perfect for slow cookers, and you can even add your favourite melty chocolate. So go ahead and treat yourself to a sweet fondue—your taste buds will thank you!

Frequently asked questions