Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.

Please choose one cheese fondue. Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts. Enjoy a delicious salad featuring one of The Melting Pot's signature dressings.

People Call Us “Fresh,” and We Like It.

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.

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.

At its most fundamental, traditional Swiss fondue is a mix of gruyère and emmentaler cheese, flour, garlic, and a crisp, dry white wine. Other herbs can also be added like paprika, nutmeg, or cayenne. Depending on the region of Switzerland though, the type of cheese can vary.

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."

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

DON'T: Double dip.

Since fondue is a communal meal, dining etiquette says to avoid double-dipping. Also, don't put the fondue fork in your mouth.

Canola oil and peanut oil are both excellent options for fondue, and both have a high smoke point so that they won't burn as quickly as other oils. Peanut oil also has a milder taste than canola oil, which may be preferable if you want neutral-tasting food.

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 are the 3 melting categories of cheese? ›

Even when melted, its texture tends to be rubbery. Real cheeses when heated fall into three categories: flowing, stringy and impervious (or nearly so) to melting.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

How Much Cheese Per Person for Fondue? Plan to purchase around eight ounces of cheese per person when serving fondue. An intimate date night meal for two would require about a pound of cheese, while a meal for four would require two pounds, a dinner party with eight guests would need four pounds, and so on.

If you're looking to add protein to this traditional dish, sausage is the best meat for fondue. Authentic sweet Italian sausage goes amazingly well with savory cheese. You can easily cut the sausage into smaller pieces, so it's easy to dip and enjoy.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

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.

First the basics. Cheese fondue is cheese (or several different cheeses) melted in a pot with white wine and eaten with bread. With raclette, the usual custom is to take a block of cheese, grill it and then scrape off the melted, or slightly crispy, part. Raclette offers slightly more freedom to your meal.