A Swiss Tradition
 Swiss fondue is a fun interactive meal.  Most recipes for "traditional" Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler.  These two cheeses are combined because either cheese alone would produce either a mixture that was too sharp or too bland. The cheeses are most commonly melted in a dry white wine which helps to keep the cheese from the direct heat as it melts as well as to add flavor.

The Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. The garlic was for additional flavoring while the flour or cornstarch assists in keeping the cheese from separating.

Fondue is a very romantic meal for two!

Pot Basics
Most fondue pots come with a tray, a container for an alcohol or a "canned heat" product such as Sterno, a stand, and a pot.  The canned heat container should include a "diffuser" so you can adjust the amount of heat by closing or opening the heat source.

Each canton (region) in Switzerland has their own "traditional" style fondue.

Fribourg
The fondue from this region combines Gruyere with Vacherin a Fondue.  The wine and Kirsch is only added if the cheese is not fully ripened.  When the wine is not used, guests dip their bread in plum schnapps, then into the fondue.

Fondue for 200

Geneva
It is common to use three cheeses, Gruyere, Emmental and Walliser Bergkase.  A regional addition may include chopped morel mushrooms.

Mixed Fondue Ingredients

Glarus
First a roux is made of butter, flour and milk is made and Gruyere and Schabzieger cheeses are added.

Eastern Switzerland
Appenzeller and Vacherin a Fondue are the cheeses of choice combined with a dry cider.

Vaud
The locals roast and chop garlic then combine with Gruyere cheese.

Swiss Cheese Factory

Neuchatel
A combination of two thirds Gruyere and one third Emmental, or a half and half version with Neuchatel wine.

The Traditional Pot (Caquelon)
The traditional fondue pot is called a "caquelon" or "câclon" and is made of a heavy earthenware.  Other variations include glazed ceramic or enameled iron.  All variations are heavy to help promote even heat distribution and heat retention. The fondue is heated on your cooktop in the caquelon over low to medium heat then transferred to the table and placed over an alcohol burner or a hot plate. 

In France a glazed clay pot called a Poêlon with one long handle is often the pot of choice.

Etiquette
Given Fondue is a "communal" meal there are a few basic guidelines to follow.   To eat cheese fondue spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it. 

 You'll want to let the bread drip a bit before you put it in your mouth.  This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot.  

 Alternately you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd fork.  This is probably more cumbersome than necessary.

I love using Fondue Plates

Meat fondue is another fun cooking your own at the table meal.  I like to serve beef, pork, and chicken each with a special sauce to compliment the meat flavour.  I uually make an apple-curry sauce for the pork, a Bourguignonne
 sauce for the beef, and an Indian Mango spicey sauce.

Seafood is also fun for a fondue with various sauces. 

To eat meat fondue, spear a piece of meat and plunge it in the hot oil.  Allow it to sit until the meat is cooked to your liking.  Remove the fork and place it on your plate.  Use your dining fork to slide the meat off the fondue fork.  Then use your regular fork to dip the meat in the sauce as desired.  Then eat using your regular dining fork.

The Bread
A baguette works very well although any crusty French or Italian style breads will do.   When you slice the bread make sure that each piece includes a bit of the crust. This crust helps keep the bread on the fork after it is  placed in the cheese.

Other Fondue Styles

Broth or Bouillon
Another style of fondue is a simple vegetable broth or bouillon.  This makes a lighter, less caloric meal than the cheese or hot oil versions.   Potatoes as well as other vegetables or small bits of seafood are cooked in the simmering pot of broth.

Dessert Fondue
Dessert fondues became very popular in the 1970's.  Chocolate fondue was a favorite used for dipping ripe fruits such as bananas, strawberries, and tangerines.   Some recipes suggest dipping some cubes of angel food cake as well.  Other dessert fondues include caramel, coconut and marshmallow.

Mini ice cream balls to dip in to the chocolate fondue

Fonduta
Fonduta is an Italian dish similar to Fondue made with Fontina cheese and egg yolks.

Fondue Bourguignonne
Also referred to as Beef Fondue.  A mixture of half butter and half cooking oil is combined and heated in a cast iron or enamel fondue pot.  Small pieces of lean meat and vegetables are speared and cooked in the hot oil. It is particularly important to use a stable fondue pot for this type of fondue.

Bagna Cauda
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath".  It is made by combining butter, olive oil, garlic and anchovies.  The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.

KaasDoop
This is a Dutch dish (cheese dip) similar to the Italian style fondue (fonduta).

This is always a favourite at our house.  We usually serve raclette cheese with jambon de pays, cornichons, and sausages

Raclette
Raclette is actually cheese from Switzerland made from cow’s milk and is slightly nutty in flavor,  similar to gruyère.

Raclette, the dish is served tableside. It is a large half or whole wheel of cheese, exposed to heat and and scraped off as it melts. The word raclette  comes from racler , French for "to scrape." The dish is served as a meal with boiled potatoes, dark bread and cornichons (pickles).

Good cheese fondue recipes are plentiful so we are featuring this less common, lighter broth version served with potatoes, and a variety of sea food.

Bouillabaisse Fondue
Sunset Magazine, February, 2000

PREP AND COOK TIME: About 30 minutes
NOTES: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or an electric fondue pan with heat turned to high.

MAKES: 4 to 6 servings

12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/2 pound boned, skinned firm-flesh fish such as halibut
1/2 pound sea scallops
1/2 pound shrimp (31 to 40 per lb.), shelled and deveined
Bouillabaisse broth (recipe follows)
Rouille (recipe follows)
Croutons (recipe follows)

1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes. Drain; keep warm.

2. Meanwhile, rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch thick slices about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

Bouillabaisse Broth

PREP AND COOK TIME: About 30 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 6 cups; 4 to 6 servings

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir 1 teaspoon olive oil, 1 cup chopped onion, 1 cup chopped fennel, and 3 peeled, pressed doves garlic until onion is limp, about 5 minutes. Add 5 cups fat-skimmed chicken broth, 1 cup dry white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

Rouille

PREP TIME: About 5 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 1 cup

In a small bowl, mix 1 cup reduced-fat or regular mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and 1/2 teaspoon cayenne.

Croutons

PREP AND COOK TIME: About 25 minutes
NOTES: If making up to 1 day ahead, store airtight at room temperature.
MAKES: 4 to 6 servings

Slice 1 baguette (1/2 lb.) diagonally 1/4 inch thick. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Brush with 2 tablespoons extra-virgin olive oil. Bake in a 400[degrees] oven until crisp and golden, 8 to 10 minutes. Serve warm or cool.

For Classic Cheese Fondue recipe:

http://www.ifood.tv/recipe/classic_cheese_fondue