If you are a cheese lover, there is no doubt that you have indulged in the ritual of gathering around a communal fondue pot. In fact, according to a BBC travel article, the first mention of fondue dates back as far as 800-725 BC—the time of Homer’s “Iliad,” which was then described as a mixture of goat’s cheese, wine and flour.
It’s a classic Swiss dish, which some say was created by peasants as a way to use up dried chunks of cheese and bread, is typically made by heating various types of cheese, traditionally Gruyere and Swiss, and slowly melted with dry white wine, garlic and seasonings.
However this dish came to creation, when done right, the intoxicating cheesy and melty pot of goodness is perfect for dipping with your favorite accompaniments. Hosting a fondue party for two or for a group is a fun, easy way to entertain. Gather inside around the fondue pot or set up your spread outside on a warm or slightly chilly evening near the fire pit. Have your guests bring their favorite dippers and enjoy creating your own personal flavor combos.
Following some simple guidelines, you can enjoy classic fondue—or you can create your own modern version for a healthy upgrade.
1. Choose the right cheeses
A traditional nutty Gruyere paired with Emmenthaler cheese is delicious, but don’t stop there. Mix it up with a sharper cheese such as sharp cheddar—or, go for something milder for an interesting combination. Add in aged and dried-out bits of cheese, or cheeses flavored with herbs, hot peppers or sun-dried tomato.
If you’re lactose intolerant, or choose to avoid animal products altogether, make a dairy-free version by following my cashew-based “Cheezy” Vegan Fondue recipe.
2. Go low and slow
Don’t rush the creation of this dish by increasing the heat. Otherwise, you risk breaking down the proteins in the cheese causing it to break and separate. Keep the temperature low and take your time for best results.
3. Add an acidic liquid component
Traditionally, a dry white wine is paired with the cheese which helps to break down the stringy texture and create a smoother consistency. You can also try a dark beer with sharp cheddar cheese or jalapeno cheese for a heartier flavor.
4. Add a thickener
To thicken, toss shredded or chopped cheeses with a non-GMO cornstarch or flour for a smoother finished product that will be less likely to separate.
5. Use the stove
Ditch that cute little pot and make your fondue on the stove (but totally hold onto it for serving). Prepare fondue over low heat in a heavy-bottomed saucepan or use a double boiler for better control of heat.
6. Know your fondue pot
There are many different types of fondue pots; metal, ceramic and cast iron. Read the instructions to make sure you are picking one that will keep your fondue warm without scorching the cheese. Pots used for cheese fondue can withstand a little higher heat and generally have a gel or alcohol heat source.
Once you’ve picked the vessel, take the flavor up a notch by rubbing the inside of the clean fondue pot with a clove of raw crushed garlic. The garlic rub is a classic way to add a mild flavor of garlic to the fondue.
7. Follow a recipe
Are you ready to adventure into fondue making? Choose a classic recipe to work on getting the right proportions. Then, start working with all the yummy add-ins, including green onions, your favorite spices or even strips of lean protein such as grilled chicken or chunks of roasted turkey sausage for dipping.
How to up the health factor
Looking to cut the fat? Pair a reduced-fat cheese with a higher-fat cheese without sacrificing flavor and melt-ability. Bring the fat content down even lower by adding in some pureed cannellini beans to replace part of the cheese (this option packs on great flavor as well). You can also swap the alcohol out for broth or milk combined with a little bit of lemon juice.
Portion control. When you’re ready to indulge in fondue, keep portion size in mind if you’re looking to cut down on calorie and fat consumption.
Opt for crudités. Although crusty bread is a classic dipper, vegetables pair perfectly with fondue and will boost the overall nutritional profile. Try roasted cauliflower, broccoli, mushrooms or chunks of red potato. You can also make mini skewers of steamed zucchini chunks and cherry tomatoes to dunk. Artichoke bottoms are another tasty option. Fruit is another classic pairing. Apple or pear slices, fresh figs and grapes are yummy (and pretty).
Enhance the flavor. Add in a swirl of homemade pesto or marinara sauce to your fondue.