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Cheese fondue

In Switzerland, if you mention "La fondue" you only refer to traditional cheese fondue as described here. All other fondues have a composite name: Fribourger fondue, Fondue with tomatoes, Fondue with mushrooms, Valdostan cheese fondue, etc. The cheese fondue described here is the most traditional of cheese fondues. I realize there are other recipes for fondue, and this is fine, however, allow me to say that dipping pears in camembert melted in apple juice is not fondue, it is disgusting and a waste of 3 good ingredients (recipes on the web, that I don't want to link).

Three options to make fondue. The first is to use a ready made fondue pack. Just warm it up, that's it. This is what I would use on a mission to Mars. They are usually not good and sometimes plainy bad (see "Ready made fondues" at the bottom of the page). The second option is to use a ready cheese mix. In Switzerland, virtually all cheese shops make them. They are usually good and often excellent (see "Ready cheese mixes" at the bottom of the page). This is what I use when I am in Switzerland. The third option is to prepare everything yourself as described here. This what I do when I am out of Switzerland.

The setting

The ingredients

The utensils
PotLampForksWooden spoon

The recipe
Short versionDetailed version

With the fondue
AppetizersCoup du milieuDessertsBeverages
With the fondue
AppetizersCoup du milieuDessertsBeverages

Eating the fondue

Other cheese fondues
Fribourg fondue
Valais fondue with tomatoes
Mushroom fondue
Valdostan Fondue

More information
Links  (Opens in a new tab)
Ready made fondues  (Opens in a new tab)
Ready cheese mixes  (Opens in a new tab)

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