Cheese Fondue: Perfect Pairings And Toppings To Try

Fondue is a Swiss dish that originated in the 18th century. It is a combination of cheese, wine, and seasonings heated until melted. The best cheeses for fondue are those that are buttery and creamy, such as fontina, Gruyère, and gouda. In addition to bread, there are many other things that can be added to fondue, including vegetables, cured meats, and fruit.

Vegetables: broccoli, cauliflower, peppers, carrots, celery, etc

Vegetables are a fantastic pairing with cheese and almost any vegetable will work as a fondue dipper. The key is to prepare them in a way that makes them sturdy enough to withstand the thick, warm cheese.

Broccoli

Broccoli is a popular choice for fondue. It can be enjoyed raw, but some prefer to lightly steam or blanch it first to smooth out its raw, bitter flavours.

Cauliflower

Like broccoli, cauliflower can be dipped into fondue raw or cooked. It can be lightly steamed or blanched in lightly salted boiling water for a minute or two to soften it up.

Peppers

Peppers are a good choice for fondue. They can be enjoyed raw, but are also delicious if roasted first. For a colourful addition to your fondue, slice them into long strips so that skewers are not needed.

Carrots

Carrots can be enjoyed raw if cut into sticks, but are also delicious lightly blanched, roasted, or boiled.

Celery

Celery is a good option for fondue if you're looking for something quick that can be served raw.

Bread: sourdough, French bread, baguette, rye, etc

When it comes to choosing the right bread to dip into your fondue, you can't go wrong with a classic French baguette. Its slender shape and crispy crust make it perfect for dipping into melted cheese, and its soft interior provides a delightful contrast in texture. When selecting a baguette, opt for one that is freshly baked, with a golden brown crust and airy, light interior. You can slice it into bite-sized pieces and choose whether to keep the crust on or remove it, depending on your preference.

If you're looking for a bread with a unique tangy flavour, sourdough is an excellent choice. The natural fermentation process of sourdough gives it a distinct taste that beautifully complements the rich, creamy cheese. Its chewy texture and sturdy crust make it a robust option for dipping. When choosing a sourdough loaf, look for one with a well-developed sourdough flavour and a thick, crusty exterior. Cut the bread into manageable chunks, and enjoy the delightful contrast between the tangy sourdough and creamy cheese.

For a more hearty and robust option, rye bread offers a slightly nutty and earthy flavour that adds depth to your cheese fondue. Its dense texture and firm crust make it an excellent choice for dipping, ensuring it can withstand the heat of the melted cheese without falling apart. When selecting rye bread, opt for a loaf with a strong rye flavour and a dark, crisp crust. Slice it into thick pieces to provide a satisfying contrast to the creamy cheese.

While French baguettes, sourdough, and rye bread are all fantastic choices, don't be afraid to experiment with other types of bread as well. Ciabatta, for example, has a soft and chewy texture that is perfect for soaking up the melted cheese. Focaccia bread, with its aromatic herbs and toppings, adds a unique twist to your fondue experience. Brioche, with its rich and buttery taste, brings a touch of indulgence to your fondue affair. So, go ahead and explore different bread options to find your favourite pairing with the melted cheese. Remember, fondue is all about enjoying the process and savouring each bite of that delicious, cheesy goodness.

Meat: meatballs, beef, chicken, shrimp, prosciutto, salami, etc

Fondue is a fun and social way of cooking and eating food. While the first things that may come to mind are chocolate and fruit, the traditional Swiss dish features meat and seafood dipped into sauce, oil, or broth.

Meat fondue is a great way to serve a variety of meats, including meatballs, beef, chicken, shrimp, prosciutto, salami, and more. Meat can be cooked in either oil or broth, and it's important to choose the right type of meat and cut to ensure optimal cooking and taste.

For beef fondue, it is best to use tender cuts of meat such as tenderloin, filet mignon, or sirloin. These cuts are more expensive but will ensure the meat is juicy and tender. Cheaper cuts can be used but may require marinating to tenderize the meat before cooking. To cook in broth, cut the beef into 1/4-inch to 1/2-inch strips, and for oil, cut into 1/2-inch to 3/4-inch cubes. Heat the broth to 212 degrees Fahrenheit or the oil to 350 degrees Fahrenheit. Cook the beef in the broth for 20 seconds to one minute or in the oil for 30 to 60 seconds, depending on your desired doneness.

Chicken breast is a good choice for chicken fondue, as it cooks quickly and doesn't have any sinew or fat. Cut the chicken into cubes or slices, depending on whether you are using broth or oil. For broth, cut the chicken into 1/4-inch slices or 1/2-inch cubes, and for oil, cut into 1/2-inch to 3/4-inch cubes. Heat the broth or oil to the same temperatures as for beef. Chicken should be cooked in the broth for about two minutes or in the oil for about one minute, ensuring it is fully cooked with no pink remaining.

Pork tenderloin or cutlet is another option for meat fondue, but like beef, it is important to choose a cut with little fat and no sinew. Trim the fat, leaving a thin layer for extra flavor. Cut the pork into 3/4-inch cubes and cook in oil at 350 degrees Fahrenheit for 45 to 60 seconds. Pork can also be cooked in broth, but thin strips are better suited for this method.

Seafood is also a great choice for fondue, including shrimp, lobster, scallops, crab, and fish fillets. Shrimp and seafood should be deveined and cleaned, and lobster and crab should be removed from their shells. Fish fillets must be "pin-boned". Seafood is better suited to broth, while fish can be cooked in either. Cut the seafood into bite-sized pieces and cook in the broth for one to two minutes, or until cooked through. Fish can be cut into cubes or strips and cooked in oil for about one minute.

Meatballs are another option for meat fondue, but it is important to ensure they are cooked through. They can be cooked in either oil or broth and served with a variety of dipping sauces.

When preparing meat fondue, it is important to keep the meat refrigerated until ready to cook and to separate different types of meat to prevent contamination. It is also crucial to use the right type of pot for oil-based fondue, such as copper, stainless steel, or cast iron, as other types of pots may not be safe for hot oil. Always be cautious when cooking with hot oil and follow safety guidelines to avoid accidents.

Fruits: apples, pears, grapes, etc

Fruits: Apples, Pears, Grapes, and More

Fruits are a fantastic option for fondue, offering a healthy and refreshing alternative to cake and biscuit options. Almost any fruit can be used for fondue, and the more variety, the better. Try to include a mix of colours, textures, and flavours to keep things interesting. Here are some ideas to get you started:

Apples

Apples are a great choice for fondue, offering a crunchy texture and a sweet, refreshing taste. Granny Smith apples are a popular choice, as their crispness and tart flavour complement the creaminess of the fondue well. To prevent browning, sprinkle apple slices with lemon juice or soak them in a lemon-lime soft drink.

Pears

Pears are another excellent option, adding a touch of spice to your fondue with their nutmeg and cinnamon undertones. Bosc pears, in particular, pair well with the spices found in many fondue recipes.

Grapes

Grapes are a classic choice for fondue, as they are the perfect size for popping straight into your mouth. They also add a burst of sweetness and a juicy texture to the overall fondue experience.

Other Fruit Ideas

Other fruits that work well with fondue include strawberries, pineapple, bananas, melons, figs, peaches, kiwi, blackberries, raspberries, mango, and papaya. If you're feeling adventurous, you could also try starfruit, mango, or any other unusual fruits you come across.

Preparation Tips

To prepare your fruit for fondue, simply wash, dry, and slice them into bite-sized pieces. If you're using small fruits like grapes, berries, or cherries, you can leave them whole. Threading fruit onto skewers or toothpicks can make for a fun presentation and make it easier for your guests to dip.

Storage and Serving Tips

To keep your fruit fresh, store it in the fridge until you're ready to serve it. If you want to get creative, you can even freeze some fruits like bananas, grapes, kiwi, and berries to give them a texture similar to ice cream. Just be aware that some fruits freeze harder than others and may be too difficult to bite into.

Crackers or chips: wheat crackers, pita chips, tortilla chips, etc

Crackers, chips, and similar snack-style dippers are a great choice for cheese fondue. Wheat crackers, pita chips, and tortilla chips are all excellent options for dipping into that gooey, warm, melted cheese.

Wheat crackers, with their sturdy and crunchy exterior, complement the silky smooth consistency of the cheese fondue. It's an exquisite combination that will leave your guests wanting more. Pita chips, on the other hand, provide a light and airy dipping experience. They have a semi-dry and dense bite that makes them ideal for bold flavours like cheese. You can easily make them at home by breaking off pieces of pita bread, seasoning them to your liking, and baking them until crispy.

If you're looking for a more traditional option, pretzels are a natural pairing with cheese. Go for soft pretzel bites or pretzel sticks, or even homemade pretzels if you're feeling adventurous. For a more indulgent option, try tortilla chips. Think of it as an elevated version of nachos. Just be sure to use tongs when dipping to avoid getting your fingers too close to the hot cheese.

So, whether you choose wheat crackers, pita chips, tortilla chips, or any other type of cracker or chip, you can't go wrong with this category of dippers for your cheese fondue. They provide a crunchy and savoury contrast to the creamy melted cheese and are sure to be a hit with your guests.

Frequently asked questions