Things you need to know about Fondue!

Things you need to know about Fondue!




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. While making the fondue you may also want to invoke the “one shot for the pot” and “one shot for the cook” rule.


In general a dry wine that is high in acidity provides the best tasting fondue. Avoid sweet wines.
Other beverages to drink either with or after the fondue include hot black tea or 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. OR better yet crack an egg and cook it with the cheese and serve! Yum!


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!!


Bread for Fondue

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.