Ella Walter
Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The best cheeses for fondue are creamy, buttery, and melt smoothly. These include Gruyère, Swiss, Gouda, Fontina, and Emmental. The traditional Swiss fondue is a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.
But what to dip in all that cheesy goodness? The most popular choice is bread, especially crusty French bread cut into cubes. But there are plenty of other options, from vegetables to cured meats. Here are some ideas:
- Breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, or bagels
- Raw or lightly steamed vegetables such as broccoli, bell peppers, carrots, or cauliflower
- Cured meats such as salami, chorizo, or pepperoni
- Sliced apples or pears
- Pickles or cornichons
- Meatballs
- Roasted potatoes
| Characteristics | Values |
|---|---|
| Bread | French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, bagels, baguette, Tuscan bread, peasant bread |
| Fruit | Apples, pears, pineapple, grapes, apricots, figs |
| Vegetables | Broccoli, cauliflower, bell peppers, Brussels sprouts, carrots, zucchini, asparagus, green beans, pearl onions, radishes, potatoes, artichoke hearts, mushrooms |
| Meat | Steak, chicken, ham, beef jerky, kielbasa, pepperoni, salami, sausage, meatballs |
| Seafood | Shrimp, crab, lobster |
| Other | Cornichons, pickles, tortilla chips, crackers, pretzels |
What You'll Learn
Bread
When choosing bread for fondue, opt for a dense loaf that will hold up to the cheese. You can also use a softer bread, like sourdough, but be sure to lightly toast it first to prevent it from falling apart. Other types of bread to consider include multigrain, rye, pumpernickel, and even bagels. If you want to get creative, try a rustic cranberry walnut loaf, which is especially delicious when dipped in cheese.
For a classic Swiss fondue experience, serve your bread cubes with a variety of traditional Swiss cheeses, such as Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Don't forget to stir the fondue as you dip to keep it from clumping, and enjoy the decadent flavours of Switzerland!
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Meat
For a more indulgent option, strips of juicy, perfectly cooked filet mignon can be skewered with bread and dipped in the fondue to create a fancy, bite-sized burger. Poached chicken is another option, providing a blank canvas for the cheese and spices.
Grilled or toasted Tuscan bread cubes, steamed red-skinned potato chunks, and sliced pears are all popular choices to accompany Swiss cheese fondue.
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Fruit
Raw or sliced apples and pears are popular choices, as their crisp texture and sweet flavour complement the creaminess of the fondue. Granny Smith apples, in particular, are a good option due to their extra crunch and tartness. Bosc pears are another excellent choice, as their nutmeg and cinnamon undertones bring out the spices often found in Swiss cheese fondue.
Other fruits that can be served with Swiss cheese fondue include pineapple, seedless grapes, and dried apricots or figs. These fruits can be served raw or whole, allowing guests to spear them with a fondue fork or skewer for dipping.
When selecting fruit for Swiss cheese fondue, it is important to choose options that will hold up well in the thick, warm cheese. Fruits that are too soft or juicy may fall apart, so firmer varieties are generally a better choice.
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Vegetables
Broccoli and cauliflower are a popular choice, with many people opting to lightly steam or roast them first to smooth out the raw, bitter flavours. They are a good way to add a bit of freshness to the dish.
Asparagus, bell peppers, Brussels sprouts, carrots, and zucchini are also popular vegetables to dip in fondue. These vegetables are best roasted first.
Other vegetables that can be lightly steamed include green beans, pearl onions, and radishes.
A variety of baby potatoes, such as Yukon Gold, fingerling, red, or purple, are also a good choice.
Sauteed artichoke hearts and mushrooms, such as crimini, shiitake, oyster, or sliced portobellos, are also delicious additions to the fondue platter.
If you're looking for something quick and raw, try celery, fennel spears, carrots, and cherry tomatoes.
Pickled vegetables, such as pearl onions, pickles, and sweet gherkins, are also a welcome dipper, but be sure to pat them dry first.
For odd-shaped or small vegetables, offer toothpicks or skewers to simplify the dipping process.
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Seafood
When choosing seafood for cheese fondue, opt for the good stuff. Lobster tails, crab legs, salmon, and shrimp are all excellent choices. These seafood options pair well with the mellow types of cheese traditionally used in fondue.
Before dipping your seafood into the warm, melted cheese, be sure to cook it first. Lightly steamed or grilled seafood is ideal. Overcooking seafood can make it rubbery and flavorless, so take care not to overdo it.
- Shrimp: Lightly steamed or grilled shrimp is a perfect choice for fondue. Cooking shrimp with a bit of minced garlic and chopped parsley can add an extra flavor kick.
- Crab: Steamed crab legs can be an elegant and decadent offering, perfect for a special occasion.
- Lobster: Lobster tails, like crab legs, can add a touch of luxury to your fondue experience.
- Scallops: Baked scallops are a delicate option that can be dipped or spooned with cheese.
So, if you're looking for a unique and indulgent fondue experience, don't shy away from seafood as a dipping option. It might just become your new favorite!
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Frequently asked questions
The Swiss traditionally dip cubed crusty bread, such as sourdough, into their cheese fondue.
Other popular dippers for cheese fondue include steamed vegetables (such as broccoli, cauliflower, and potatoes), cured meats (such as salami and chorizo), and sliced fruit (such as apples and pears).
Dry white wine, such as Sauvignon Blanc, is often used in fondue recipes and pairs well as a drink. Crisp beer is another good option.
Swiss cheese fondue is said to have originated on Alpine farms as an inexpensive way to feed a family. The original version was simply stale bread dipped in melted Gruyère. It became so popular that it was named the national dish of Switzerland in the 1930s.
