Great Cheese! Great Price!
Great Cheese! Great Price!
Fondue Beverages
It is highly probable wine will accompany your fondue meal. It is always preferable to serve the same wine to the guests as you used to prepare the fondue. You may also want to invoke the one for the pot and one for the cook rule when making the fondue. You will find it best, whether you end up serving red or white wine with your meal, to serve it at room temperature or slightly cooler.
In general a dry wine that is high in acidity provides the best tasting fondue. Avoid sweet wines.
Other beverages include hot black tea, hot water with lemon and brandy.
Often the bread cubes are dipped into kirsch or wine and then the fondue. It is also acceptable to do the reverse. The name for this technique is called “sans-souci”.
It is also tradition to have a sip from the dipping glass when the fondue is half finished. This is appropriately called “the drink in the middle”.
Fondue rituals
When the fondue is almost finished a brown crust will form on the bottom of the pot. Remove the pot from the heat before the cheese burns, loosen the crust and divide it amongst the guests.
Show your expertise by stirring the cheese with your bread cube, in a figure eight motion, each time you dip.
As you remove your bread chunk rotate the cube to keep it from dripping.
The penalty for your bread falling off in your fondue is kissing the person to your right. With this in mind seat selection can be critical!!
Fondue Bread
When guestimating how much bread you will need a rule of thumb is 4 slices per person before cubing.
The bread should be slightly dried out but not stale. So it is best to cut it a short time in advance of serving.
Cut a crusty Italian, French loaf or baguette into cubes. Each cube should have some crust to put your fork through. The crust helps to keep your bread from falling off your fork.