The Many Types Of Fondue: A Comprehensive Overview

Fondue is a Swiss dish that typically consists of a pot of melted cheese and wine, eaten by dipping in pieces of bread, vegetables, or meat. Since the 1950s, however, the term fondue has expanded to include other dishes where food is dipped into a communal pot of liquid. There are now three main types of fondue: cheese fondue, oil or broth fondue, and chocolate fondue. Cheese fondue typically involves a blend of cheeses, wine, and seasoning, although there are many variations, such as adding 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 is made of melted chocolate, sometimes with cooking cream, and can be eaten with fruit, cake, or marshmallows.

Cheese fondue

The earliest known recipe for modern 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 traditional Swiss cheese fondue is a blend of firm, mountain-style cheeses: Gruyère, Emmental, and Appenzeller. However, there are many variations, such as using beer instead of wine, or adding in other cheeses like Vacherin Fribourgeois, Comté, Raclette, or Gouda.

To make a classic Swiss cheese fondue, start by rubbing the inside of a cheese fondue pot or medium enameled cast-iron casserole with a cut garlic clove. Next, combine grated cheese, cornstarch, and lemon juice, stirring to combine. Add this mixture to the pot and cook over moderate heat until hot, stirring constantly. Then, add your chosen cheeses, stirring occasionally, until the cheeses begin to melt. Reduce the heat to low and add a generous pinch of pepper, nutmeg, and kirsch, cooking until creamy and smooth. Serve immediately with accompaniments like cubed bread, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, or salami.

Oil or broth fondue

When preparing the food for cooking, it is important to dry the meat and vegetables thoroughly on a paper towel to prevent dangerous spatters. Meat should be cut into bite-sized cubes, with fat removed, and can be marinated if desired. Vegetables should be trimmed, washed, and cut into bite-sized pieces. For denser vegetables, such as potatoes, it is recommended to cook them until they are crisp-tender before dipping into the fondue.

The type of oil or broth used can vary depending on personal preference. For example, peanut, vegetable, canola, or olive oil can be used, or broth can be chosen to complement the type of meat being served, such as beef broth for beef fondue.

Cooking times for raw meat, seafood, and vegetables in oil or broth fondue will vary depending on the desired level of doneness. For rare meat, cook for 15-20 seconds, for medium-rare, 25-30 seconds, and for well-done, 40-45 seconds.

Chocolate fondue

To make chocolate fondue, you will need chocolate, cream, and a pinch of salt. You can use either milk or dark chocolate, depending on your preference. Chopped chocolate or good-quality chocolate chips work best. Some recipes also include milk and vanilla extract. It's important to note that not all brands of chocolate chips melt well, so it's recommended to use higher-end chocolate chips or a baking bar of chocolate.

The process of making chocolate fondue is simple. Combine the chocolate, cream, and milk in a saucepan or stovetop-proof fondue pot. Heat the mixture on low heat, stirring occasionally, until the chocolate is completely melted and the fondue is glossy, thick, and smooth. Do not let the fondue come to a simmer or boil, as it may scorch and become grainy. Once melted, stir in the vanilla extract. If you prefer a thinner consistency, simply whisk in additional cream or milk.

Sweet and savoury fondues

Fondue is a Swiss dish that typically consists of cheese and wine served in a communal pot. However, the term "fondue" has been generalised to other dishes where food is dipped into a communal pot of liquid. There are three main types of fondue: cheese fondue, oil or broth fondue, and chocolate fondue.

Cheese Fondue

Cheese fondue is a blend of cheeses, wine, and seasoning. The traditional Swiss recipe calls for grated or cut-up cheese melted with wine, with bread dipped in it. The type of cheese used varies, with some recipes calling for a mixture of Emmenthal, Gruyère, and Swiss cheeses, while others suggest using Swiss, Gouda, or Fontina. The pot is usually rubbed with a cut garlic clove to add flavour. Other dippers can include apples, cornichon pickles, cherry tomatoes, and vegetables such as broccoli.

Oil or Broth Fondue

Also called Bourguignon fondue, this type of fondue uses oil to cook meats and vegetables. Any type of oil can be used, such as peanut, vegetable, canola, or olive, and the temperature should be just below boiling (375°F). Broth fondue, also known as Chinese fondue, uses beef broth or any other type of broth, and food is cooked into the broth, infusing it with flavour. Meat, vegetables, or seafood can be used, cut into small, bite-sized pieces.

Chocolate Fondue

Chocolate fondue is made of melted chocolate, sometimes with cooking cream to liquefy the mixture. Dippers can include strawberries, melon, pineapple, bananas, kiwis, marshmallows, or cake. To prevent the chocolate from hardening, it should be kept at a very low temperature or heated using a candle.

Sweet and Savoury Variations

There are many sweet and savoury variations of fondue, including peanut butter fondue, caramel fondue, butterscotch fondue, cake batter fondue, matcha white chocolate fondue, pizza fondue, crab fondue, and French onion fondue. For a truly indulgent treat, try a double chocolate fondue or s'mores fondue.

Fondue sets and etiquette

Fondue is a Swiss dish that typically consists of a communal pot of melted cheese and wine, with bread, vegetables, or other snacks for dipping. Since the 1950s, the term "fondue" has been generalized to include other dishes with a communal pot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

When preparing a fondue, it is important to use the right type of fondue pot and to heat the contents on a stove before transferring to the table. Ceramic fondue pots are best for cheese or chocolate fondue, while metal fondue pots are more suitable for fondues that require high heat, such as meat and seafood. If using a metal pot for cheese or chocolate fondue, the heat setting should be kept at its lowest to prevent the contents from burning.

It is recommended to use a trivet or a large wooden board to protect your table from the heat of the fondue pot. If you have more than four guests, consider using a second fondue set to avoid overcrowding and accidental dropping of food into the pot.

When cutting fruits and vegetables into bite-sized portions, squeeze lemon juice over them to avoid browning. For oil fondue, it is important to heat the oil to 375°F (just below boiling) to cook meats and vegetables effectively. Always keep an eye on the pot as it is an open flame and can be dangerous if left unattended.

The fondue fork is meant only for cooking the food; once cooked, place the food on a plate and eat with a regular fork to reduce the spread of germs. If you are serving meat fondue, offer a variety of dips to accompany it.

For cheese or chocolate fondue, it is best to soak the fondue pot immediately after the meal to make cleaning easier. For oil fondue, allow the oil to cool before pouring it into a container and storing it away. Broth fondue, also known as Chinese fondue, can be kept and used to make a flavorful soup later.

Always have a strainer available at the table, as it can be helpful when food is accidentally dropped into the fondue. Use fondue plates to separate raw and cooked meat, and plan to spend a few hours at the table, serving wine and water, and enjoying the company of your guests.

Some fondue etiquette rules include stirring the fondue in a figure-eight pattern, not scratching the bottom of the pot with a fork, and adding an egg and kirsch schnapps to the pot when the cheese is almost finished. It is considered bad luck to lose a piece of bread in the cheese fondue, and this may be "penalized" by buying a round of drinks, singing a song, or even running around in the snow naked!

Frequently asked questions