Sweet and Savory Fondue Recipes (2024)

FAQs

What type of cheese is best for fondue? ›

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

Both savory and sweet versions are usually heavy, so a fondue for dinner and one for dessert is a bit much. If you're serving cheesy dips as your main course, serve fruit for dessert. On another night, host a dessert-only fondue party with lots of chocolate or creamy butterscotch fondue.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Never let fondue boil, which will cause the cheese proteins to curdle and the oil to separate. This recipe also calls for a slurry of kirsch and a little bit of cornstarch, which will also help to prevent the cheese and wine from separating.

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal. According to Swiss lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion.

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.

What drink goes best with fondue? ›

The ideal appellations for a successful marriage between wine and fondue. This Savoyard dish goes well with ... Savoy wines of course! Appellations such as Abymes, Apremont, Chapareillan or Roussette are unanimously acclaimed, and Loire wines such as Savennières or Cheverny are also a good choice.

Stack a few slices of bread. Using a serrated knife, cut the bread into ½-inch strips. Cut the strips crosswise into ½-inch cubes.

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.