One of life’s simplest yet most luxurious pleasures has to be fondue, a dish that transcends borders and brings people together—quite literally—around the pot. A melting pot in its own right, fondue is beloved in various regions across the globe, each putting its unique spin on the delicious, dip-worthy dish. Whether you’re new to the concept or a seasoned pro looking to experiment, here’s how to make classic cheese fondue that’s sure to be a hit at any gathering.
Begin with the Basics: The Cheese and Wine
When it comes to fondue, cheese is the star of the show. A blend of Gruyère and Emmental cheeses usually makes for a creamy and flavorful base. Cut around 200 grams of each cheese into small cubes or shred them for easier melting. A dry white wine, such as a Swiss Fendant or a French Sauvignon Blanc, can add depth of flavor. Combine 1 cup of wine and the cheese in a fondue pot, and heat slowly, stirring continuously. The key is to maintain a low, steady heat to achieve a smooth, lump-free consistency.
Branch Out: Add-ins and Accompaniments
While traditional fondue primarily includes bread for dipping, the possibilities for accompaniments are virtually endless. Chopped vegetables like bell peppers and steamed broccoli make for colorful and nutritious options, while cubes of cooked ham or salami introduce a meaty element. To spice things up a notch, consider adding a clove of minced garlic, a dash of nutmeg, or even a teaspoon of Dijon mustard to your cheese mixture. As you mix and match, you’ll find that fondue is more than a dish; it’s an experience—one that you can tailor to your tastes and those of your guests.