It’s Hip to Dip With Cheese
Fondue creates the perfect party experience. It’s sophisticated and down-to-earth, individual, yet social. On top of all of this, it’s FUN!
All it takes is a simmering pot of melted cheese and some dip-worthy accompaniments for the fondue fun to begin.
What is Fondue?
Fondue is a Swiss and French dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with bread into the cheese. Once a party favorite back in the ’60s, fondue has made a comeback.
What Kind of Equipment do I Need?
The traditional fondue pot is made of stoneware, ceramic, enamel or porcelain and is called a “caquelon.” It should be heavy enough to retain and distribute the heat properly. These type of pots are best for cheese and for chocolate fondues.
Most pots come with a burner unit that is fueled by alcohol, fuel paste, tea lights, electricity or butane. Electric fondue pots make life even easier.
Fondue forks usually look like little spears and are long enough to be dipped into the hot fondue comfortably. They are made to be heat resistant, but can sometimes get hot so warn your guests. Make sure the forks have identifying markings such as colored tips, so everyone can tell their forks apart.
What to Dip?
- Crusty cubes of French or Italian bread
- Rye or sourdough bread
- Meat – cooked chicken, beef, ham, sausage
- Potatoes (roasted or boiled baby potatoes)
- Asparagus spears
- Broccoli or cauliflower florets
- Peppers
- Apples, plums, pineapple
- Shrimp
- Ravioli
- Cookies
- Pound cake
Sample Menus
Too busy to plan during this hectic time of year? Check out the sample menus below for suggestions about the best way to enjoy fondue.
Family Style Fondue
Fondue is especially fun with kids. Young ones will enjoy sharing the cheese and chocolate fondue along with one of their own. And don’t wait for a party. Fondue makes a great family meal that’s easy on the cook.
Apple Cider-Cheddar Fondue - The whole family loves Cheddar! Apple cider adds a deliciously sweet warm spice taste.
Serve with:
- Bite-size pieces of cooked chicken
- Pork sausages
- Waffle pieces
- Pizzelles (thin Italian cookies)
- Apple wedges
- Cubes of Cheddar cheese
Chocolate Wisconsin Mascarpone Fondue - Nothing’s better than chocolate, well except for chocolate and cheese together in this delicious dip!
Serve With:
- Strawberries
- Bananas
- Squares of pound cake
- Rice Krispies® treats
- Vanilla wafers
- Marshmallows
- Pretzel sticks
- Donut holes
Healthier-for-You Fondue
Delectable bites and calorie-laden treats abound this time of year. Treat yourself without overindulging with these recipes.
Mediterranean Tomato-Arugula Fondue - Stir things up this New Year’s Eve with this savory favorite.
Serve with:
- Bite size pieces of Feta, Colby and baby mozzarella balls
- Breadsticks
- Bite-size pieces of crusty bread
- Bell peppers
Cheddar Fondue - You’ll never miss the fat in this flavorful fondue.
Serve with:
- Potatoes (baby potatoes, roasted or boiled
- Crusty cubes of French or Italian bread
- Broccoli or cauliflower florets
- Peppers
- Lean meatballs
Berry-Mint Fondue - End your meal with the refreshing taste of berries and mint.
Serve with:
- Bite-size pieces of domestic Brie, Edam, Havarti and Port du Salut
- Ladyfingers and
- Ginger cookies
Festive and Indulgent Fondue
Red Pepper-Dill Swiss Fondue - Flecks of red and green make this fondue look festive, and it tastes even better!
Serve with:
- Assorted filled ravioli prepared according to package directions, drained
- Peppers
- Breadsticks
- Rye or sourdough bread
Shiitake, Artichoke and Fontina Fondue - Makes a hearty appetizer or can be turned into a full meal.
Serve with:
- Boiled peeled shrimp
- Steamed small red-skinned potatoes
- Onion and herb focaccia bread cut in bite-size pieces
Amaretto-Mascarpone Fondue - Creamy and delicious, this is just the right treat to cap a gathering.
Serve with:
- Peaches
- Nectarines
- Pears
- Ladyfingers
- Sugar Cookies
Recipes
Here’s our full list of fabulously fun fondue recipes – they’re perfect for everything from brunch to dessert. Have a favorite fondue recipe, email us and we’ll add it to our kitchen and credit you!
- Apple Cider-Cheddar Fondue
- Berry-Mint Fondue
- Cheddar Fondue
- Chocolate Wisconsin Mascarpone Fondue
- Farmstead Cheese Fondue
- Honey-Blue Cheese Fondue
- Red Pepper-Dill Swiss Fondue
- Shiitake, Artichoke and Fontina Fondue
- Swiss and Gouda Curry Fondue
- Swiss and Sun-Dried Tomato Fondue
Restaurants
Tips & Tricks
(Courtesy of Wisconsin Cheese)
- To prevent curdling when melting a large quantity of cheese for fondue, always add a starch (such as flour) and an acid (such as juice or wine). Very soft and fresh cheeses, such as Feta and Mascarpone, require less liquid than their aged counterparts which are lower in moisture.
- Grate, shred, or crumble fondue cheeses into small pieces so they require less time to heat and melt. Add cheese little by little into the simmering fondue pot, stirring and melting each addition before adding the next. Great fondue requires patience.
- For traditional Swiss fondue, choose Wisconsin Gruyère. This versatile and dense cheese is nutty, slightly fruity, and has a smooth texture — making it the classic choice for fondue. Emmentaler and Fontina are often used in Alpine fondues as well.
- Practically every cheese makes for great fondue flavor. For easier preparation, choose cheeses that melt smoothly and feature a moderately high fat content, such as Gruyère. Cheeses that are semi-firm to firm and aged at least several months to a year, such as Cheddar, are typically great choices.
- Stir, stir, and stir some more. Stirring the fondue pot is necessary to distribute the heat. It keeps the fondue smooth, prevents lumping and separation, and prevents scorching, which will ruin the flavor.
- It’s the age-old question: how much fondue to make? Typically, a pound of cheese serves four to six people as an appetizer/party snack or two to three people as a main entrée. For big parties, keep another batch warm over low heat on the stove to replenish the pot as needed.
- Use dense, crusty breads for fondue dipping. If you serve fondue with soft bread, chances are you’ll end up with a soggy mess. That is, assuming the bread even makes it out of the hot fondue in the first place.
- Fruit and fondue are a match made in heaven. To prevent cut fruit from turning brown, dip the fruit in orange juice. Or, try this trick: dissolve a vitamin C tablet in a cup of water, put the solution in a clean spray bottle, and spray the fruit’s cut surfaces. Voilà! No more browning.
- Cured or roasted meats and sausages make tasty cheese fondue dippers. For seafood fans, shrimp is the flavorful solution.
- For dessert fondues, such as chocolate fondue made with Mascarpone, try a variety of dippers such as cookies, Rice Krispies® treats, and donuts. It’s sweet-tooth heaven.
