Fon-Do's and Don'ts: Your Guide to the Perfect Fondue

The term “fondue” traditionally refers to melted cheese sauce made from white wine and cheese served in a communal pot! While delicious, these pots definitely take some effort. Follow this guide for the perfect fondue!

Due to the amount of work that can go into a successful fondue dinner, it’s really a go big or go home situation. If you decide to go big, we suggest preparing at least three different fondue pots: one for cheese, paired with bread and vegetables, a second for broth or oil for meat, tofu, and vegetables, and a third full of chocolate for dessert! Pair it with fruits, marshmallows, and nuts. Three pots should be enough for 6-8 people.

You have two choices for making cheese fondue. Either make your own if you have the time, or buy a pre-made sauce, which is usually pretty high quality. If making your own, we recommend grating the cheese in a food processor; hand grating gets exhausting!

When making homemade cheese fondue, use a combination of hard to semi-firm cheeses, such as Gruyere, Emmental, and Jarlsberg. Add some dry white wine and cornstarch to prevent the cheese from separating.

Don't forget to get creative with the food you dip and the sauces you serve!

Keep raw meats away from ready-to-eat foods.

Don’t eat from your fork. Only use it to cook your food and take it to the plate.

Don’t wait your turn; just get in there! It’s all about community sharing and eating.

Don’t drop your bread in the pot! As tradition goes, men who do must provide drinks for the group, and the women must kiss their neighbors.

Originating in the capital of cheesiness, Switzerland, cheese fondue is the best kind of food for sharing. This rich golden mixture of cheese and wine is the perfect accompaniment to a boozy evening in front of the fire.