Patrick Oconnell
Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. Fondue is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. These include Gruyère, Swiss cheese, Gouda, fontina, and Emmentaler. A classic Swiss fondue is made with a blend of firm, mountain-style cheeses: Gruyère, Emmental, and Appenzeller. Other cheeses that can be used for fondue include sharp cheddar, Jarlsberg, and young Gouda.
| Characteristics | Values |
|---|---|
| Best cheeses | Gruyère, Emmentaler, sharp Cheddar, Gouda, fontina, Raclette, Vacherin Fribourgeois, Appenzeller |
| Wine | Dry and high acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay |
| Bread | French bread, sourdough, pumpernickel |
| Dippers | Apples, baby potatoes, bell peppers, broccoli, cauliflower, asparagus, mushrooms, salami, cornichons, pickled pearl onions, pears, bacon, roasted baby potatoes, tomatoes, carrots, pickles |
What You'll Learn
Fondue is a Swiss dish
Other popular cheeses for fondue include Emmentaler, a variety of Swiss cheese, Raclette, Comte, Cheddar, and Vacherin Fribourgeois. A classic Swiss fondue uses a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.
Fondue is usually served with dippers such as bread, apples, vegetables, cured meat, and seafood. It is a versatile and multi-functional dish that can be served as an appetizer or a main course.
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Gruyère is a popular choice
Gruyère is often blended with other cheeses to make fondue. A blend of 1/3 Gruyère, 1/3 Gouda and 1/3 Fontina is considered the absolute best combination for a fondue. Gouda is a semi-hard, mild and woody Dutch cheese, while Fontina is a semi-hard, sweet and savoury Italian cheese. Both are creamy cheeses that melt smoothly, making them perfect for fondue.
If you are looking for a more traditional Swiss fondue, Gruyère is combined with other Swiss-style cheeses such as Emmentaler, Appenzeller and Swiss cheese. Emmentaler is similar to Gruyère in terms of texture and taste, while Appenzeller has a stronger, nuttier flavour.
For a fondue with a tangier flavour, a blend of Gruyère and sharp Cheddar is a good option.
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White wine is an important ingredient
Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks.
The wine is heated in a fondue pot or saucepan and then the cheese is added and melted. It is important to add the cheese slowly and stir constantly to ensure a smooth fondue. In addition to wine, other ingredients that can be added to fondue include cornstarch, lemon juice, mustard, nutmeg, and kirsch.
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It's served with bread, meat, and vegetables
Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks.
The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. These include Gruyère, Emmentaler, Gouda, fontina, and Swiss cheeses. A classic Swiss fondue combines Gruyère with other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.
When serving fondue, it is typically accompanied by bread, meat, and vegetables for dipping. Cubed French bread, sourdough, or pumpernickel bread are popular choices. For meat, cooked sliced hot sausage or salami go well with the melted cheese. As for vegetables, steamed or blanched options such as broccoli, cauliflower, asparagus, bell peppers, and button mushrooms are ideal.
Fondue is a fun and communal way to enjoy a meal, and the possibilities for customization are endless!
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It's a social dish
Fondue is a quintessential Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a social dish that is perfect for hosting friends and family. The process of making fondue is just as fun and communal as eating it. Fondue is a great way to bring people together and create a cozy and welcoming atmosphere.
Fondue is a simple dish to prepare, but it feels like a special treat. It is a fabulous way to celebrate holidays and special occasions, such as Christmas or New Year's Eve. It is also a great excuse to throw a fondue party! Fondue is a fun and interactive way to enjoy food with others. The process of dipping bread, meat, vegetables, or fruit into the melted cheese encourages conversation and creates a festive atmosphere.
The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Traditional Swiss fondue typically includes a blend of Gruyère, Emmentaler, and Appenzeller. However, other good choices include Gouda, fontina, and sharp cheddar. The quality of the cheese is important, and it is worth investing in good-quality, buttery cheeses to ensure a rich and indulgent fondue.
In addition to cheese, fondue also typically includes wine, which helps to prevent the cheese from clumping and adds a bright flavor to balance the richness of the dairy. A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is the best choice. Other ingredients, such as cornstarch, garlic, and nutmeg, can also be added to enhance the flavor and texture of the fondue.
Fondue is a social dish that brings people together and creates a warm and inviting atmosphere. It is a fun and interactive way to enjoy delicious, melted cheese with friends and family. Whether you are hosting a holiday party or simply looking for a unique way to enjoy a meal, fondue is a perfect choice. So, gather your ingredients, invite your friends, and get ready to dip into a pot of cheesy goodness!
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Frequently asked questions
The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. These include Gruyère, Emmentaler, Gouda, fontina, and Swiss cheese.
Yes, you can use other types of cheese such as sharp Cheddar, Jarlsberg, Appenzeller, Raclette, Vacherin Fribourgeois, or a mix of different cheeses.
Swiss fondue typically uses a blend of traditional, firm mountain-style cheeses such as Gruyère, Emmentaler, and Appenzeller.
Yes, you can make fondue with just Gruyère, as it has a full-flavored, slightly funky taste. However, using a mix of cheeses adds more depth of flavor.
The amount of cheese you need depends on the number of servings and the type of cheese used. A good rule of thumb is to use about 1/2 pound (200 grams) of cheese per serving.
