12 Fabulous Fondue Recipes That Make Eating Feel Like a Celebration (2024)

FAQs

What is the best meat for fondue? ›

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.

By melting the old cheese in a communal fondue pot (caquelon in Swiss) over a portable stove (réchaud) heated with a candle or spirit lamp dipping and eating stale bread became a please instead of a punishment. Soon the Swiss were fondueing all their old stale bread and having fondue feasts all around.

A classic fondue is made from one or more varieties of strong cheese and an alcoholic spirit such as white wine, beer, fruit brandy or cider. Another important component of the dish is the bread for dipping, although new potatoes or vegetables could be used as a substitute.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth 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.

Like any other food fad, the fondue was not meant to last as a trend. By 1999, amid allegations of corruption and concerns over the high costs of cheese subsidies and fondue's decline in popularity, the Schweizer Kaseunion collapsed.

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.

The recommended non-alcoholic beverage is hot tea. Many Swiss believe, and indeed insist, that it is crucial to avoid drinking cold beverages with fondue, as they are thought to cause the cheese to coagulate in the stomach and potentially cause very uncomfortable digestive distress.

Bread. Bread is an excellent choice for cheese fondue because it soaks up the warm cheese and creamy flavors, creating a delicious combination. There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels.

What is the best bread for fondue? ›

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.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.

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.

Meat and Seafood

Feature a bit of grilled steak, poached chicken, or cooked ham, all which taste even better with a bit of melted cheese. Cured meats, like beef jerky, kielbasa, pepperoni, salami, and sausage are all fun and flavorful dippers that will bring a bit of spice to your fondue pot.

Fondue is a quintessential Swiss dish. What Kind of Cheese Do the Swiss Put in Fondue? Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.

Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done.