Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

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.

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.

Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts.

Fondue originated in Switzerland, as a way to use hardened cheese and stale bread during the winter months, so the traditional cheeses for making it are Swiss cheeses, mainly Emmental and Gruyère. The name is derived from the French verb fondre, meaning "to melt."

To cut a steak for fondue, cut it into 1/2-inch cubes. 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.

Religieuse / Grossmutter

If the heat is on too high or if you don't eat the cheese fondue quickly enough, a thin layer may start to cook on the bottom of the pot. This hardened cheese crust carries the name of la religieuse (the nun) in French-speaking Switzerland.

America is the melting pot in which all the nations of the world come to be fused into a single mass and cast in a uniform mold.

Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture.

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

Bread, Crackers, and Chips

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.

What should you not do with fondue? ›

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.

Melting Pot introduces its fresh fondue in two delicious varieties. The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported. Smooth and creamy perfection with flavor that compliments any of your favorite dippers.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas.

The main difference between a Swiss and French cheese fondue is that the Swiss one is made with 2 cheeses and often known as a 'moitié moitié' It is made using equal quantities of Gruyere and Vacherin normally from Fribourg – this gives a paler creamier version of the fondue.

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

Broth. Fondue Chinoise. Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or pieces of thinly sliced meat are dipped with a fondue fork into boiling broth with salad as side dish.

Sometime after World War II, Swiss cooks began cooking meat in hot oil as an alternative to their beloved cheese fondue — a kind of French-fried meat supper. It became known as fondue Bourguignon because the French-speaking Swiss are descended from the Burgundians.