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Fondue - What’s Old Is New and Fun Again!

You probably know that fondue originated in Switzerland, but what you might not know is the reason why it was a way to stretch families’ resources. Cheese was mixed with a bit of wine and served with stale bread, which softens when covered in cheese fondue, providing a delicious and inexpensive meal. It later became a meal enjoyed by the affluent, despite its humble beginnings. It was first introduced in this country in the 1960s and fondue parties were all the rage in the 70s. In recent years, the nostalgic fondue pots staged a comeback.


So, what are you waiting for? Invite some friends over for wine and cheese fondue or for a chocolate dessert fondue. You can also go all in and make it an entire evening of fondue. Start off with a pot of melty, cheesy goodness. Next, let guests cook their own dinner consisting of small pieces of meat/poultry/seafood threaded onto a long-tined fork or skewer then dipped into a pot of hot seasoned broth or oil. Be sure they leave room for dessert since they won’t want to miss the chocolate fondue!

Fondue Etiquette Tips

  • Place one raw item i.e. meat, poultry, and seafood on your fork directly from the serving bowl into the fondue pot
  • Don’t place these raw items on your dinner plate to avoid cross contamination with cooked foods
  • Don’t eat directly off your fondue fork/skewer since you’ll be using it to dip back into the pot
  • Retrieve any food that drops off your fork into the pot

Cheese Fondue

Who can resist a pot of melty cheesy goodness? It’s important when making cheese fondue to use good quality cheeses. Afterall, the fondue is about the cheese, and the quality and types of cheeses play a critical role in the quality of the finished product. 

A cheese that is buttery, creamy and melts easily is the best cheese to use for fondue. The best cheeses are fontina, gouda and Gruyère, and one or a combination of all three can be used, adding a wonderful complexity. For a classic Swiss fondue (like this White Wine Swiss Cheese Fondue from American Dairy Mideast) a mix of firm cheeses such as Swiss, Gruyère and gouda are best. 


Cheddar cheeses can also be used for fondue, although the flavor is less traditional unless mixed with a more traditional cheese such as Gruyère (like in this Spicy Beer Cheese Fondue courtesy of McCormick®). A Belgian-style wheat ale pairs with these 2 cheeses, and cayenne pepper gives it a hint of spiciness.

Don't forget the dippers: raw or cooked veggies, apple slices, cubed ham, breads and pretzels!

Oil and Broth Fondue

Cooking in hot oil or broth is an interactive dining experience that allows guests to sit around the table and cook their meal together. Most foods that can be cooked in oil are great cooked in broth with the exception of breaded foods*, and they are lower in fat and calories. If desired, meats can be marinated for extra flavor, but it’s not necessary since you can serve with a variety of delicious dipping sauces.

What you choose for dippers is what adds variety and flavors to the meal:

  • Meats (filet, sirloin or ribeye are especially good)
  • Chicken
  • Sausage
  • Shrimp
  • Vegetables (potatoes, zucchini, cauliflower, asparagus
  • Frozen sides and breaded foods* (fries, ravioli, chicken, shrimp, onion rings) 

Place items to be cooked in individual bowls. 


Add oil or broth to the fondue pot, taking care not to fill past the maximum fill line. Plug the pot in, and set temperature to 375ºF Once the oil/broth is hot, the cooking can begin. Each guest can add an item directly from a bowl to their fondue fork, set it in the pot, and keep an eye on it as it cooks. Avoid adding too many foods in the oil/broth at one time since that will bring the temperature of the oil/broth down too low. 


*Be sure to share with guests this important food safety rule. To avoid cross contamination with cooked foods, raw meat, poultry and/or seafood should never be placed on their dinner plates before placing in the fondue to cook.

Chocolate Fondue

Who doesn't love chocolate? Chocolate fondue is made with just a few simple ingredients, takes only about 10 minutes to prepare, is decadent, delicious, and is a fun dessert experience for any gathering. Milk chocolate, semi-sweet chocolate, dark chocolate or bittersweet chocolate can be used. Just like with cheese fondue, it’s best to use a quality/premium chocolate. Less expensive brands often have added ingredients and don’t melt well. 

Ingredients:


  • 1 cup heavy cream
  • Pinch of salt
  • 12 oz chocolate (chips or roughly chopped bar)
  • 1 tsp vanilla extract*

Almost anything is delicious dipped in chocolate! Some favorite dippers: fresh fruit, pound cake, Oreos, biscotti, marshmallows, brownies, graham crackers, Rice Krispie Treats®, pretzels, and ridged potato chips.


Combine all the ingredients except for the vanilla in a stove-proof fondue pot or in a double boiler or saucepan as described above. Place over low heat and stir until the chocolate melts. Take care not to let the fondue come to a simmer or a boil since it can scorch and the texture can become grainy. Stir in the vanilla extract.

If the fondue is thicker than you’d like, no problem! Just whisk in additional cream until it reaches the desired consistency.


*Other flavors can be added to the fondue like peppermint extract, cinnamon and chili for a Mexican twist or liqueurs like Kahlua, Amaretto or Bailey’s irish Cream (21+ please enjoy responsibly).

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