Fondue Pot Essentials: What To Cook Fondue In

Fondue is a Swiss dish that gained popularity in the US in the 1960s and is often served at dinner parties. It is usually cooked in a fondue pot, which is designed to keep the fondue warm and melted. Fondue pots can be metal or earthenware, and some use a flame underneath to keep the fondue warm, while others are electric. The fondue itself is typically made by melting cheese and mixing it with wine, lemon juice, and spices. The type of cheese used is important, as it affects the flavour and texture of the fondue. Common choices include Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. The fondue is then served with various dipping foods such as bread, meat, potatoes, and fruit.

Fondue pots

There are two main types of fondue pots: electric and ceramic or cast iron. Electric fondue pots are convenient as they do not require separate fuel to power a flame, and they offer easy temperature control. However, they need to be plugged into an electrical outlet, which may be inconvenient for table placement. On the other hand, ceramic or cast iron fondue pots do not require a plug and can be placed anywhere. They are also easy to clean, but you will need to purchase separate fuel for the flame, such as sterno.

Cheese types

When it comes to cheese fondue, the type of cheese you use is of utmost importance. The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Here are some of the most commonly used cheeses for fondue:

• Gruyère is a classic choice and is often used as the base cheese in fondue recipes. It has a distinct, savoury flavour and melts well.
• Emmentaler, also known as Emmental, is a variety of Swiss cheese that is known for its nutty flavour. It melts extremely well and is a good choice for texture.
• Raclette is another classic choice for fondue, as it melts well and has a creamy texture.
• Comté is a French cheese that can be used as a base for fondue, adding a rich, floral flavour.
• Gouda is a good melting cheese and adds a creamy texture to the fondue.
• Fontina is often recommended for its smooth melting capabilities.

When selecting cheeses for your fondue, it is best to use good-quality, aged cheeses. A combination of cheeses is often used to create a complex flavour and ensure a smooth, creamy texture. It is also recommended to grate the cheese instead of chopping it to facilitate quicker melting and a smoother fondue.

Additionally, coating the grated cheese with cornstarch or flour can help stabilise the sauce and prevent clumping. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is ideal. You can also experiment with different cheese combinations to find your preferred flavour and texture.

Dipping foods

When it comes to dipping foods, there are plenty of options to choose from. Here are some ideas to get you started:

• Bread: French bread, baguette, sourdough, Tuscan bread, or pumpernickel bread cut into cubes is a classic choice for fondue.
• Potatoes: Boiled baby potatoes, roasted baby potatoes, or steamed red-skinned potato chunks are all great options.
• Fruits and Vegetables: Apples, especially tart varieties like Granny Smith, sliced pears, cherry tomatoes, bell peppers, carrots, broccoli, cauliflower, asparagus, and mushrooms are all tasty and crunchy options.
• Meat: Bacon, cooked sliced hot sausage, cubed ham, or charcuterie are perfect for adding a savoury element to your fondue.
• Pickles: Cornichons, pickled pearl onions, or other pickles add a tangy contrast to the melted cheese.
• Other Options: Roasted sweet potatoes, crackers, chips, pretzels, or even potato chips can also be used for dipping.

Remember, the key to a successful fondue is to have a variety of dipping options and to ensure that your cheese sauce stays smooth and warm. So, gather your favourite dipping foods, heat up your fondue, and enjoy!

Fondue history

Fondue is a Swiss dish that originated in the 18th century as a means for farm families to stretch their limited resources during the cold winter months. The original version of the dish was stale bread dipped in melted Gruyère cheese. Fondue became so popular that it was named the Swiss national dish in the 1930s. The widespread popularisation of fondue was part of a campaign by the Swiss Cheese Union to increase cheese consumption in Switzerland. Fondue was introduced to America at the 1964 New York World's Fair, and it became popular in the US in the 1960s and 1970s.

The name "fondue" comes from the French verb "fondre", meaning "to melt". The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for Gruyère cheese, so the Swiss are credited as the originators of the dish. Fondue is traditionally made and served in an earthenware pot known as a "caquelon". This wide, shallow pot is favoured because it heats evenly and retains heat, allowing the meal to be enjoyed for longer.

Although there are several variations, the word "fondue" primarily refers to a dish consisting of melted cheeses combined with wine, cognac or brandy. It is served communally, from a ceramic pot containing the cheese warmed from below, and enjoyed by dipping chunks of bread at the ends of long forks into the cheese and then eating them. The best bite is said to develop at the bottom of the pot during the meal. The crusty slab of cheese, called "le religieuse", is reverentially scraped off and shared around the table.

Different regions in Switzerland, as well as France and alpine Italy, use a variety of cheeses, including Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort and Reblochon in France; and Fontina in Italy. Fondue is considered a winter meal in Switzerland and is traditionally enjoyed family-style.

Fondue etiquette

Fondue is a communal dish, and as such, it comes with certain rules of consumption that must be observed. Here are some guidelines for fondue etiquette:

Avoid Double-dipping

This is a general rule for communal foods, but it is especially important for fondue due to the risk of cross-contamination and the spread of oral bacteria. A study in The British Medical Journal found that double-dipping transfers a significant number of bacteria with each bite.

Use the Right Utensils

Traditionally, fondue is eaten with a long, thin fondue fork, which is used to skewer a piece of food and dip it into the melted cheese. It is considered impolite to eat directly from the fondue fork. Instead, slide the food onto your plate and use a regular fork to eat it.

Plan the Right Number of People

Fondue is best shared between two to four people. Any more than that, and the pot will be crowded with too many forks, and the cheese may become over-stirred.

Stir the Fondue

Stirring the fondue helps to prevent the cheese from burning at the bottom and ensures that all the ingredients remain combined. It is recommended to stir in a figure-eight pattern or a clockwise motion. However, it is considered rude to dip your fork into the fondue when another person's fork is already submerged.

Twirl Your Fork

To avoid dripping, it is recommended to twirl your fork three times while holding it above the fondue pot. This allows excess cheese to fall off neatly and also ensures that each bite is evenly coated.

Choose the Right Beverages

In Switzerland, where fondue originated, only two beverages are traditionally deemed acceptable to drink with fondue: white wine and tea. The acidity in the wine is said to aid digestion and prevent bloating, although a study has shown that black tea is more effective in this regard.

Observe Local Customs

Different regions may have unique traditions or rituals associated with fondue. For example, in some places, if a guest accidentally drops a piece of food into the fondue pot, they may have to pay a forfeit, such as buying everyone a round of drinks.

Frequently asked questions